Classic Chicago Food | Choose Chicago Back to Previous Page Chicago is famous for its food – not only as a gourmet dining epicenter, but as the home of several local specialties. For an authentic experience, get a taste of these culinary staples with this Chicago guide to deep-dish pizza, the classic Chicago-style hot dog and the Italian Beef. DEEP-DISH CHICAGO PIZZA Forget thin crusts and delicate toppings. This treasured food staple is as hearty as they come, baked in a deep, round pan filled to the brim with cheese (and any other ingredients you desire) and topped with a thick layer of tomato sauce. The result is a piping hot, gooey piece of pizza on a buttery, flaky crust. Vying for most popular pizza spot is the family-owned and operated Lou Malnati's Pizzeria , which uses hand-selected ingredients like sweet-and tangy tomatoes and fresh mozzarella cheese from the same small dairy that has supplied the pizzeria for more than 40 years. Adding their own special twist by doubling up on the crust, Giordano's is famed for their stuffed pizza.

An ultra-thin second layer of flaky crust holds in the melted cheese, which oozes out the moment a slice is pulled apart. These massive creations are a good 40% bigger than other deep dish pizzas — meaning there is more to love! One great place to go for slice of deep-dish is The Original Gino's East of Chicago , whose interior is almost as beloved as its pie. Inside, the walls are covered with writing and graffiti drawn by dining patrons, so don't forget to leave your mark. Other deep dish favorites? The caramelized crust deliciousness served up at Pequod's in Lincoln Park and old-time favorites, Pizzeria Uno and Pizzeria Due , CHICAGO-STYLE HOT DOGS What was born out of the Great Depression has since risen in the ranks to become a famous Chicago staple. So what is a Chicago-style hot dog? The primo version is this: an all-beef hot dog on a steamed poppy seed bun, topped with yellow mustard, relish, tomato wedges, chopped onions, a pickle spear, hot peppers and celery salt. Of course, defining it is one thing; tasting it is a whole different ballgame.

For a filling frank, put Portillo's on your to-do list. With both a standard and jumbo version of the Chicago-style hot dog with all the trimmings, there's plenty to enjoy. Or, hit up the reliable go-to's that are scattered throughout the city, each neighborhood has a few. For example, there's George's Hot Dogs or Red Hot Ranch in Bucktown, and Franks 'N' Dawgs or The Wiener's Circle in Lincoln Park. A meal will set you back just a few dollars and gets you a dog and a side of fries. And remember that yes, wherever you go in Chicago, don't order your hot dog with ketchup. Still hungry for encased meats? You can't go wrong with a hearty Maxwell Street Polish smothered in sweet, grilled onions and mustard at Jim's Original in University Village. ITALIAN BEEF Thin slices of seasoned roast beef bursting out from a long Italian roll, dripping with juices – this is the famous Italian beef sandwich. You can order it hot (with giardiniera peppers) or sweet (with sweet peppers); dipped/wet (the bread is quickly dunked), juicy (wetter) or soaked (even wetter!).

But it's more than just a Chicago specialty. It's a historic icon. Al's Beef in Little Italy claims to be the inventor of the sandwich and has won countless awards since its founding in 1938, including being named one of the Best Sandwiches in America by Esquire Magazine and Top 10 Sandwiches in America by Travel + Leisure. Another popular place for Italian beef is aptly named Mr. Beef on Orleans . It's a small space with more of a "dive" vibe than "restaurant," but the big flavors are what really matter. Whether you eat standing at the counter or sitting at the communal table, you're in good company: Even Jay Leno has sung the praises of this place. Just remember to bring cash (there's an ATM if you forget), be quick with your order (service is speedy) and bring a big appetite. Browse for even more must-eat Chicago restaurants and get the inside scoop from our Chicago Like A Local dining blog.

The Best Deep Dish Pizza in Chicago | Serious Eats The Best Deep Dish Pizza in Chicago Deep Dish Done Right: My Pie Favorite Stuffed Pizza: Bacino's [Photographs: Nick Kindelsperger, unless otherwise noted] Deep dish pizza is as accurately named as any food I know. Even if you've never experienced one in person, you already know to expect something imposing and thick, with generous layers of sauce and cheese. You also know that eating one will leave you absolutely and completely full, perhaps uncomfortably so. All of this is true. No matter what what you think about this style of pizza, it's hard not to be impressed by its stature. Which explains why so many visitors to Chicago want to experience the spectacle for themselves, even if food critics tend to disparage the stuff as greasy and too much like a casserole. I am, in fact, one of those critics. Ever since I moved to Chicago six years ago, I've dismissed deep dish and its cadre of thick-crusted companions as overwrought and heavy, especially compared to other, better, styles of pizza. Yet, no matter how carefully constructed my rants against deep dish were, the crowds kept chowing down.

