A slice of deep dish pizza
|Place of origin||United States|
|Region or state||Chicago|
|Main ingredient(s)||Pizza dough, tomato sauce, cheese|
|Part of a series on|
Chicago-style pizza typically refers to a deep-dish pizza style developed in Chicago, United States. Chicago-style pizza has a crust up to three inches tall at the edge, slightly higher than the ingredients, which include large amounts of cheese and chunky tomato sauce. Besides deep-dish, the term also refers to stuffed pizza, another Chicago style. Although most pizzerias in Chicago also serve thin-crust pizza in a style characteristic to the city, the term Chicago-style pizza is mainly used to describe the deep-dish style of pizza away from the Chicago metropolitan area.
Styles of pizza 
Deep-dish pizza 
The Chicago-style 'deep-dish' pizza was invented 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 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, not to be confused with imitations created outside Chicago which use a much thicker crust (see pan pizza).
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 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. It is typical that when ordered for carry-out or delivery, that the pizza is uncut, as this prevents the oils from soaking into the crust, causing the pie to become soggy.
Stuffed pizza 
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. Typically, but not always, tomato sauce is ladled over the top crust before the pizza is baked.
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 party cut or tavern cut, as opposed to a pie cut into wedges. Aurelios is a chain which specializes in this kind of pizza. Casa Bianca, located in the Eagle Rock section of Los Angeles, is also well known for this style of thin-crusted Chicago bar pizza.
Notable vendors 
See also 
- Apizza, or New Haven-style pizza
- Calzone and stromboli
- Chicago-style hot dog
- Culture of Chicago
- Detroit-style pizza
- Italian Beef
- New York-style pizza
- Pizza in the United States
- Quad City-style pizza
- Sausage bread
- St. Louis-style pizza
- Food portal
- Who Cooked That Up?
- Pizano's History Page
- Zimmerman, Karla; Cavalieri, Nate (2008). Chicago: city guide. Lonely Planet. p. 122. ISBN 1-74104-767-6.
- Lou Malnati's Deep Dish Pizza
- Pollack, Penny; Jeff Ruby (2005). Everybody Loves Pizza. Emmis Books. p. 33. ISBN 1-57860-218-1.
- Nancy's Pizza
- Vettel, Phil; Kevin Pang (2009-07-23). "Pizza slices: Two foodies debate the merits of wedge versus 'party cut'". Chicago Tribune (Chicago, IL: Tribune Company). Retrieved 2009-07-23.
- Corcoran, Monica (2009-01-18). "Barack Obama went Hawaiian casual at Occidental College in L.A". Los Angeles Times.
- Celestino: First Date, Italian-Style - Page 1 - Eat+Drink - Los Angeles - LA Weekly
- Where's Obama's Favorite Pizza? | ExtraTV.com
- Casa Bianaca Pizza (history)
Further reading 
|Wikimedia Commons has media related to: Chicago-style pizzas|
- Bruno, Jr., Pasquale (1983). The Great Chicago-Style Pizza Cookbook. McGraw-Hill Companies Inc. ISBN 0809257300. Retrieved November 2012.