The Chicago-style”deep-dish” pizza that a lot of men and women love was devised at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the famous recipe.
The pizza’s foundation is straightforward. It uses a thick layer of dough (made with olive oil and cornmeal) that is shaped to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.
Parbaking is a cooking technique in which a bread or dough product is partially baked and then immediately frozen or chilled. The raw dough is baked as if ordinary, but halted at about 80% of the normal cooking time, when it’s rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated”crust” or other vaguely desirable qualities that are hard to preserve once fully cooked.
The crust is then coated with cheese (generally sliced mozzarella) and coated with meats and/or vegetables such as Italian sausage, onions, and bell peppers. A sauce consisting of crushed or pureed berries is then added. Usually this is topped with a grated cheese blend to add extra flavor. On the usual pizza, about a pound of cheese is added. Due to the number of ingredients in this kind of pizza, it is generally eaten with a knife and fork. It is very messy to eat with your fingers.
Along with Uno, added famous deep-dish restaurants include Uno’s companion restaurant Due, which was opened just down the block by Sewell in 1955.
Chicago deep-dish pizza is known throughout the world. Accordingly, many Chicago deep-dish pizza restaurants will ship their pizzas, partly baked, within the continental U.S.
Palese based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. A Chicago Magazine article featuring Giordano’s stuffed pizza popularized the dish. Other pizzerias that make stuffed pizzas include Bacino’s, Edwardo’s and Carmen’s. Most make thin crust pizzas.
Stuffed pizzas tend to be even taller than deep-dish pizzas, but otherwise, it can be hard to find the difference until you cut into it. A stuffed pizza generally has much higher topping density compared to any other sort of pizza. As with deep-dish pizza, a thin layer of dough forms a bowl at a high-sided pan along with the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed into the sides of the bottom crust.
At this stage of the procedure, the thin dough shirt has a rounded, domed appearance. Pizza manufacturers often puncture a small hole in the top of the”pizza lid” to allow air and steam to escape while cooking. This permits the pizza sauce to permeate throughout the dish.
Chicago pan pizza in Chicago is comparable to the conventional deep-dish style pizza served in different areas of the nation, and baked in a similar deep-sided pan, but its crust is quite thick — a cross between the buttery crisp crust and focaccia. Toppings and cheese often go on the surface of a pan pizza, rather than beneath the sauce as is traditionally the case with deep-dish and stuffed pizza. The placement of the lettuce and cheese on top make the pan pizza variety like a thin-crust pizza using a thicker and larger crust.
Along with Chicago-style deep-dish pizza, there’s also a thin-crust pizza unique to Chicago, occasionally referred to as”flat pizza”.
The crust is topped with a liberal quantity of Italian style tomato sauce. Typically there are no visible chunks of tomato in the crust. A layer of toppings is inserted, and finally a layer of mozzarella cheese.
If you are a pizza lover and you have never tried this sort of pizza, be certain to give it a try, I’m absolutely convinced you will love it!