Uno's Chicago Deep-Dish Pepperoni Pizza

• Meat

  • 24 cut into thin slices 2 ounces pepperoni

• Produce

  • 1 tbsp Basil, dried
  • 1 tbsp Oregano, dried
  • 1 1/2 cups Tomatoes, ground

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 package Quick-rise dry yeast
  • 2 tbsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Corn oil
  • 1 tbsp Olive oil

• Dairy

  • 5 oz Low-moisture mozzarella cheese, part-skim
  • 5 oz Provolone cheese
  • 2 tbsp Romano cheese, grated

• Liquids

  • 3/4 cup Water

Found on texascooking.com

Description

Ingredients

• 1 package quick-rise dry yeast
• 3/4 cup warm water
• 1 tablespoon sugar
• 1/4 cup corn oil
• 2-1/2 cups all-purpose flour
• 2 tablespoons salt
• 1 tablespoon olive oil
• 1-1/2 cups ground tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 tablespoons grated Romano cheese
• 5 ounces part-skim, low-moisture mozzarella cheese, sliced
• 5 ounces Provolone cheese, sliced
• 2 ounces pepperoni, cut into 24 thin slices

Directions

• In a mixing bowl, combine the tomatoes, oregano, basil and Romano cheese. Set aside. Lay the slices of mozzarella and provolone cheese on top of the dough, overlapping the slices to cover all of the dough. Spread the tomato mixture evenly over the cheese. Dot the top of the tomatoes with the pepperoni. Bake on the middle rack of a preheated 475°F oven for 20 to 25 minutes until crust is golden brown and pulls away from the sides of the pan. Allow pizza to rest for 3 or 4 minutes before cutting and serving.