Chicago-style pizza. The mere mention of the name evokes strong reactions, passionate debates, and rumbling stomachs. It’s a culinary icon, a tourist attraction, and a fiercely debated topic amongst pizza aficionados. But what exactly is true Chicago-style pizza? Beyond the common misconception, it’s more than just a thick pizza. It’s a carefully constructed masterpiece, a symphony of ingredients, and a testament to a specific baking technique. Let’s delve into the delicious details.
Understanding the Deep Dish Difference
Chicago-style pizza, most accurately referring to deep-dish pizza, is fundamentally different from its thin-crust counterparts. It’s not just a thicker version of a traditional pizza; it’s an entirely different experience. The defining characteristic is its incredibly deep crust, resembling a cake pan more than a pizza base.
The Crust: A Buttery Foundation
The crust is where the magic begins. Unlike thin-crust pizza, which aims for a crispy, sometimes cracker-like texture, the Chicago deep-dish crust is thick, sturdy, and slightly flaky. It’s made with a generous amount of butter or oil, often corn oil, which contributes to its unique texture and flavor. The dough is pressed, not tossed, into a well-oiled, high-sided pan, creating a literal vessel for the mountain of toppings it will hold. The slight sweetness and buttery flavor are key characteristics.
The purpose of this robust crust is not merely structural. It acts as a shield, protecting the cheese and toppings from burning during the extended baking time required to cook the pizza all the way through. It also provides a delicious counterpoint to the rich and savory fillings.
The Cheese: A Generous Blanket
Forget a sprinkling of mozzarella; Chicago deep-dish pizza demands a veritable blanket of cheese. Typically, a generous layer of mozzarella cheese is laid directly onto the crust. This creates a barrier between the crust and the sauce, preventing the crust from becoming soggy during baking. The cheese itself is usually a low-moisture mozzarella, which melts beautifully and provides a creamy, slightly tangy flavor.
The amount of cheese used is significant. It’s not uncommon for a deep-dish pizza to contain a pound or more of cheese, creating a gooey, decadent foundation for the rest of the toppings. This abundance of cheese is one of the key factors that contributes to the pizza’s rich and satisfying nature.
The Sauce: An Elevated Topping
Here’s where another significant difference lies. Unlike most pizzas where the sauce is applied directly to the crust, in Chicago deep-dish, the sauce is ladled on top of the cheese. This may seem counterintuitive, but it’s a crucial element of the pizza’s construction.
The sauce itself is typically a chunky, slightly sweet tomato sauce, often made with crushed or diced tomatoes. It’s seasoned with herbs like oregano and basil, and sometimes a touch of sugar is added to balance the acidity of the tomatoes. The placement of the sauce on top prevents the cheese from overcooking and burning during the long baking time. It also allows the sauce to retain its vibrant flavor and freshness.
The Toppings: Below the Surface
Underneath the generous layers of cheese and sauce lie the toppings. These can vary widely, but common choices include Italian sausage, pepperoni, mushrooms, onions, and green peppers. The toppings are arranged in a layer between the crust and the cheese, ensuring they are cooked through and their flavors meld together.
The order of assembly is critical to the success of a Chicago deep-dish pizza. Crust, cheese, toppings, then sauce – this sequence ensures that each component is cooked properly and contributes to the overall flavor and texture profile of the pizza.
The Baking Process: A Test of Patience
Baking a Chicago deep-dish pizza is not a quick process. Due to its depth and the sheer volume of ingredients, it requires a significantly longer baking time than a typical pizza. This extended baking time is necessary to ensure that the crust is fully cooked, the cheese is melted and bubbly, and the toppings are heated through.
Typically, a deep-dish pizza is baked in a hot oven, around 425-475 degrees Fahrenheit (220-245 degrees Celsius), for 30-45 minutes, or even longer depending on the size and thickness of the pizza. The baker must keep a close eye on the pizza during baking, ensuring that the crust doesn’t burn and the cheese doesn’t overcook.
The result of this patient baking process is a pizza with a golden-brown, slightly crispy crust, a molten layer of cheese, and a flavorful, slightly sweet tomato sauce. Each bite is an explosion of textures and flavors, a testament to the careful construction and baking technique.
Beyond Deep-Dish: Other Chicago Pizza Styles
While deep-dish reigns supreme in the popular imagination, Chicago’s pizza scene is more diverse than many realize. There are other styles that deserve recognition, even though they don’t receive the same level of international attention.
