![]() ![]() The Layers: Once you have that base-layer crust, it's time to start layering: put the cheese down first, because it acts as a protective layer. The Process: It's all about taking that dough, pushing it around the inside of the pan, and then pressing it up against the side of the pan to make sure that it reaches the sides like an apple pie crust. Here in New York at Best Pizza, we want to keep all of the air in the dough so that it can rise and puff up, but in Chicago's deep-dish scene, they're pushing it down and pressing it up against the side of the pan so that it's crispy, but they don't mind that it's dense. Then, There's the Dough: They have dough that they pat down until it's nice and flat. All one has to do is wipe out the pan, which lends it this really nice seasoning, which is so awesome. The beauty of these things is that they don't get washed, but periodically seasoned with each deep-dish. Instead, people use tools to grab them out of the piping hot oven. It All Starts with the Pan: Chicago deep-dish begins with its legendary cast-iron pans-which don't have handles. Here's a quick crash-course on deep-dish anatomy: ĭuring my travels on The Pizza Show, I've sampled and tested some of Chicago's finest deep-dish pizzas. The first time I tried my hand at making it, I realized. And Midwesterners and Italians started intertwining and making their own variations of pizza, but they were always a little bit thicker. When the Italian populations immigrated to the Windy City, they brought some of their staples with them: pasta, bread, and pizza. ![]() Right there, you've got a bunch of hungry people that want their bellies filled up. Chicago is a very cold city for most of the year, and it's a blue-collar town. ![]()
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