Editing Chicago-style pizza

{{Short description|Styles of pizza developed in Chicago, including deep-dish pizza}}
{{Redirect|Deep pan pizza|the former UK pizza chain|Deep Pan Pizza}}
{{Use mdy dates|date=March 2024}}
{{Infobox food
| name             = Chicago-style pizza
| image            = Chicago-Style Stuffed Pizza.jpg
| image_size       = 
| caption          = Chicago-style deep-dish pizza 
| alternate_name   = 
| country          = [[United States]]
| region           = [[Chicago]], Illinois
| creator          = 
| course           = 
| type             = [[Pizza]]
| served           = 
| main_ingredient  = [[Dough|Pizza dough]], [[tomato sauce]], [[cheese]]
| variations       = 
| calories         = 
| other            = 
| cookbook         = Deep Dish Pizza
}}

'''Chicago-style pizza''' is [[pizza]] prepared according to one of several styles developed in [[Chicago]]. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust [[tavern-style pizza|"tavern-style" pizzas]].<ref>{{Cite web |first=Elizabeth |last=Elliott |date=2018-11-21 |title=Deeper Than Deep-Dish |url=https://www.historians.org/perspectives-article/deeper-than-deep-dish-the-case-for-chicago-as-americas-pizza-capital-november-2018/ |access-date=2024-07-14 |website=American Historical Association}}</ref> The pan used to bake deep-dish pizza gives the pizza its characteristically high edge, which provides ample space for lots of [[cheese]] and a chunky [[tomato sauce]]. Chicago-style deep-dish pizza may be prepared either this way or stuffed. Chicago-style thin-crust pizza dough is rolled for a thinner, crispier crust than other thin-crust styles, and the pizza is cut in squares instead of slices.<ref>{{Cite web |last1=Ali |first1=Tanveer |last2=Ludwig |first2=Howard |date=January 13, 2015 |title=A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond |url=http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |archive-url=https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |archive-date=2016-01-01 |access-date=January 2, 2016 |website=DNAinfo}}</ref><ref>{{Cite web |last=Kindelsperger |first=Nick |date=June 2, 2014 |title=The Best Deep Dish Pizza in Chicago |url=http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html |archive-url=https://web.archive.org/web/20160106080646/http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html |archive-date=2016-01-06 |access-date=January 2, 2016 |website=Serious Eats}}</ref><ref>{{Cite web |title=Deep Dish vs. Thin Crust - The True Chicago Pizza |url=https://explore.visitoakpark.com/info/true-chicago-pizza |access-date=2023-07-16 |website=Visit Oak Park |language=en}}</ref><ref>{{Cite web |date=2019-07-22 |title=Chicago's Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish |url=https://www.bonappetit.com/story/real-chicago-pizza-tavern-style |access-date=2023-07-16 |website=Bon Appétit |language=en-US}}</ref><ref>{{Cite web |last=Mai |first=Jeffy |date=2017-03-13 |title=Chicago's Essential Tavern-Style Thin-Crust Pizza Restaurants |url=https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style |access-date=2023-07-16 |website=Eater Chicago |language=en}}</ref><ref>{{Cite magazine |date=2021-05-16 |title=Why Tavern-Style Pizza Is Chicago's Signature Food |url=https://www.chicagomag.com/dining-drinking/June-2020/Tavern-Style-Pizza-History/ |access-date=2023-07-16 |magazine=Chicago Magazine |language=en-US}}</ref>

==Deep-dish==
Chicago-style deep-dish pizza was invented at [[Uno Pizzeria & Grill|Pizzeria Uno]] in Chicago, founded by [[Ike Sewell]] and Richard Riccardo in 1943.<ref>{{Cite web |title=Who Cooked That Up? |url=http://members.cox.net/jjschnebel/ddishpiz.html |archive-url=https://web.archive.org/web/20070508145230/http://members.cox.net/jjschnebel/ddishpiz.html |archive-date=May 8, 2007}}</ref><ref name=":3">{{Cite news |last=Kim |first=Eric |date=2024-05-10 |title=The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep. |url=https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html |access-date=2024-05-12 |work=The New York Times |language=en-US |issn=0362-4331}}</ref><ref>{{Cite web |last=Bendersky |first=Ari |date=2012-05-08 |title=Chicago's Deep Dish History: It All Started With Uno's |url=https://chicago.eater.com/2012/5/8/6589237/chicagos-deep-dish-history-it-all-started-with-unos |access-date=2024-05-12 |website=Eater Chicago |language=en}}</ref> Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with [[scalded milk]], butter, and sugar.<ref name=":0">{{Cite web |date=May 7, 2024 |title=The Secret History of the Original Deep-Dish Crust |url=https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/ |access-date=2024-05-12 |website=Chicago Magazine |language=en-US}}</ref> The restaurant's cook Alice Mae Redmond later adjusted the recipe to be made with water and olive oil and a "secret dough conditioner" to make it stretch better.<ref name=":1">{{Cite web |last=Tennison |first=Patricia |date=13 April 1989 |title=REVEALED: SECRET BEHIND PIZZAS AT GINO'S EAST |url=https://www.chicagotribune.com/news/ct-xpm-1989-04-13-8904030809-story.html |access-date=2021-02-17 |website=chicagotribune.com |language=en-US}}</ref><ref>{{Cite web |title=History Of Deep Dish Pizza - History of Gino's East |url=https://www.ginoseast.com/history |access-date=2021-02-17 |website=Gino's East |language=en-US}}</ref> In the 1960s and '70s the dough ball became larger to cover the full sides of the pan, with a higher fat percentage.<ref name=":0" /> Redmond later worked at [[Gino's East]], founded in 1966, where she made a fattier, biscuit-like dough.<ref name=":3" /><ref name=":1" />

