Skip to comments.Justice: Chicago-style deep dish isnít pizza
Posted on 02/18/2014 5:25:33 PM PST by lowbridge
Supreme Court Justice Antonin Scalia struck down Chicago-style deep dish, ruling that the overflowing mess of sauce and cheese cant be considered pizza.
The conservative stalwart, speaking at the Union League Club of Chicagos 126th annual George Washingtons Birthday celebration, said he enjoys Second City pie.
But in his supreme opinion, it shouldnt be called pizza.
The bizarre deep-dish offering calls for vats of tomato sauce to be poured over cheese, before its then baked into a boiling monstrosity.
(Excerpt) Read more at nypost.com ...
Suck it up, Chicago!
Lasagna without the pasta.
It’s why Chicagoans call it a “pie,” Justice Scalia. Nonetheless, I trust your judgment.
I used to not like Pizza Hut and had not eaten any pizza for many years until my Niece and her family stopped by maybe a year ago.
They had stopped at Pizza Hut and gotten a couple. I was surprised how good they were so I decided to try them again. I didn’t know what to order but the little girl at the register helped me figure it out.
It was a deep dish meat lovers pizza. Sure enough it was good and also reheated for several days.
Anchivies, Black Olives, Green Peppers and onions.
there IS no other pizza
Speaking as a Chicago native, I never heard if Chicago-style deep dish pizza until I left Chicago. So go figure, actually thin crust is more Chicago style as far as I can tell. New York pizza sucks IMHO.
I make some of the best pizza around.
In fact my sons ex-MIL told me she couldn’t wait for her grandkids birthdays just so could come out and eat some of the pizza I make for the parties....
I love anchovies on a pie, but I guess I am more of a fan of them being a lone topping. I have had anchovies and onions which was OK, but never anything else. One of the perfect pairings of food is an anchovy pie and a cold one, in my opinion.
You mean to tell me that this lo-carb California free range chicken teriyaki and cashew-pineapple pizza that I’ve been eating for all my life isn’t real pizza?
Its a casserole, not a pizza.
I’ve had both styles before, each in their native city. Both are good in their places. However! The New York pizza for some reason tasted better in all ways, I think it’s because it was eaten on the street at the bistro tables and usually because I was hungry and in a hurry to be somewhere else.
The Chicago style was better for sitting in a restaurant with friends and spending time enjoying the ‘pie’ and good company.
Now with that out of the way, the ABSOLUTELY best pizza I have ever had was at a place called ‘Pizza Villa’ in Delaware Ohio. It’s hard to explain why, it just was.
The most ‘Fun’ Pizza I ever had was at Pizza and Pipes in Everett Washington. It was a pizza palace inside of a Wurlitzer Pipe Organ. Long Trestle tables, and wonderful live music and old time silent movies accompanied by the organ. Ahhh, good memories indeed.
Ike Sewell invented the deep dish "Chicago" pizza in 1943 at the corner of Ohio Street and Wabash Avenue in Chicago. I like it myself, but I hear you when you say it's not authentic Chicago pizza. Thin crust is good too.
Now as for New York pizza, to each his own. ;-)
Same here. Now, if you want a treat once in a while you have to go to Geno's East for a deep dish pie. Unbelievable.
I always wondered why they have anchovies on the menu. I have never seen anybody order them.
anyone near sacramento
Used to be a great little pizza shop near me that served Chicago-style deep-dish pizza. It had a thick layer of provolone cheese covered with sauce. 1 slice was a meal - I loved it! Then the shop closed down.
It’s an acquired taste.
My daughter worked a short while at a Dominos.
She said they used to argue over who had to be the one to deal with them
Have to agree with Scalia and Stewart....thin crust is the way to go. My wife likes the doughy, tasteless, thick crust kind, but each to their own. That Chicago deep dish in the picture looks dreadful. Incidentally, the few times I’ve eaten pizza in the Chicago area, I had thin crust from an Italian restaurant...and it was delicious.
If you put anchovies on a pie, the pie will be overwhelmed by fishy salty goodness, every bite will taste like anchovies no matter what else is on there. Half anchovy doesn’t work too well. So the thing to do is get a regular pie and get a separate small pie with anchovies for those that don’t want the other ingredients to also taste like anchovy.
I’m 64, and in my entire life I’ve never known anyone who ordered or ate anchovies. Yet numerous tv and movies have people ordering pizza with anchovies. What part of the country orders little fish on their pizza?
I’m kinda partial to Papa Murphy’s 5-meat stuffed crust pizza.
We use them for bait. ;^)
I’ve had both and wouldn’t turn my nose up at either.
Thin crust, NY style, dough sits overnight...
Pizza sauce is made separately from spaghetti sauce.
No white cheddar, just mozzarella.
It is a love thing. (sniff)
Anchovies = FISH ON PIZZA.
NO ONE in their right mind puts salty fish on pizza.
Anchovy, garlic and Italian sausage.
If you're anywhere in the Southwest Suburbs of Chicago -- there is NOTHING better than Beggars Pizza.
They lay it on THICK!
If you ever go to a genuine Italian place and have a great sauce, the secret is Anchovies.
I like Italians Sausage,
It doesn’t like me.
About the only thing that gives me heartburn.
But that sounds good enough I might just get a roll of Tums and take the hit
Just give me some Stromboli with Mozzarella or a Calzone with Ricotta, and to heck with the pizza wars.
Yup, anchovies lend tremendous depth to red sauce/marinara. As far as pizza, maybe it’s a northern US thing/Italian thing. Even up there I think it’s pretty rare, though. I never ordered it from a chain pizza joint, I’m surprised they even sell it. Although I do think the chain brands have gotten a little better in the last decade or so.
The Budweiser and PBR part of it.
I never had Mexican or Chinese food that didn’t come out of a can or a box until my late teens.
Had to drive to the Big Cee-ty 30 miles away for that treat
Anchovy, Kalamata olives, and capers. Classic Naples-style pizza.
But the big net? It take-a me a long time to build, and cost-a you a lotta money!
Pictured below, fairly typical lampara from the 1920's. Shown is an Italian-style "square" or bunt. Jap style nets (which can fish a bit deeper) cost extra.
But I know how (basically).
its just a marketing ploy whn they hire non-Italians who don’t know how to spin the dough and just plop it in a pan
Chicago deep dish is not a pizza... its a pizza pie
new york produces a smudge of runny tomato sauce on the thinnest slice of undercooked dough possible. the “toppings” consist of a smattering of rancid cheese dribbled onto the dough equivalent of paper in the most sparing manner possible while still being identifiable in order to charge 10x it’s worth
It’s a home thing. My mother often made pizza on Fridays. Always with anchovies, as Friday was an abstinence day back then.
We passed by Z's and considered eating there.
I grew up in New York City, so by the slice was the signature way. Most restaurants were just kitchens with sidewalk cashiers. Grab and go.
Perfected Whole Wheat/Garlic/Basil Crust & my own sauce, and the rest are just toppings. Better in my pizza oven, but that's 'undergoing modification'...
Now my Garlic-chicken...ro-ro-ro...(salivating)
My pizza rivals that of Pizza Hut. For damn sure better than Dominos or Papa Roach.
But my point was my g-kids “other” grandma has more interest in my pizza that her g-kids.
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