In this video, we get to take a ride alongside Billy, a typical pizza delivery guy. At his first customer’s house, Billy does not receive a tip, and we are told that he will no longer be able to pay for his car. At the second house, he does receive a tip, and we are informed that now he can buy milk for his child.
The video is slapstick and obvious, but the point it makes is unfortunately true: Food service workers depend on tips, because their minimum wage is lower than everyone else’s. Tipping isn’t something you do because your service was “exceptional.” Rather, it’s something you do because that’s the way our food service system is set up.
Fortunately, when you order Chicago style pizza from Pizz’a Chicago , you’ll be so amazed and pleased with the quality of our deep dish pizza that it will never enter your mind to not give “Billy”—or whichever delivery person shows up at your door—a great tip. To learn more about the best pizza in the world, visit our website .
Pizza’s relatively simple: Some bread, some sauce, some cheese, maybe some meat, and then bam! You’ve got lunch, dinner, or even breakfast if you’re not feeling too picky. But the very simplicity of pizza makes it an incredibly versatile food. There are literally thousands of possible iterations, which means that when it comes to ordering, you have to ask yourself one simple question: What, exactly, do you want?
This can get complicated, but for the sake of brevity, we’ll cut it down to two options: thin crust or deep dish. Do you want a crust that’s thin and crispy, or one that’s thick and chewy? Personally, we’re partial to deep dish, but it’s okay to be wrong.
Red sauce may be an American tradition, but you can go with pesto or even no sauce at all (which is closest to the dish’s Italian beginnings). For a more South-of-the-border flavor, salsa or picante sauce will do in a pinch. You can also have the sauce next to the bread or on top of the cheese, which brings us to that next most important ingredient:
The possibilities here are just…well, we don’t have time to list them all. Mozzarella is, again, an American tradition, but many chefs add a mix of sharp cheeses like Parmesan to the mozzarella and some depart from that mild white cheese entirely. Feta, cheddar, muenster—they’ve all been used and to good effect.
This is where the truly crazy stuff starts to happen. Many people—especially little kids, who know what they like and know to stick with it—are sausage, pepperoni, or plain cheese fans, but all sorts of creations and concoctions are possible. Chicken on a pesto base has gained popularity over the last decade or so. You can also make a “Mexican pizza” by adding pinto or black beans to a pizza made with salsa and cheddar cheese. Perhaps the most divisive combination, though, is the so-called “Hawaiian Pizza” which pairs ham and pineapple and was possibly invented in Canada but definitely does not hail from Hawaii.
Here at Pizz’a Chicago , we offer all sorts of variations on the traditional Chicago deep dish, but the best part is that if none of our creations tickles your fancy, we’re happy to let you design your own. With literally dozens of different toppings to choose from, you can make your own perfect pie—and maybe come up with a new combination that will be as well-liked and geographically confused as Hawaiian Pizza.
The origins of many of America’s most beloved foods are shrouded in mystery. It’s claimed, for example, that fortune cookies are actually a traditional Japanese confection, but the case is far from closed . The same is true for Chicago’s famous deep dish pizza—theories abound, but proof is hard to find. Here’s a brief summary of what could be the true history of the deep dish pizza:
- In Italy at the turn of the twentieth century, pizza was a side dish, not a main course. It also lacked the cheese, sauce, and meat toppings modern Americans are used to. Those were an Italian-American addition, and by 1905, dishes that modern diners would recognize as “pizza” were being served in US restaurants.
- It seems strange now, because we think of pizza as being as American as apple pie—if not more so—but until WWII, it was largely consumed by Italian-Americans. But then Chicago-style pizza came on the scene, and everything changed.
- This is where accounts get sketchy. We do know that the first deep dish pizza was sold in Chicago in 1943 at a restaurant that underwent a number of name changes before finally settling upon “Pizzeria Uno.” We do not, however, know with any certainty who came up with the deep dish pizza in the first place.
- There are several candidates, including the co-owners of Pizzeria Uno, Ike Sewell and Ric Riccardo. The pizzeria was originally supposed to be a Mexican restaurant, but Mexican food didn’t agree with Riccardo, so he suggested they open a pizzeria instead. Nevertheless, both men later went on record as saying that it was actually Sewell’s idea to make pizza into an entrée (although, as we’ve already seen, Sewell wasn’t the first person to have that particular idea).
- Sewell is the one whose advertising blitz made the new “Chicago-style” pizza famous, but no one is quite certain who came up with the recipe. Some believe Sewell and Riccardo both had a hand in it, but others believe that a bartender and later manager of Pizzeria Uno named Rudy Malnati was the true brains behind the bread. After over six decades, however, it’s impossible to say who came up with what.
You don’t need to understand the history to enjoy a good pie, though. In fact, you don’t even have to go to Chicago to enjoy a genuine deep dish pizza. Pizz’a Chicago offers the best deep dish pizza in Northern California—not to mention the best pizza delivery. Visit our website to learn more about our famous pizza and to find a restaurant location near you.
How good is Pizza Chicago’s Pizza. Well if you look at the rating below you will see that they have been selected to be the recipient of numerous awards. Dont let the reviews take all the credit, go visit Pizza Chicago for yourself and see why they have been voted the best pizza around.
Voted “Best Pizza” by- San Jose Metro & CitySearch.com three years in a row 2005 – 2007!
Rated *** by David Beck of the San Jose Mercury News
Voted “Best Pizza”-San Jose Mercury News
Voted “Best Pizza” by the readers of the Palo Alto Weekly
Rated *** by Sheila Himmel of the San Jose Mercury News
Highly Rated by Scott Fisher of the San Jose Mercury News
Entertainment Book “Members Choice”
Raved about in San Jose Magazine & Chicago Tribune
Ever wondered how stuffed crust pizza is made? Well look no further than this make it yourself pizza video. Also, if you are looking for great pizza, take time and visit Pizza Chicago in Palo Alto and San Jose.
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