Chicago-style pizza: Difference between revisions
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'''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 or stuffed pizzas and the lesser-known thin-crust [[tavern-style pizza|"tavern-style" pizzas]].<ref>{{Cite web |first=Elizabeth |last=Elliott |date=2018-11-21 |title=Deeper Than Deep-Dish |url=https://www.historians.org/perspectives-article/deeper-than-deep-dish-the-case-for-chicago-as-americas-pizza-capital-november-2018/ |access-date=2024-07-14 |website=American Historical Association}}</ref> The pan used to bake deep-dish pizza gives the pizza its characteristically high edge, which provides ample space for lots of [[cheese]] and a chunky [[tomato sauce]]. Chicago-style 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 in squares instead of slices.<ref>{{Cite web |last1=Ali |first1=Tanveer |last2=Ludwig |first2=Howard |date=January 13, 2015 |title=A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond |url=http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |archive-url=https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |archive-date=2016-01-01 |access-date=January 2, 2016 |website=DNAinfo}}</ref><ref>{{Cite web |last=Kindelsperger |first=Nick |date=June 2, 2014 |title=The Best Deep Dish Pizza in Chicago |url=http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html |archive-url=https://web.archive.org/web/20160106080646/http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html |archive-date=2016-01-06 |access-date=January 2, 2016 |website=Serious Eats}}</ref><ref>{{Cite web |title=Deep Dish vs. Thin Crust - The True Chicago Pizza |url=https://explore.visitoakpark.com/info/true-chicago-pizza |access-date=2023-07-16 |website=Visit Oak Park |language=en}}</ref><ref>{{Cite web |date=2019-07-22 |title=Chicago's Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish |url=https://www.bonappetit.com/story/real-chicago-pizza-tavern-style |access-date=2023-07-16 |website=Bon Appétit |language=en-US}}</ref><ref>{{Cite web |last=Mai |first=Jeffy |date=2017-03-13 |title=Chicago's Essential Tavern-Style Thin-Crust Pizza Restaurants |url=https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style |access-date=2023-07-16 |website=Eater Chicago |language=en}}</ref><ref>{{Cite magazine |date=2021-05-16 |title=Why Tavern-Style Pizza Is Chicago's Signature Food |url=https://www.chicagomag.com/dining-drinking/June-2020/Tavern-Style-Pizza-History/ |access-date=2023-07-16 |magazine=Chicago Magazine |language=en-US}}</ref> | '''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 or stuffed pizzas and the lesser-known thin-crust [[tavern-style pizza|"tavern-style" pizzas]].<ref>{{Cite web |first=Elizabeth |last=Elliott |date=2018-11-21 |title=Deeper Than Deep-Dish |url=https://www.historians.org/perspectives-article/deeper-than-deep-dish-the-case-for-chicago-as-americas-pizza-capital-november-2018/ |access-date=2024-07-14 |website=American Historical Association}}</ref> The pan used to bake deep-dish pizza gives the pizza its characteristically high edge, which provides ample space for lots of [[cheese]] and a chunky [[tomato sauce]]. Chicago-style 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 in squares instead of slices.<ref>{{Cite web |last1=Ali |first1=Tanveer |last2=Ludwig |first2=Howard |date=January 13, 2015 |title=A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond |url=http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |archive-url=https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |archive-date=2016-01-01 |access-date=January 2, 2016 |website=DNAinfo}}</ref><ref>{{Cite web |last=Kindelsperger |first=Nick |date=June 2, 2014 |title=The Best Deep Dish Pizza in Chicago |url=http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html |archive-url=https://web.archive.org/web/20160106080646/http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html |archive-date=2016-01-06 |access-date=January 2, 2016 |website=Serious Eats}}</ref><ref>{{Cite web |title=Deep Dish vs. Thin Crust - The True Chicago Pizza |url=https://explore.visitoakpark.com/info/true-chicago-pizza |access-date=2023-07-16 |website=Visit Oak Park |language=en}}</ref><ref>{{Cite web |date=2019-07-22 |title=Chicago's Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish |url=https://www.bonappetit.com/story/real-chicago-pizza-tavern-style |access-date=2023-07-16 |website=Bon Appétit |language=en-US}}</ref><ref>{{Cite web |last=Mai |first=Jeffy |date=2017-03-13 |title=Chicago's Essential Tavern-Style Thin-Crust Pizza Restaurants |url=https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style |access-date=2023-07-16 |website=Eater Chicago |language=en}}</ref><ref>{{Cite magazine |date=2021-05-16 |title=Why Tavern-Style Pizza Is Chicago's Signature Food |url=https://www.chicagomag.com/dining-drinking/June-2020/Tavern-Style-Pizza-History/ |access-date=2023-07-16 |magazine=Chicago Magazine |language=en-US}}</ref> | ||
