Chicago-style pizza is not just deep-dish, but also includes a thinner crust option with added cornmeal for crunch. This style is often cut into squares and is more commonly eaten by locals. Giordano’s is a popular restaurant for this style.
When people think of Chicago-style pizza, they can automatically turn to thoughts of Chicago-style pizza. This diet bane, created in the 1940s by Ike Sewell at Pizzeria Uno, is made in a deep roasting pan with a thick crust, which should taste buttery and be wonderfully chewy. It can have tons of toppings, lots of cheese, and is usually topped with a layer of Italian-style pizza sauce or a second crust for those who need a little more starch.
However, other people think that Chicago-style pizza refers to several types, one with a thinner crust, which is very reminiscent of the New York style of pizza. Thinner Crust Chicago-style pizza tends to have a slightly thicker crust than New York-style (which is really thin and foldable), and usually contains a little cornmeal to add extra crunch. In fact the bottom of the dough can have a crunchier feel which 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 typically a bit chewier and tougher than the New York style. It is also served differently. Instead of cutting the pieces into triangular slices, Chicago-style pizza of the thin crust type is often cut into squares. This is also how St. Louis pizzas 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 restaurants 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 . Many Chicagoans consider deep dish to be a rare treat, while they tend to get the thinner crust style much more often, and this is typically the kind prepared by the companies they supply.
One of the Chicago restaurants most associated with thin-crust styles in Chicago 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 familiar outside of Chicago. out of Chicago. However, to satisfy deep dish lovers, Giordano offers both thin and raw varieties. Perhaps a major selling point about thinner crusts is that they take much less time to cook—about twenty minutes compared to an hour for deep-dish styles.
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