Pizzeria Uno’s Pizza

Pizzeria Uno’s is one of Chicago’s most famous pizza places.  You can make a similar deep dish pie at home.  Thanks to QueenBerta for this recipe.
Uno's Pizza

Uno's Pizza

Pizzeria Uno’s Pizza

Make Uno's Pizza at home. 
4.25 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: Uno's Pizza
Servings: 8
Calories: 506kcal


  • olive oil or cooking spray
  • 1 1/8 teaspoons active dry yeast (I use Viva Pizza Yeast from Williams-Sonoma)
  • 1 cup warm water (110 to 115 degrees)
  • 3 cups all purpose flour
  • 1/3 cup olive oil r cooking spray (I use only Bertolli Extra Light Olive Oil)
  • 12 ounces mozzarella cheese , sliced
  • 1/2 pound Italian sausage mild-cooked, drained and crumbled
  • 15 ounces tomatoes canned
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried basil, crushed
  • 1/4 cup Parmesan cheese, grated
  • 4 ounces sliced mushrooms


  •  Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same dark baking pan as they use in the restaurants, it gives a much better crust.)
  •  In large mixer bowl, sprinkle yeast into warm water. Stir till dissolved. Stir in 1 1 /2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can. 
  • Cover, let rise in warm place till double. Punch down. Let rest 5 minutes. 
  • 4. Turn dough into the pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes. 
  • 5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herb and Parmesan. 6. Bake in a 500-degree oven for about 25 to 30 minutes or till edges of the crust is crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting. 
  • The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil because it doesn't have a real heavy olive oil taste. This pizza recipe is not like the other Chicago deep-dish which uses yellow cornmeal, which has been made by other famous restaurants.


Calories: 506kcal | Carbohydrates: 40g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 530mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 8.2mg | Calcium: 269mg | Iron: 3mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Vicky

    5 stars
    It’s close! Just my two cents, but I’d sub some corn oil to mimic that buttery taste in the crust. Lots of pizzerias do this.

  2. Jim

    After eating at pizza Uno I will say that I’m going to make a pie dough with butter and shortening mix and experiment with yeast amounts after being a cook for 30+ years I can say that pizza uno’s crust is a risen pie dough more than an actual pizza dough.

  3. bob c.....

    i have tried em all…NONE DUPLICATE the real McCoy There still are the best ever…(Along with a Michelob Beer.

    • Jim T.

      Just one more clue Phil. Please!!! What is the oil/ fat ingredient? Uno’s crust is great, and you are right, no current recipe duplicates the texture and taste. Stephanie, please tickle more clues out of Phil :))

  4. Andy Jackson

    So far,all the recipes for real Chicago crust is the same and even look the same in picture,but fail in taste and texture.The recipes do not produce the crust of the famous pizzas, which is the pastry buttery biscuit like crust people are dying to replicate..You will not achieve it using all these recipes on the internet.The ingredients that you read in their pizza box,are only correct to a certain point.Fortunately for me I have learned this secret which I am not ready to share.The only thing I can say is that there are ingredients and techniques missing.Unless you employ them it will never result in the wonderful pizza crust!Everything from the flour to the fats are wrong with most of the recipes online.

    • daphne

      keys to Uno’s style crust is inclusion of corn meal and butter, cold butter and ice water allow you to have a flakey biscuit style crust, these are borrowed from pastry recipes and is the only real difference….

      there no secrets on the internet, Andy Jackson is so lame…..hahahh

      • Skyjester

        5 stars
        What daphne said. Butter and “pizza dough flavoring” (sold in stores, they’re mostly grated cheese mixtures) are the two major secrets to pizzeria quality crust. Add 1/4c butter for every 3c flour, and 1-2T (2 if you’re smart) flavoring per 1c flour, and you’re done. The butter can even be melted, since it’s being added for flavor and not texture or flakiness. The yeast handles that part.

        Another secret to a wonderful pizza crust is the rise step in the oiled pan. I worked at the original Numero Uno in the mid-70’s in Northridge, they flavored the olive oil for these pizza pans with sliced garlic, and allowed generous rise times of at least a few hours. As the dough rises it absorbs these flavors and the results are truly amazing.

  5. Andy Jackson

    This is not like Unos.Just a regular pizza crust.You won’t know any different unless you have had Uno’s Pizza.

  6. stephanie

    Pizza Uno now has a gluten free pizza. It is really good for those of us with celiac disease. Unfortunately, it’s really expensive and also, my nearest Pizza Uno is almost 2 hours away. Can you get to the bottom of this recipe, Please!!
    My suggestion on this would be to purchase a gluten free pizza mix already on the market. I know there are lots of people out there with celiac disease, and many more that are gluten intolerant. I have no experience at this time with this, and wouldn’t feel right giving you my first experimentation or two! You could then use the rest of this as the remaining recipe. ~Stephanie

    • cnygeoff55

      our Unos has gluten free pizzas and it is NOT expensive. prices range from $10-13. the same price for regular pizzas. they have a rather good gluten free menu. as for a copy kat GF dough recipe there are a few online at different sites. my advice is try different recipes until you find one you like.

      • cnygeoff55

        lol. I didnt even notice the original post was from four years ago. think I need more coffee. hahaha

      • stephaniemanley

        Thanks for your comments, I should do a gluten free pizza dough so everyone can enjoy pizza. I appreciate your comments and you dropping by to share your wisdom.

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