What is chicago style pizza?

Answer 1

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 varies from the traditional pizza in that it shares more in common with a casserole such as lasagna than with a hearth cake type dish. Chicago-style pizza encompasses several styles of pizza including deep-dish, stuffed-crust and thin-crust pizzas.

The Chicago-style "deep-dish" pizza was invented at Pizzeria Uno in Chicago by Ike Sewell and begins with a simple, often very thick, crust (made with olive oil and often cornmeal) in a deep round pan, parbaked before the toppings are added to give it greater spring. The bottom of the crust is lined with meats and/or vegetables while the sides rise to the top of the pan. Mozzarella cheese is added atop the meats, vegetables, or whatever other topping are used, and then a layer of crushed tomatoes is ladled over the top and the whole pizza is baked to completion. Deep-dish pizza is often eaten with a knife and fork, since its thickness and occasional messiness do not lend themselves to eating with the fingers as is often the case for thin-crust pizza.

In addition to Chicago Style Deep Dish Pizza, there is also a thin-crust pizza unique to Chicago (and more difficult to obtain outside Chicagoland), which is less famous than the stuffed pizza outside of the area but outsells it by a high margin. The crust is thin and solid enough to have a noticeable crunch (unlike a New York-style pizza), yet thick enough to be soft and doughy on the top. This is invariably topped with a liberal quantity of southern-Italian style tomato sauce (usually spicy and never sugar-sweet), a layer of toppings such as Italian sausage (a Chicago staple), onions, and green peppers, and a layer of mozzarella cheese which, due to the quantity of tomato sauce, frequently separates from the bottom crust. Traditionally, this pizza is cut into squares, not wedges. The consistency of the crust and the quality and quantity of the tomato sauce and cheese are what separate this style from East Coast, Roman, and St. Louis-style pizzas, and makes the pizza from neighborhood pizzerias immediately distinguishable from that offered by national chains such as Papa John's or Pizza Hut. Aurelio's is a local chain selling this style of pizza which is now spreading due to the chains expansion into Florida, Colorado and a few other states.

Answer 2

~~I used to live in chicago and i can tell you, Chicago Style Pizza is great....it does not have crust on the top as well as the bottom.... the mozzarella cheese is put on the crust before the other ingredients are put on the pizza. here is a recipe... ~~

Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan

In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
Serve pizza straight from the oven to the table

Answer 3

Chicago style pizza is the best pizza out there it when the pizza is done like upside down the sauce is on top the cheese is on the bottom and it s good try it i am telling you you will like it.

Answer 4

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 varies from the traditional pizza in that it shares more in common with a casserole such as lasagna than with a hearth cake type dish. Chicago-style pizza encompasses several styles of pizza including deep-dish, stuffed-crust and thin-crust pizzas.

Answer 5

I always thought Chicago Style Pizza was in the way the CUT IT!

Instead of wedges - Pie Shaped. They cut it in small rectangular pieces like a checker board.

Answer 6

It's an upside pizza. The sauce is on top and toppings are underneath the pizza. In a deep dish pan.

Answer 7

chicago style pizza is like a multi layers pizza, about 1.5 to 2 inches in thickness, full of meat and pepperoni hehehe my favorite

Answer 8

I don't know, but I had NY style and did not like it. Best places to get pizza for me are California Kitchen and Jets.... I love the deep dish.

Answer 9

I could be wrong, but I think that's when the sauce is on the top of the pizza.

Answer 10

crust stuff in middle another crust then sauce ontop of that..
I used to make pizzas