Chicago pizza in San Jose has become a staple of your diet, you may be interested in
learning a little bit about the meal. Deep-dish pizza is much different
from other types of pizza, including the thin round pies typically found
in New York and down the East Coast of the United States. If you are interested
in learning about the components of this style of pizza as well as the
materials used to make it and the best way to save it for later, read
on for Chicago Deep Dish Pizza 101.
Almost every kind of pizza is made up of several key components: toppings,
sauce, cheese, and crust. When it comes to deep-dish pizza, sausage is
a traditional component as well; however, this layer is no longer a given
and is not always incorporated. One of the biggest differences between
deep-dish pizza and East Coast pizza is that the sauce goes on top of
the cheese rather than the other way around. The bottommost layer of a
deep-dish pizza is its crust, which serves as a thin foundation for the
pie. The cheese is then laid on top of the crust, followed by
the now-optional sausage layer, and completed with the sauce and any other toppings you might desire.
Once you have gathered all of the elements and ingredients for your deep-dish
pizza, the next step is to identify the proper cookware. A deep-dish pizza
requires a sturdy pan that can heat up homogenously. This pan style is
similar to that of a cake pan, with short walls that support the deep
crust. It helps to use a darkened pan because lighter colored pans will
not absorb as much light or heat.
If you do not have access to a commercial oven, you will want to use a
pizza stone and sheet of aluminum foil in your oven. Avoid using any sort
of speed settings on your oven to ensure that your pizza cooks evenly
throughout; these settings tend to result in uneven cooking and cool spots
in the center of the pie.