Ike Sewell invented the Chicago deep dish in 1943 to ensure that hungry families could eat. “real meal”When it came to pizza. Pizza was little more than a snack up until then. Pizzeria Uno was opened by Sewell in 1965. Since then, it has expanded to more than 200 locations across the globe and is celebrating its 65th birthday.

Uno Chicago Grill recommends making Chicago deep-dish pizzas for entertaining. It’s easy, filling, and delicious.

Master Dough Recipe

One 20-ounce dough ball will make one Chicago-style Deep-Dish pizza (12 inches).

1 package active yeast

3/4 cup warm water (105 to 110 degrees F).

1 teaspoon sugar

1/4 cup corn oil

2 1/2 cups all-purpose flour

2 teaspoons salt

1 tablespoon olive oil

1 12-inch deep-dish pie pan or cake pan

Mix the yeast, sugar and water in a bowl. Mix in the corn oil. Mix in the flour and salt. Mix the flour and salt in a stand mixer for 4 minutes, or until the dough becomes smooth and elastic. If you are hand kneading the dough, continue to knead for seven to eight minutes. Turn out the dough from the bowl and continue to knead for 2 more minutes. Olive oil should be added to a large bowl. To coat the dough ball, place it in the bowl. Turn it twice. Place the dough ball in a bowl and cover it with plastic wrap. The dough should rise for 2 hours. Do not press it down. Spread the dough ball on the bottom of your pan and push it up the sides.

Pepperoni Deep-Dish Pizza

1 1/2 cups tomatoes, ground

1 teaspoon dried oregano

1 teaspoon basil, dried

2 tablespoons romano cheese, grated

5 ounces part-skim, low- moisture mozzarella, sliced

5 ounces provolone, sliced 24, pepperoni pieces (about 2 ounces).

1. Combine the tomatoes, oregano and basil in a bowl. Set aside.

2. 2.Lay the provolone and mozzarella slices on top of the dough.

3. Spread the tomato mixture evenly on top of the cheese.

4. Sprinkle the pepperoni on top of the tomatoes.

5. Bake the crust on the middle rack in a preheated 475°F oven for 20-25 mins until it is golden brown and separates from the sides.

6. Let the pizza rest for between 3-4 minutes before cutting it and serving.