Chicago-style pizza: the mere mention conjures images of towering, cheesy masterpieces, a culinary icon synonymous with the Windy City. But scratch beneath the surface and you’ll find a surprising question lurking: is Chicago style pizza exclusively deep dish? Or does a thin crust variant deserve a place at the table? The answer, as with most things in life, is more nuanced than a simple yes or no.
The Deep Dish Dynasty: Defining Chicago Pizza
When people think of Chicago pizza, they almost invariably picture deep dish. This is understandable, as deep dish pizza has become the defining culinary symbol of the city. It’s a dish that has captivated tourists, sparked countless debates, and inspired countless imitations (often with varying degrees of success).
The defining characteristic of deep dish is, of course, its impressively high crust. Unlike traditional pizzas, the crust isn’t merely a base; it’s a sturdy vessel that holds a veritable mountain of toppings. This crust is often made with cornmeal or semolina, contributing to its distinctive texture and slightly golden hue. It’s pressed into a well-oiled pan, effectively “baking” rather than “baking and crisping”, creating a unique texture that’s both sturdy and slightly yielding.
A Symphony of Layers: Building a Deep Dish Masterpiece
The construction of a deep dish pizza is a carefully orchestrated affair, a symphony of layers designed to deliver a balanced and satisfying experience. Unlike traditional pizza making, the cheese comes first, directly atop the crust. This protects the crust from becoming soggy from the tomato sauce. Usually, mozzarella is the cheese of choice, providing a creamy and slightly tangy foundation for the other toppings.
Next comes the generous layer of toppings. Sausage is a classic choice, often crumbled or formed into a patty to cover the entire surface. Other popular options include pepperoni, mushrooms, onions, peppers, and spinach. The toppings are piled high, contributing to the pizza’s substantial weight and hearty character.
Finally, the pizza is topped with a chunky, uncooked tomato sauce. This is a crucial element that distinguishes deep dish from other styles. The sauce is typically made with simple ingredients like tomatoes, garlic, oregano, and basil. The fact that the sauce is uncooked helps keep the pizza from becoming too soggy while it bakes, adding a brighter, fresher flavor to the finished product.
The baking process is longer than that of a typical pizza due to the sheer volume of ingredients. The high sides of the pan ensure even cooking and create a steamy environment that melts the cheese and cooks the toppings to perfection.
The Legacy of Deep Dish: Pizzeria Uno and Beyond
The origin of deep dish pizza is often credited to Ike Sewell and Ric Riccardo, the founders of Pizzeria Uno in Chicago. While the precise details of its creation remain shrouded in some mystery, Pizzeria Uno is widely regarded as the birthplace of this iconic dish. They wanted to create a hearty meal that could be eaten with a knife and fork, and deep dish was their answer.
The success of Pizzeria Uno spawned a wave of imitators and variations. Today, numerous pizzerias across Chicago and beyond offer their own take on deep dish. Some stick to the classic recipe, while others experiment with different crusts, cheeses, toppings, and sauces. Lou Malnati’s, for instance, is famous for its buttery crust, while Giordano’s is known for its stuffed pizza, an even more decadent variation on the deep dish theme. Pequod’s Pizza offers a caramelized cheese crust, adding a uniquely nutty and savory flavor.
The Thin Crust Contender: A Chicago Secret
While deep dish reigns supreme in the popular imagination, Chicago also boasts a thriving thin crust pizza scene. Often overlooked in favor of its more flamboyant cousin, Chicago thin crust offers a different, but equally compelling, pizza experience. In Chicago, many residents will argue thin crust is the more “authentic” Chicago pizza style.
A Tavern Style Tradition: Defining Chicago Thin Crust
Chicago-style thin crust pizza, sometimes called “tavern style”, is defined by its cracker-thin crust. The crust is not only thin but also firm, enabling it to support the toppings without becoming floppy. This contrasts sharply with the soft, yielding crust of deep dish.
Another defining characteristic is the “party cut”. Rather than being sliced into traditional triangular wedges, Chicago thin crust is typically cut into small squares. This makes it ideal for sharing, as each piece is bite-sized and easy to handle.
Building Blocks: The Anatomy of a Thin Crust Pizza
The topping process for a Chicago-style thin crust pizza is simpler than its deep-dish counterpart. The crust is typically topped with tomato sauce, mozzarella cheese, and the desired toppings. Sausage, pepperoni, mushrooms, onions, and peppers are popular choices.