Uno's original pizza chef Rudy Malnati has also been credited for development of the recipe.<ref>{{Cite news |date=February 18, 2009 |title=Who Invented Deep Dish? |url=https://www.chicagotribune.com/2009/02/18/who-invented-deep-dish/ |archive-url=https://web.archive.org/web/20130807044257/https://articles.chicagotribune.com/2009-02-18/news/0902180055_1_chicago-pizza-ric-riccardo-pizzeria-uno |archive-date=August 7, 2013 |access-date= |url-status=live |work=Chicago Tribune}}</ref><ref name=":2">{{Cite web |title=About Us |url=http://www.pizanoschicago.com/about.php |url-status=dead |archive-url=https://web.archive.org/web/20180929111700/http://pizanoschicago.com/about.php |archive-date=2018-09-29 |access-date=2017-04-09 |website=Pizano's Pizza and Pasta}}</ref> Rudy's sons Lou and Rudy Jr., who also worked at Pizzeria Uno, later respectively founded [[Lou Malnati's Pizzeria]] in 1971 and Pizano's in 1991, both also known for their deep-dish pizzas.<ref name=":2" />

The thick pizza crust, sometimes made with [[cornmeal]] for texture,<ref>{{Cite web |last=Kavanagh |first=Olivia |date=2022-04-12 |title=Baking School In-Depth: Chicago Deep-Dish Pizza - Bake from Scratch |url=https://bakefromscratch.com/baking-school-depth-chicago-deep-dish-pizza/ |access-date=2024-05-12 |language=en-US}}</ref> may be [[parbaked]] before the toppings are added to give it greater spring. In traditional recipes, the top of the crust is layered with meats and/or vegetables and [[Mozzarella|mozzarella cheese]] while the sides rise to the top of the pan, and then a layer of crushed tomatoes is ladled over the top and the whole pizza is baked to completion.<ref>{{Cite web |last=Schmalbruch |first=Sarah |title=Why Chicago deep dish pizza is better than New York's version |url=https://www.businessinsider.com/what-is-chicago-deep-dish-pizza-2016-7 |access-date=2024-05-12 |website=Business Insider |language=en-US}}</ref><ref>{{Cite web |title=Deep Dish Pizza Recipe |url=https://cooking.nytimes.com/recipes/1025385-deep-dish-pizza |access-date=2024-05-12 |website=NYT Cooking |language=en-US}}</ref>

<gallery class="center" widths="220" heights="160" caption="Deep-dish pizza">
File:Chicago-style pizza.jpg|A deep-dish pizza from Zachary's Pizza in [[Oakland, California]]
File:Chicago-style-pizza-03.jpg|Deep-dish pizza from [[Lou Malnati's Pizzeria|Lou Malnati's]]
</gallery>

==Stuffed pizza==
[[File:Chicago-style-pizza-01.jpg|thumb|Stuffed pizza from Giordano's]]
By the mid-1970s, two Chicago chains, [[Chicago Franchise Systems, Inc.|Nancy's Pizza]], founded by Rocco Palese,<ref>{{Cite news |last=Chu |first=Louisa |date=September 19, 2016 |title=Family's Stuffed-Pizza Dynasty Began with a Fight |url=http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html |access-date=September 21, 2016 |work=Chicago Tribune}}</ref> and [[Giordano's|Giordano's Pizzeria]], operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.<ref>{{Cite book |last1=Pollack |first1=Penny |title=Everybody Loves Pizza |last2=Jeff Ruby |date=2005 |publisher=Emmis Books |isbn=1-57860-218-1 |pages=33}}</ref> Palese based his creation on his mother's recipe for {{lang|it|scarcedda}}, an Italian [[Easter]] pie from his hometown of [[Potenza]] in [[Basilicata]] at the far southern end of the Italian Peninsula, more commonly known in Italy as [[Cuisine of Basilicata#Other dishes|pizza rustica Lucana]].<ref>{{Cite web |title=Our Story |url=http://www.nancyspizza.com/our-story.html |url-status=dead |archive-url=https://web.archive.org/web/20181023200134/http://www.nancyspizza.com/our-story.html |archive-date=2018-10-23 |access-date=2017-04-09 |website=Nancy's Pizza}}</ref><ref>{{Cite web |title=Scarcedda |url=https://www.cuorebasilicata.it/pizza-rustica-scarcedda/ |website=Cuore Basilicata |language=it}}</ref> The primary differences between a stuffed pizza and a deep dish pizza are that stuffed pizzas are typically deeper, have another layer of dough covering the toppings, and have more cheese than deep dish pizza, while deep dish tends to have more sauce.<ref>{{Cite web |title=Stuffed Pizza vs Deep-Dish Pizza? |url=https://www.doreenspizzeria.com/stuffed-crust-pizza-vs-deep-dish-pizza/ |website=Doreen's Pizzeria|date=July 11, 2019 }}</ref>