[[Italian sausage]] is the most popular topping at many Chicago pizzerias.<ref>{{Cite web |last=Kindelsperger |first=Nick |date=August 21, 2017 |title=Why Are Chicagoans So Obsessed with Italian Sausage on Pizza? An Investigation |url=http://www.chicagotribune.com/dining/foodfocus/ct-italian-sausage-food-0823-20170817-story.html |archive-url=http://web.archive.org/web/20170821180217/https://www.chicagotribune.com/dining/foodfocus/ct-italian-sausage-food-0823-20170817-story.html |archive-date=August 21, 2017 |access-date=August 23, 2017 |website=Chicago Tribune}}</ref> | |||
==Deep-dish== | ==Deep-dish== | ||
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</gallery> | </gallery> | ||
==Stuffed pizza== | === Stuffed pizza === | ||
[[File:Chicago-style-pizza-01.jpg|thumb|Stuffed pizza from Giordano's]] | [[File:Chicago-style-pizza-01.jpg|thumb|Stuffed pizza from Giordano's]] | ||
By the mid-1970s, two Chicago chains, [[Chicago Franchise Systems, Inc.|Nancy's Pizza]], founded by Rocco Palese,<ref>{{Cite news |last=Chu |first=Louisa |date=September 19, 2016 |title=Family's Stuffed-Pizza Dynasty Began with a Fight |url=http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html |access-date=September 21, 2016 |work=Chicago Tribune}}</ref> and [[Giordano's|Giordano's Pizzeria]], operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.<ref>{{Cite book |last1=Pollack |first1=Penny |title=Everybody Loves Pizza |last2=Jeff Ruby |date=2005 |publisher=Emmis Books |isbn=1-57860-218-1 |pages=33}}</ref> Palese based his creation on his mother's recipe for {{lang|it|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 [[Cuisine of Basilicata#Other dishes|pizza rustica Lucana]].<ref>{{Cite web |title=Our Story |url= | By the mid-1970s, two Chicago chains, [[Chicago Franchise Systems, Inc.|Nancy's Pizza]], founded by Rocco Palese,<ref>{{Cite news |last=Chu |first=Louisa |date=September 19, 2016 |title=Family's Stuffed-Pizza Dynasty Began with a Fight |url=http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html |access-date=September 21, 2016 |work=Chicago Tribune}}</ref> and [[Giordano's|Giordano's Pizzeria]], operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.<ref>{{Cite book |last1=Pollack |first1=Penny |title=Everybody Loves Pizza |last2=Jeff Ruby |date=2005 |publisher=Emmis Books |isbn=1-57860-218-1 |pages=33}}</ref> Palese based his creation on his mother's recipe for {{lang|it|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 [[Cuisine of Basilicata#Other dishes|pizza rustica Lucana]].<ref>{{Cite web |title=Our Story |url=https://nancyspizza.com/our-story/ |url-status= |archive-url= |archive-date= |access-date=June 6, 2025 |website=Nancy's Pizza}}</ref><ref>{{Cite web |title=Scarcedda |url=https://www.cuorebasilicata.it/pizza-rustica-scarcedda/ |website=Cuore Basilicata |language=it}}</ref> 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.<ref>{{Cite web |title=Stuffed Pizza vs Deep-Dish Pizza? |url=https://www.doreenspizzeria.com/stuffed-crust-pizza-vs-deep-dish-pizza/ |website=Doreen's Pizzeria|date=July 11, 2019 }}</ref> | ||
== | ==Tavern-style pizza== | ||
{{Main|Tavern-style pizza}} | {{Main|Tavern-style pizza}} | ||
[[File:Chicago thin crust pizza.jpg|thumb|Chicago tavern-style thin-crust pizza]] | [[File:Chicago thin crust pizza.jpg|thumb|Chicago tavern-style thin-crust pizza]] | ||
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{{As of|2013}}, according to [[Grubhub]] data and the company Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals, with GrubHub stating that deep-dish comprises only 9% of its pizza deliveries.<ref name="GrubHubThinCrust">{{Cite web |last=John |first=Derek |date=2013-12-20 |title=Deep Dish or Thin Crust? Even Chicagoans Can't Agree |url=https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |url-status=live |archive-url=https://web.archive.org/web/20150528171754/https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |archive-date=2015-05-28 |access-date=2018-03-06 |website=[[NPR]] |department=The Salt}}</ref><ref>{{Cite news |last=Rousseau |first=Caryn |date=2014-09-19 |title=It's not all deep-dish pizza in Chicago |url=http://www.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ |url-status=live |archive-url=https://web.archive.org/web/20201112003847/https://eu.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ |archive-date=2020-11-12 |access-date=2017-01-17 |work=[[The Detroit News]] |agency=[[Associated Press]]}}</ref> In response, Technomics food industry researcher Darren Tristano questioned GrubHub's conclusion on the basis of the delivery service's user demographics, saying that its younger users can not afford deep dish pizza, while [[NPR]] noted that the data would not include information on two particular deep-dish chains (though with just 20 restaurants in the city of 2.7{{nbsp}}million) that are not on GrubHub.