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.”
Buenos Aires - Need one say anything more? It was worth the effort to make it…
May 31st, 2008 at 10:39 pm
Oh, my! This looks really good!
Paz
June 1st, 2008 at 12:34 am
June 4th, 2008 at 2:43 pm
You little tease…
Are you going to include those pizzas during one of your dinners?
June 13th, 2008 at 9:48 am
[...] 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 [...]
June 23rd, 2008 at 5:13 pm
I just have to say it, this pizza was great. Thank you Dan!