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.
The first step is making sure that the canned tomatoes are dried out. Use one 28-oz can per pizza.
Prepare a drying surface by placing a cooling rack on top of a cookie sheet (anything that will catch drips will work).
Then lay over the cooling rack a couple of paper towels.
Drain the tomatoes into a colander and then, by small handfuls, squeeze out as much liquid as you can by hand.
Lay the freshly squeezed tomatoes onto the prepared pan,
Season with salt and dried oregano, and bake at 350 for about one hour. I dry out the tomatoes while I’m mixing up the dough for the crust.
For the Crust: (Again, this is for two crusts, so if you want to just make one, divide the recipe.)
Dry ingredients: 6 C flour
3 T sugar
1 T +1/2 t salt
1 stick butter, cubed
Combine those ingredients with a whisk attachment until the butter is cut into fine crumbs. (Like biscuit dough!)
In a glass measuring cup, put 1 T yeast, then cover with two cups of warm water.
Stir until yeast is dissolved.
Add 1/4 C oil to the water
Add liquid ingredients to the dry ingredients.
Remove whisk attachment
And replace with dough hook (I usually do this before I add the wet ingredients, but it doesn’t matter)
Mix the wet and dry together
Then add enough flour so that the dough forms a loose, moist ball and there is no dough sticking to the sides of the bowl.
Knead for about thirty seconds, then turn dough out into a lightly greased bowl.
Cover, and let rise for about an hour and a half.
While the dough is rising, you can prepare the toppings…like green pepper. I just cut one pepper for two pizzas.
You could leave the peppers roughly chopped, but I like to cut them small so there’s some in every bite. 🙂
Slice one pound of mozzarella per pizza into 1/4 inch slices.
After the dough has at least doubled in size, pre-heat the oven to 450 degrees,
Then punch the dough down,
And divide it into two dough balls in two pizza pans.
Press out the dough to the edges of the pan. It will shrink back the first time, so you’ll need to go back and nudge it to the edge till it stays.
Cover the dough with the sliced cheese. I tore some of the pieces to fill in the small spaces. It doesn’t have to be perfect, though: The cheese will melt and spread out as it bakes.
Next break up one pound of uncooked sausage onto each pizza, and spread out the pieces over the cheese. (I was a little short on sausage and pepperoni when I made these, so the pictures won’t look like yours if you use what the recipe calls for. You should use what the recipe calls for. 😉
Next lay on some pepperoni. (Use one and a half regular-sized Hormel bags for the two pizzas.)
Over the pepperoni, lay on the dried-out and cooled-off tomatoes, then green peppers. Finish with 2 T of Parmesan cheese for each pizza.