<ref name=GrubHubThinCrust/> | {{As of|2013}}, according to [[Grubhub]] data and the company Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals, with GrubHub stating that deep-dish comprises only 9% of its pizza deliveries.<ref name="GrubHubThinCrust">{{Cite web |last=John |first=Derek |date=2013-12-20 |title=Deep Dish or Thin Crust? Even Chicagoans Can't Agree |url=https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |url-status=live |archive-url=https://web.archive.org/web/20150528171754/https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |archive-date=2015-05-28 |access-date=2018-03-06 |website=[[NPR]] |department=The Salt}}</ref><ref>{{Cite news |last=Rousseau |first=Caryn |date=2014-09-19 |title=It's not all deep-dish pizza in Chicago |url=http://www.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ |url-status=live |archive-url=https://web.archive.org/web/20201112003847/https://eu.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ |archive-date=2020-11-12 |access-date=2017-01-17 |work=[[The Detroit News]] |agency=[[Associated Press]]}}</ref> In response, Technomics food industry researcher Darren Tristano questioned GrubHub's conclusion on the basis of the delivery service's user demographics, saying that its younger users can not afford deep dish pizza, while [[NPR]] noted that the data would not include information on two particular deep-dish chains (though with just 20 restaurants in the city of 2.7{{nbsp}}million) that are not on GrubHub.<ref name=GrubHubThinCrust/> | ||
==See also== | ==See also== | ||
Latest revision as of 17:17, 6 June 2025
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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 or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas.[1] The pan used to bake deep-dish pizza gives the pizza its characteristically high edge, which provides ample space for lots of cheese and a chunky tomato sauce. Chicago-style 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 in squares instead of slices.[2][3][4][5][6][7]
Italian sausage is the most popular topping at many Chicago pizzerias.[8]
Deep-dish
Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943.[9][10][11] 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.[12] 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.[13][14] In the 1960s and '70s the dough ball became larger to cover the full sides of the pan, with a higher fat percentage.[12] Redmond later worked at Gino's East, founded in 1966, where she made a fattier, biscuit-like dough.[10][13]
Uno's original pizza chef Rudy Malnati has also been credited for development of the recipe.[15][16] 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.[16]
The thick pizza crust, sometimes made with cornmeal for texture,[17] 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.[18][19]
- Deep-dish pizza
-
A deep-dish pizza from Zachary's Pizza in Oakland, California
-
Deep-dish pizza from Lou Malnati's
Stuffed pizza
By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese,[20] and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.[21] Palese based his creation on his mother's recipe for Script error: No such module "Lang"., 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.[22][23] 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.[24]
Tavern-style pizza
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There is also a style of thin-crust pizza known as "tavern style".[25] Residents of two cities claim to have originated it in the 1940s: Milwaukee[26][27][28] and Chicago.[25][29][30]
This pizza has a crust firm enough to have a noticeable crunch and the slices are cut into squares, as opposed to wedges.[25][31][32] The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. This origin in taverns is also linked to the pizza's shape, as the square shape of the slices made it possible for taverns that did not have plates to instead set them on napkins.[33]
Template:As of, according to Grubhub data and the company Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals, with GrubHub stating that deep-dish comprises only 9% of its pizza deliveries.[34][35] In response, Technomics food industry researcher Darren Tristano questioned GrubHub's conclusion on the basis of the delivery service's user demographics, saying that its younger users can not afford deep dish pizza, while NPR noted that the data would not include information on two particular deep-dish chains (though with just 20 restaurants in the city of 2.7Template:Nbspmillion) that are not on GrubHub.[34]
See also
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References
Further reading
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