Chicago-Style Deep-Dish Pizza
bleg?
bleg?
Pizza is probably my favourite food. I like all kinds, and I have especially fond memories of deep-dish Chicago-style pizza from my days at Chicago Theological Seminary back in the mid-1960s. My first exposure to deep-dish Chicago-style pizza was at a pizzeria at the far end of Piper's Alley, just north of North Street[?] in Chicago's Old town.
Well, I will be in Chicago in early January (at the AEA/ASSA meetings), and I would love to get some similar pizza. I know, I know — some people think deep-dish Chicago-style pizza is passe. I don't care. I want some.
I have heard ads on the radio for Jeno's [from the comments, I gather it's probably spelled "Gino's"], but I have no idea whether their pizza is any good. I won't be in Chicago long, so I'm trying to reduce my search costs. If you have suggestions for good pizza somewhere near The Palmer House(!) in Chicago, please let me know!
Well, I will be in Chicago in early January (at the AEA/ASSA meetings), and I would love to get some similar pizza. I know, I know — some people think deep-dish Chicago-style pizza is passe. I don't care. I want some.
I have heard ads on the radio for Jeno's [from the comments, I gather it's probably spelled "Gino's"], but I have no idea whether their pizza is any good. I won't be in Chicago long, so I'm trying to reduce my search costs. If you have suggestions for good pizza somewhere near The Palmer House(!) in Chicago, please let me know!
Category: Economics, Food Posted on
Monday, December 18, 2006 at 11:06am
<< main
My Irish-American housekeeper makes the best pizza I've ever tasted. I'd send her to Chicago, but as I'd probably starve in the interim, I'll have to deep-six that idea.
Chicago-style pizza
Chicago-style pizza is a very specific variety of pizza. Pizza is traditionally considered to be a type of hearth cake such as focaccia. The Chicago-style pizza shares more in common with a casserole such as lasagna. True Chicago-style pizza, a unique deep dish variety, features a buttery crust-cheese-chunky tomato sauce construction. While stuffed, pan and thin-crust style pizzas are also served in Chicagoland, it is the deep-dish style that Chicago is most famous for.
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 [1].
The pizza begins with a simple, thin layer of dough (made with olive oil and often cornmeal) that's laid into a deep round pan and pulled up the sides, then parbaked before the toppings are added to give it greater spring. The crust is lined with meats and/or vegetables such as Italian sausage (a Chicago staple), onions, and bell peppers, either under or mixed with mozzarella cheese. On the usual pizza, about a pound of cheese is used. Then a layer of seasoned crushed tomatoes goes on top and the pizza is baked to completion.
Deep-dish pizza is often eaten with a knife and fork, since its thick gooeyness makes it messy to eat with the fingers.
Besides Uno, famous deep-dish restaurants in Chicago include Gino's East, Edwardo's, Connie's, Giordano's, Pizano's, and Lou Malnati's
http://en.wikipedia.org/wiki/Chicago-style_pizza
They all use the finest toppings and cheeses, but Uno uses a really good biscuit-like dough for the deep-dish. It's slightly richer and more substantive than the others' crusts. I've gained six pounds just thinking about it, though.
Dammit, all I have down here in the dingles is Pizza Hut, and I'm craving a real 'za, myself, now! Have an extra slice for me, willya?
(864 N State Street, 1.2 miles north of palmer house)
Gino's
Edwardo's
Connie's
Giordano's
Lou Malnati's
Pizano's