Chicago Style…

 Chicago-Style Pizza. There’s a lot of disagreement about what this actually is. It’s thicker than New York pizza, that’s for sure, but after that all bets are pretty much off. Most folks will argue that Chicago Pizza’s claim to fame is simply a thick wheat crust. However to me Chicago’s great contribution to pizza crust is not merely thickness (for the bests crust are not all that thick) but corn meal and in many cases, potato starch. To me these will always be the defining characteristics of a true “Chicago” pizza. The sauce can either be on the top or the bottom.”

- Joe Pastry

Chicago style pan pizza

Buenos Aires - Need one say anything more? It was worth the effort to make it…

5 Responses to “Chicago Style…”

  1. Paz Says:

    Oh, my! This looks really good!

    Paz

  2. dan Says:

    ;-)

  3. Frank Almeida Says:

    You little tease…

    Are you going to include those pizzas during one of your dinners?

  4. SaltShaker » Blog Archive » Most Serene Says:

    [...] I posted about making a deep dish style pizza the other day, my friend Frank asked in the followup commentary if I’d be serving them at any [...]

  5. Frank Almeida Says:

    I just have to say it, this pizza was great. Thank you Dan!

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