![]() ![]() They still make every pizza from scratch with the finest ingredients, including mozzarella from the same small dairy they’ve sourced from for the past 40 years.Įnjoy Chicago-Style Pizza and More With Skydeck! Lou Malnati worked in Chicago’s first deep-dish pizzeria and then took his knowledge to open his own restaurant in 1971. Lou Malnati’s: Lou Malnati’s can also claim a piece of Chicago deep-dish history.Pizzeria Uno: Pizzeria Uno helped establish the classic deep-dish style in the 40s, when owner Ike Sewell combined Italian traditional recipes with impressive amounts of the finest cheeses, meats, and vegetables to make a hearty meal version of light thin-crust pizza pies.In fact, you can be served Giordano’s if you dine at Skydeck! Giordano’s: Giordano’s consistently tops best-pizza lists, and is probably the single best-known place to get quality Chicago pizza.Fold in a sprinkling of Parmesan cheese for extra flavor.Make a thick sauce from crushed canned tomatoes and spread on top.Add other toppings like bell peppers, mushrooms, olives, and anything else you like.Add various meat options like pepperoni or sausage.To prevent that, Chicago pizzas are assembled “upside-down.” Why cheese first? Because Chicago-style pizza takes extra-long to bake, the cheese would burn if it were added last on top. Cover the crust with sliced mozzarella cheese.Press a thick layer of dough up onto the sides of the pan. ![]() Now that you know what the expect from Chicago pizza, how do you make it? If you’ve baked pizza at home on a pizza stone, making deep-dish is completely different! First, you’ll need an iron skillet or a round, steel pan similar to a cake or pie pan. ![]()
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