Uno / Malnati-Style Deep Dish (No-Salt, Corn Oil)
A spare Uno's / Lou Malnati's-style deep-dish dough of all-purpose flour, water and corn oil with no salt or sugar, mixed and kneaded only briefly. An overnight cold rest builds flavor; the crust stays medium-thick and tender rather than a true thick pan crust.
A spare Uno's / Lou Malnati's-style deep-dish dough of all-purpose flour, water and corn oil with no salt or sugar, mixed and kneaded only briefly. An overnight cold rest builds flavor; the crust stays medium-thick and tender rather than a true thick pan crust.
Ingredients
Method
Combine the water, yeast and about 1 1/2 cups of the flour and stir with a wooden spoon. Add the oil and the rest of the flour, adding the last of it gradually, and mix until the dough holds its shape.
Turn out and knead about 2 minutes, dusting with a little flour only if it gets sticky.
Place in a lightly oiled bowl, cover, and rest 3 to 4 hours; or refrigerate overnight and bring back to room temperature at least 2 hours before baking.
Oil a deep-dish pan (use regular, not extra-virgin, olive oil). Press the dough across the bottom and pull it up the sides with your fingers.
Layer sliced mozzarella, then toppings, then crushed tomatoes, and finish with parmesan and dried oregano.
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