UNO CHICAGO GRILL® OFFERS FAMOUS DEEP-DISH RECIPE FOR SUPER BOWL ENTERTAINING
In Celebration of 65th Anniversary of Chicago-Style Pizza
Boston, MA (January 13, 2009) - With the Super Bowl just around the corner, Uno Chicago Grill® suggests making your own Chicago deep-dish pizza for entertaining. It's fun, it's filling and it's delicious.
In 1943, Ike Sewell created the Chicago deep dish as a way to make sure hungry families could get a 'real meal' when it came to pizza. Up to that point, pizza was hardly more than a snack. As a result, Sewell opened Pizzeria Uno®, a new and different kind of option for the Ohio and Wabash neighborhood. It grew so popular that he opened a second location, Pizzeria Due®, across the street in 1955. The continued growth of the concept, and of the ranks of Chicago deep dish fans, finally led the company to open locations elsewhere in the country, starting in 1979 in Boston. Now, Uno has over 200 locations worldwide and is celebrating its 65th Anniversary.
MASTER DOUGH RECIPE
Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza
- 1 Package active dry yeast
- ¾ Cup warm water (105-110 degrees F)
- 1 Tsp. Sugar
- ¼ Cup Corn oil
- 2½ Cups All-purpose flour
- 2 Tsp. Salt
- 1 Tsp. Olive oil
- 12" Deep-Dish Pizza Pan or Cake Pan
In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.
*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.
PEPPERONI DEEP-DISH PIZZA
- 1½ Cups Tomatoes, ground
- 1 Tsp. Oregano, dried
- 1 Tsp. Basil, dried
- 2 Tbsp. Romano cheese, grated
- 5 oz. Part-skim, low-moisture mozzarella, sliced
- 5 oz. Provolone, sliced
- 24 ea. Pepperoni Slices (about 2 oz.)
About Uno Restaurant Holdings Corp.:
Based in Boston, Uno Restaurant Holdings Corporation includes more than 175 company-owned and franchised full-service units located in 28 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, and Saudi Arabia. The company also operates a consumer foods division, which supplies airlines, movie theaters, hotel restaurants, and supermarkets with both frozen and refrigerated private-label foods and branded Uno products. For more information, visit www.Unos.com.
- In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
- Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
- Spread the tomato mixture evenly over the cheese.
- Dot the top of the tomatoes with the pepperoni.
- Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
- Allow the pizza to rest for 3-4 minutes before cutting and serving.
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