Eventually I developed a nagging feeling that I hadn't given deep dish a fair shot. That insecurity led to this important question: What if I'm wrong about deep dish? There was only one way to find out. I couldn't just visit a few joints and make up my mind. No, if I was going to learn to appreciate deep dish, I had to go all out and try as many different restaurants as I possibly could. Then I'd be able to look deep dish straight in the eye and tell it what I thought. Plus, I would have eaten enough to feel comfortable declaring the best deep dish in Chicago. What I Learned A slice from Gino's East It took some time, and I wouldn't say I fell madly in love, but eventually I developed a kind of understanding of deep dish. This type of pizza just wants to make as many people as possible happy. To put it another way, deep dish is the summer blockbuster of the pizza world. Sure, it may be overly concerned with car chases and explosions, but mostly it wants a packed house and hero to save the day. What, you may be wondering, is the deep dish equivalent of a handsome action hero? That's easy: cheese.

Let's pause for a moment and gaze upon a gratuitous photos of cheese stretching. Art of Pizza loves to pile on the cheese. See what I mean? Notice how all arguments seem inconsequential in the face of this awe-inspiring sight? Oh, what's that? You'd like another one? Giordano's knows what is important. [Photographs: J. Kenji Lopez-Alt] Okay. That's enough. Still, I knew that there was no way I was going to fall for deep dish without attention given to the crust and sauce. Basically, you're never going to get me to watch Lone Ranger; I just had to find the Die Hard of deep dish. Is All Chicago Pizza Deep Dish? I had one minor issue: Not all thick-crusted pizza in Chicago is deep dish. In fact, deep dish is just one of at least three different kinds of thick-crusted pizza you'll find here, which is to say nothing of the numerous styles of thin-crust pizza. Though real differences exist, there is confusion because these styles look so similar. Each is thick and features a generous pool of sauce on top of the cheese. Here's a quick and dirty guide.

Deep Dish Pizza at Lou Malnati's Deep Dish: The original. It features a moderately thick and crumbly crust, which is topped with loads of mozzarella, toppings, a layer of tomato sauce that is usually on the chunkier side. This is the style you'll find at most of the big name Chicago chains, including Lou Malnati's, Uno's, Pizano's, and Gino's East. Stuffed Pizza from Edwardo's Stuffed Pizza: The first thing you'll notice here is that the ends are actually even taller than deep dish. Instead of crumbly, the crust is flaky, and it's often possible to see distinct laminated layers of dough. But what truly sets stuffed pizza apart is an additional layer of dough above the cheese and below the sauce. Most people don't even know it is there because it's so thin and is the same color as the cheese. Giordano's is the most famous practitioner of this style, though there are a surprising number of places serving stuffed pizza. The caramelized cheese crust at Pequod's. Pan Pizza: The distinguishing feature here is a ring of caramelized parmesan cheese, which crisps up in the pizza pan.

The crust is also breadier and more in line with pan pizzas you'd find elsewhere in the country. You'll only see pan pizza listed a few places, but they are two big names, Burt's and Pequod's. Those are the differences, but you know what? Except, perhaps, for food writers, no one really cares. When Eater published a list of the best deep dish in Chicago , Giordano's made the cut, even though it's not technically deep dish. When people come to Chicago, they just want to experience a big, overloaded pizza with lots of toppings, and stopping to explain this classification system gets old fast. Plus, like everything in life, things are never completely clear cut. Some deep dish pizzas have a flaky crust (Tortorice's comes to mind), while a few stuffed pies have crumbly ones (Art of Pizza). For the sake of this list, any thick-crusted pizza with sauce on top was fair game. The Contenders Just a few of the restaurants on the tour. [Photographs: J. Kenji Lopez-Alt] The only problem with such an open definition of deep dish was that this left me with an incredible number of options.

