Chicago-style deep dish pizza, also known as “Chicago-style pizza,” is a type of pizza that originated in the city of Chicago, Illinois. The pizza is characterized by its deep, raised edge and a thick layer of toppings that are typically piled high in the center of the pie. The crust is made from buttery dough that is pressed into a high-sided pan, and the toppings are typically arranged in the opposite order of a typical pizza, with the cheese being on the bottom and the toppings on top.
| Ingredients: |
| 1 (1/4 ounce) package active dry yeast |
| 1/4 cup warm water (110 degrees F/45 degrees C) |
| 1 cup warm milk (110 degrees F/45 degrees C) |
| 2 tablespoons sugar |
| 2 tablespoons vegetable oil |
| 3 1/2 cups all-purpose flour |
| 2 teaspoons salt |
| 1/4 cup cornmeal |
| 1/4 cup butter, melted |
| 1/4 cup grated Parmesan cheese |
| 1/4 teaspoon dried basil |
| 1/4 teaspoon dried oregano |
| 1/4 teaspoon dried thyme |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon onion powder |
| 1 (14.5 ounce) can diced tomatoes |
| 1/4 cup tomato paste |
| 1/4 cup chopped green bell pepper |
| 1/4 cup chopped onion |
| 1/4 cup sliced black olives |
| 1/4 cup sliced mushrooms |
| 2 cups shredded mozzarella cheese |
Step-by-step cooking instructions of Illinois’s Deep Dish Pizza:
Step-1 Combine yeast, warm water, and sugar in a sizable mixing dish. The mixture should get foamy after 10 minutes of sitting.
Step-2 A smooth dough forms after adding warm milk, oil, flour, and salt. On a floured surface, knead the dough for five to ten minutes.
Step-3 The dough should be placed in an oiled bowl and covered with a fresh towel. Give the dough a warm place to rise for 30 minutes.
Step-4 Set the oven’s temperature to 425 degrees F (or 220 degrees C). Using butter and cornmeal, grease a deep-dish pizza pan.
Step-5 Roll out the dough to fit the prepared pan, pressing it into the bottom and up the sides. Brush the dough with melted butter and sprinkle with Parmesan cheese, basil, oregano, thyme, garlic powder, and onion powder.
Step-6 Spread diced tomatoes, tomato paste, bell pepper, onion, olives, and mushrooms over the dough. Top with shredded mozzarella cheese.
Step-7 Bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is melted and bubbling, in the preheated oven. Before slicing and serving, allow to cool for a few minutes.
Keep in mind that there are variations of the recipe and ingredients based on preference, and you could use different types of meat like Sausage, pepperoni or different types of cheese.
Also, depending on your oven, the cook time and temperature may need to be adjusted. It’s best to check the crust occasionally to make sure it is not burning.
Nutritional value of Illinois’s Deep Dish Pizza:
Here is a general breakdown of the nutritional value of a deep dish pizza:
| 1 | Calories: A typical deep dish pizza can have anywhere from 300 to 600 calories per slice, depending on the ingredients used. |
| 2 | Fat: Deep dish pizza typically contains a significant amount of fat, with each slice containing anywhere from 12 to 30 grams of fat. |
| 3 | Saturated fat:Saturated fat contribute to the total fat content as well, about 3 to 8 grams per slice. |
| 4 | Carbohydrates: Deep dish pizza also contains a significant amount of carbohydrates, with each slice containing anywhere from 30 to 60 grams of carbohydrates. |
| 5 | Protein: The protein in deep dish pizza typically comes from the cheese and meat used as toppings. A single slice of deep dish pizza usually contains around 6 to 12 grams of protein. |
| 6 | Sodium: Deep dish pizza can be high in sodium as well, about 400 to 600 milligrams per slice. |
It is important to mention that this information is just an approximation and can vary depending on the toppings, recipe, and serving size of the pizza. Also, this should be consumed in moderation and with a balanced diet to maintain a healthy nutritional balance.
Background History of Illinois’s Deep Dish Pizza:
Illinois’s deep dish pizza is a type of pizza that is characterized by its deep, thick crust and substantial toppings. It is a style of pizza that originated in Chicago, Illinois, and has become synonymous with the city’s food culture.
The history of deep dish pizza in Chicago can be traced back to the 1940s. Two restaurateurs, Ike Sewell and Ric Riccardo, opened Pizzeria Uno in the River North neighborhood of Chicago. They introduced a new style of pizza that was inspired by the “pie” pizza of New England, but was made with a much deeper crust and more substantial toppings. This new style of pizza was an instant hit, and soon other pizzerias in the city began to offer their own versions of the dish.
Over the years, the deep dish pizza of Chicago has become a beloved food icon and a favorite among locals and tourists alike. The pizza is typically made with a buttery crust that is pressed into a deep dish pan, topped with cheese, meat, vegetables, and a chunky tomato sauce. It is then baked in a high-temperature oven, resulting in a crispy crust and a gooey, cheesy center.
Some other famous pizzerias in Chicago also popularized the deep dish pizza such as, Gino’s East, Lou Malnati’s Pizza and Pequod’s Pizza. Today, these famous pizzerias have multiple locations and enjoy a reputation of being among some of the best deep dish pizzas in the world.
