Not only does Chicago style pizza have a deep dish but it also has deep roots planted in a Chicago family's history.
History of Deep Dish Pizza
In 1943 pizza went from a snack to a meal with the deep dish, Chicago Style Pizza. This innovative take on pizza was first showcased on the North side of Chicago in the Pizzeria Uno, founded by Ike Sewell and managed by Rudy Malnati. There has been some debate over the exact engineer of the recipe. As it was once believed that Sewell introduced the deep dish delight, however, a 1956 article from Chicago Daily News revealed that Rudy Malnati, Sr. and his son, Lou Malnati were actually behind the recipe. Over the years, Chicago Style pizza has developed a mass following, and is something that the windy city is now known for.
While Pizzaria Uno has closed its doors, it opened the door for Rudy Malnati's two sons. Rudy Malnati Jr. keeps the tradition alive at Pizano's Pizza & Pasta serving in three locations in the city of Chicago; while Lou Malnati's serves various locations in the outer Chicago area. There are also many other restaurants around the country serving this now famous Chicago cuisine.
Chicago Style Pizza at Home
For those not fortunate enough to be able to enjoy Chicago Style Pizza anytime, it can be ordered straight from the source. Tastes of Chicago takes Chicago to doorsteps around the country, by delivering authentic Chicago cuisine to anyone anywhere.
Making Chicago Style Pizza
When unable to travel to Chicago or purchase the packages offered, this deep dish treat will satisfy a craving for Chicago Style pizza. While it brings together the taste of a homemade Chicago style pizza, it uses quick ingredients to accommodate for busy schedules.
Ingredients
- 2 tubes of refrigerated pizza dough
- 1 16oz can of Italian diced tomatoes
- 2 cups of shredded mozzarella cheese
- 1 cup of shredded Parmesan cheese
- toppings of choice
Method
- Preheat oven as instructed on the tubes of pizza dough, then, using both tubes of dough, spread them In a 9x13 greased casserole dish and marry the seams. Press the dough up the sides and into the bottom of the dish, and place in oven for 3-5 minutes.
- Next, spread mozzarella cheese evenly over the bottom of dough and then distribute toppings over cheese. Tomatoes should be spooned out to cover toppings and then top the dish by sprinkling the Parmesan on top. Bake for around 10-15 minutes, checking to make sure the crust is brown and the top is hot.
Chicago style pizza went from Malnati family history to a windy city culture. When a craving occurs try the above quick and easy recipe that will send taste buds all the way back to 1943 to a little pizzeria known as Uno's.
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