I just saw a picture of this 'back to front' pizza on Tumblr. Do you think it would would be better to reverse the ingredients? I will remain fascinated until I test this chemistry for myself. Any suggestions from your personal experience with this food delight is, as always, appreciated.
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16 comments:
That's a Chicago style deep dish pizza and it is the king of all pizzas.
Buttery crust, meats, lots of cheese and a chunky tomato sauce.
The best pizza on the planet.
I don't like fat crust pizza. Too much bread and not enuff toppings. No thanx. I'll pass
More cheese = more pizza. Yes. I'm salivating.
xoRobyn
I thought Chicago style was deep dish but the ingredients went in the proper order - crust, sauce, toppings cheese. This picture reverses all that. I like a thin crust but would just revers the ingredients with the sauce on top? or add cheese to the top and bottom. I am making a whole ton for freezing tomorrow now that I have seen this. I will let ya'll see how they turn out.
Why is it that Americans think they can improve anything by adding more fat, more cheese, more crap than ever before? Locally we have two genuine Italian Pizzerias, with real authentic Italians that make real Italian Pizzas...they cant be beaten. Sure they're a little more expensive but they use real ingredients and make them in real stone ovens. These are Pizzas worth coming all the way here to get...
I think I'd prefer the cheese on top. Kinda messy the other way. Either way though, I love pizza.
Seems quite messy to me, too!
I don't really see what difference it would make to the culinary experience..
Duncan In Kuantan
As someone pointed out, what you see there is a Chicago-style deep-dish pizza. It's a vastly different animal from the thin, "New York" style thin-crust pizza that has its roots in Naples. But then, pizza's history traces back a lot farther than Italy...the Greeks were putting toppings on flatbread very early on. The Chicago pie is a wonderful thing, though. There's not really any place to get a Chicago-style pizza in my neck of the woods, so I make my own. It's not all that hard to do, although it's time-consuming and you really need a decent mixer to make the dough.
(And it's really NOT all about "piling on fat and calories". If my love of pasta can include both angel hair pasta tossed with a bit of olive oil and garlic AND lasagna, why can't my pizza world include thin-crust Naples-style pizza AND the deep-dish Chicago variety? The name of the game is still fine, quality ingredients.)
Without the tomato sauce next to the crust, I would think the crust would be dry.
For pizza size it actually has about the same about of cheese as a thin.
The dough is different, it is has to be made the night before and allowed to rest more.
There is more sauce and it has chunks of tomatoes in it.
Since you eat much less of of it than a thin crust then it is actually healthier for you! Less carbs, less cheese more veggies.
The crust stays nice and moist.
Until you have had one then you won't know.
You can't make Chicago deep-dish with the same kind of crust you'd make a New York-style pizza with; the Chicago crust is more akin to an actual pie crust (with butter in the dough), so its texture is flakier. There's actually less crust to a properly-made Chicago deep-dish pizza than one might think. Lots of folks think it's a forerunner to such deep-dish items as Pizza Hut's "Pan Pizza", but it's really a different animal.
And now I guess I know what I'm making for dinner next weekend!
The crust on a Chicago style pie is not like your standard "deep dish" pizza, not only is the dough different than standard thin crust dough, it's shaped almost like a pie shell that you then fill with meat, then cheese then the chunky tomato sauce... it's pretty much the best thing ever, at least by way of pizza.
I have yet to see any pizza place outside of the Chicago area do it justice.
But we are pretty much pizza snobs here in Chi-town.
Dude that's just deep dish. My brother prefers pizza done like that. Personally I like a lot less sauce and the meat to crisp.
Thats for all the tips people. Jaquandor, you are quite the pizza connoisseur.
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