Posted by Marlen on June 26, 2001 at 14:59:26:
In Reply to: Numero Uno Pizza dough posted by Nadine on June 25, 2001 at 22:58:01:
There are several Numero Uno restaurants but I am hoping you are referring to the one in Chicago. In my opinion there is none better. During my 30 years in Chicago I enjoyed this many times. It is still the first restaurant I visit on my return trips. Here is their recipe.
Chicago Style Pizza
Recipe By : Numero Uno Pizzeria
Serving Size : 12
1 Pkg Active Dry Yeast, activated in 1 cup warm water
Into The Breadmaker Put:
2-3/4 C Flour
1/4 C Cornmeal
1/4 C Oil -- peanut or canola
2 Tbsp Olive Oil
The most difficult part of pizza construction is making the dough.
Makes two 10-inch deep-dish pizzas.
Add the water/yeast mixture.
Start the bread maker in Manual/White Bread mode.
When the bread maker completes the fermentation and turns off, punch down the dough and let it rise a second time.
Total time is approximately 4 hours.
Divide the dough into two equal parts. Spread the dough in two 10-inch cake pans and up the sides. Cover the dough with slices of mozzarella cheese. DO NOT USE GRATED CHEESE! The cheese slices will melt into the dough when the pizza is baked and will provide a barrier from the toppings so that the crust will not get soggy. Drain two 28 oz. cans of Italian Style whole peeled pear tomatoes (we used Progresso) into a strainer or colander. Remove the ends of the tomatoes with a knife.
Squish with fingers or chop the tomatoes with a knife into smaller pieces and drain off all of the juices. Be careful - they squirt.
Be sure to press out all of the juices or else your pizza will get soggy. Place the tomatoes on top of the mozzarella. Add salt, chopped garlic,
basil and oregano. Top your pizzas with any of the following:
salami, green pepper, onions, sausage, pepperoni, olives, mushrooms, etc.... Dust the top the pizza with fresh grated parmesean or romano cheese.
Bake for 35-40 minutes at 375F.