For as long as I can remember, our family has been trying to replicate Uno’s Numero Uno pizza. The two things that make Uno’s pizza different from other pizza (besides being deep-dish), is the use of stewed tomatoes instead of pizza sauce, and the unique crust. Uno’s crust is not like chewy pizza dough that is found in most pizzas. Theirs is soft, flaky, and a little sweet ~kind of like a biscuit dough. After many attempts to replicate that crust, the one that has turned out most like Uno’s is, in fact, made using a biscuit method; with butter cut into the flour and very little kneading.
This recipe makes two large pizzas. Time from start to finish is approximately 2-2 1/2 hours.