Plus, this isn't the kind of pizza that you can casually graze upon over the course of an evening. This is truly filling food, which also takes a decent amount of time to cook. While some Neapolitan pies only need a couple minutes in a hot oven, cooking times for deep dish and stuffed are often in the 30-to-45-minute range. I sampled all the pizzerias I thought had a chance at taking the top spot. Pretty much every big name spot is here, along with some suggestions from an open thread post and a few from my own research. Art of Pizza The Criteria; Or How to Judge Deep Dish Check out the chunky tomato sauce at Louisa's. As I would with any other style of pizza, I evaluated each deep dish by taking a look at the crust, sauce, and cheese. But figuring out what I wanted from each turned out to be slightly trickier than suspected. To get a sense of what I mean, I'm going to have to bring up New York pizza, though I promise this will be brief. Every element on a New York slice is about the greater good. The hope is that the crust, sauce, and cheese combine to form one balanced bite.

If one aspect stands out too much, the whole slice falters (or literally collapses on itself). Deep dish is sort of the opposite. It's just plain bigger in every way, making it is easier to isolate each element and evaluate it. This makes it possible to genuinely appreciate one element, even if another doesn't work as well. I also realized that toppings are essential. To keep things relatively simple I went with the sausage, because it's both very popular and many places make it in-house. Here were my general guidelines: Take a look at the crust at My Pie. The crust should above all else provide support for all the other ingredients, but that shouldn't come at the cost of having some textural complexity. Instead compact and crunchy, the crust should have a crisp exterior and a light and airy interior. The crust should also have some flavor of its own. Too many deep dish crusts are criminally under salted. I don't know why more people aren't upset about this. The tomato sauce should be vibrant, with a good balance of sweetness and acidity. Discernible chunks of tomato are a good sign; a thin and watery texture with loads of dried herbs is not.

The layer of cheese should be slightly tangy and distinctive, and not just a rubbery layer of goo. The fresh sausage should be well seasoned and juicy, which is easier to accomplish with larger hunks than tiny crumbles. Okay, that's enough talk. Let's get to the results! Overall Favorite: Burt's Place Burt's Place is for the doubters. No matter how much you hate, or think you hate, Chicago-style pizza, this pan pizza will win you over. It's all thanks to the crust, which unlike nearly every other pizza I tried, has a shatteringly crisp bottom that quickly gives way to a soft and airy interior. In other words, this is great bread, and owner Burt Katz knows better than to completely cover it up. Instead, it's topped with a thin, yet flavorful layer of cheese, and a simple and satisfying sauce. Scattered about are sizable hunks of sausage, which are nicely salted and juicy. Oh, and I didn't even mention the pizza's most distinguishing feature: a stripe of extra-crisp, jet-black caramelized cheese, which rings the exterior of the crust.

Created when a handful of grated parmesan patted along the exterior of the crust interacts with the cast-iron pizza pan, this final flourish makes the crusts, which are usually an afterthought, the greediest, most sought after bite of all. [Photograph: Daniel Zemans] We can all thank owner Burt Katz, who developed this style of pan pizza years ago while working at various other restaurants (including Pequod's). He got his own place in the leafy residential suburb of Morton Grove in 1989, which has allowed him to continue making pizza the way he wants to, in an environment he controls completely. That means cash-only, no delivery, and a strict limit on the number of pizzas he feels comfortable making in an evening. (It's always best to call ahead, lest you show up to find out he doesn't have room in the oven for your order, which has happened to other customers both times I visited.) Where most pizzerias in town think of franchising and corporatizing as a sign of success, Burt's is the opposite.

Like Chicago's best hot dog stand, Hot Doug's, the restaurant doesn't open if the owner is not there, which ensures a level of quality unmatched by the big-name chains. Burt's Place map 847-965-7997 Review Deep Dish Done Right: My Pie As great as Burt's is, it's technically pan pizza. If you're looking for deep dish straight, with no chasers, make your way to Bucktown's My Pie, which has all the charm and character you'd expect from a joint stuffed into a random strip mall. But what the restaurant lacks in looks, it makes up with the most balanced deep dish offering around. Instead of overloaded and greasy, My Pie's deep dish is light (relatively speaking, of course) and lively, with a bright and chunky tomato sauce, tangy fresh mozzarella, and a crust that is light brown and delicately crisp. In some respects, My Pie feels like a reaction against other deep dish pizzas. It offers real restraint for a dish mostly known for having none. This is also a great choice if you're looking to try the style for the very first time.

