Chicago pizza. The very name conjures images of towering slices, bubbling cheese, and a hearty, satisfying meal. But what is it about this regional specialty that has captivated pizza lovers for generations and sparked countless debates about what truly constitutes “pizza”? It’s far more than just a different way to layer ingredients; it’s a culinary experience rooted in history, innovation, and a whole lot of cheese.
The Defining Characteristics of Chicago Pizza
When people talk about Chicago pizza, they’re usually referring to deep-dish pizza. This isn’t your typical thin-crust, foldable slice. Instead, it’s a buttery, almost biscuit-like crust that climbs the sides of a deep pan, creating a well for a generous filling of cheese, toppings, and a chunky tomato sauce ladled on top. This unconventional layering is a key identifier.
Deep Dish: A Culinary Icon
The most recognizable feature of Chicago pizza is its depth. The crust, pressed high against the sides of a seasoned pan, creates a substantial vessel. This allows for a massive amount of cheese, typically mozzarella, to be packed inside. The thickness of the pizza isn’t just for show; it’s functional, providing ample space for ingredients and preventing the crust from becoming soggy under the weight of the fillings.
The deep-dish crust is often described as being more akin to a pie crust than a traditional pizza crust. This is due to the addition of ingredients like butter or cornmeal, which contribute to its flaky, almost crumbly texture. This distinctive crust provides a sturdy base and a rich, buttery flavor that complements the savory fillings.
The Inverted Layering Technique
One of the most distinctive characteristics of Chicago deep-dish pizza is its unconventional layering. Instead of starting with sauce, the pizza begins with a generous layer of cheese. This cheese barrier is crucial; it prevents the crust from becoming soggy under the weight of the sauce and toppings.
After the cheese, the toppings are added. These can range from classic pepperoni and sausage to more adventurous combinations like spinach, mushrooms, and onions. The generous use of toppings is another hallmark of Chicago pizza.
Finally, a chunky tomato sauce, often seasoned with herbs and spices, is ladled on top. This placement of the sauce is not just aesthetic; it’s also practical. The sauce acts as a protective layer, preventing the cheese from burning during the long baking time required to cook the thick pizza.
The Importance of the Pan
The deep-dish pan itself is a crucial element in the creation of Chicago pizza. These pans are typically made of seasoned steel or cast iron, which helps to conduct heat evenly and create a crispy crust. The depth of the pan is essential for containing the generous amount of cheese, toppings, and sauce that define the pizza.
The seasoning of the pan is also important. Over time, the pan develops a non-stick surface that helps to prevent the pizza from sticking and makes it easier to remove after baking. This seasoning also contributes to the flavor of the crust, adding a subtle richness and depth.
A Taste of History: The Origins of Chicago Pizza
The story of Chicago pizza begins in the post-World War II era, a time of culinary innovation and experimentation. While the exact origins are debated, most credit Ike Sewell and Ric Riccardo, the founders of Pizzeria Uno, with creating the first deep-dish pizza in 1943.
Pizzeria Uno: The Birthplace of a Legend
Pizzeria Uno, originally located on the corner of Ohio Street and Wabash Avenue in Chicago, quickly became a local favorite. Sewell and Riccardo were looking to create a heartier, more substantial pizza that could be eaten with a knife and fork. They experimented with different crusts, cheeses, and sauces until they arrived at the now-iconic deep-dish recipe.
The success of Pizzeria Uno led to the opening of Pizzeria Due, another popular deep-dish establishment. These two restaurants helped to popularize Chicago pizza and establish it as a regional specialty.
Beyond Uno: The Evolution of Deep Dish
While Pizzeria Uno is widely credited with inventing deep-dish pizza, other restaurants have also contributed to its evolution. Gino’s East, for example, is known for its graffiti-covered walls and its unique take on deep-dish, with a slightly sweeter crust and a generous helping of sausage. Lou Malnati’s is another iconic Chicago pizzeria, known for its flaky crust and its use of lean sausage.
Over the years, Chicago pizza has continued to evolve, with chefs experimenting with different ingredients and techniques. However, the core elements of deep-dish – the buttery crust, the generous cheese, the abundant toppings, and the chunky tomato sauce – have remained largely unchanged.
Beyond Deep Dish: Exploring Chicago Pizza Varieties
While deep-dish is undoubtedly the most famous type of Chicago pizza, it’s not the only style the city has to offer. There’s also thin-crust pizza, tavern-style pizza, and stuffed pizza, each with its own unique characteristics and loyal following.
Tavern-Style: The True Chicago Slice?
Often overlooked in discussions of Chicago pizza, tavern-style is considered by many locals to be the true Chicago pizza. This thin-crust pizza is cut into squares, making it easy to share and perfect for enjoying with a cold beer at a local tavern. The crust is typically crispy and cracker-thin, and the toppings are spread evenly over the entire surface.
