Deep Dish Pepperoni Pizza Recipe from Uno Chicago Grill

MYFOXNY.COM - Mike Woods was on location with Rich Dynes, who oversees all the operations at all Uno Chicago Grill locations in New York City. Dynes is showing us how to make a Deep Dish Pepperoni Pizza.

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DEEP DISH PEPPERONI PIZZA RECIPE

DOUGH

Note: One 20-ounce ball of dough to make one 12-inch pizza.

1 package of active dry yeast
3/4 cup of warm water
1 tsp sugar
1/4 cup of corn oil
2 1/2 cups of all purpose flour
2 tsp salt
1 tbsp olive oil
12 inch deep dish pizza pan or cake pan

1. In a missing bowl, dissolve yeast with water and sugar. Add corn oil and blend. Add flour and salt and mix thoroughly. If using stand mixer, mix at 4 minutes at medium speed until dough is smooth and pliable. If kneading by hand, knead for 7-8 minutes.

2. Turn dough out of bowl and knead for additional two minutes.

3. Add olive oil to a deep bowl and place dough ball and turn twice to coat with oil.

4. Cover bowl with plastic wrap and kitchen towel. Let dough rise for 2 hours.

5. Do not punch down and put it in pan and spread on sides to the pan.

PIZZA

1 1/2 cups of tomatoes ground
1 tsp oregano dried
1 tsp basil dried
2 tablespoon of grated Romano cheese
5 ounces part-skim mozzarella cheese
5 ounces provolone sliced
24 pieces of pepperoni slices

1. In a mixing bowl combine tomatoes, oregano and basi and Romano cheese and set aside.

2. Lay slices of mozzarella cheese over dough overlapping slices to cover all the dough.

3. Spread tomato mixture evenly over cheese.

4. Dot top of tomatoes with pepperoni.

5. Bake on middle rack of 475 degrees for 20-25 minutes until crust is golden brown and pulls away from side of pan.

6. Allow pizza to sit for 3-4 minutes before cutting.