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
Buenos Aires – Need one say anything more? It was worth the effort to make it…
Oh, my! This looks really good!
Paz
😉
You little tease…
Are you going to include those pizzas during one of your dinners?
[…] 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 […]
I just have to say it, this pizza was great. Thank you Dan!
[…] much to say here – a mini-version of my take on Chicago style pizza, just sans the sausage because of the no red meat […]