My Pie Pizzeria map 773-394-6900 Website Favorite Stuffed Pizza: Bacino's If you'd rather throw caution to the wind, and cheese happens to be your reason to live, stuffed pizza is what you want. It's taller, meatier, cheesier, and just basically more insane than deep dish in every way. And the craziest pizza around is at Bacino's. The crust is crunchier than most stuffed pizzas, the sauce is chunky and acidic, and the sausage has a truly interesting spice profile. But all that matters not next to the enormous layer of cheese. Measuring about 1/2-inch thick, its stature alone deserves respect. That it is also extremely flavorful, with a pleasing tanginess, completely justifies going back for more. Bacino's map 773-472-7400 Website Favorite Downtown Option: Giordano's There are still plenty of options if you're visiting Chicago or don't have a car. River North is packed with more oversized pizzas than you could ever want.

But if you're looking for the biggest, thickest, meatiest, cheesiest, and most awe-inspiring pizza in the area, it's hard deny the power of Giordano's. This mammoth pizza weighs almost three pounds, and can easily feed a whole family. Though the sides are tall and imposing, the tender and flaky crust is remarkably thin on the bottom, which leaves more room for toppings and cheese. Speaking of which, prepare to be gobsmacked by the amount of cheese here. This is not a reasonable pizza; this is event pizza. It's designed to leave you speechless. Giordano's Below are a few more of my favorites. Pequod's Before he left to open Burt's Place, Burt Katz was the co-owner of Pequod's, which explains why these two pan pizzas, and their glorious ring of caramelized cheese, look almost identical. They aren't quite, but those differences are very small. Where Burt's precisely controls the number of pizzas coming of the kitchen, Pequod's is a people pleaser, ready to dish out as many pizzas as the crowds demand.

The increased demand means that quality can vary slightly, and the crust is always on the thicker and crunchier side. But Pequod's does have three genuine advantages over Burt's. First, while Pequod's first outlet is just minutes away from Burt's Place in Morton Grove, its second one is in Lincoln Park, which is just a few miles north of downtown. Second, Pequod's delivers (which is awfully convenient during the brutal winter months). Third, the ring of caramelized cheese always seems to be ever-so more deliriously crispy and indulgent here. Pequod's Pizza map 773-327-1512 Website Louisa's Though called pan pizza at the restaurant, the pizza at Louisa's looks much more like deep dish. It tastes like it, too. Which all makes sense considering owner Louisa DeGenero used to work at Due's in River North. The crust is crisp and compact, though is lighter than it looks. The cheese is good, but the sauce is better. Nice and bright, with hunks of tomato mixed in, it's everything I look for in this kind of pizza sauce.

It's kind of too bad that Louisa's is located outside the city limits, but I have a feeling that residents in the town of Crestwood like it that way. Louisa's Pizza & Pasta map 708-371-0950 Review Bartoli's As popular as deep dish still is in Chicago, it's impossible not to notice the lack of new restaurants trying the style. Almost all of the places mentioned here have been open for 30 years or more. All of this makes Bartoli's, which opened last year, so surprising. The crust hangs out in the strange middle ground between deep dish and stuffed—it's hard to call it crunchy, but it's not exactly flaky, either. It's loaded with chunky tomato sauce, hunks of sausage, and a nice coating of flavorful cheese. It's a bit wet, but that's a minor issue on an otherwise fantastic pie. Here's hoping more young chefs take up the deep dish challenge. Bartoli's Chicago Style Pizza Vs New York Style Pizza Papa Johns Online Top Pizza News The Pizza Hustler You say you like pizza? How about eating nothing but sausage pizza for a month? Pizza for breakfast, pizza for lunch, and pizza for ...

Premium Crust Profits Foodservice industry analyst and guru, Nancy Kruse had something to say about pizza at the recent Trends and Directions Conference hosted by the ... Tattooed Pizza Boxes Champion pizzaiolo Tony Gemignani of San Francisco's Tony's Pizza Napoletana has come up with an artistic and charitable way to make his fabled ... The World's First Pizzas and Pizzerias It might be impossible to say who invented the pizza. Evidence of primitive bread dough baked on flat stones can be traced all the way back to ... Why Pizza is a Big Business The $30 billion pizza industry has grown dramatically from the local corner mom & pop ... Chicago Style Pizza vs. New York Style Pizza Over the years many people have tried to compare deep dish Chicago-style pizzas to thin crust New York-style pizzas and decide which type is the best. The discussions usually give way to argument as proponents of each city’s signature pies argue passionately over the merits of the best pizzas in the United States. It is no secret that New York and Chicago both have a long history and tradition of making pizzas, and both cities obviously offer many different variations of their signature styles.