Stuffed Pizza: The Deeper Deep Dish
Stuffed pizza takes the deep-dish concept to an even greater extreme. It features an even taller crust than deep-dish, and an additional layer of thin dough on top of the fillings, creating a “stuffed” effect. The sauce is then ladled on top of this second layer of dough. Stuffed pizza is even more decadent and filling than deep-dish, and it’s not for the faint of heart.
The construction of a stuffed pizza is similar to deep-dish: crust, cheese, toppings. However, the defining characteristic is that extra layer of dough that covers the toppings before the sauce is added. This creates a truly unique and satisfying pizza experience.
Thin Crust: A Crispy Alternative
Despite its deep-dish reputation, Chicago also has a thriving thin-crust pizza scene. Chicago-style thin crust is typically cut into squares, often called “tavern-style,” and features a crispy, cracker-like crust. It’s often topped with a thin layer of sauce, cheese, and toppings, and it’s a popular choice for those who prefer a lighter pizza option.
This style is also sometimes referred to as “party cut” pizza because it’s easy to share. The toppings often extend to the very edge of the pizza, providing a consistent flavor in every bite.
The History of Chicago-Style Pizza
The origins of Chicago-style deep-dish pizza are often attributed to Ike Sewell and Ric Riccardo, who opened Pizzeria Uno in 1943. While they may not have invented the deep-dish pizza entirely, they are credited with popularizing it and establishing it as a Chicago institution.
Before Pizzeria Uno, other restaurants in Chicago were experimenting with thicker, pan-baked pizzas. However, Sewell and Riccardo refined the recipe and created the distinct style that is now recognized as Chicago deep-dish. Their restaurant quickly became a popular destination, and their deep-dish pizza became a signature dish.
Over the years, many other pizzerias have emerged in Chicago, each offering their own unique take on the deep-dish classic. Some have stayed true to the original recipe, while others have experimented with different crusts, sauces, and toppings. Despite the variations, the fundamental characteristics of Chicago deep-dish pizza remain the same: a thick, buttery crust, a generous layer of cheese, a chunky tomato sauce, and a long baking time.
Making Your Own Chicago Deep-Dish Pizza
While enjoying a Chicago deep-dish pizza in its natural habitat is an experience in itself, you can also try making your own at home. It requires some patience and attention to detail, but the results are well worth the effort.
You’ll need a deep-dish pizza pan, typically 12-14 inches in diameter. The crust is the foundation, so start with a good recipe that calls for plenty of butter or oil. Press the dough into the pan, making sure it comes up the sides.
Next, add a generous layer of mozzarella cheese, followed by your desired toppings. Finally, ladle on a chunky tomato sauce, making sure it covers the entire surface of the pizza.
Bake the pizza in a preheated oven at 425-475 degrees Fahrenheit (220-245 degrees Celsius) for 30-45 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing and serving.
The Ongoing Debate: Is It *Really* Pizza?
The Chicago-style deep-dish pizza is often the subject of debate, particularly among pizza purists. Some argue that it’s not “real” pizza because it deviates so significantly from the traditional Neapolitan style. They contend that the thick crust, the abundance of cheese, and the placement of the sauce on top make it more akin to a casserole than a pizza.
However, proponents of Chicago deep-dish argue that it’s a unique and delicious culinary creation in its own right. They point to the careful construction, the quality of the ingredients, and the satisfying flavor as evidence of its merit. They also argue that pizza is a diverse and evolving food, and that there’s room for different styles and interpretations.
Ultimately, whether or not you consider Chicago deep-dish to be “real” pizza is a matter of personal preference. But there’s no denying its popularity and its place in American culinary history.
Experiencing Chicago Deep-Dish Pizza
If you’re planning a trip to Chicago, experiencing a true Chicago deep-dish pizza is a must. Many pizzerias throughout the city offer their own versions of the classic, each with its own unique twist. Some of the most popular and highly-rated pizzerias include:
- Lou Malnati’s Pizzeria
- Pizzeria Uno
- Gino’s East
- Pequod’s Pizza
- Giordano’s
These restaurants have been serving deep-dish pizza for decades, and they’ve perfected their recipes over time. Each offers a slightly different experience, from the buttery crust of Lou Malnati’s to the caramelized cheese crust of Pequod’s.
When ordering a deep-dish pizza, be prepared for a wait. It takes time to bake properly, so be patient and enjoy the anticipation. And remember, Chicago deep-dish pizza is filling, so consider sharing with friends or family.
