Tonight I made a second attempt at creating an UNO deep dish pizza for my Chicago boy. http://www.unos.com/about/press/2009/0109_1.html This particular recipe takes about 3 hours to make with all the prep work and cooling times. Pizza Huts person pan pizza that came with the BOOK IT program was about as deep dish as this girl ever got growing up. Therefore, I am clueless on how to perfect this pizza. Attempt one was a couple of months ago. We used one 9 inch cake pan, and the crust was WAY to thick but ingredients were cooked to perfection. Tonight's attempt split the dough among two 9 inch cake pans. Now the outer crust burnt and the cheese did not melt. Maybe attempt #3 will go better. Perhaps I should have cooked the pizza's one at a time, or perhaps our oven temp is off (I'm really leaning towards this one since the fire alarm goes off every time the oven goes above 350 with or without food!!). I'm really leaning towards find a new recipe that uses cornmeal since my introduction into "Chicago style" pizza was at Lou Mantis and now Talayna's on Baliviere near the history museum in St. Louis (there are 3 this is THE ONE to go to!!!) which both have a cornbread like taste to me and are generally better the next day. I shall persevere until the ultimate recipe is found! Or............I could just call Talayna's http://order.letsorderonline.com/display/menu/talaynasdebaliviere since their croutons and house salad dressing is TOO DIE FOR!!!!
Just had a real UNO Pizza and have discovered it's not my cooking! I just don't care for UNO Pizza. Now off to find a cornbread based recipe to try next.
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