In the late 1800s and the early 1900s, Neapolitan immigrants came to the USA in search of a better life. Shortly after, in 1943, their descendants, Ike Sewell and Ric Riccardo had opened Pizzeria Uno in Chicago, serving a new variety of pizza in a deeper dish, with inverted layers of cheese, meat, and tomatoes, and a crunchy crust.
American Deep Dish Pizza
Course: MainCuisine: AmericanDifficulty: Medium2
servings30
minutes40
minutes300
kcal1
hour10
minutesIn the late 1800s and the early 1900s, Neapolitan immigrants came to the USA in search of a better life. Shortly after, in 1943, their descendants, Ike Sewell and Ric Riccardo had opened Pizzeria Uno in Chicago, serving a new variety of pizza in a deeper dish, with inverted layers of cheese, meat, and tomatoes, and a crunchy crust.
Ingredients
- Dough:
Warm water – 230 g
Dry yeast – 10 g
Sugar – 1 Tbsp
Plain flour – 350 g
Corn flour – 70 g
Salt – 1 ½ tsp
Baking powder – 5 g
Oil – 70ml + 2 Tbsp
- Sauce:
Pelat – 780 g
Onion – ½ pcs
Crushed red pepper flakes
Oregano
Tomato puree – 2-3 Tbsp
Sugar – 1 Tbsp
Olive oil
Cheese
Directions
- In bowl pour water, add dry yeast and sugar. Leave it for few minutes.
- Add flour, cornflour, baking powder, salt, oil and mix it. Let it set for 1 hour. Put the dough in the pan and stretch it. Leave it for another 30 minutes.
- Put the oil and onion in the pan and add tomato puree and spices. Mix it and add pelat and sugar. Cook it until it thickens. Put cheese on the dough and pour the sauce.
- Add grated cheese on top and pour olive oil. Bake on 180C for 25-35 minutes.
- Serve.
