Pizza took on its modern form more than 100 years ago in Italy, and since
then it has spread all over the world. In the U.S., many different cities
and regions have their own local versions of pizza, but the two most famous
are New York style and Chicago style pizza (also called deep-dish pizza).
In Northern California, you can enjoy Chicago-style pizza near Palo Alto at
Pizz’a Chicago. Read on to learn more about what makes this type of pizza special.
“Pizza pie” is a common term for a whole pizza, but it doesn’t
really describe most types of pizza accurately. Italian and New York style
pizzas are actually flatbreads with a thin layer of toppings. Chicago
pizza, however, is baked in a round pan similar to a pie pan—this
is the “deep dish” that gives the pizza its other name. The
buttery, rich dough is spread on the bottom of the oiled pan and also
worked up the sides, and it is partially baked before toppings are added.
It should be crispy, flaky, and rich.
Most styles of pizza are assembled in this order: crust, sauce, cheese,
toppings. At a Chicago-style pizzeria, however, the construction order
is slightly different. Deep dish pizzas require longer times in the oven
than thin-crust pizzas, and if the delicious mozzarella cheese was on
top and exposed to direct heat for the full baking time, it would burn
or become rubbery. Thus, Chicago style pizzas are built in the following
order: crust, cheese, toppings, tomato sauce.
Thin slices of pizza can only hold so many toppings before they collapse
or get soggy. But a deep-dish pizza has room for a larger quantity of
toppings, because the crust is sturdier. Also, it is meant to be eaten
with knife and fork instead of with your hands, so a deep-dish slice can
come piled high with different delicious ingredients. At Pizz’a
Chicago, we offer a wide range of specialty pies, including vegetarian
options, packed with different delicious ingredient combinations.