Eating Deep Dish Pizza in Chicago

What's Left of the Chicago Classic Deep Dish Pizza
What’s Left of the Chicago Classic Deep Dish Pizza

I just flew in to the Windy City and I had to have a deep dish pizza for my first dinner tonight.

I can hear my producers yelling at me now. I was starving and the pie’s aroma overwhelmed me. I didn’t think of the food porn still shots until I was sated. This was all that was left of the pie when I remembered I needed a photo.

This one’s from Lou Malnati’s, the runaway winner of the last March’s Eater Chicago best deep dish poll beating out Gino’s East, Pizzeria Uno and Giordano’s.

Luckily for me there’s a branch of all 4 close to the hotel I stay at during my frequent trips to Chicago so I’ve had them all. Lou Malnati’s is one of my go-to places too. They’ve been making deep dish for decades.

While I love a good deep dish my favorite pizza is a true Neapolitan thin-crust pie encircled with a puffy dark crust. That one’s in and out of a wood burning beehive oven in 60-90 seconds. You have to wait for these deep dish pies for about 40 minutes so you gotta be patient.

In an article on certified true Neapolitan pizza, The Wall Street Journal reported that “When Lou Malnati’s…decided to introduce its version of a Neapolitan pizza, it offered it as an appetizer.”

“That speaks to what we think about it,” says spokeswoman Meggie Lindberg. The chain discontinued its Neapolitan offering since so few customers ordered it, she says.”

My choice this time is the Chicago Classic with Lou’s trademarked Buttercrust that costs 75 cents more and worth every penny. Layers of sausage, tomato sauce and extra cheese atop the almost flaky buttery crust, it’s a 3-inch high slice of heaven.

If you’re not in Chicago make a deep dish pizza at home with my recipe. If your in San Francisco’s North Beach get a really good deep dish pizza at Capo’s where they celebrate Chicago Italian-American food.

Italian beef sandwich, Chicago Dawg, pastrami, the difference between deep dish and stuffed pizza, it’s all in my Chicago street food prowl post. Gotta love the Windy City.

Keep on cooking. Buon appetito!

Deep-Dish Pizza on My Mind

Sausage Deep-Dish Pizza Chicago Style

Chicago-style pizza has been on my mind lately and luckily in my mouth too. I had one when I was in Chicago a couple of weeks ago. I love the classic pie with sausage but I lost the vote and we ordered a vegetarian instead. It was a good pie but I was disappointed. I still needed a sausage deep-dish.

San Francisco’s Patxi, Little Star and Zachary’s make deep-dish but they were too far away. North Beach’s Capos will open soon on Vallejo Street with deep-dish on the menu. But I couldn’t wait so I had to make my own.

Deep-dish isn’t that difficult. The dough is very pliant and bakes well in a home oven. It doesn’t need really high oven temperature and takes about a half-hour in the oven to get a golden crust and fully baked interior. It’s worth the wait, trust me.

Sorry about the missing slice in the picture. This was my first deep-dish pizza and we had to see how it turned out. We couldn’t help eating that first piece as soon as the pie was cool enough to cut.

Most eat deep-dish with a knife and fork but I like to pick it up as soon as I can and eat it by hand.  The buttery crust is sturdy but tender with a slight crunch from the polenta mixed into the dough. The bottom layer of mozzarella oozes out of each slice. You get those long melted mozzarella strands (telephone lines) with each forkful. The savory fennel sausage mellows in the sweet oregano-infused tomato sauce. Every mouthful is a texture and flavor treat. A slice of deep-dish can fill you up but I’m a pizza pig and can’t stop with just one.

Serve your deep-dish pizza with a simple green salad and you’ve got a meal worthy of “The Windy City.” Substitute your favorite sauteed vegetables, onion, bell pepper and black olive or mushrooms sauteed with fresh oregano maybe. The filling choices are endless.

This 10-inch pan deep-dish serves 4 and the dough recipe is enough for 2 pies. I’m making another one in the morning with the leftover dough for my office-mates. To satisfy everyone’s diet it’s back to a vegetarian pie. I’ll nestle a filling of crimini and porcini mushrooms sauteed in garlic-infused EVOO with fresh oregano between the mozzarella layer on the bottom and the tomato sauce on top. Should be a good breakfast.

Buon appetito!

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