Many are familiar with Chicago-style deep dish pizza, yet few know who created it. According to popular belief, Ike Sewell (a former University of Texas football player) and Ric Riccardo may have invented it at Pizzeria Uno in 1943.
Riccardo became so queasy after tasting an enchilada that he insisted they pursue pizza as their business plan instead.
Origins
Deep dish pizza‘s history remains somewhat shrouded in mystery. Although widely credited to Chicago native Rudy Malnati, its true creator remains unknown, and many pizza restaurants even dispute this fact.
At the turn of the 20th century, Italian immigrants settled in Chicago from Naples and brought various food traditions with them, such as pizza. Now known as Chicago-style pizza, its crust is thicker, and it is baked in a pan instead of being placed directly into an oven; then it is topped with cheese, fillings such as meat or vegetables, and sauce for maximum enjoyment!
According to The Kitchn, pizza as we know it may have originated during World War II. People looking for cheap yet delicious meals turned leftover dough into pizza-like shapes that quickly gained popularity among working-class families.
Not much is known about whether Sewell actually created the original recipe of pizza, but his promotion was instrumental. His restaurant quickly became an enormous success and eventually evolved into the popular chain Pizzeria Uno we know today. Originally located at 29 E Ohio Street, later it moved locations.
Deep dish pizza boasts an exquisite flaky texture thanks to a combination of three fats: vegetable oil, olive oil, and butter. Furthermore, cornmeal provides additional crunch. Finally, its dough is seasoned with salt, pepper, and garlic powder for additional flavoring.
Sewell and Riccardo may have invented deep dish pizza, but they didn’t invent it alone. Sewell had no prior culinary training – instead specializing in selling alcohol rather than cooking – although he and Riccardo may have improved on an existing pizza made with bread and water that had existed prior to them making their claim to having made the innovation themselves. Most likely, it was created by other restaurateurs before being passed on to Sewell and Riccardo as a recipe.
Ingredients
Americans’ opinions on what makes an exceptional pizza vary significantly; some prefer thin-crust pizza, while others may opt for a thicker one. But no matter which you prefer, one thing’s for certain – pizza makes for an enjoyable and filling meal at any occasion! Try creating your own Chicago-style deep dish pizza to fill belly and taste buds.
Ike Sewell and Riccardo created the Chicago-style deep dish pizza in 1943 as part of their business ventures in Italy, as they wanted a dish that combined American with Italian ingredients and cuisine. They set about creating what has since become famous: its thick crust topped with cheese and tomato sauce for maximum deliciousness!
This pizza features dough created from white and semolina flours combined, then baked in a deep pan coated in oil for optimal results. This process helps produce a pizza with crisp edges while slightly frying its dough base, creating its unique flavor profile. Once completed, this masterpiece is topped with mozzarella cheese and tomato sauce and placed back into the oven for at least 40 minutes to ensure all components are thoroughly cooked and tenderized before eating it!
After your pizza has been baked, allow it to cool before cutting into it for easy cutting. This allows the toppings and cheese to settle, making for easier slicing when serving both warm or cold pizza as part of casual meals and family gatherings.
If you don’t have time to bake an entire pizza at once, this recipe can also be prepared and frozen for later use. Once prepared, store in an airtight freezer-safe container covered in plastic wrap before keeping in the freezer until dinner is time.
Preparation
Deep dish pizza dough requires extra care when it comes to preparation. Its unique characteristics allow it to support all the hearty fillings typical in this style of pizza, such as tomato sauce and sausage. Furthermore, its delicious buttery flavor pairs nicely with both rich tomato sauce and sausage ingredients that often feature in deep dish pizzas. Typically created using white and semolina flour blended together and pressed into circular pans similar in size to cake pans for even baking results.
This pan is often coated in olive oil to lightly fry it while the dough bakes and provide an appealing crunch to each bite of pizza. Furthermore, the seasoning helps the dough resist sticking to the pan as it browns during its time in the oven – giving your pizza its signature golden hue!
While this style of pizza may appear complicated, its creation is actually quite easy at home. All it requires is some greased pan or even an iron skillet – once that’s ready you simply place in some dough, and let it rise a bit before topping with your preferred ingredients and popping into the oven – ready just before your guests arrive and its aroma should fill your kitchen!
Make this pizza even fancier by trying making a stuffed version! Not available everywhere, this specialty can be found at Chicago restaurants such as Lou Malnati’s and Giordano’s; both claim their recipes come from old family recipes in Italy for scarciedda or Easter pies with meat and cheese filling between two layers of dough.
These delicious pies are an easy and impressive way to impress dinner guests, or serve up as a casual meal at home. Enjoy them hot from the oven, or serve warm with salad and garlic bread as part of a full dinner meal. Plus, they can even be frozen ahead for later consumption, just remembering to thaw before reheating!
Cooking
Pizza is one of the world’s favorite snacks and an essential part of many parties and gatherings, becoming an integral part of many households’ diets thanks to its delicious crust and mouthwatering toppings. While its basic recipe has not changed much over time, some creative minds have come up with delicious variations like deep dish pizza originating in Chicago in 1940s; this variation features inverted layers of ingredients on an expanded, richer crust than its counterpart.
To make this delicious pizza, the dough is first coated in butter before rolling into a cake pan with tall walls to provide ample room for fillings such as meat and cheese. Once ready for baking, the pizza is then put back into its oven until its crust becomes brown and fillings are hot.
Deep dish pizza‘s exact origins remain unclear, although experts generally concur that it originated in Chicago during the 1940s at Pizzeria Uno’s Near North Side location where owners Ike Sewell and Ric Riccardo sought a way to offer something other than traditional Neapolitan pizza for their Italian immigrant customers.
They chose a thicker, more buttery crust and layered their pizza with vegetables, meats, and mozzarella in an inverted order – helping prevent it from being burned in the longer cooking times required for this type of pizza and also allowing its flavors to combine more fully with those of its components.
Recipe was an instant hit, and pizza quickly became an icon of Chicago. Today it’s not unusual for restaurants to sell thousands of slices every day; Wisconsin and New York also enjoy this style.
Though you could eat deep dish pizza with your hands, using silverware makes eating it less messy and makes sure none of its delicious fillings spill onto the sides of the pizza.