In conclusion, true Chicago-style pizza, primarily referring to deep-dish, is a culinary masterpiece that goes far beyond a simple thick crust. It’s about a carefully constructed layering of buttery crust, generous cheese, flavorful toppings, and a rich tomato sauce, baked to perfection. While it may spark debate among pizza purists, it remains a beloved and iconic dish, a true representation of Chicago’s vibrant food scene. So, dive in, savor the experience, and decide for yourself if it’s truly pizza – a uniquely delicious one at that.
What makes Chicago-style pizza different from other pizzas?
Chicago-style pizza, most notably deep-dish, differentiates itself primarily through its construction. Unlike thinner pizzas, it features a tall, buttery, and almost pie-like crust that forms a deep bowl. This crust acts as a vessel for an abundance of fillings, including cheese, toppings, and a generous layer of chunky tomato sauce ladled on top.
The layering order is another key differentiator. While many pizzas place the sauce first, Chicago deep-dish typically has the cheese directly on the crust, followed by toppings, and then finished with the tomato sauce. This configuration prevents the crust from becoming soggy under the weight of the ingredients and ensures a flavorful and structural integrity to each slice.
Is all Chicago-style pizza “deep-dish”?
No, not all Chicago-style pizza is deep-dish, although deep-dish is certainly the most iconic and widely recognized style. There’s also the “stuffed” pizza, which is even thicker than deep-dish and features a second, thin layer of dough on top, effectively sealing in the ingredients. This version is even more decadent.
Beyond deep-dish and stuffed, a thinner, tavern-style pizza exists in Chicago. It is a thin-crust pizza, typically cut into squares (often called “party cut”), and is a common sight at bars and pubs. So, while deep-dish captures much of the attention, it represents only one facet of Chicago’s pizza culture.
What kind of cheese is typically used in Chicago-style pizza?
Mozzarella cheese is the overwhelmingly dominant choice for Chicago-style deep-dish pizza. Low-moisture, part-skim mozzarella is frequently used, as it melts well and provides a good stretch without making the pizza overly greasy. The ample quantity of cheese is a significant element of the overall experience.
Some pizzerias may incorporate other cheeses, such as provolone or a blend, but mozzarella remains the foundational cheese. It offers a mild, milky flavor that complements the richness of the crust and the acidity of the tomato sauce, creating a balanced and satisfying flavor profile.
Why is the sauce put on top of Chicago-style pizza?
The placement of the tomato sauce on top of the cheese and toppings in Chicago deep-dish pizza serves a practical and flavorful purpose. The substantial amount of cheese and toppings needs to be shielded from the direct heat of the oven to prevent them from burning before the crust is fully cooked.
The sauce acts as an insulator, allowing the cheese to melt slowly and evenly while the crust bakes to a golden brown. Furthermore, the chunky tomato sauce, often seasoned with herbs and spices, adds a burst of fresh flavor that complements the richness of the cheese and other ingredients, providing a bright and contrasting element to the overall taste.
What kind of crust is used in Chicago-style deep-dish pizza?
The crust of a Chicago-style deep-dish pizza is crucial to its identity and sets it apart from other pizza styles. It is typically a buttery, flaky crust that is more akin to a pie crust than a traditional pizza dough. The addition of butter, cornmeal, or semolina flour often contributes to its unique texture and flavor.
The deep-dish crust is pressed into a well-oiled pan, extending up the sides to create the characteristic high walls. This requires a dough that is strong enough to hold its shape during baking but tender enough to have a pleasant bite. The result is a sturdy yet flavorful foundation for the generous fillings.
What toppings are typically found in Chicago-style pizza?
Chicago-style pizza offers a wide range of topping options, similar to other pizza styles. Italian sausage, pepperoni, mushrooms, onions, green peppers, and spinach are among the most popular and traditional choices. The sheer volume of the deep-dish pizza allows for a generous layering of these ingredients.
The order in which the toppings are layered is also important. Meats and vegetables are typically placed on top of the cheese, beneath the sauce, to allow their flavors to meld together during the long baking time. The possibilities are abundant, allowing for personal customization while maintaining the essence of the Chicago deep-dish experience.
How long does it typically take to bake a Chicago-style deep-dish pizza?
Due to its substantial size and the density of its ingredients, a Chicago-style deep-dish pizza requires a longer baking time than thinner pizzas. It usually takes between 30 to 55 minutes to fully cook, depending on the size and thickness of the pizza, as well as the oven temperature.
This extended baking time allows the crust to become golden brown and flaky, the cheese to melt completely, and the toppings to cook thoroughly. The sauce on top also has time to meld with the other flavors, creating a cohesive and satisfying culinary experience. The longer bake is essential to achieving the signature characteristics of this style of pizza.