The sauce is generally thinner and less chunky than the sauce used on deep dish pizzas. It is applied sparingly to avoid making the crust soggy. The cheese is also typically used in moderation, allowing the flavor of the crust and toppings to shine through.
The baking process is relatively quick due to the thinness of the crust. The goal is to achieve a crispy, golden-brown crust without overcooking the toppings. The pizza is typically baked in a deck oven, which provides consistent heat and helps to create a crispy crust.
The Appeal of Thin Crust: Crispness and Simplicity
The appeal of Chicago thin crust lies in its crispness and simplicity. The thin, crispy crust provides a satisfying crunch with every bite. The toppings are used judiciously, allowing the flavors of the individual ingredients to shine through. The party cut makes it easy to share and enjoy with friends and family.
Compared to the richness and heft of deep dish, thin crust is a lighter and more approachable option. It’s a pizza that can be enjoyed any time of day, whether as a quick lunch or a late-night snack. Its smaller portions and square cut make it ideal for appetizers at a party, offering a savory and easily manageable option for guests.
A Local Favorite: The Enduring Popularity of Thin Crust
Despite its relative anonymity outside of Chicago, thin crust pizza enjoys a loyal following among locals. Many neighborhood pizzerias specialize in thin crust, serving up delicious pies to generations of Chicagoans. These pizzerias often have a family history, passed down through generations, contributing to the unique character and flavor of their pizzas.
While deep dish may be the pizza that tourists flock to Chicago to try, many locals swear by their thin crust. It’s a taste of home, a comforting and familiar dish that represents a different side of Chicago’s culinary identity. In some neighborhoods, especially those with large Italian-American populations, thin crust is considered the real Chicago pizza.
Deep Dish vs. Thin Crust: A Matter of Preference
Ultimately, the question of whether Chicago-style pizza is deep dish or thin crust comes down to personal preference. Both styles have their own unique characteristics and appeal to different tastes.
Deep dish is a decadent and indulgent experience, a pizza that’s meant to be savored and enjoyed slowly. It’s a hearty meal that’s perfect for sharing with a group of friends or family. Its imposing size and rich flavors make it a memorable culinary adventure.
Thin crust, on the other hand, is a lighter and more approachable option. It’s a pizza that’s easy to eat and perfect for a quick meal or snack. Its crispness and simplicity make it a satisfying and versatile choice.
The two styles cater to very different cravings. Someone looking for a casual, easily shareable snack might opt for a tavern-style thin crust. A group wanting a filling and impressive dinner might choose a deep dish.
Exploring Chicago’s Pizza Landscape: Beyond the Binary
The Chicago pizza scene is more diverse than just deep dish and thin crust. Many pizzerias offer a variety of styles, including stuffed pizza, pan pizza, and even Neapolitan-style pizza.
Stuffed pizza, as mentioned before, is an even deeper version of deep dish. It features an extra layer of crust on top, encasing the toppings and creating a truly decadent experience. Pan pizza is similar to deep dish but with a slightly thinner crust and a less pronounced “well.” Neapolitan-style pizza, with its thin, chewy crust and simple toppings, is a relative newcomer to the Chicago pizza scene but has quickly gained popularity.
Making the Choice: Finding Your Perfect Slice
So, the next time you find yourself in Chicago, be sure to explore the city’s diverse pizza landscape. Don’t limit yourself to just deep dish. Venture out and try a thin crust pizza, or even one of the other styles on offer. You might just discover your new favorite pizza.
Talk to locals, read reviews, and ask for recommendations. Each pizzeria has its own unique character and specialty, so it’s worth doing your research to find the perfect slice for you. Embrace the opportunity to taste different sauces, crusts, and topping combinations. The “best” Chicago pizza is ultimately the one that you enjoy the most.
Ultimately, both deep dish and thin crust deserve recognition as integral parts of Chicago’s culinary identity. The debate is less about which style is the Chicago pizza and more about celebrating the diversity and richness of the city’s pizza culture.
What exactly is Chicago-style pizza, and what makes it different from other types of pizza?
Chicago-style pizza refers to two distinct types, although deep-dish is the most well-known. Deep-dish features a tall, buttery crust that resembles a cake pan more than a traditional pizza base. The sauce is typically layered on top of the cheese, rather than underneath, to prevent the cheese from burning during the longer baking time required for the thick crust to cook through.
