Italian Deep Dish Pizza

[caseydog]

That doesn't describe the pizza. It shows pictures of finish made pizza. I still don't understand what is different about this style.

Maybe Jon Stewart can help out.

CD

 

[jennyema]

I looked for a video under the heading "Architecture". Here's a screenshot so you can tell me if you meant somewhere else.

View attachment 73935

I see this

 

[Meryl]

Interesting posts, I want to try and make a Chicago pizza! @Steve Kroll 's "casserole" description is very clear and the picture shows it very well. It almost seems like a"double pizza" - stuffed pizza and traditional pizza all-in-one!
So in other words, I think I've understood that the Chicago pizza is deep-dish, made with normal pizza dough, with or without a lid.

I've never tried one of those pizzas like the Campofranco in the video, it isn't widespread here, you only find it in a few regions, a traditional noble recipe which is not made with pizza dough, but a "brioche" dough.

 

[caseydog]

Interesting posts, I want to try and make a Chicago pizza! @Steve Kroll 's "casserole" description is very clear and the picture shows it very well. It almost seems like a"double pizza" - stuffed pizza and traditional pizza all-in-one!
So in other words, I think I've understood that the Chicago pizza is deep-dish, made with normal pizza dough, with or without a lid.

I've never tried one of those pizzas like the Campofranco in the video, it isn't widespread here, you only find it in a few regions, a traditional noble recipe which is not made with pizza dough, but a "brioche" dough.

It is made kinda' backwards, with slices of low moisture mozzarella cheese on the bottom, followed by "toppings," and sauce on the top. It is very filling, so it is hard to eat more than a slice or two. It also takes a long time to cook. 25-30 minutes, as opposed to three or four minutes for Neapolitan pizza.

The crust is hard to describe. It is thick, and has a texture more like a focaccia, but it doesn't taste like focaccia.

To me, it is not a pizza. It is something else. That doesn't mean it is bad, it is just different.

CD

 

[Meryl]

Oh yes I see your point, the word "pizza" tends to be used too freely nowadays, that's why when we talk about pizzas here now, we have to specify "pizza napoletana", the traditional thin-crust dough.
We call stuffed pizzas "focaccia" but they are not "deep", usually without tomato sauce and they can be eaten without knife and fork. A typical one is filled with "scarola", which has been boiled and then stir-fried with garlic/onion. I think it translates to "escarole" or "endive". You can add anchovies, black olives and capers. This is also called "pizza di scarola", especially in our region Campania, where it originated. It's delicious. I make it sometimes.

The "backwards" method yes, a good way to remember the recipe.

 

[Steve Kroll]

@Meryl the crust is not a normal pizza crust. It has added butter and cornmeal. Here is a recipe I've used, if you want to give it a go. I'll just warn you: it's a lot of work but gives good results.

https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/

 

[Meryl]

@Meryl the crust is not a normal pizza crust. It has added butter and cornmeal. Here is a recipe I've used, if you want to give it a go. I'll just warn you: it's a lot of work but gives good results.

https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/

Thanks, I'll give it a go when I have a whole day free!
In fact, I had my doubts, that the pizza crust may not be a normal pizza crust. The few recipes I saw on internet, using normal pizza crust, are done by Italians living in Italy. When I try, I'll make the real Chicago crust.

 

[Kathleen]

Maybe this is why I don't like regular pizza so much, but...I LOVE Chicago pizza. (Yeah, I will eat regular pizza, but won't sit there and sigh to have it.) I love Chicago hotdogs too. In fact, I love Chicago.

I feel Chicago Pizza is different from other style pizzas - and I've never considered it "Italian" pizza. It is something else. Lots of regions have their own styles. In Philadelphia, I had one very similar to this one and it was very good as well. Simple, but tasty.

 

[Meryl]

That one looks a bit like our "pizza in teglia" which is also our typical homemade pizza. This can be either thin or thick crust depending on personal taste. The ones you buy from take aways are thick crust, so you can buy a piece to eat outside in the street, as fast food.The dough is normal pizza dough with evooo added (usually).

 

[dragnlaw]

Now that looks really yummy!

 

[jennyema]

At least in Boston ,that’s called “Neapolitan” or “Sicilian” pizza

 

[msmofet]

At least in Boston ,that’s called “Neapolitan” or “Sicilian” pizza

In N.J., “Sicilian” pizza.

 

[Meryl]

It's origins are "presumably" Roman.

 

[larry_stewart]

Years ago I had to go on a very low/no carb diet for a few months. To celebrate the end of my torturous 3 month ordeal, I flew in 2 Chicago deep dish pizzas. They were good, but not as good as having in at Lou Malnati's in Chicago . It was remarkable. Totally different than the typical New York Pizza I'm accustom to . Not that one is better than the other, just two different things. The crust was thick and buttery, like an inch thick layer of cheese, topped with a nice tomato sauce. It tasted just as good the next morning for an on the go breakfast at 4 am in the elevator as a leftover snack, to kick of the final leg of our ( my daughter and I) road trip back to New York ( from Montana) . We enjoyed it so much, that every year since then, on the anniversary date ( which is actually May 8th) when we had it the first time, I send her a few pies from Lou Malnati's to celebrate. her' husband's away in Germany for a few weeks, so I'll send it when he gets back.

 

[Andy M.]

Back in the mid 70s, my ex and I occasionally went to an Italian restaurant in southern NH called Adamo's. They served a unique pizza they called a pie. It was made and served in a pie plate. Dough crust on the bottom. Filled with tomato sauce and typical toppings to the brim then covered in a heavy blanket of cheese. I looked like the top crust of a pie except it was cheese. You cut yourself a wedge a you would an apple pie and eat it with a knife and fork. We thought it was amazing at the time.

 

[Steve Kroll]

@larry_stewart that looks amazing! That's how I remember Chicago pizzas. It's like once slice is a meal.

I didn't know you could buy Lou Malnati's online. I am going to have to do that.

 

[caseydog]

It's origins are "presumably" Roman.

I've heard Sicilian Pizza and I've heard Roman Pizza, or just deep dish pizza, in various parts of the US. It also looks like a Detroit Style Pizza.

CD

 

[Meryl]

It's really fascinating if you think about how many different names a type of pizza can have, imagine in the rest of the world, how many more different ways there are of referring to different varieties of pizzas? Even here, from one town to another, you find different names.

Well, with all this pizza talking, yesterday evening I had a craving for burger and chips instead! I should actually post this in the Wednesday dinner thread, I'll just pop over there.

 

[Steve Kroll]

Saw this today and had to share...

 

[Andy M.]

I can imagine a bunch of the pope's childhood friends watching TV and one calls out, "Holy Crap! Little Bobby Prevost just got elected pope. Can you F___ing believe it?!"