UNO CHICAGO PIZZA UPDATE
UNO CHICAGO PIZZA FREE
UNO CHICAGO PIZZA MAC

Not everyone gets it or just thinks I'm being mean or self-deprecating but I'm really not. I have a madcap and sarcastic sense of humor, which is evident in some of my postings. My favorite celebrity chefs are Paula Deen, Guy Fieri, and the Barefoot Contessa. I like watching the Food Network to get ideas although god I wish I had one of those real kitchens heh. There's some certain recipes that I'll probably stay away from for time, complexity, and budget limitations but I still didn't think I'd ever be able to make my own frosting or burritos.

UNO CHICAGO PIZZA MAC

The dishes I'm now famous for are homestyle mac n cheese, mango shrimp, cheesecakes, and lots of pumpkin goodies with luscious buttercream frosting. then started building on those to the point where I know enough about food structure and flavors to develop my own recipes. I started out following other 'zaar users' recipes and from cookbooks, other cooking websites, etc. Cooking lingo looked like a foreign language to me, now I know it just as well as I know EPS and price-to-book ratios! I'm quite proud of this feat and now look forward to things like grocery shopping and doing most of my cooking one day of the week to freeze and refridgerate stuff for future use, and keeping track of dates and perishability helped with my organizational skills.

UNO CHICAGO PIZZA UPDATE

To update this a bit, I went from someone who was totally inept in the kitchen to a self-taught gourmet chef almost overnight.

UNO CHICAGO PIZZA FREE

It gets hard for me to keep fresh ingredients around due to cost and spoilage, so most of my recipes call for canned stuff, but feel free to 'upgrade' them with fresh ingredients! :) I'm trying to cook at home more so I joined up on here to swap recipes and get ideas, namely for someone with a limited budget and a ridiculously tiny cramped kitchenette. I'm an accounting student who likes to believe it's still 1987. In advance, I'd like to thank everyone who reviews my recipes and leaves positive feedback! I know that I usually don't email anyone after getting a review, so I'd just like to thank everyone who reviews and submits pictures of my recipes in advance.

Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.

Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.) I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.

After the rise in the pan is finished, bake at 450F for 10 minutes.

Let it rise for another 20 minutes before pre-baking.

Press the dough into an oiled 15-inch deep dish pan.

BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.

Didn't want to do all that just to have another rise later? Check out the bread machine instructions!

Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.

Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.

Blend in 1 cup of flour, and all the cornmeal, salt, and oil.

OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.

Of course, I'm including both bread machine and old school instructions.' What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc.

'I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ) But I'm posting this from my 'Awesome Restaurant Recipes' e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties.

Uno chicago pizza