Chicago-style pizza

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Deep dish pizza

As Chicago-style pizza or Deep Dish Pizza is one of Chicago native American version of Pizza called. The bottom of the pizza forms a bowl with a high rim, which is then filled with cheese, tomatoes and sausage.

Variants are the stuffed pizza (filled pizza) and the pan pizza ( pan pizza ) served at Pizza Hut .

Manufacturing

For the preparation, a tray about 30 centimeters in diameter and 5 centimeters high on the edge is lined with dough. The pizza base acts as a bowl that is lined with cheese , filled with ingredients, covered with cheese again, doused with tomato sauce and finally sprinkled with grated parmesan. The baking time of the pizza is about 35 to 45 minutes, which is why you order it in many pizzerias in Chicago before you are shown to the table.

history

Deep dish pizza

It is said to have been invented in 1943 in the Pizzeria Uno in Chicago. It is unclear whether the development goes back to the owners Ike Sewell and Riz Ricardo or chef Rudy Malnati. Local historian Tom Samuelson suspects that former football player Ricardo developed the recipe and made it popular. In 1954, Original opened Gino's Pizza, a restaurant that also has this pizza on the menu.

In 1955 the UN reached its capacity limit and opened a sister restaurant called Due a few blocks away. A second Gino's followed a few years later. Both restaurants now have numerous offshoots in the greater Chicago area, and Pizzeria Uno even founded a restaurant chain with around 200 Uno Chicago grills in 28 countries. Today, many restaurants in and around Chicago offer this special version of pizza, and virtually all of the city's 2,000 pizzerias offer it.

Stuffed pizza

In the mid-1970s, Nancy's Pizza founder Rocco Palese expanded the recipe and created a version that is supposed to be reminiscent of Scarciedda , an Italian Easter cake casserole from his hometown of Potenza .

The difference to the deep dish is that after the bottom is filled with cheese, a thin layer of batter is placed over the first fillings and only then is the sauce, tomatoes and cheese poured over it. This batter carries even more ingredients than the simple Chicago-style one. Only then is the pizza baked.

Pan pizza

The pan pizza is baked in a similar shape, but its base is even thicker and resembles the Italian focaccia . It also differs in that the sauce is under the ingredients and not poured on top. It is an invention of the Pizza Hut franchise chain .

International fame

In the United States, Chicago-style pizza is considered one of the signature dishes of Midwestern cuisine , and along with hot dogs , it is a signature dish in Chicago. She is so connected to the city that Deep Dish is used as a nickname for boys from Chicago.

According to a Swiss court, Chicago-style is not generally known as a generic term in Switzerland . An entrepreneur failed when attempting to register a Chicago Pizza Pie Factory in Switzerland as a trademark because the Swiss would think of the city as the name and not the pizza variant.

Remarks

  1. ^ A b Robert W. Brower: Pizza in: Andrew F. Smith (ed.): The Oxford Companion to American Food and Drink , Oxford University Press 2007 ISBN 978-0-19-530796-2 p. 463
  2. ↑ David Gerard Hogan: Pizza Hut in: Andrew F. Smith (ed.): The Oxford Companion to American Food and Drink , Oxford University Press 2007 ISBN 978-0-19-530796-2 p. 463
  3. ↑ a b c d e Kelly Gibson, Portia Belloc Lowndes, Amy Cook: The Slow Food guide to Chicago , Chelsea Green Publishing, 2004 ISBN 193149861X p. 247
  4. ↑ Pizano's own presentation
  5. ^ A b Richard Moreno: Illinois Curiosities: Quirky Characters, Roadside Oddities & Other Offbeat Stuff Globe Pequot, 2011 ISBN 0762758619 p. 22
  6. ↑ Kelly Gibson, Portia Belloc Lowndes, Amy Cook: The Slow Food guide to Chicago , Chelsea Green Publishing, 2004 ISBN 193149861X p. 249
  7. ↑ Lawrence J. Gitman, Carl McDaniel: The Future of Business: The Essentials Cengage Learning, 2007 ISBN 0324542798 p. 503
  8. ^ Claire Price-Groff, Elizabeth Kaplan: Illinois Marshall Cavendish, 2010 ISBN 160870050X p. 41
  9. ^ Gary Alan Fine: With the boys: Little League baseball and preadolescent culture University of Chicago Press, 1987 ISBN 0226249379 p. 127
  10. ↑ Richard M. Asbill: Fundamentals of international franchising American Bar Association, 2001 ISBN 1570739730 p.72