Dish · american
Chicago Deep Dish Pizza
A thick, buttery crust pressed up the sides of a deep pan, layered cheese first, then chunky tomato sauce on top instead of underneath.
Where it comes from
It emerged in Chicago restaurants in the mid twentieth century, when a pan-fried, pie-like crust let cooks stack far more cheese and sauce than a thin pizza crust could hold without collapsing under the weight.
What cooks argue about
Cooks argue over a laminated, croissant-like dough with butter folded in against a simpler cornmeal-dusted dough, and over how long the raw tomato sauce needs to cook down before it goes on top.
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