As a result, attempting to make a final and lasting decision as to which type is the absolute best pizza can be very difficult. The basic styles are different, the ingredients can be very different, and the variations can be endless. To make things even more confusing, you can find thick crust, deep pizzas in New York and Chicago has plenty of thin crust pizzas too. If the contest is simply limited to thick versus thin, the comparison may not be any easier, as both types are so different they are almost totally separate foods in some cases. Some people have suggested that comparing thick vs. thin pizzas is not relative at all. The two are so different it is like comparing a chocolate cookie to a chocolate pie. Both are sweet dessert items, but each is constructed uniquely and delivers a totally different eating experience. The two types of pizza don’t even taste similar in most cases, making it impossible to get accurate or impartial judgments. It would appear the only thing that is clear is the fact that people usually prefer the style of pizza that is most familiar in the city where they live. Some people don’t like to eat pizza with a fork, preferring the convenience of the thin crust. Others prefer the flavors found in an ingredient-rich thick crust pizza.

Taking a look at pizza types strictly by the numbers will show that thin crust pizzas outsell thick ones, probably because they are more widely known, but when it comes down to which type actually tastes best, it is definitely a matter of personal preference. The Actual Differences: New York pizzas are famous for their oil-dripping slices. Deep dish Chicago pizzas are “drier” without pools of oil. Featured Articles Why Pizza is a Big Business The $30 billion pizza industry has grown dramatically from the local corner mom & pop ... Shine Rates Pizza Yahoo's Shine web address has a mission statement that says Shine did not want to be a site for women of any specific demo- or ... Pizza is Health Food Matt McClellan combined his love of pizza with a passion for competitive bicycling when he opened his own pizzeria in ... No Competition for Pizza The latest news in fast food world is the New York Pizza Burger from Burger King that debuts in September at the chain’s New York City ... National Pizza Month Polls and Contests October is the official National Pizza Month! Where is a better place to observe this delicious holiday than New Jersey, home of some of the ...

Pizza Becomes a Faster Food Pizza has long been regarded as a convenient fast food by many fans who appreciate the “no-utensil” approach to a quick and nutritious ... Pizza Huts Louisiana Divorce A legal dispute between Pizza Hut Inc. and southern Louisiana's primary franchisee for the brand, has resulted in the closure of 44 restaurants in ... National Pizza Month Anyone in the business of serving pizza probably does not need to be reminded that October is National Pizza Month here in the United ... Pizza Franchise Report The 2010 Pizza Franchise Report from Franchise Direct is out and the news is good. The Atlanta, Georgia based company examined financial ... Pizza Huts New Pizza by the Slice Recently, the competition between various pizza chains has heated up considerably, resulting in many panies hitting the drawing board’s again with ... What food is Chicago (USA) famous for? - Travel Stack Exchange What food is Chicago (USA) famous for? up vote 8 down vote favorite Does the USA Chicago have a specific culture in terms of food.

Example, Indians commonly have curry, Chinese have rice as part of their staple diet, in South Africa we have meat, pap (porridge) with chakalaka (tomato salsa stew) and samp. So what food is Chicago famous for? 1 @Karlson - you missed the "or unique" part of the title. Like I said in my answer, there are some it's famous for - the deep dish pizza and hot dog style, however there are others that are just so diverse that you can't cover them all. I see you've updated the question, and I think while the original one was answered, your rewording is probably better. I may even tweak the title a bit to match as well, thanks. – Mark Mayo♦ Feb 13 '13 at 21:57 @MarkMayo Chicago style deep dish pizza is no longer unique to Chicago same as Hot dogs that have migrated all over. They may have been created in Chicago but not necessarily unique to it – Karlson Feb 13 '13 at 22:02 4 Sure, but it's what it's famous for.

