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Introduction of Chicago Deep Dish Pizza
Chicago-style pizza is pizza prepared according to one of several styles
developed in Chicago. It can refer to both the well-known deep-dish and stuffed
pizzas and the lesser-known thin-crust “tavern-style” pizzas.
The pan used to
Bake Chicago deep dish pizza gives the pizza its characteristically high edge, which
provides ample space for lots of cheese and a chunky tomato sauce.
Chicago deep dish pizza may be prepared either this way or stuffed.
Chicago-style thin-crust pizza dough is rolled for a thinner, crispier crust than
other thin-crust styles, and the pizza is cut into squares instead of slices.
History of Chicago Deep Dish Pizza
Chicago deep dish pizza was invented at Pizzeria Uno in Chicago,
founded by Ike Sewell and Richard Riccardo in 1943. 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.
The restaurant’s
cook, Alice Mae Redmon, later adjusted the recipe to be made with water and
olive oil and a “secret dough conditioner” to make it stretch better. In theIn the
1960s and ’70s, the dough ball became larger to cover the full sides of the
pan, with a higher fat percentage. Redmond later worked at Gino’s East,
founded in 1966, where she made a fattier, biscuit-like dough.
Uno’s original
Pizza chef Rudy Malnati has also been credited for the development of the
recipe. 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.
The thick pizza crust, sometimes
made with cornmeal for texture, may be parbaked before the toppings are added
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 are baked to completion.
Ingredients :
Pizza Dough
● 1 Package active dry yeast, 2 teaspoons.
● Sugar 1 1/4 cups Warm water
● 2 3/4 cups All−purpose flour
● 1/2 cup yellow cornmeal
● 3 tbls. Olive oil
● 1 teaspoon Salt
Pizza Sauce and Toppings :
● 1 cup Pizza sauce
● 12 oz. Shredded mozzarella cheese
● 1/2 lb. Ground beef, crumbled, cooked
● 1/4 lb. Italian Sausage, crumbled, cooked
● 1/4 lb. Pork Sausage, crumbled, cooked
● 1/2 cup Pepperoni, diced
● 1/2 cup Canadian bacon, diced
● 1/2 cup Ham, diced
● 1/4 lb. Mushrooms, sliced
● 1 small Onion, sliced
● 1 Green bell pepper, seeded, sliced
● 2 oz. Grated Parmesan cheese
Assembling and Baking the Pizza :
- For dough, sprinkle yeast and sugar into warm water in a small bowl; let
stand until foamy, about 5 minutes. - Mix flour, cornmeal, oil, and salt in a large bowl; make a well in the
center and add yeast mixture. Stir to form a soft dough, adding more
flour if necessary. Turn onto a floured board and knead until dough is
supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover, and
let rise in a warm spot until the dough has doubled, about 1 hour. Punch
down. - Roll the dough into a 13−inch circle. Transfer to an oiled 12−inch pizza
pan, folding the excess over to make a small rim. Spread with pizza
sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle
with meats and vegetables. Top with the remaining mozzarella and
Parmesan cheese. Let rise in a warm spot about 25 minutes. - Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
minutes. Let stand 5 minutes before slicing
Baking the Pie:
● Bake for 30 to 40 minutes.
● The cheese crust should be golden brown, with bubbles on the edges.
● Let cool for 10 to 15 minutes. This helps hold it together when slicing.
● Cut carefully. The first slice may fight you. Be firm.
Serving Suggestions :
● Served with a cold beer or soda.
● Add a salad if you need to feel good.
● Great for sharing, eat or not. Your choices.
Tips for Real Deep Dish Vibes :
● Use cornmeal, it’s non-negotiable. Adds crunch and flavor.
● Don’t skip the butter layering. It makes the crust flaky and amazing.
● Always bake in a deep pan. Regular pans don’t do it justice.
Storage Tips :
● Store in the fridge for up to 4 days.
● Reheat in the oven at 350°F until warm. Skip the microwave, trust me.
Fun Facts of Chicago Deep Dish Pizza
● Deep dish pizza was once called a “pizza casserole” by confused
out-of-towners.
● It takes longer to make than to eat.
● Chicagoans say it’s not pizza. Just delicious.
● It’s one of the most Googled pizzas in the U.S.
Conclusion:
Chicago Deep Dish Pizza is more than food, it’s an event.
From the thick, buttery crust to the lava flow of cheese and sauce…
It’s messy. It’s rich. And it’s unforgettable.
So if you’re ready to roll up your sleeves, flour your counter, and bake with
Intention, this one’s for you.
Also, I wrote an article about Buffalo wings. In learn this article, you will learn how to cook homemade Buffalo wings