==Thin-crust or tavern-style pizza==
{{Main|Tavern-style pizza}}
[[File:Chicago thin crust pizza.jpg|thumb|Chicago tavern-style thin-crust pizza]]

There is also a style of thin-crust pizza known as "tavern style".<ref name="NYT thin">{{Cite news |last=López-Alt |first=J. Kenji |date=2023-03-17 |title=Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned. |url=https://www.nytimes.com/2023/03/17/dining/tavern-thin-crust-pizza-chicago.html |access-date=2024-08-21 |work=The New York Times |language=en-US}}</ref> Residents of two cities claim to have originated it in the 1940s: Milwaukee<ref>{{Cite news |first1=Joy |last1=Powers |first2=Jack |last2=Hurbanis |date=2021-04-27 |title=A Look Into The History Of Milwaukee Style Pizza |url=https://www.wuwm.com/2021-04-27/a-look-into-the-history-of-milwaukee-style-pizza |access-date=2024-08-21 |website=WUWM 89.7 FM - Milwaukee's NPR |language=en}}</ref><ref>{{Cite magazine |first=Ann |last=Christenson |date=2021-04-06 |title=What Is Milwaukee-Style Pizza? And Who Made it First? |url=https://www.milwaukeemag.com/what-is-milwaukee-style-pizza-and-who-made-it-first/ |access-date=2024-08-21 |website=Milwaukee Magazine |language=en-US}}</ref><ref>{{Cite news |first=Lori |last=Fredrich |date=2022-10-14 |title=What you knead to know: Milwaukee-style pizza |url=https://onmilwaukee.com/articles/knead-to-know-milwaukee-style-pizza |access-date=2024-08-21 |website=OnMilwaukee}}</ref> and Chicago.<ref name="NYT thin"/><ref>{{Cite news |first=Kat |last=Odell |date=2023-07-28 |title=The Pizza That’s Taking Over the US |url=https://www.bloomberg.com/news/articles/2023-07-28/tavern-style-pizza-and-its-crispy-thin-crust-is-taking-over-the-us |access-date=2024-08-21 |work=Bloomberg |language=en}}</ref><ref>{{Cite news |first=Omar |last=Mamoon |date=2023-03-24 |title=Chicago Tavern-Style Pizza is Sweeping America |url=https://www.esquire.com/food-drink/restaurants/a43366499/best-tavern-style-pizza-us/ |access-date=2024-08-21 |website=Esquire |language=en-US}}</ref>

This pizza has a crust firm enough to have a noticeable crunch and the slices are cut into squares, as opposed to wedges.<ref name="NYT thin"/><ref>{{Cite news |last1=Vettel |first1=Phil |last2=Kevin Pang |date=2009-07-23 |title=Pizza slices: Two foodies debate the merits of wedge versus 'party cut' |url=http://www.chicagotribune.com/entertainment/dining/chi-090722-pizza-cut-debate,0,7968080.story |url-status=dead |archive-url=https://web.archive.org/web/20090726105418/http://www.chicagotribune.com/entertainment/dining/chi-090722-pizza-cut-debate,0,7968080.story |archive-date=2009-07-26 |access-date=2009-07-23 |work=Chicago Tribune}}</ref><ref>{{Cite web |last=Chahwala |first=Jaison |date=March 13, 2017 |title=20 Great Spots to Taste Real Chicago Pizza: Tavern-Style Thin Crust |url=http://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style |access-date=March 13, 2017 |website=Eater Chicago}}</ref> The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. This origin in taverns is also linked to the pizza's shape, as the square shape of the slices made it possible for taverns that did not have plates to instead set them on napkins.<ref name="tavern">{{Cite web |last=McClelland |first=Edward |date=June 30, 2020 |title=Tavern Style Isn't Just Chicago's Signature Pizza, but Its Signature Food |url=https://www.chicagomag.com/dining-drinking/june-2020/tavern-style-pizza-history/ |access-date=August 22, 2022 |website=Chicago Magazine}}</ref>

