Apr 2, 2021, 07:28
Excellent work and portions on this recipe. I reworked it for a 12-inch pan and remarkable results baking it straight-through to finish. The cheese & tomato quantities on top work well on the 12", too; crust baked well without the pre-baking. Uno-flavor was tremendous! Thanks.
Apr 16, 2020, 06:53
I let the crust sit in the fridge for just a little over a day. The whole process takes a little time but the pizza turned out great! I like my pizza sauce a little sweeter, so I added just about 1/2 of a third of a cup of sugar to the sauce while cooking and it worked awesomely for me! My daughter isn’t as crazy about tomato sauce, so I split the sauce batch between the two pizzas, but added a little of the Rao’s marinara sauce, maybe 1/2 cup or so total, to mix in the prepared sauce before splitting and it worked! My pizza Stone is a little older and smoked up the kitchen quite a bit, but not because of the pizza. It definitely helps having the stone under the pizza pan though.
Mar 28, 2020, 10:31
This recipe is excellent. But back on your original comments, Uno's (the investment group) naturally resorted to pre-baking to turn tables faster (to accelerate profits). Unfortunately, it was not just the crust, it was the whole pizza. A number of times that I went there, at first glance, the pizza was hot but to find out the center was cold. Finally, most have been driven out of the Chicago area, the city of deep-dish. Try Lou Malnatis...awesome pizza and the clear winner today with no shortcuts that destroy quality.
Jan 24, 2020, 16:42
Todd, I've been mucking with different flour/oil/water ratios for my deep dish pizza crusts but could never find the authentic crust consistency that I wanted...until I made this one. This is perfect! Thank you!
Mar 30, 2019, 09:52
This came out perfect! Thank you, Todd!