Can you pleas stop calling it a pizza‽ I’m sure it’s tasty and all but it’s not a pizza. Words have a meaning, or what’s next? We gonna call this a cheeseburger?
words also change meaning, and we changed the shit out of that particular word. Come at us, chitown is always down for a food battle
Nah thanks. I’ll just stay here and enjoy my cheese burger.
I like my pizza like I like my coffee, with no cheese.
I feel like it’s important to me to learn whether the sauce is actually good. I’m terrified that it’s bland. It looks bland. I cannot see any spices or herbs. This is stressing me out more than it should.
depends on where you go, good places will have a well seasoned marinara. you can also usually see the herbs and spices they’ve used
It’s a fairly spicy marinara.
They are under the plate.
I don’t care if it’s under the sauce I still think deep dish pizza is stupid
I don’t have a problem with deep dish pizza; just Chicago style deep dish pizza. Not only is the sauce on top, it’s marinara sauce and is added cold.
it’s marinara sauce and is added cold.
It does get heated up when they put the whole thing in the oven you know. Not disputing your dislike of Chicago style deep dish pizza, love what you love and hate what you hate it’s all good. But I don’t want anybody to be confused about how hot or cold these pizzas are when you receive them.
The sauce goes on after it comes out of the oven, every time I’ve seen a recipe for it.
those recipes are by people who don’t know fuck all about chicago pizza, ignore them
That’s not pizza.
It’s a pie
Yes, a pizza pie.
A torta salata, a pie
Chicago “pizza” is more of a casserole in a sort of bread bowl really.
I mean that’s fine I’m not saying it’s bad but I am saying it isn’t “pizza.”
It’s amazing how pizza was perfected somewhere between 100 and 200 years ago and then every city in America has decided they need to make it worse in innovative and unique ways.
By the gods it’s the fucking train of food. Here’s perfection now make it more expensive, harder to build, and somehow worse. Quick get Adam Something to make a video on this.
Pizza is actually at least 1000 years old. The thing that identifies it as pizza is the bread not the toppings. And it has actually gotten way better with time.
In the sense that people have been putting stuff on top of flat bread, sure. But that’s why I say it was perfected a hundred years or so ago. Because sure you could argue a flatbread with a a herb and cheese spread and some dates is pizza, but it doesn’t hold a candle to a modern pizza.
Lasagna
My one and only encounter with chicago pizza was enough to convince me I hated it. Doesn’t mean it’s bad though, just definitely not for me. I think it would be better called a casserole than a pizza.
It’s a no pasta lasagna.
Native Chicagoan here. Something that always gets glossed over is understanding that there’s two types of deep dish pizza: stuffed (what you see here) and pan.
Stuffed pizza (from bottom to top) is dough, cheese (plus vegetables or meat or whatever else you wanna “stuff” it with), another layer of dough, then the sauce on top.
Giordano’s or Gino’s East is most closely associated with stuffed, even though it’s often only referred to as “deep dish.”
Pan pizza is almost the same in shape/dimensions, but instead of it being stuffed with cheese/vegetables/meat, that part is just bread.
Lou Malnati’s is most closely associated with pan pizza, even though it’s often only referred to as “deep dish.”
The differences are incredibly important, and anyone who’s tried both can concur.
Anyways, they both have cheese so idk what this dude talking about lol
Thanks for comin to my TED Talk.
…so a calzona and focaccia?
Thank you! I like Chicago-style stuffed, but no one on the West Coast knows what it is. Hell, most people anywhere don’t know what it is.
For those who have never had it: imagine a two-layer lasagna but the noodles are replaced with a flaky, buttery, yeast-leavened bread. It can be great, but it can also be a big pile of garbage if it’s not done right, worse than regular bad pizza.
Pan pizza is almost the same in shape/dimensions, but instead of it being stuffed with cheese/vegetables/meat, that part is just bread.
This makes it sound like pan pizza is dough stuffed with bread, but I’m guessing that’s not what you meant to imply? Regardless, I’ve only had Pequod’s and I don’t know which kind it was, but I know it was fucking delicious.
One is basically meat pie without a crust top. The other is just a thick ass piece of bread, often something tasty all its own like sourdough, with pizza toppings on top (think more like putting cheese on bread sticks and calling it pizza). For some reason they are both called deep dish but one is all filling with a thin crust and the other is all bread topped with a pizza.
Nah it’s not stuffed with bread, it’s just bread up until you get to the cheese and sauce up top.
