Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

Here's your knife, fork, and two napkins kind of deep-dish pie, invented at Pizzeria Uno in Chicago more than 60 years ago.

Julianna Grimes
Recipe by Cooking Light May 2010

Gallery

Oxmoor House

Recipe Summary

hands-on:
22 mins
total:
23 hrs 38 mins
Yield:
6 servings (serving size: 1 rectangle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.

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  • Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.

  • Place a baking sheet in oven on bottom rack. Preheat oven to 450°.

  • Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.

Nutrition Facts

404 calories; fat 16.3g; saturated fat 5.9g; mono fat 7.8g; poly fat 1.5g; protein 16.9g; carbohydrates 47.1g; fiber 2.7g; cholesterol 26mg; iron 3.9mg; sodium 607mg; calcium 244mg.
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