One of America’s Favorites – Chicago-Style Pizza

May 28, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Deep-dish pizza from Gino’s East in Chicago

Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.

Deep-dish pizza
According to Tim Samuelson, Chicago’s official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno’s founder Ike Sewell. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the recipe.

The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust itself is thin to medium in thickness.

Deep-dish pizza from Pizzeria Uno

Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a fried effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain corn meal, semolina, or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.

The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled “upside-down” from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which is sometimes in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor. It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.

Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States.

Stuffed pizza

Stuffed pizza from Giordano’s

By the mid-1970s, two Chicago chains, Nancy’s Pizza, founded by Rocco Palese, and Giordano’s Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. Palese based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. Chicago Magazine articles featuring Nancy’s Pizza and Giordano’s stuffed pizza popularized the dish.

Stuffed pizzas are often even deeper than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much deeper topping density than any other type of pizza. As with deep-dish pizza, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the crust.

At this stage, the thin dough top has a rounded, domed appearance. Pizza makers often poke a small hole in the top of the “lid” to allow air and steam to escape while cooking, so that the pizza does not explode. Usually, but not always, tomato sauce is ladled over the top crust.

Thin-crust pizza

Chicago-style party-cut thin-crust pizza

There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. This pizza is cut into squares, also known as “tavern style” or “party cut”, as opposed to being cut into wedges. Among locals, thin-crust actually outsells the more widely known deep-dish style.

Toppings
In most of the United States, the most popular pizza topping is pepperoni, but in Chicago the most popular topping is sausage.

 

 

National Pizza Pie Day is Today, February 9!! Celebrate the Day!

February 9, 2013 at 12:48 PM | Posted in pizza | 2 Comments
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National Pizza Pie Day is Today, February 9!! Celebrate the Day!

A pizza just removed from an oven

A pizza just removed from an oven

Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. Pizza was originally invented in Naples, Italy, and the dish has since become popular in many parts of the world. An establishment that makes and sells pizzas is called a “pizzeria”. Many varieties of pizza exist worldwide, along with several dish variants based upon pizza. In 2009, upon Italy’s request, Neapolitan pizza was safeguarded in the European Union as a Traditional Specialty Guaranteed dish.

 
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

 
The bottom of the pizza, called the “crust”, may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese.

 
The most popular cheeses to use on pizza are mozzarella, provolone, cheddar and parmesan. Romano and Ricotta are often used as toppings and processed cheese manufactured specifically for pizza is used in mass-produced environments. Processed pizza cheese is manufactured to produce preferable qualities like browning, melting, stretchiness and fat and moisture content. Many studies and experiments have analyzed the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes to creating the ideal and economical pizza cheese. In 1997 it was estimated that annual production of pizza cheese was 2 billion pounds in the US and 200 million pounds in Europe.

 
Toppings
Myriad toppings are used on pizzas, including, but not limited to:
Anchovies
Bacon
Ground beef
Mushrooms
Olives
Onions
Pepperoni
Peppers
Sausage
Seafood
Sun-dried tomato
Tomatoes
Vegetables

 

In 1905, the first pizza establishment in the United States was opened in New York’s Little Italy. Due to the wide influence of Italian

New York-style pizza.

New York-style pizza.

immigrants in American culture, the US has developed regional forms of pizza, some bearing only a casual resemblance to the Italian original. Chicago has its own style of a deep-dish pizza. Detroit also has its unique twice-baked style, with cheese all the way to the edge of the crust, and New York City has its own distinct variety of pizza. New Haven-style pizza is a thin crust variety that does not include cheese unless the customer asks for it as an additional topping.

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