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Uno Chicago Pepperoni

 
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Bean



Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Wed Dec 11, 2013 3:58 pm    Post subject: Uno Chicago Pepperoni Reply with quote

Mmmmmm pizza! Smile


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


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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Fri Dec 13, 2013 3:22 pm    Post subject: Reply with quote

Corn oil is a neat twist! I have never used it before. Does it make the crust any crunchier? Looks amazing. Thank you.
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Bean



Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Fri Dec 13, 2013 4:21 pm    Post subject: Reply with quote

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.
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