Tavern-style pizza is often associated with Chicago’s working-class neighborhoods and its strong sense of community. It’s a no-frills pizza that emphasizes simplicity and flavor. It’s designed to be enjoyed casually, with friends and family, in a relaxed and informal setting.
Stuffed Pizza: Deep Dish’s More Extreme Cousin
Stuffed pizza takes the deep-dish concept to another level. It features an even deeper crust than deep-dish, and is topped with a second, thinner layer of crust that covers the fillings. This top crust is typically pierced with holes to allow steam to escape during baking.
Stuffed pizza is even more decadent and filling than deep-dish. It’s a true indulgence that’s best enjoyed in moderation. Due to its size and complexity, stuffed pizza requires a longer baking time than deep-dish, but the result is a truly memorable culinary experience.
Thin Crust: A More Familiar Option
While Chicago is known for its deep-dish and tavern-style pizzas, many pizzerias also offer thin-crust options. These pizzas are similar to those found in other parts of the country, with a thin, crispy crust and a more traditional layering of sauce, cheese, and toppings.
Chicago-style thin-crust pizza often features a slightly thicker crust than New York-style pizza, and the toppings are typically more generous. It’s a good option for those who prefer a lighter, more manageable slice.
The Ingredients that Define Chicago Pizza
The quality of the ingredients is crucial to the success of any pizza, and Chicago pizza is no exception. From the flour used to make the crust to the tomatoes used in the sauce, every ingredient plays a vital role in the overall flavor and texture of the pizza.
The Crust: A Buttery Foundation
The crust of Chicago deep-dish pizza is often made with a combination of flour, butter, and cornmeal. The butter gives the crust its rich, flaky texture, while the cornmeal adds a subtle sweetness and a slightly gritty texture. The crust is typically pressed into the pan, creating a sturdy base for the fillings.
The consistency of the crust is also important. It should be firm enough to hold its shape, but not so tough that it’s difficult to cut. The best Chicago pizza crusts are crispy on the outside and slightly chewy on the inside.
The Cheese: A Generous Layer of Mozzarella
Mozzarella cheese is the cheese of choice for most Chicago pizzas. The cheese is typically used in generous quantities, creating a thick, gooey layer that stretches and pulls with each bite. The cheese should be of high quality, with a mild, slightly sweet flavor.
Some pizzerias also use other types of cheese, such as provolone or Parmesan, to add complexity and depth of flavor. However, mozzarella remains the dominant cheese in most Chicago pizzas.
The Sauce: A Chunky Tomato Delight
The sauce on Chicago pizza is typically a chunky tomato sauce, seasoned with herbs and spices. The sauce is often made with crushed tomatoes, tomato paste, and a blend of Italian herbs, such as oregano, basil, and thyme. The sauce should be flavorful and slightly acidic, providing a counterpoint to the richness of the cheese and the toppings.
The thickness of the sauce is also important. It should be thick enough to hold its shape, but not so thick that it’s difficult to spread. The best Chicago pizza sauces are simmered for hours, allowing the flavors to meld together and create a rich, complex taste.
The Toppings: A Symphony of Flavors
Chicago pizza is known for its generous toppings, which can range from classic pepperoni and sausage to more adventurous combinations like spinach, mushrooms, and onions. The toppings should be of high quality and used in abundance.
Sausage is a particularly popular topping on Chicago pizza. The sausage is typically made with coarsely ground pork and seasoned with a blend of Italian spices. It should be flavorful and slightly spicy, adding a kick to the pizza.
The Chicago Pizza Experience: More Than Just a Meal
Eating Chicago pizza is more than just satisfying a craving; it’s an experience. It’s about gathering with friends and family, sharing a massive pie, and enjoying the convivial atmosphere of a Chicago pizzeria. It’s about savoring each bite and appreciating the unique flavors and textures that define this regional specialty.
The Art of the Slice
Due to its depth and weight, Chicago pizza is typically eaten with a knife and fork. The slices are often cut into small squares, making them easier to manage. The key is to take your time and savor each bite, allowing the flavors to fully develop on your palate.
The first bite should be a symphony of flavors – the buttery crust, the gooey cheese, the flavorful sauce, and the savory toppings. Each ingredient should complement the others, creating a balanced and satisfying taste.
The Social Aspect
Chicago pizza is often a shared experience. The pizzas are typically large and designed to be shared with a group of people. This makes it a perfect choice for family gatherings, parties, and other social events.
The act of sharing a Chicago pizza can be a bonding experience. It’s a chance to connect with friends and family, share stories, and create lasting memories. The convivial atmosphere of a Chicago pizzeria adds to the overall experience.
The Debate: Is It Really Pizza?
The debate over whether Chicago deep-dish is “real” pizza has raged for years. Purists argue that it’s more of a casserole or a pie than a true pizza. However, Chicagoans are fiercely proud of their culinary creation and defend it with passion.
