{"id":16153,"date":"2016-05-28T17:27:22","date_gmt":"2016-05-28T22:27:22","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=16153"},"modified":"2016-05-28T17:27:22","modified_gmt":"2016-05-28T22:27:22","slug":"uno-deep-dish-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=16153","title":{"rendered":"UNO Deep Dish Pizza Review"},"content":{"rendered":"

\"Uno<\/a>If you stop by our website on occasion, you know I’ve reviewed a large number of frozen pizzas, including several of the “Chicago Deep Dish” ilk, like Lou Malnati’s<\/a>, Ginos<\/a>, Edwardos<\/a>.<\/p>\n

Now I’m gonna stop right there for a sec and say personally, I don’t think Chicago pizzas should be called “deep dish,” as that term has been hijacked by pizza makers all over the country and almost always describes a pie with a very thick crust – \u00a0lots of bread under the usual toppings.<\/p>\n

“Chicago-style pizzas”(which you shall refer to them from this day forward) are DEEP, yes, but not because of a thick bready crust. They are DEEP because they are cooked in a deep pan, and have a HIGH but THIN crust. The depth hides all the deliciousness stuffed in, in the “Chicago order,” crust cheese, meat, tomato sauce. \u00a0That’s right, sauce on TOP. Are we clear?<\/p>\n

There’s more than a couple guys who say they invented this concept. I go with the Ike Sewell version, who cooked up the first one at Pizzeria Uno<\/a> in<\/p>\n

\"Uno<\/a>
Original Location Downtown Chicago<\/strong><\/figcaption><\/figure>\n

downtown Chicago in the early 1940s. \u00a0Let’s leave it at that. \u00a0Ike’s pies were so popular that soon he created a sister restaurant (Pizzeria Due, natch) and started franchising, with the license for the first four going to a group of businessmen in Boston.<\/p>\n

When Sewell died, the Boston group bought out the original restaurants, name and recipes, and set off a go-go growing a chain of restaurants that bore a limited resemblance to the originals; the chain is called Uno Pizzeria and Gril<\/a>l.<\/p>\n

They stuck with\u00a0\u00a0the original pizza offering, but have a very extensive menu in addition, like nearly any fast casual restaurant these days. \u00a0They are in about 20 states, find one here<\/a>.<\/p>\n

Although a bit spendy, the Uno frozen pizza is about as good as it gets in this segment. It bakes up well (about 40 minutes), has a nice crisp outer crust, fresh chopped tomatoes in the thick sauce, ample cheese and flavorful sausage. (I had the sausage variety, there are others).<\/p>\n

I have one beef…er pork…about the pie. \u00a0The sausage bits in pretty small, and other “Chicago style” pies feature a slab of sausage covering the entire pie, crust to crust. As a sausage lover, I like that.<\/p>\n

So the sausage bits on an Uno aren’t a deal killer for me.<\/p>\n

The Uno frozen division<\/a> also makes a more traditional round thinner crust. Their USDA inspected factory in Brockton MA is pictured below.<\/p>\n

\"Uno<\/a>
Frozen Out of the Box<\/strong><\/figcaption><\/figure>\n
\"Uno<\/a>
40 minutes at 350<\/strong><\/figcaption><\/figure>\n
\"Uno<\/a>
I added olives to a slice<\/strong><\/figcaption><\/figure>\n
\"Uno<\/a>
Uno Pizza Factory<\/strong><\/figcaption><\/figure>\n

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UNO Deep Dish Pizza Review<\/p>\n","protected":false},"excerpt":{"rendered":"

If you stop by our website on occasion, you know I’ve reviewed a large number of frozen pizzas, including several of the “Chicago Deep Dish” ilk, like Lou Malnati’s, Ginos, Edwardos. Now I’m gonna stop right there for a sec and say personally, I don’t think Chicago pizzas should be called “deep dish,” as that… Continue reading UNO Deep Dish Pizza Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,22,26],"tags":[301,934],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/16153"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16153"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/16153\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16153"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}