![]() ![]() ![]() The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. ![]() This pizza is cut into squares, also known as "tavern-style" or "party cut", as opposed to wedges. This led to thinner crusts than those present in hand-tossed pizzas. While in New York bakers who had immigrated from Italy made pizzas using the traditional method of tossing the dough by hand, the tavern owners who first developed Chicago's thin-crust pizza instead rolled their dough or used mechanical sheeters. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. Ĭhicago-style tavern-style thin-crust pizza However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe, and Michele Mohr from the Chicago Tribune reports that the menu at Rosati's Authentic Chicago Pizza has included deep-dish since it opened in 1926, according to the descendants of Saverio Rosati. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell. Deep-dish Īccording to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza is pizza prepared according to several styles developed in Chicago, widely referred to as deep-dish pizza due to its cooking style. ![]()
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