Alright, buckle up, pizza pilgrims, because we're diving deep (dish, get it?) into the treacherous, cheese-laden terrain of Chicago's original deep dish. It's a journey fraught with melted mozzarella, tomato sauce debates, and the ever-present question: "Is this a pizza or a casserole?" Let's get saucy.
The Great Chicago Pizza Conspiracy (Or, How I Learned to Stop Worrying and Love the Deep Dish)
So, you've heard whispers, perhaps even seen blurry, Instagram-filtered images, of this mythical "original" deep dish. You're thinking, "Surely, it's just a pizza, right? How complicated can it be?" Oh, my sweet summer child, you've stumbled into a culinary rabbit hole so deep, you'll need a spelunking team and a cheese-powered headlamp.
The Players: Uno's vs. Pizzeria Due – A Tale of Two Crusts (and Possibly, a Divorce)
The story, as legend has it, begins with Ike Sewell, a Texan (yes, a Texan!) who decided Chicago needed a pizza that was less "thin crust, more 'hold my beer, I'm going in'." In 1943, he opened Pizzeria Uno. But here's where it gets interesting:
- Uno's Claim to Fame: They say they invented it. The thick, buttery crust, the layers of cheese, the chunky tomato sauce piled on top – all their brilliant idea.
- Pizzeria Due's Counter-Argument: Due, opened by Sewell and his partner Rudy Malnati, claims it's just a second location, carrying the same original recipe. So, were they in cahoots? Did they have a secret pizza pact? Or was it a dramatic pizza-related falling out? We may never truly know. It’s like a cheesy soap opera.
The Anatomy of a Deep Dish: Layers of Deliciousness (and Possibly, Regret)
Let's break down this architectural marvel of a pizza:
- The Crust: This isn't your flimsy, cracker-thin crust. This is a fortress of flaky, buttery goodness, often leaning towards a shortbread consistency. It's designed to hold a mountain of toppings. Think of it as a pizza-flavored bowl.
- The Cheese: We're talking mountains of mozzarella, folks. This isn't a sprinkle; it's an avalanche. It goes in first, because, well, science. (And because it melts beautifully.)
- The Toppings: Sausage, pepperoni, veggies – whatever your heart desires. But remember, this is a deep dish. You can go wild. Just don't blame me when you need a forklift to move it.
- The Sauce: This is where the magic happens. A chunky, robust tomato sauce, often cooked with herbs and spices, is poured on top of the cheese. Yes, on top. This isn't your average pizza construction. This is a culinary revolution.
Is it Pizza or a Casserole? The Eternal Question
This is the debate that keeps pizza philosophers up at night. Is deep dish pizza a pizza, or is it a casserole masquerading as a pizza? Some argue that its sheer depth and layered construction make it more akin to a savory pie. Others argue that the presence of a crust and tomato sauce firmly places it in the pizza camp.
<u>My personal opinion:</u> It's delicious. Therefore, who cares.
The Aftermath: A Food Coma and a Sense of Accomplishment
After consuming a slice (or three) of deep dish, you'll likely experience a food coma of epic proportions. But you'll also feel a sense of accomplishment, like you've conquered a culinary Everest.
Frequently Asked Questions (Because You Know You Have Them):
How to eat deep dish pizza without making a mess?
- Carefully. Use a knife and fork. Embrace the mess, honestly. It’s part of the experience.
How to know if a deep dish pizza is authentic?
- Look for the thick, buttery crust, the layers of cheese, and the sauce on top. And if it weighs as much as a small child, you're probably on the right track.
How to make deep dish pizza at home?
- With great care and a lot of patience. There are many recipes online, but be prepared for a culinary adventure. And buy a deep dish pan.
How to avoid a food coma after eating deep dish pizza?
- Eat in moderation. Or, embrace the food coma. It's a badge of honor.
How to convince a thin crust lover to try deep dish?
- Show them pictures. Describe the cheese pull. And if all else fails, bribe them with extra cheese.