Have you ever tried authentic Chicago pizza? There are three varieties, in case you were wondering. I spent my first three decades living within minutes (no more than a half-hour) of the very best pizza parlours in the Greater Metropolitan Chicagoland Area. I sampled all the top-rated pizza places. So I feel qualified to “splain” it all to you.
Chicago Pizza Categories
The first is a thin-crust pizza, which is often more chewy and thicker than the New York version (much more crisp and almost cracker-like in consistency); it is most similar to the original Neapolitan pizza crust but is really an American interpretation. In my youth, I do not remember any authentic wood-burning oven pizzas, comparable to their ancestors in Naples, but today there are many restaurants offering this kind of “real” pizza.
The second is the stuffed pizza. It has two crusts, akin to a double-crust pie, with all the filling in between. A thin layer of tomato sauce, however, usually adorns the top crust. This pizza is less common than the one for which Chicago is best known, the deep-dish. The stuffed pizza can be a delicacy, often made with spinach and mushrooms, or it can be leaden and off-putting disappointment, depending on its maker
I believe the stuffed pizza became popular in the 1970s, a decade not known for its restraint. After all, wretched excess was in vogue. Think disco! Think glittery body-clinging polyester fashion! Think ultra-rich high-fat desserts! It was the era of chocolate decadence cake and appetizer buffets showcasing nothing but cream-cheese dips. I remember sampling all the varieties at Arnie’s Restaurant in Chicago – chocolate-chip, cinnamon-raisin, honey-walnut, and some savoury counterparts – all cream-cheese extravaganzas. I assure you I am not hallucinating, due to other 1970s excesses.
In Chicago, the deep-dish pizza is a World-War-II-era invention of Ike Sewell. Mr. Sewell started Pizzeria Uno around 1943 at Rush and Ohio Streets, on the city’s near north side. The pizza was an immediate hit. He opened a second location, named strangely enough, Pizzeria Due, just a block away in 1955. Both are still vibrant pizzerias. (Mr. Sewell also introduced upscale Tex-Mex cuisine to the Midwest of the US, where it had been unknown, through his restaurant Su Casa in 1963).
For the deep-dish pizza profile and the recipe