Ultimately, the question of whether Chicago deep-dish is “real” pizza is a matter of personal opinion. There’s no right or wrong answer. However, one thing is certain: Chicago pizza is a unique and delicious culinary experience that’s worth trying at least once. Whether you call it pizza, casserole, or pie, it’s a taste of Chicago that you won’t soon forget.
What are the key differences between Chicago deep-dish and other pizza styles?
Chicago deep-dish pizza is distinguished primarily by its high, buttery crust that forms a deep bowl, allowing for a substantial amount of cheese, toppings, and chunky tomato sauce. Unlike traditional Neapolitan or New York-style pizzas, which have thinner crusts and a balance between ingredients, the deep-dish focuses on a vertical construction, resembling more of a pie than a flatbread.
The order of ingredients is also reversed in Chicago deep-dish. Cheese is layered directly onto the crust, followed by toppings, and then topped with a robust, chunky tomato sauce. This prevents the cheese from burning during the extended baking time required for the thick crust to cook through, creating a unique and flavorful experience that is considerably different from other pizza styles.
What kind of crust is used for Chicago deep-dish pizza, and why is it significant?
The crust used for Chicago deep-dish pizza is typically a buttery, almost pastry-like dough, often containing cornmeal or semolina for added texture and flavor. The high sides of the crust are crucial, acting as a vessel to hold the generous amounts of cheese, toppings, and sauce. It’s this high-walled crust that allows for the “deep-dish” characteristic and distinguishes it from other pizza styles.
The significant amount of butter or oil in the dough results in a flaky, tender crust that is structurally sound enough to support the heavy fillings. Unlike thin-crust pizzas, the deep-dish crust is a significant component of the overall taste and texture experience, contributing to the richness and satisfying nature of the pizza.
Why is the tomato sauce on a Chicago deep-dish pizza typically applied on top of the cheese?
The tomato sauce in Chicago deep-dish pizza is usually placed on top of the cheese to prevent the cheese from burning during the long baking process. The deep-dish style requires a longer cooking time to ensure the thick crust is fully cooked, and directly exposing the cheese to the oven’s heat would cause it to overcook and potentially burn.
By placing the sauce on top, it acts as a barrier, protecting the cheese from direct heat and allowing it to melt slowly and evenly. This results in a gooey, perfectly melted cheese layer underneath a vibrant, flavorful tomato sauce, contributing to the unique textural and flavor profile of Chicago deep-dish pizza.
What types of cheese are commonly used in Chicago deep-dish pizza?
The most common type of cheese used in Chicago deep-dish pizza is mozzarella, often a low-moisture, part-skim variety. This cheese provides a good balance of stretch, melt, and flavor without releasing excessive amounts of moisture during baking, which could make the crust soggy. The generous amount of cheese used is a defining characteristic of the style.
While mozzarella is the standard, some pizzerias may incorporate other cheeses to enhance the flavor profile. Provolone or a blend of mozzarella and provolone might be used for a slightly sharper taste. However, the foundation of the cheese layer almost always relies on a significant amount of mozzarella to achieve the desired texture and consistency.
What are some popular toppings for Chicago deep-dish pizza?
Popular toppings for Chicago deep-dish pizza are quite varied, but often include traditional options like Italian sausage, pepperoni, mushrooms, onions, and green peppers. The hearty nature of the pizza allows for a wide range of ingredients, and some pizzerias even offer unique or gourmet toppings.
Vegetarian options are also common, with spinach, artichoke hearts, and roasted vegetables being popular choices. The sheer depth of the pizza allows for generous portions of toppings, contributing to the overall satisfying and filling experience that Chicago deep-dish offers.
How did Chicago deep-dish pizza originate, and which pizzerias are considered pioneers of the style?
The origin of Chicago deep-dish pizza is often credited to Ike Sewell and Ric Riccardo, who opened Pizzeria Uno in 1943. They sought to create a heartier, more substantial pizza than the thin-crust varieties popular at the time. While the exact details are debated, Pizzeria Uno is widely recognized as the birthplace of the modern deep-dish style.
Other pizzerias, such as Lou Malnati’s and Gino’s East, also played a significant role in popularizing and refining the Chicago deep-dish style. These establishments, along with Pizzeria Uno, are considered pioneers and remain iconic destinations for experiencing authentic Chicago deep-dish pizza.
Is there a difference between “deep-dish” and “stuffed” Chicago-style pizza?
Yes, there is a distinct difference between “deep-dish” and “stuffed” Chicago-style pizza. Deep-dish pizza, as described earlier, features a tall, buttery crust that creates a deep well for cheese, toppings, and sauce. The crust is typically one solid layer that forms the base and sides of the pizza.
Stuffed pizza, on the other hand, has an even deeper dish and is characterized by a second, thinner layer of crust that covers the fillings, essentially creating a “pie” with a lid. The sauce is then spread on top of this upper crust. Stuffed pizza typically contains even more cheese and toppings than deep-dish, making it a significantly richer and heavier meal.