Chicago’s Distinctive Deep-Dish Take on Pizza

 

Chicago Deep Dish Pizza pic
Chicago Deep Dish Pizza
Image: pizza.about.com

Zariq Siddiqui is senior manager of sales operation and strategy with Abbott Laboratories, guiding company efforts throughout the Chicago area. Zariq Siddiqui is a fan of American cooking and particularly enjoys classic comfort foods such as hamburgers and pizza.

The home to many Italian immigrants from the late 19th century on, Chicago is known for a distinctive take on pizza, the deep-dish. With pizza well-rooted as a local cuisine by the 1940s, entrepreneurs Ric Riccardo and Ike Sewell launched Pizzeria Uno on the city’s North Side and featured a new style of pizza with a cracker-like crust and a deeper dish.

For a classic deep-dish pizza, the pan is similar to that used for cakes and gets covered with olive oil. A semolina and white flour dough is then pressed along the edges and bottom. The olive oil acts as a frying agent and provides the dough with its distinctively crunchy, golden texture.

Offering more depth than traditional pizza, the deep-dish pizza features inverted layers, with the cheese placed inside to prevent burning. The finished pizza requires serious cutting through successive layers of vegetables, meat, pizza sauce, and mozzarella, as well as the hard bottom crust.

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