Welcome back — I hope you had a wonderful weekend. Mine was filled with family and friends, and this week I’m acting as tour guide for my sister’s family, who are visiting after two years away. We’re showing them some favorite spots around the city and, of course, sampling Chicago’s signature foods. Chicago is famous for many great dishes, but nothing captures the city’s culinary reputation quite like Chicago-style pizza.
Chicago-style pizza refers most commonly to the deep-dish variety that originated in the city, and sometimes to a related “stuffed” style. Authentic Chicago-style pies are known for their buttery, high-edged crust, an ample layer of cheese, and a chunky tomato sauce on top. While Chicago also has many thin-crust pizzerias and regional variations, when people say “Chicago-style pizza” they are usually describing the deep-dish approach.
The deep-dish style was first created at Pizzeria Uno in Chicago in 1943, often credited to founder Ike Sewell. Another account from 1956 credits Uno’s original pizza chef Rudy Malnati with developing the recipe. The crust starts with a thick dough made with olive oil and cornmeal, pressed into a deep round pan and pulled up the sides. It’s often parbaked so it keeps a springy texture, and the pan is typically oiled to create a lightly fried effect on the crust’s exterior. The cheese—usually sliced mozzarella—is laid directly on the dough, then meats and vegetables are added. Italian sausage is a common topping and is sometimes formed into a single patty rather than crumbled. A sauce of crushed or pureed tomatoes, often uncooked, is spooned over the toppings and the pizza is finished with a grated cheese blend. Because of its thickness and gooey filling, deep-dish pizza is frequently eaten with knife and fork.
Famous early deep-dish restaurants include Pizzeria Uno and its sister Due, opened by Sewell in 1955. Other well-known spots that helped define the style are Original Gino’s, Gino’s East, Edwardo’s, Connie’s, Giordano’s, Carmen’s, Bacino’s, Pizano’s (founded by Rudy Malnati’s son), and Lou Malnati’s.
One of my personal favorites is Lou Malnati’s. Outside the downtown area it’s my go-to for Chicago-style pizza — their pies strike a lovely balance between a flaky, buttery crust and savory toppings. I even enjoy it cold the next day.
Lou Malnati’s Pizzeria is a family-owned chain based in Lincolnwood, Illinois. Founded by Lou Malnati, whose family was involved early in developing Chicago’s deep-dish recipe, the brand has grown into one of the area’s most recognizable local pizza chains.
Lou Malnati worked with his father Rudy in the 1940s and co-managed Pizzeria Uno in the 1950s before opening the first Lou Malnati’s Pizzeria in Lincolnwood on March 17, 1971. The original restaurant did well, and the family expanded to additional locations. Over time the chain developed a loyal following by sticking to a consistent, traditional deep-dish formula and participating in community events.
Lou Malnati’s deep-dish pies use a seasoned pan and a dough pressed up the sides to create the signature high crust. Ingredients are layered in the opposite order of thin-crust pizza: thick slices of mozzarella go directly on the dough, followed by vegetables and other toppings, and finally a chunky tomato sauce. A notable feature at Lou’s is the sausage patty—a single, flavorful Italian sausage layer beneath the tomato chunks—rather than crumbled sausage.
For this week’s Foodie Freebie Friday I’m giving away a Chicago-style pizza package from Lou Malnati’s. It’s one of my favorite local spots with a wide selection of pies. One lucky reader will receive a pizza package of their choosing. Which pizza would you pick?
Guidelines:
– Giveaway is limited to residents of the United States. Apologies to international readers.
– A valid email address is required so the winner can be contacted.
To enter the giveaway, leave a comment answering:
– What toppings do you like on your pizza?
Deadline: Thursday, April 16, 2009 at 12 midnight CST.
One winner will be chosen at random and announced on Friday, April 17, 2009. Good luck!