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.