How do you like your pizza? If you like a thick, flaky crust, pounds of
toppings, and a chunky tomato sauce, you would love the pizza in Chicago.
Fortunately, you don’t have to take a cross-country flight to enjoy
Chicago-style pizza. You can find
pizzerias in San Jose that specialize in this time-honored process of pizza making. But what
exactly does that process entail? And why are deep dish Chicago-style
pizzas so darn delicious? This article takes you into the kitchen and
gives you a step-by-step look at how Chicago deep-dish pizzas are created.
Dough – The first step is to pat out a flakey, buttery crust by hand on
a well-seasoned deep-dish pizza pan. The dough is raised up high on the
sides of the pan to hold in the incredibly amount of ingredients that
go inside a traditional Chicago-style pizza.
Cheese – If this were a thin-crust, NYC-style pizza, this is where the
sauce would come in. But this ain’t a New York pizza, is it? The
second step of making a deep-dish pizza is to layer thick slices of mozzarella
cheese directly on top of the dough.
Toppings – After the cheese is properly layered (and extra cheese is added
per your request) the “toppings” are put into the pizza. It’s
really more appropriate to say “ingredients” since they are
incorporated into the pizza beneath the chunky, saucy surface. Popular
include onions, mushrooms, spinach, green pepper, and sausage.
Sauce – We’ve mentioned the pizza sauce a few times by now, but
it bears mentioning just one more time. Deep-dish pizzas call for a rich
and chunky tomato sauce that features a blend of grated parmesan cheese
and other spices. The sauce goes directly on top of the cheese and “toppings”
to produce a warm, gooey, and delicious center after baked.