What is Chicago Style Pizza? (Why It’s So Different!)

Bacinos ^ | 8/12/22

[Bullish]

It’s pizza you can’t get them to deliver in south Chicago?

[simpson96]

Liu Malnati’s. Butter crust. :)

[Dr. Sivana]

They're hard to find here in Southern California.

I am in Phoenix, and Chicago Italian Beef isn't hard to find at all. Sometimes they are teamed up with Chicago Hot Dog joints. The serious ones use Vienna Beef and S. Rosen poppy seed buns. I think even Portillo's (large chain) will do in a pinch. There's one of those near Anaheim, and one near Riverside.

[logi_cal869]

That’s Ok: She’s clearly not Italian (it’s Calzone)

https://www.youtube.com/watch?v=IoEO65C1yDQ&t=4s

I don’t care for the crap they push these days as ‘stuffed’ (which is just misnomer: It’s a pizza with an overlay of dough. In which case your wife is SPOT-ON).

It angers me a good calzone is impossible to find on the left coast, but it’s Ok: I’m Italian and I make it well.

[IYAS9YAS]

More lead?

[poinq]

I know numerous people from all over the united states who stop through Chicago and grab a few Chicago style pizzas in some travel container and bring it back with them to their sad towns that don’t serve Chicago style pizza. Its not a better pizza. Its a completely different dish. And people love it. Don’t compare thin to Chicago style. They are two different things. One is a meal, the other a snack.

[stanne]

H e b. Really. I was just there. H e b frozen?

[stanne]

Interesting!

[stanne]

That makes sense.

[Dr. Sivana]

That’s Ok: She’s clearly not Italian (it’s Calzone). Closer to a Stromboli.

A Calzone has Ricotta. A Chicago stuffed pizza is not a Calzone.

She was also describing what the thing was, not naming it. (SHe is Dutch and Canadian). I am not Italian either, but my German-Irish father wanted my English -Polish mother to cook Italian, because their food is mostly better.

I describe a stuffed pizza (which I used to have to make when I was a Chicago pizza cook) as a feminist pizza, inverting the proper order of things (sauce on top?). Besides the unnatural barrier between sauce and cheese frustrating God's plan for creation.

[Gaffer]

I spent some time in the AF near Aviano AFB and parts of Northern Italy in the early 70s. I’ve had ‘Italian’ pizza and it was a greasy mess each time - and very cheap with the toppings. That said, I don’t like Chicago style, either, especially deep-dish.

[martin_fierro]

[lurk]

Pizza, like bbq, makes every man a genius and his neighbor a cretin.

[Fiji Hill]

There used to be a hot dog stand in Fullerton that made Chicago-style red hots complete with Vienna beef. It’s now a Subway.

[Clutch Martin]

I like cracker thin crust pizza. If I want a lot of dough, I eat pasta. I prèfer spinach, mushroom, peppers for toppings and a little extra cheese.

I use a fork and knife and a plate.

Pass the shake cheese and the cayenne flakes please.

[Clutch Martin]

“Chicago style is good, but it should be called...”

I thought it was always called deep dish pizza...

[dangus]

Yeah... the additives helped the yeast grow, whereas additives in other cities (chlorine, etc.) hampered the yeast. The result was a crust which could easily be stretched very thin without breaking. In turn, this affected the way the other ingredients cooked.

[ledzep75]

"They're hard to find here in Southern California."

Portillos in Buena Park has good Italian beefs

[logi_cal869]

I was being tongue-in-cheek.

As stated, your wife is right (as are you).

[NEMDF]

We still have Godfathers pizza in Nebraska. My favorite is their classic combo. They have gotten pretty pricey lately, though.