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 deep-dish ingredients 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.