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The Top-Secret Recipe For Pizzeria Uno Deep Dish Pizza

The Top-Secret Recipe For Pizzeria Uno Deep Dish Pizza

  • Total Time: 0 hours


Units Scale
  • CRUST:
  • 2 cups warm water (110 to 115 degrees) (TFD change, original recipe called for 1 cup, but the dough was too dry)
  • 1/4 ounce active dry yeast
  • 3 1/2 cups flour
  • 1/2 cup coarse-ground cornmeal
  • 1 teaspoon salt
  • 1/4 cup corn oil
  • 1 tablespoon olive oil for pan oiling
  • ***
  • 56 slices mozzarella cheese (or 50/50 provolone/mozzarella)
  • 1 lb sausage (removed from the casing and crumbled)
  • 128 ounce can whole tomatoes, drained and coarsely crushed (fresh tomatoes optional but not better)
  • 2 garlic cloves (minced)
  • 3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
  • 4 tablespoons freshly-grated parmesan cheese


  1. From Ike Sewell’s personal instruction and notes – June, 1971 at Uno’s downtown!
  2. Pour warm water into a large mixing bowl and dissolve yeast with a fork.
  3. Add 1 cup of flour, cornmeal, salt, and corn oil.
  4. Mix well.
  5. Continue stirring in rest of the flour, ½ cup at a time, until dough comes away from sides of the bowl.
  6. Flour hands and work surface, knead ball of dough until no longer sticky.
  7. Let dough rise in an oiled bowl, sealed with Saran wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.
  8. Punch it down, kneed briefly.
  9. Press into oiled 15-inch deep dish pizza or spring pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
  10. Let dough rise 15 to 20 minutes before filling.
  11. Preheat oven to 500 degrees.
  13. Cook crumbled sausage until no longer pink, drain excess fat (!!!).
  14. Drain and chop tomatoes.
  15. When dough has finished its second rising, lay cheese over dough shell.
  16. Distribute sausage and garlic over cheese.
  17. Top with tomatoes.
  18. Sprinkle on seasonings and parmesan cheese.
  19. Bake 15 min at 500 deg.
  20. Lower temp to 400 deg, bake 25 to 35 min.
  21. Lift section of the crust from time-to-time with a spatula to check color. The crust will be golden brown when done.
  23. NOTE:
  24. 2 oz of pepperoni and mushrooms are adds
  25. A straight pepperoni pizza with 4 oz
  26. Thin slice the pepperoni into strips ¼” wide
  27. Green peppers are a sacrilege and Ike will hunt you down from the grave…
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1135.25 kcal
  • Sugar: 4.8 g
  • Sodium: 1368.84 mg
  • Fat: 58.94 g
  • Saturated Fat: 18.72 g
  • Trans Fat: 0.11 g
  • Carbohydrates: 106.68 g
  • Fiber: 6.5 g
  • Protein: 43.54 g
  • Cholesterol: 120.33 mg

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