I have tried a lot of deep dish pizza recipes and this is by far the best among them. That said , it is still not the crust that you get at UNO's. But it is close. Thanks to Cook's Illustrated for putting out this recipe earlier this year, which I got through Annie's Eats blog. I have modified the recipe a little to my style and the results were great.
My husband knows of my struggles to make the perfect pizza crust and Chicago-Style Deep Dish Pizza crust has always been my downfall. So when I announced that morning that we are having this for lunch, he took an extra serving of breakfast. I think he thought he will have to go hungry at lunchtime or he will have to make a quick trip to Taco Bell !
So when it was done and out of the oven he peered at the dish suspiciously and then took a tentative bite and said with a surprised note in his voice ' that's pretty good! '. Well thank the culinary gods for this recipe for I do not know for how long he would have tolerated eating either burnt crusts or half baked crusts in my quest to find the perfect crust for a deep dish pizza.
This is quite simple to make and does not need days of proofing. I made a lot of sauce and used about 3/4 of the sauce recipe on the pizza. I bake my pizza in an aluminium cake pan. Next time I will make it using the original Cook's Illustrated recipe, from 30 Bucks a Week's blog, which makes 2 pizzas, as it was so delicious. Use a good quality crushed tomatoes can for this recipe.
( UPDATE : I made this again and this time made some changes to the crust and it is even more Pizzeria Uno type. Loved it....made the necessary changes below. )
