Chicago-style Pizza

As a Chicago -style pizza or deep dish pizza is called an American version of pizza that comes from Chicago. The pizza is characterized in that the bottom has a shell with high edges forms, which is then filled with cheese, tomatoes and sausage.

Production

To prepare a plate of about 30 centimeters in diameter and 5 cm rim height is lined with dough. The pizza crust acts as a bowl lined with a lot of cheese, filled with ingredients, again covered with cheese, topped with tomato sauce and is finally sprinkled with grated Parmesan. Variants of the Chicago -style pizza is the stuffed pizza ( stuffed pizza ) and the serving pan pizza at Pizza Hut.

The baking time such a pizza is about 35 to 45 minutes, so we ordered the pizza in many pizzerias in Chicago before being also carried out at the table.

History

Deep dish pizza

The deep -dish pizza was invented in 1943 by Ike Sewell and Ricardo Riz, the founders of the Pizzeria Uno in Chicago. Ricardo was previously a football star at the University of Texas. The exact inventor is unknown: both Sewell and Ricardo take the fame claim for themselves, but are both talented self-promoter. According to the local historian Tom Samuelson Ricardo has probably developed the recipe, and Sewell made ​​it known.

1954 Opened Original Gino 's Pizza, a restaurant, which is also the deep -dish pizza led on the menu. Since the onslaught in Uno justified expansion plans and got the restaurant to its capacity limits, Uno's opened in 1955 a sister restaurant called Due a few blocks away .. Some years later, a second Gino's. Both restaurants have become more numerous offshoots in the Chicagoland area, Pizzeria Uno founded a chain, and now there are about 200 "Uno Chicago Grill " in 28 countries. However, these have expanded their program as Chicago -style pizza comes with calorie-conscious eaters with little enthusiasm.

Since then, many restaurants offer in and around Chicago this particular version of the pizza, and virtually every 2000 pizzerias in the city of deep dish pizza have on offer.

Since she enjoys in the continental United States growing in popularity, deliver some pizza from Chicago their pre-baked soils also to customers throughout the country, which can thereby prepare an authentic Chicago -style pizza.

Stuffed pizza

Mid-1970s, the deep -dish pizza was further developed. The founder of Nancy 's Pizza Rocco Palese expanded the recipe and created a version that is reminiscent of scarciedda, an Italian Easter cake pudding from his hometown of Potenza.

Stuffed pizza is often deeper than deep -dish pizza. The difference is that after filling the soil with cheese yet laid a thin layer of dough over the filling first and then the sauce, tomatoes and cheese is given about it. This dough carries more ingredients than the simple Chicago -style. Only then the pizza is baked.

Pan pizza

The pan pizza ( dt: Pan Pizza ) is the deep -dish pizza similar and is also baked in a similar form, but their ground is even thicker and resembles the Italian focaccia. It also differs in that the sauce is among the ingredients and is not given to it. It is an invention of the franchise chain Pizza Hut.

Pizza in Chicago

Although Chicago as deep dish pizza style known, and the pizza from Chicago is known, other kinds of pizza are eaten in Chicago itself naturally. The Slow Food Guide to Chicago is one example, still stuffed pizza to the typical pizzas in Chicago, as well as the classics of Italian origin with thin-crust wood-fired find buyers in Chicago.

International recognition

In the U.S., Chicago -style pizza is one of the typical dishes of the cuisine of the Midwest, and along with hot dogs the typical dish of Chicago. It is connected to the city that Deep dish is used as a nickname for boys from Chicago.

Although Chicago -style is an established generic name in the United States, this is only partly the case abroad. Although some offer themselves pizzerias in Rome now Chicago -style to, but they are in the relevant tourist districts. According to a Swiss court Chicago -style is not generally known in Switzerland as a generic term. An entrepreneur failed in an attempt to Chicago Pizza Pie Factory to let in Switzerland registered as a trademark since the Swiss were thinking at the notion of the city, and not to the pizza variant.

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