Thursday, February 17, 2011

300 Top Secret Restaurant Recipes - U

A B C D E F G H I J K L M N O P Q R S T U V W Y Z


UNO'S PIZZERIA RECIPE


Amount Measure Ingredient

-------- ------------ --------------------------------

2 pk Yeast

2 c -Tepid water

1/2 c Salad oil

4 tb Olive oil

3 c Flour

1/2 c Cornmeal -- I think this is

-the secret

2 ts -salt -- Frugal Gourmet does

-not have salt in dough

2 1/2 c Flour

-Sauce

2 cn Plum tomatoes 28 ounce

-drained -- crushed; drained

1 Mozzarella -- to taste

1 pn -salt -- ground pepper

1 -garlic -- chopped; to taste

1 Basil -- fresh; chopped

1 Oregano -- fresh; chopped

1 Meat -- choice

1 Onion -- etc; choice

1 Parmesan -- to taste

1 Romano cheese -- to taste


Preparation Method

Mix two packets of yeast in 2 cups of tepid water and let sit for ten

minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal

and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour.

Knead this for 15 minutes. Let dough rise to twice its size. Use blackened

deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine

with olive oil and then I just wipe them out when I'm

done. They are kind of getting blackened looking with use. I have two pans

and make two pizzas at a time. I spread the pan with olive oil and sprinkle

with cornmeal. Divide the dough in half. Spread and cover the bottom of the

pan. Spread it up the sides. I then let it rise again in the pan. Cover

pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum

tomatoes for each pizza. Drain off the excess fluid after squashing, and

spread this over the cheese. Smidge of salt and ground pepper over the top.

Chopped garlic, fresh chopped basil and oregano. Add the filling of your

choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano

Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.



UNO'S DEEP PAN PIZZA


Amount Measure Ingredient

-------- ------------ --------------------------------

-----CRUST-----

1 c Warm tap water (110-115¯)

1 t Active dry yeast

3 1/2 c Flour

1/2 c Coarse ground cornmeal

1 t Salt

1/4 c Vegetable oil

-----FILLING-----

1 lb Mozzarella, sliced

1 lb Sausage, removed from the

Casing and crumbled

1 cn Whole tomatos, drained and

Coarsely crushed

2 c Cloves, peeled and minced

3 ts Dried oregano,OR

5 Fresh basil leaves,

Shredded

4 tb Freshly grated Parmesan

Cheese


Preparation Method

Pour the warm water into a large mixing bowl and

dissolve the yeast with a fork. Add 1 cup of flour,

all of the cornmeal, salt, and, and vegetable oil. Mix

well with a spoon. Continue stirring in the rest of

the flour 1/2 cup at a time, until the dough comes

away from the sides of the bowl. Flour your hands and

the work surface and kneed the ball of dough until it

is no longer sticky.

Let the dough rise in an oiled bowl, sealed with

plastic wrap, for 45 to 60 minutes in a warm place,

until it is doubled in bulk. Punch it down and kneed

it briefly. Press it into an oiled 15-inch deep dish

pizza pan, until it comes 2 inches up the sides and is

even on the bottom of the pan. Let the dough rise

15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook

the crumbled sausage until it is no longer pink, drain

it of it's excess fat. Drain and chop the tomatos.

When the dough has finished its second rising, lay the

cheese over the dough shell. Then distribute the

sausage and garlic over the cheese. Top with the

tomatos. Sprinkle on the seasonings and Parmesan

cheese.

Bake for 15 minutes at 500 degrees. Then lower the

temperature to 400 degrees and bake for 25 to 35

minutes longer. Lift up a section of the crust from

time to time with a spatula to check on its color. The

crust will be golden brown when done. Serve

immediately.

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