Chicago Style Pizza can be mistaken as a deep dish pan
pizza. While both are baked in a deep,
round heavy aluminum pan, the crust and technique cannot compare between the
two. The dough is made differently from
regular pizza dough; thicker and moister to keep from drying out and burning
during baking. The assembly of the pizza itself is unique; the cheese on the
bottom, additional ingredients in the center, and a tomato mixture on top. With Chicago style pizza, the cheese goes
beneath the sauce to create a barrier between the crust, sauce and additional
ingredients.
Is this type of pizza Italian or American in origin? The answer is both. In 1880, while the Hole in the Rock pioneers
were traveling to, and settling in, Bluff; Italian immigrants were moving to
Chicago from the east coast. Like other
ethnic groups before and after, they were being subjugated to economic,
political, social, and religious discrimination. By 1920, Chicago housed the third largest
population of Italians, and American born descendants; and I bet many are
hearing in their minds…Mafia. With the
Prohibition Era (1920-1933), Al Capone and many of his cohorts were able to
come into power; but this article is about pizza, not alcohol and crime lords.
1940s, World War 2 in full rampage, food being rationed;
concerns over “bringing our boys home safe” and “how do we feed our families
here at home”. Wheat flour, corn oil,
salt and yeast were not as severely rationed as meats, fruits and
vegetables. The first four ingredients
were necessary for making dough; adding the few bits of meats and vegetables, a
complete meal could be created…pizza!
However, to feed hungry laborers, it had to be more substantial than a
thin crust Naples slice, or breadier Sicily square. At home, to ease some of the tension of war,
families ate meals together; at the set table, plates, utensils, linen
tablecloth and napkins. The dough was
covered with thick cheese, the minimal meats and vegetables chopped and layered
next, a rich tomato sauce poured over all; baked and served in a deep pan, like
a casserole. Bellies became full,
stories were told of daily events at school and work; war was forgotten about,
if only for a brief time.
So, you go to pizza places, like Pizza Hut and Old
Chicago (Grand Junction, CO), that use basic dough and the assembly is the same
as a standard pizza: dough, sauce, cheese, toppings (if any). It is baked in a
deep dish pan, called “Deep Dish” or “Chicago style”, but are you getting the
real deal? If you want authentic Chicago style, then travel
to Chicago! Cannot fit that into your
travel plans, order online for home delivery.
No, I am not kidding, a few Chicago restaurants will deliver all over
the USA!
Uno Pizzeria and Grill, established 1943 (http://www.unos.com/)
or Lou Malnati’s, established 1971 (http://www.loumalnatis.com/) are
two of the best when it comes to pizza.
The pizza is assembled, frozen, shipped and each comes in oven ready,
aluminum lined paper baking pans.
Intrigued with other delicacies of the Chicago, Illinois region? Tastes of Chicago (http://www.tastesofchicago.com/)
makes it possible to order online to have pizza, and many other goodies,
delivered to your front door. While
supermarket shopping, check the pizza frozen section; once in a great while,
Chicago pizza can be found and that is definitely a treat.
Now if you are a daring type, like me, then you will take
on the challenge of making this type of pizza yourself.
Here is the basic information, so have fun:
Pizza Dough for
Chicago Style Pizza
This type of pizza dough is thicker; it cooks in a deep
dish pan and would burn if it was thinner like New York style pizza dough.
However, the exposed dough, not covered with sauce, cheese and other
ingredients, comes out crispy and light. This dough is best made using a stand
mixer and the dough hook attachment due to the thickness and moistness of the
dough.
Basic Dough
Ingredients:
2 packages rapid rise dry yeast
2 cups warm water (about 110F)
½ cup vegetable oil
4 Tbsp. olive oil
½ cup cornmeal
5 ½ cups all-purpose flour
Preparation:
In the bowl of a stand mixer, dissolve the yeast in warm
water. When fully dissolved, add in the oils, cornmeal and half of the flour;
mix for 10 minutes. Attach the dough hook, add in the other half of the flour
and set on medium speed. The dough will be ready when it pulls easily from the
sides of the bowl. Place the dough onto a floured board, cover with a large
bowl; let it rise till it doubles in size. Punch the dough down, cover; let it
rise again. Punch it down a second time; time to make the pizza.
The thickness of the dough will depend on the size of the
deep dish pan being used; ¼” for a 10” pan; 1/8” for a 15” pan. The depth of a deep dish pan is typically 2
inches; some are 1.5 inches, but I personally like the extra depth in case of
overflow. Lightly coat the pan with
olive oil; place dough in center of pan and push out evenly to edges, then up
the sides of the pan to the top rim.
Basic Filling -
for 10” deep dish pan
½ lb. each sliced provolone and mozzarella cheeses
1 (10 ½ oz.) can crushed tomatoes
1 (10 ½ oz.) can diced tomatoes, drained
1 Tbsp. minced garlic
¼ tsp. salt
1 Tbsp. each dried oregano, basil
¼ cup grated parmesan cheese
Assembly
Cover the dough with alternating slices of provolone and
mozzarella cheeses. In a medium size bowl, mix together crushed and diced
tomatoes, herbs, garlic and salt; spread mixture evenly over cheese slices.
Sprinkle grated cheese evenly over tomato mixture.
The pizza will be baked in a preheated 475F oven for
35-40 minutes, on the center rack; the exposed crust will be a golden brown;
the tomato mixture will be bubbly.
Additional
Ingredients
These can be added on top of the cheese slices, before
the tomato mixture goes on top; in any combination; the choices are numerous.
1 lb. of ground Italian sausage (mild or hot) or seasoned
ground beef – the meat is uncooked; cooking the meat before usage will toughen
it.
1 cup sliced vegetables: onion, bell peppers, hot
peppers, mushrooms, olives
1 cup pepperoni slices or thinly sliced prosciutto
The deep dish pans can easily be found online for purchase. Do not get frustrated if the pizza does not
come out perfectly the first time. Trial
and error are all part of the learning experience which only becomes more fun
as time and practice go on.
Mary Cokenour
