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Deep-dish pizza

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(Redirected from Chicago-style pizza)
"Deep pan pizza" redirects here. For the former UK pizza chain, see Deep Pan Pizza.

Deep-dish pizza
Deep-dish pizza
TypePizza
Place of originUnited States
Region or stateChicago, Illinois
Main ingredientsPizza dough, tomato sauce, cheese
  • Wikibooks logo Cookbook: Deep Dish Pizza
  •  Wikimedia Commons logo Media: Deep-dish pizza

Deep-dish pizza is a classically Chicago pizza with a characteristically high edge, which provides ample space for lots of cheese and a chunky tomato sauce. Deep-dish pizza may be prepared either this way or stuffed.[1][2][3]

Italian sausage is the most popular topping at many Chicago pizzerias.[4]

History

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Deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943.[5][6][7] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar.[8] The restaurant's cook Alice Mae Redmond later adjusted the recipe to be made with water and olive oil and a "secret dough conditioner" to make it stretch better.[9][10] In the 1960s and '70s, the dough ball became larger, to cover the full sides of the pan, with a higher fat percentage.[8] Redmond later worked at Gino's East, founded in 1966, where she made a fattier, biscuit-like dough.[6][9]

Uno's original pizza chef Rudy Malnati has also been credited for the development of the recipe.[11][12] Rudy's sons Lou and Rudy Jr., who also worked at Pizzeria Uno, later respectively founded Lou Malnati's Pizzeria in 1971 and Pizano's in 1991, both also known for their deep-dish pizzas.[12]

The thick pizza crust, sometimes made with cornmeal for texture,[13] may be parbaked before the toppings are added to give it greater spring. In traditional recipes, the top of the crust is layered with meats and/or vegetables and mozzarella cheese while the sides rise to the top of the pan, and then a layer of crushed tomatoes is ladled over the top and the whole pizza is baked to completion.[14][15]

Stuffed pizza variation

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Stuffed pizza from Giordano's

By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese,[16] and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.[17] Palese based his creation on his mother's recipe for scarcedda, an Italian Easter pie from his hometown of Potenza in Basilicata at the far southern end of the Italian Peninsula, more commonly known in Italy as pizza rustica Lucana.[18][19] Stuffed pizzas are typically deeper, have another layer of dough covering the toppings, and have more cheese than standard deep-dish pizza, while other restaurants' deep-dish pizzas tend to have more sauce.[20]

See also

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References

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  1. ↑ Ali, Tanveer; Ludwig, Howard (January 13, 2015). "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond". DNAinfo. Archived from the original on January 1, 2016. Retrieved January 2, 2016.
  2. ↑ Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago". Serious Eats. Archived from the original on January 6, 2016. Retrieved January 2, 2016.
  3. ↑ "Deep Dish vs. Thin Crust - The True Chicago Pizza". Visit Oak Park. Retrieved July 16, 2023.
  4. ↑ Kindelsperger, Nick (August 21, 2017). "Why Are Chicagoans So Obsessed with Italian Sausage on Pizza? An Investigation". Chicago Tribune. Archived from the original on August 21, 2017. Retrieved August 23, 2017.
  5. ↑ "Who Cooked That Up?". Archived from the original on May 8, 2007.
  6. 1 2 Kim, Eric (May 10, 2024). "The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep". The New York Times. ISSN 0362-4331. Retrieved May 12, 2024.
  7. ↑ Bendersky, Ari (May 8, 2012). "Chicago's Deep Dish History: It All Started With Uno's". Eater Chicago. Retrieved May 12, 2024.
  8. 1 2 "The Secret History of the Original Deep-Dish Crust". Chicago Magazine. May 7, 2024. Retrieved May 12, 2024.
  9. 1 2 Tennison, Patricia (April 13, 1989). "REVEALED: SECRET BEHIND PIZZAS AT GINO'S EAST". chicagotribune.com. Retrieved February 17, 2021.
  10. ↑ "History Of Deep Dish Pizza - History of Gino's East". Gino's East. Retrieved February 17, 2021.
  11. ↑ "Who Invented Deep Dish?". Chicago Tribune. February 18, 2009. Archived from the original on August 7, 2013.
  12. 1 2 "About Us". Pizano's Pizza and Pasta. Archived from the original on September 29, 2018. Retrieved April 9, 2017.
  13. ↑ Kavanagh, Olivia (April 12, 2022). "Baking School In-Depth: Chicago Deep-Dish Pizza - Bake from Scratch". Retrieved May 12, 2024.
  14. ↑ Schmalbruch, Sarah. "Why Chicago deep dish pizza is better than New York's version". Business Insider. Retrieved May 12, 2024.
  15. ↑ "Deep Dish Pizza Recipe". NYT Cooking. Retrieved May 12, 2024.
  16. ↑ Chu, Louisa (September 19, 2016). "Family's Stuffed-Pizza Dynasty Began with a Fight". Chicago Tribune. Retrieved September 21, 2016.
  17. ↑ Pollack, Penny; Jeff Ruby (2005). Everybody Loves Pizza. Emmis Books. p. 33. ISBN 1-57860-218-1.
  18. ↑ "Our Story". Nancy's Pizza. Retrieved June 6, 2025.
  19. ↑ "Scarcedda". Cuore Basilicata (in Italian).
  20. ↑ "Stuffed Pizza vs Deep-Dish Pizza?". Doreen's Pizzeria. July 11, 2019.

Further reading

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