{{As of|2013}}, according to [[Grubhub]] data and the company Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals, with GrubHub stating that deep-dish comprises only 9% of its pizza deliveries.<ref name="GrubHubThinCrust">{{Cite web |last=John |first=Derek |date=2013-12-20 |title=Deep Dish or Thin Crust? Even Chicagoans Can't Agree |url=https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |url-status=live |archive-url=https://web.archive.org/web/20150528171754/https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |archive-date=2015-05-28 |access-date=2018-03-06 |website=[[NPR]] |department=The Salt}}</ref><ref>{{Cite news |last=Rousseau |first=Caryn |date=2014-09-19 |title=It's not all deep-dish pizza in Chicago |url=http://www.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ |url-status=live |archive-url=https://web.archive.org/web/20201112003847/https://eu.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ |archive-date=2020-11-12 |access-date=2017-01-17 |work=[[The Detroit News]] |agency=[[Associated Press]]}}</ref> In response, Technomics food industry researcher Darren Tristano questioned GrubHub's conclusion on the basis of the delivery service's user demographics, saying that its younger users can not afford deep dish pizza, while [[NPR]] noted that the data would not include information on two particular deep-dish chains (though with just 20 restaurants in the city of 2.7{{nbsp}}million) that are not on GrubHub.<ref name=GrubHubThinCrust/>

==Toppings==
The typical toppings commonly found on pizzas in most of North America (such as sausage, pepperoni, onions, and mushrooms) are also standards in Chicago-area pizzerias. A survey in 2013 indicated that while the most popular pizza topping in most of the United States is [[pepperoni]],<ref>{{Cite web |last=Lutz |first=Ashley |date=October 10, 2013 |title=Here's a Pie Chart of the Most Popular Pizza Toppings |url=http://www.businessinsider.com/the-most-popular-pizza-toppings-chart-2013-10 |access-date=August 23, 2017 |website=Business Insider}}</ref><ref>{{Cite web |date=November 12, 2013 |title=The Top 10 Most Popular Pizza Toppings |url=http://www.huffingtonpost.com/2013/11/12/popular-pizza-toppings_n_4261085.html |access-date=August 23, 2017 |website=Huffington Post}}</ref> in Chicago the most popular topping is [[Italian sausage]].<ref>{{Cite web |last=Kindelsperger |first=Nick |date=August 21, 2017 |title=Why Are Chicagoans So Obsessed with Italian Sausage on Pizza? An Investigation |url=http://www.chicagotribune.com/dining/foodfocus/ct-italian-sausage-food-0823-20170817-story.html |access-date=August 23, 2017 |website=Chicago Tribune}}</ref>

==See also==
{{Commons category-inline}}
{{Cookbook-inline|Deep Dish Pizza}}
{{Portal|United States|Food}}
* [[Pan pizza]]

==References==
{{Reflist}}

==Further reading==
* {{Cite book |last=Bruno |first=Pasquale Jr. |year=1983 |title=The Great Chicago-Style Pizza Cookbook |url=https://archive.org/details/greatchicagostyl0000brun |url-access=registration |location=Chicago |publisher=Contemporary Books |isbn=978-0-80925-730-0 |lccn=83-001830 |oclc=9281655}}
* {{Cite book |last=Dolinsky |first=Steve |author-link=Steve Dolinsky |year=2018 |title=Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town |publisher=[[Northwestern University Press]] |isbn=978-0-81013-774-5 |oclc=1015998484}}
* {{Cite news |last=Kim |first=Eric |date=10 May 2024 |title=The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep. |url=https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html |url-access=subscription |archive-url=https://web.archive.org/web/20240510092848/https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html |url-status=live |archive-date=10 May 2024 |newspaper=[[The New York Times]] |access-date=11 May 2024}}
* {{Cite news |last=Ruby |first=Jeff |date=July 2010 |title=The 25 Best Pizzas in Chicago |url=http://www.chicagomag.com/Chicago-Magazine/July-2010/Photos-Best-Pizzas-in-Chicago/ |url-status=dead |archive-url=https://web.archive.org/web/20131222151136/http://www.chicagomag.com/Chicago-Magazine/July-2010/Photos-Best-Pizzas-in-Chicago/ |archive-date=December 22, 2013 |access-date=November 30, 2013 |work=[[Chicago (magazine)|Chicago]]}}

{{Pizza in the United States}}
{{Chicago|category=no}}

{{DEFAULTSORT:Chicago-Style Pizza}}
[[Category:Cuisine of Chicago]]
[[Category:Food and drink introduced in 1943]]
[[Category:Pizza in the United States]]
[[Category:Pizza styles]]
[[Category:Stuffed dishes]]