In fact, Chicago-style pizza includes two styles, thin crust and deep dish.
When people think of Chicago-style pizza, they may automatically turn to Chicago-style deep dish pizza. The curse of this diet, created in the 1940s by Ike Sewell at Pizzeria Uno, is made in a deep baking dish with a thick crust, which should taste like butter and be wonderfully chewy. It can contain tons of fillings, lots of cheese, and is usually topped with a layer of Italian pizza sauce or a second crust for those that need a little more starch.
Surprisingly, some Chicago-style pizzas are thin and crispy, reminiscent of New York-style pizza.
However, other people think that Chicago-style pizza refers to several different types, one of them with a thinner crust, which closely resembles New York-style pizza. Thinner crust Chicago-style pizza tends to have a slightly thicker crust than New York-style pizza (which is actually very thin and pliable) and usually contains a bit of cornmeal to add extra crunch. In fact, the bottom of the dough can have an extra crunch that is very satisfying when you take a bite.
This second type of Chicago-style pizza is best known for the addition of cornmeal and the fact that the top of the crust is usually a bit more chewy and doughy than New York-style pizza. It is also served differently. Instead of cutting the pieces into triangular slices, thin-crust Chicago-style pizza is often cut into squares. This is also the method by which St. Louis can be served, and this cut can be called “party style”.
Some Chicagoans claim that this form of pizza is true Chicago-style pizza, and while there are many pizzerias dedicated to the deep dish style, including Pizzeria Uno, it is a mistake to assume that deep dish is always what is meant by Chicago. style. Deep dish is considered a rare treat by many Chicagoans, though they tend to get the thinner crust style much more often, and this is usually the type prepared by the companies that deliver.
One of the Chicago restaurants most associated with Chicago thin crust styles is Giordano’s, which has been open since 1974. The company now has several chain stores in a few other states, so this style is becoming a bit more popular. known outside of Chicago. . . However, to please deep dish lovers, Giordano’s offers both thin crust and deep dish varieties. Perhaps one of the main selling points of the thinner crusts is that they take much less time to bake, around twenty minutes compared to up to an hour for the deep dish styles.