And yeah, Pequods is always poppin. Lotta Chicago transplants go for their deep dish, but their thin is better imo. It depends on how you feel about crust, too. Some people really like their crust.
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I’d love to know wtf they thought that was
I mean, to be honest they probably knew it was cheese and were just being silly.
That makes me want to ask why the crust is so stretchy!
Chicago!
Glue?
Yep. That’s how you get the sauce to stick to the pizza base.
Was this an ad? Then yes. Is it a crappy phone picture ad? Then maybe. Is this a crappy phone picture of someone’s measly deep dish? Then no.
That’s what I use to keep my socks from falling down to my ankles.
Under. The. Sauce.
Look, I try to be a forgiving person, but…
Putting too much sauce on the bottom causes the crust to be soft and undercooked. So if you like a bit more sauce you can put it on top instead.
There is cheese, but when I want pizza, I don’t want a salami casserole
Wearing its sauce on the outside like some kind of whore.
A whore who hates browned cheese.
I’m a relatively recent transplant to Chigacoland so I feel a bit of an instinctive need to defend deep dish. But really, its more of a love for all forms of pizza.
New York style? Hell yes Chicago style? Two slices and long nap, but still hell yes Detroit style, tavern style, California style, thin crust, thick crust, stuffed crust? Yes yes yes yes yes and yes!
I’m a native Chicagoan and I just wish people would stop thinking of it is “Chicago style” pizza lol
There’s only a handful of restaurants that make it and it’s not even their best seller, the way more common “Chicago style” pizza is basically just square cut tavern style.
Deep dish is pretty good but I feel like it’s its own category. IMO it’s a bad choice for most of the situations you’d order pizza. It’s extremely filling so it makes you tired. You have to eat it fast because it’s only good hot (and it cools down quick). The slices are heavy so it’s harder to eat without making a mess.
Like if I want deep dish, I want deep dish. But if I want pizza, I’m not even considering deep dish, you know? It’s like noodle pasta vs lasagna
Deep dish is delish, it’s simply… not pizza.
Exactly. The confusion lies in limiting “Chicago Style Pizza” to specifically a pie. Don’t get me wrong, love a great pie on occasion. Growing up there and visiting other states made it super clear. It means ya got options and they are gonna be quality. Tavern was always the go to. Shout out to OG Aurelio’s. The best places had killer pan, tavern and some had their version of pie. Some had insane New York style. To me, Chicagoland pizza was knowing you usually were gonna get some of the best, no matter the style.
Oh and Chicago “fast food” - dogs, Greek and Italian Beef’s…. Sometimes available at the same place as the killer pizzas. Come on.
They’re all just jealous.
Shout out to OG Aurelio’s
yes. and their pies were cheap, we lived on this in the 80s.
Yeah, we just don’t have a “signature” pizza in the same way Detroit does.
Italian beef feels like such an accidental secret. It’s so good but nobody talks about it outside of Chicago
Ah man, I miss Aurelio’s. They used to have a few locations in the Minneapolis/St Paul area, but the last one closed a little while ago. Their pizzas were great, but the spinach calabrese was the best.
I actually just talked to a friend about this last night. He moved to Missouri and he hates all of the pizza there.
Tbf square cut is also a travesty. It is the norm where I live, but I have a great Neapolitan joint that knows how to cut triangles.
Incorrect, square cut is great. Definitely my preferred cutting method
Triangles have a natural handle so your fingers don’t get greasy. Squares are smaller and easier to overeat. “Just one more square.”
There’s two types of square cut, and one is fantastic while the other should be punishable by a week in the stockade.
The good way, is starting with a square or rectangle to begin with, and then slicing once down the middle long way, once down the middle short way, and then one down the middle-left and middle-right, for a total of 8 rectangular/square slices. Then you have the corners with more crust, but at least every slice has some crust and some size to it. Most tavern style places will do this one.
The abomination, is to start with a circle, cut a cross into it, and then divvy it up from there like graph paper. The middles get square but with no crust and about the size of a cracker. The edges get at least 4 points that are just crust with about 1cm worth of pizza, and it doesn’t get better from there. There’s literally 4-8 squares on that whole thing that have enough crust to pizza ratio and they’re still the size of a cracker. “It’s better for sharing” no it isn’t, pizza is already perfect for sharing you just didn’t want to order enough. Dominos does their thin crust this way by default (and they fuck up because of muscle memory if you ask for it pie cut like a smart person.)
