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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • - olive oil or cooking spray
  • 2 packages - active dry yeast
  • 1 cups - warm water, 110-115 degrees
  • 3 1/2 cups - all-purpose flour
  • 1/3 cups - olive oil
  • 12 - mozzarella cheese , sliced
  • 1/2 pounds - Italian sausage, cooked, drained, crumbled
  • 15 - canned tomatoes, whole pear or plum, drained
  • 1 teaspoons - dried oregano, crushed
  • 1 teaspoons - dried basil, crushed
  • 1/4 cups - parmesan cheese, grated
  • - fresh mushrooms, optional
  • - sliced or chopped green pepper, optional
  • Directions:

    Generously brush a heavy 10x2-inch round cake pan or 10-inch spring form pan with olive oil or cooking oil.
    In large mixer bowl, sprinkle yeast into warm water with 1 teaspoon sugar. Stir & let proof for 5 minutes or 'til foamy. Stir in 1-1/2 cups of flour, 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Then stir in as much of remaining flour as you can.
    Cover, let rise in warm place 'til double. Punch down and let rest 5 minutes.
    Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise 'til nearly double, about 30 minutes.
    Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and parmesan.
    Bake in a 500 degree oven for about 25-3o minutes or 'til edges of crust are crisp and golden brown (if desired, sprinkle pizza with sliced mushrooms or green pepper during last few minutes of baking time). Let the pizza stand 5-10 minutes before cutting.

    Brief Description

    Deep dish pan pizza.

    Main Ingredient:

    flour

    Category:  Pizza

    Cuisine:  American

    Prep Time: 2 hour(s)
    Cook Time: 30 min

    Source

    copykat.com

    Posted By:

    mcarr

    Posted On:

    March 1, 2012

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