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Bean
Joined: 07 Jul 2006 Posts: 209 Location: Space Coast, Florida
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Posted: Wed Dec 11, 2013 3:58 pm Post subject: Uno Chicago Pepperoni |
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Mmmmmm pizza!
Uno Chicago Pepperoni
This dough is so good! I think the corn oil is what changes it up!
*I make this in my bread machine, it does need extra flour.
Master Dough Recipe
3/4 c. warm water
1/4 c. corn oil
1 t. sugar
1t. salt
2 1/2 c. flour (up to another 1/2 c.)
1 package active dry yeast (2 1/4 t.)
Use dough cycle according to bread machine instructions. When dough is finished, place in a bowl greased with olive oil for 30 minutes (covered with dry towel) before pressing into pizza pan.
Sauce
1 1/2 cups canned ground tomatoes
1 t. dried oregano
1 t. dried basil
2 T. grated Romano cheese
Toppings
5 oz part-skim, low-moisture mozzarella cheese, sliced
5 oz provolone cheese, sliced
24 Slices pepperoni
Make Sauce
Combine the tomatoes, oregano, basil and Romano cheese. Set aside
Preheat oven to 475°
Spread and push the dough ball across the bottom of the pan and up the sides
Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough
Spread the tomato mixture evenly over the cheese
Dot the top of the tomatoes with the pepperoni
Bake 25-30 minutes until crust is golden brown and pulls away from the sides of the pan. Allow the pizza to rest 4 to 5 minutes before cutting.
Remove from pan (it should lift out easily with two spatulas), slice and serve.
Source – Uno Pizza Pan Kit with Authentic Signature Recipes
_________________ Laura |
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Thick Crust Site Admin
Joined: 22 Jun 2006 Posts: 237 Location: WI
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Posted: Fri Dec 13, 2013 3:22 pm Post subject: |
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Corn oil is a neat twist! I have never used it before. Does it make the crust any crunchier? Looks amazing. Thank you. _________________ Legends of Pizza! |
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Bean
Joined: 07 Jul 2006 Posts: 209 Location: Space Coast, Florida
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Posted: Fri Dec 13, 2013 4:21 pm Post subject: |
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No, TY!
It changes the flavor up a bit and I do believe it makes the crust a bit crunchier. It’s been awhile since I made this dough. _________________ Laura |
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