I knew that deep dish pizza originated in Chicago, but I was really surprised to learn that it was invented by Pizzeria Uno’s. Had I read the small print on the sign that reads “est. 1943” I might not have been so surprised. Founder Ike Sewell created the recipe that is enjoyed across America to this day.
The uniqueness of the deep dish pizza lies in the crust. It is thicker than typical pizza dough and is made with cornmeal. The dough is pressed into a well-oiled deep dish pan and then par-baked. Next, the pizza is built kind of bottom up, starting with cheese, then toppings and finishing with tomato sauce.
To make the dough I followed my standard recipe but substituted a 1/2 cup flour for a 1/2 cup of cornmeal. After par-baking the crust I spread on mozzarella cheese, hot Italian sausage, peppers, onions and garlic, more cheese and topped with with marinara sauce. The pizza baked for quite a bit longer than my other pizzas, probably about three times as long. Once it was finished I topped it with parmesan cheese and sliced into quarters.
I have been known the crave a greasy Uno’s deep dish with its flaky crust, but it is a great thing when my own Chicago deep dish pizza recipe is something I’ll be sure to crave in the future. My crust tasted more like cornbread and the fresh ingredients complimented each other so well. This one was a winner!