Deep dish pizza is now not only popular in Chicago but also considered as a national delicacy. Each pizzeria has its own unique recipe and style, and can add its own spin on the classic dish.
| Advantages of Illinois’s Deep Dish Pizza | |
| 1 | Deep dish pizza offers a unique texture and flavor compared to other types of pizza. The thick crust and substantial toppings provide a satisfying, hearty meal. |
| 2 | The deep dish crust can hold a large amount of toppings, making it a great choice for those who like their pizza loaded with ingredients. |
| 3 | Deep dish pizza is a good option for group gatherings or parties, as it can be easily cut into large slices and served to multiple people. |
| 4 | Some pizzerias in Chicago are famous for its unique recipe, taste, toppings and presentation which can make the pizza more delicious and attractive. |
| 5 | The deep crust and cheese make this pizza ideal for people who like a lot of cheese in their pizza. |
| Disadvantages of Illinois’s Deep Dish Pizza | |
| 1 | Deep dish pizza can be high in calories, fat, and sodium, so it should be consumed in moderation as part of a balanced diet. |
| 2 | The deep dish crust can take longer to cook than a thinner crust, which may lead to longer wait times for your pizza. |
| 3 | Due to the large size, the pizza may become less crispy by the time it reach to you, as it has more dough, cheese and toppings. |
| 4 | Deep dish pizza can be more difficult to eat than other types of pizza, as it requires a knife and fork to cut through the thick crust and toppings. |
| 5 | Due to the thickness of the crust and toppings, it may not be suitable for those who prefer a thinner, crispier crust. |
Alternate of Illinois’s Deep Dish Pizza:
| 1 | Neapolitan Pizza: Originated from Naples, Italy. It’s a thin-crust pizza made with simple, high-quality ingredients such as tomatoes, mozzarella cheese, and basil. It’s typically cooked in a wood-fired oven at high temperatures for a short period of time, resulting in a crispy crust and a soft, tender center. |
| 2 | New York-style Pizza: Thin and large, with a crispy, foldable crust and classic toppings such as tomato sauce and mozzarella cheese. It’s usually sold by the slice and often folded for easy eating on the go. |
| 3 | Sicilian Pizza: It’s thick and square-shaped with a focaccia-like crust, typically made with a sweeter tomato sauce and mozzarella cheese. It often cut in small squares and are considered as a street food in Sicily, Italy |
| 4 | Stuffed Pizza: Also known as “double crust pizza” or “calzone”. It’s made with a layer of dough, filled with cheese, meat, vegetables or other toppings, then folded over and sealed. This pizza is popular in some Chicago-based pizzerias. |
| 5 | Artisanal Pizza: This is a variation of Neapolitan pizza that is made using high-quality, locally sourced ingredients, cooked in a wood-fired oven. Some pizzerias that specialize in artisanal pizza also offer unique and creative toppings that may not be found in traditional pizzerias. |
Mostly questions asked about Illinois’s Deep Dish Pizza?
1. What is the difference between deep dish pizza and regular pizza?
Deep dish pizza has a thicker crust and deeper dish, with more substantial toppings compared to regular pizza which usually have a thinner crust, typically with a smaller circumference.
2. What are some popular toppings for deep dish pizza?
Popular toppings for deep dish pizza include cheese, meat (such as sausage, pepperoni, or bacon), vegetables (such as onions, peppers, mushrooms), and a chunky tomato sauce.
3. How is deep dish pizza typically served?
Sliced into wedges, deep dish pizza is often served hot. Typically, a fork and knife are used to eat it.
4. How long does it take to cook a deep dish pizza?
Cooking times can vary depending on the recipe and the toppings used, but it typically takes about 30-45 minutes to cook a deep dish pizza.
5. What is the origin of deep dish pizza?
Deep dish pizza originated in Chicago, Illinois in the 1940s at the Pizzeria Uno, which was opened by two restaurateurs Ike Sewell and Ric Riccardo.
6. Is deep dish pizza only available in Chicago?
While deep dish pizza is most closely associated with Chicago, it can also be found in other cities across the US and even around the world. There are also pizza chains that serve this style of pizza in other states too.
7. Why is it called deep-dish pizza?
The crust on this pan-baked pizza climbs the sides like vines. The pizza had to be baked in the oven for longer because the dough was so thick and required so many more toppings.
8. How many types of deep-dish pizza are there?
However, even when city dwellers discuss it, they frequently combine three different kinds of pizza into a single category. Oil, dough, and cheese are the three characteristics that distinguish authentic deep-dish pizza from imitations. Jonathan Porter, the creator of the Chicago Pizza Tour, claims that vegetable or maize oil is used to lubricate the pan.
9. What’s another name for deep dish pizza?
Deep dish pizza, commonly referred to as Chicago-style pizzas, with a crust that is as deep as its name would imply. In a spherical steel pan, it is baked. Oil is applied to give the crust’s exterior a charred appearance. In 1943, the first Pizzeria Uno opened its doors in Chicago, where the deep-dish pizza was created.
10. What makes a pizza crust so crispy?
You should increase the amount of water in the dough mixture to have a crispier crust. As a result, the dough can expand more easily and be a touch more fluid during those crucial first few minutes in the oven.
