Английская Википедия:Chicago-style pizza

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Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals.[1] The pan in which deep-dish pizza 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 deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a "tavern-style" pizza.[2][3][4][5][6][7]

Deep-dish

According to Tim Samuelson, Chicago's official cultural historian,[8] there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza.[9] It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943,[10] by Uno's founder Ike Sewell. However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe,[11] 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.[12]

Stuffed pizza

Файл:Chicago-style-pizza-01.jpg
Stuffed pizza from Giordano's

By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese,[13] and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.[14] Palese based his creation on his mother's recipe for scarcedda, an Italian Easter pie from his hometown of Potenza in Basilicata at the far southern end of the Italian Peninsula, more commonly known in Italy as pizza rustica Lucana.[15][16] The primary differences between a stuffed pizza and a deep dish pizza are that stuffed pizzas are typically deeper, have another layer of dough covering the toppings, and have more cheese than deep dish pizza, while deep dish tends to have more sauce.[17]

Thin-crust pizza

Файл:Chicago thin crust pizza.jpg
Chicago-style tavern-style thin-crust pizza

There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. The crust is thin and firm enough to have a noticeable crunch, unlike a New York–style pizza. 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. This led to thinner crusts than those present in hand-tossed pizzas.[18]

This pizza is cut into squares, also known as "tavern-style" or "party cut", as opposed to wedges.[19][20] The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. This origin in taverns is also linked to the pizza's shape, as the square shape of the slices made it possible for taverns that did not have plates to instead set them on napkins.[18]

Шаблон:As of, according to Grubhub data and the company Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals, with GrubHub stating that deep-dish comprises only 9% of its pizza deliveries.[21][22] In response, Technomics food industry researcher Darren Tristano questioned GrubHub's conclusion on the basis of the delivery service's user demographics, saying that its younger users can not afford deep dish pizza, while NPR noted that the data would not include information on two particular deep-dish chains (though with just 20 restaurants in the city of 2.7Шаблон:Nbspmillion) that are not on GrubHub.[21]

Toppings

The typical toppings commonly found on pizzas in most of North America (such as sausage, pepperoni, onions, and mushrooms) are also standards in Chicago-area pizzerias. A survey in 2013 indicated that while the most popular pizza topping in most of the United States is pepperoni,[23][24] in Chicago the most popular topping is Italian sausage.[25]

See also

Шаблон:Portal

References

Шаблон:Reflist

Further reading

Шаблон:Pizza in the United States Шаблон:Chicago

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  1. ↑ Шаблон:Cite web
  2. ↑ Ali, Tanveer; Ludwig, Howard (January 13, 2015). "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond" Шаблон:Webarchive, DNAinfo. Retrieved January 2, 2016.
  3. ↑ Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago" Шаблон:Webarchive, Serious Eats. Retrieved January 2, 2016.
  4. ↑ Шаблон:Cite web
  5. ↑ Шаблон:Cite web
  6. ↑ Шаблон:Cite web
  7. ↑ Шаблон:Cite web
  8. ↑ Шаблон:Cite news
  9. ↑ "Who Invented Deep Dish?", Chicago Tribune, February 18, 2009. Retrieved January 2, 2016.
  10. ↑ Who Cooked That Up? Шаблон:Webarchive
  11. ↑ Шаблон:Cite web
  12. ↑ Шаблон:Cite web
  13. ↑ Шаблон:Cite news
  14. ↑ Шаблон:Cite book
  15. ↑ Шаблон:Cite web
  16. ↑ Шаблон:Cite web
  17. ↑ Шаблон:Cite web
  18. ↑ 18,0 18,1 Шаблон:Cite web
  19. ↑ Шаблон:Cite news
  20. ↑ Шаблон:Cite web
  21. ↑ 21,0 21,1 Шаблон:Cite web
  22. ↑ Шаблон:Cite news
  23. ↑ Шаблон:Cite web
  24. ↑ Шаблон:Cite web
  25. ↑ Шаблон:Cite web
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