CHICAGO STYLE PIZZA

There are 4 types of Chicago-style Pizzas.DEEP DISH The Chicago-style "deep-dish" pizza was invented at a pizza parlor named Pizzeria Uno in Chicago in 1943 by owner Ike Sewell, however, a 1956 article from the Chicago Daily News asserts that Uno’s original chef, Rudy Malnati developed the recipe. Deep-dish pizza is often eaten with a knife and fork, since its thick gooeyness makes it messy to eat with the fingers. STUFFED PIZZA Rocco Palese, who founded Nancy’s in Chicago in 1974, generally gets the credit for stuffed pizza. Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until you cut into it. A stuffed pizza generally has much higher topping density than any other type of pizza. PAN PIZZA Pan pizza in Chicago is similar to the deep-dish style, and baked in a similar deep-sided pan, but its crust is quite thick -- a cross between the buttery crisp crust and foccacia. Toppings sometimes go on top, as with thin-crust pizza, rather than under the sauce. THIN CRUST In addition to Chicago-style deep-dish pizza, there is also a thin-crust pizza unique to Chicago, sometimes referred to as "flat" pizza. Although it is more difficult to obtain outside Chicagoland and much less famous than the stuffed pizza, Chicago thin-crust pizza outsells its famous cousin by a high margin in the Chicagoland area. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top. Traditionally, this pizza is cut into squares, also known as "party cut" or "Chicago cut," as opposed to a "pie cut" into wedges. The consistency of the crust and the quality and quantity of the tomato sauce and cheese are what separate this style from East Coast-, Roman- and St. Louis-style pizzas, and it makes the pizza from neighborhood pizzerias immediately distinguishable from that offered by national chains such as Pizza Hut, Dominoes, Papa John’s, Little Ceasar’s, or Pizza Hut.TOPPINGS Hearty, coarse Italian Sausage is the number-one pizza topping in Chicago. Some restaurants lay on the sausage so thickly that it covers the whole surface of the pizza, like a giant sausage disk. Other common pizza toppings in Chicago include pepperoni, broccoli, spinach, onion, green peppers, olives, and mushrooms, bacon, italian beef, ground beef, ham, anchovies, sliced tomato, garlic, and ricotta cheese. IT IS A SIN TO PUT ANY SORT OF CALIFORNIA-STYLE PIZZA TOPPINGS ON A CHICAGO-STYLE PIZZA.