Ratings and Reviews of Pizzeria Uno Chicago Deep Dish Pizza

Huge fan of this site since at least 2002. This is an amazing recipe. I am dying for Todd to clone more pizza recipes, including Round Table, which has fallen off in the last few years.

To get this right, which isn’t in the description, you want the dough to come together like pie crust. Don’t over mix it. Get those little balls of dough goodness in you mixer by using the paddle attachment, not the dough attachment. Let those little dough balls sit for at least 20 minutes to absorb the water and oil. Then kneed the hell out of it for one minute by hand so it comes together. You should be able to stretch it later after it sits for two days. Stretch bigger than your baking vessel and fold the crust extra over so you get that perfect edge.

I have searched for years for a legit copycat of Uno's pizza. This is it. Best 79 cents I ever spent. Thank you!

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.

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.

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.

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!

This came out perfect! Thank you, Todd!