Thin-crust Chicago pizza, on the other hand, is much thinner and crispier than its deep-dish counterpart. It is typically cut into squares, known as tavern-style, and is known for its cracker-like crust that can support generous toppings. This style often gets overlooked in favor of the deep-dish, but is a staple in many Chicago neighborhoods.
Is deep-dish pizza the only “true” Chicago-style pizza?
No, while deep-dish is arguably the most famous and widely recognized Chicago-style pizza, it is inaccurate to suggest that it is the only “true” representation of the city’s pizza culture. Chicago has a rich history of pizza, and thin-crust tavern-style pizza is just as integral to the city’s culinary landscape. Many Chicagoans grew up eating and preferring the thin-crust style.
In fact, for locals, tavern-style often holds a more significant place in their pizza memories due to its prevalence in neighborhood bars and restaurants. The square-cut slices are perfect for sharing, making it a social and communal food experience deeply rooted in the city’s culture. While deep-dish is a tourist attraction, tavern-style is the everyday pizza for many Chicagoans.
How does the preparation of deep-dish pizza differ from that of thin-crust Chicago pizza?
Deep-dish pizza preparation begins with pressing the dough into a well-oiled, high-sided pan. The dough is then layered with cheese, followed by toppings and finally, the tomato sauce, which helps protect the cheese from burning during the extended baking time. This method requires careful attention to layering and baking time to ensure all components are cooked evenly and thoroughly.
Thin-crust Chicago pizza, conversely, starts with a thin, often cracker-like dough that is rolled out and stretched. The sauce is applied first, followed by cheese and toppings, in a more conventional pizza-making process. The pizza is then baked at a high temperature until the crust is crisp and the cheese is melted and bubbly, resulting in a much shorter cooking time compared to deep-dish.
What are some popular toppings commonly found on Chicago-style pizzas?
On deep-dish pizzas, sausage is a very popular topping, often layered in large, crumbled pieces to provide a hearty and savory base. Other frequently used toppings include mushrooms, onions, green peppers, and pepperoni, all generously applied within the deep crust. The substantial nature of deep-dish allows for a wide variety of ingredients to be incorporated.
For thin-crust tavern-style pizza, sausage remains a popular choice, but other toppings are often applied more sparingly to avoid weighing down the thin crust. Pepperoni, mushrooms, and onions are common, and a generous application of Italian sausage is a signature element. The focus is on creating a balance between the toppings and the crispy crust.
Why is the sauce placed on top of the cheese in deep-dish pizza?
The primary reason for placing the sauce on top of the cheese in deep-dish pizza is to prevent the cheese from burning. Deep-dish requires a significantly longer baking time than other pizza styles due to its thick crust and abundance of toppings. Direct heat exposure during this extended period would cause the cheese to overcook and potentially burn.
By layering the sauce on top, it acts as a protective barrier, shielding the cheese from the intense heat and ensuring it remains melted and gooey without becoming burnt. This technique is crucial for achieving the desired texture and flavor profile of deep-dish pizza.
Where can I find the best Chicago-style pizza, both deep-dish and thin-crust?
Finding the “best” Chicago-style pizza is subjective and depends on individual preferences, but certain pizzerias are consistently highly rated and known for their quality. For deep-dish, Lou Malnati’s Pizzeria, Giordano’s, and Pequod’s Pizza are well-regarded choices, each offering their unique variations on the classic deep-dish style. These establishments have established a strong reputation over the years and are popular with tourists and locals alike.
For thin-crust tavern-style pizza, Vito & Nick’s Pizzeria, Pat’s Pizza, and Marie’s Pizza & Liquors are known for their crispy, square-cut pies. These neighborhood institutions often offer a more authentic and less tourist-driven experience, providing a glimpse into the true heart of Chicago’s pizza culture. Exploring these establishments will give you a well-rounded taste of what Chicago pizza has to offer.
What are some common misconceptions about Chicago-style pizza?
One common misconception is that all Chicago-style pizza is deep-dish, which, as discussed earlier, neglects the equally important thin-crust tavern-style. Many outside of Chicago are simply unaware of the existence of this thinner, crispier style and its significance in the city’s culinary scene. This oversight leads to an incomplete understanding of Chicago’s pizza landscape.
Another misconception is that deep-dish pizza is excessively heavy and greasy. While it is undoubtedly a substantial meal, a well-made deep-dish pizza should be rich and flavorful without being overly oily. The quality of ingredients and the skill of the pizza maker play a crucial role in determining the final product, ensuring that it is a balanced and enjoyable culinary experience.