You can eat Paella anywhere in Spain (or Europe or the world) but if I'm in Valencia (where it originated) you can be sure I'm going to be eating Paella. – Mark Mayo♦ Feb 13 '13 at 22:05 1 ITALIAN COMBO! Spicy Italian sausage wrapped in Italian beef on a roll dipped in beef juice, usually topped with hot and sweet peppers. Mmmmmmmmmmmm... – user199298 Feb 15 '13 at 18:21 1 Ah man, Everyone forgot to menton Chicago mix! Popcorn that's cheese and carmel flavored. It's amazing! – Stephen P. Feb 17 '13 at 3:38 up vote 17 down vote There are three classically, iconically, Chicago dishes, and one newcomer that is heavily associated with the city for serious foodies. Beyond that, as Mark Mayo notes, Chicago is a large, diverse, cosmopolitan city with a very large population of migrants from around the world, so there are any number of best-in-class eateries for a wide variety of cuisines - whatever might tickle your palate.

First off, for Chicago's traditional staples, you have: Chicago Style Deep Dish Pizza , as much as it pains me as a New Yorker to say this (It's a freakin' quiche at best dammit!), is pretty damned tasty, and is easily the dish most readily identified with the city by out of towners. The iconic places to pick one up are generally considered to be Uno's, Lou Malnotti's, and Gino's East, though asking a dozen Chicagoans will get you another dozen recommendations, as with the other items on this list. Chicago Hot Dogs are primarily notable for the wide variety of toppings. Hot Doug's is probably the most famous purveyor, though for a thick skinned tourist, a trip to The Wiener Circle might be more in order. (Warning: Link contains a great deal of profanity.) Italian Beef Sandwiches are the third member of the triumvirate, consisting of hot roast beef and peppers on an italian (submarine style) roll. You can find these in pizzeria's, sandwich shops, and delis all over town. Though sadly, I can't recommend a specific purveyor here.

Finally, for a more 'foodie' oriented option, Chicago has earned a reputation as a major hub for the budding style of Molecular Gastronomy . Several of the foremost chefs working with these sorts of advanced scientific cooking techniques are based out of Chicago, including Grant Achatz (Alinea, Next, Aviary), and Homaro Cantu (Moto). up vote 7 down vote Basically there are two dishes that the city is famous for. the deep-dish pizza - made with a soft dough, cheese slices, chopped tomato sauce and a variety of ingredients on top. Hot dogs are made of beef, steamed or boiled meat and served with mustard, onion, sweet sauce and pickled cucumbers, sliced tomatoes and salt, ketchup is not added. However, Chicago's gastronomy is so diverse that it cannot be limited in any way, as though it has its own gastronomic traditions and a wide diversity of gastronomic cultures in the city, which includes Chinese, Greek, Jewish, Mexican, Polish, Ukrainian, Italian, Middle Eastern as well as the Ethiopian and Vietnamese to Peruvian cuisine. up vote 2 down vote I had a cousin who was born and raised in Chicago and is currently having her holiday here in the Philippines.

I got the chance to have a conversation with her just now; and asked her about this posted question in the forum related to where she is residing. I was told that there are three famous dishes in the city. These are the Chicago-style pizza, Chicago-style hot dog and the Chicago-style Italian beef sandwich. I researched further and these are the things that I stumbled with while searching for great food that you can find in Chicago. Chicago-style deep-dish pizza -It is called the deep-dish pizza because of its layer of high-sided dough that is formed in a special pan. The toppings and cheese are added like the regular pizza but the only difference is, the crust is most of the time 2-3 inches thick and gets slightly fried because of the oil in the pan. Chicago-style hot dog -You can never go wrong with Chicago's hot dog . It's famous because of it's all-beef hot dog centered on a poppy seed bun, topped with mustard, relish, tomato, onions, a pickle spear, hot peppers and celery salt. The fun part is, you can create your own according to how you want it. Chicago-style Italian Beef -A mouth-watering can make your day shine.

Imagine an Italian roll with a tender roast beef bursting out with every bite. You have the option to order it hot ot sweet; dipped/wet, juicy or soaked. So no matter how you liked it, they can make it happen for you. Chicago Pizza Restaurants: 10Best Pizzeria Reviews Photo courtesy of Official Facebook This old-school pizza chain knows a thing or two about pies, and locals swear by the place's buttery deep-dish crust. You can keep it simple and order just sausage (either crumbled in the cheese, or served as one big patty within the pizza), or try the "Lou," named for the restaurant's founder. It includes fresh spinach, mushrooms, sliced tomatoes and mozzarella, romano and cheddar cheeses. The "Deluxe" is a great value: cheese sausage, mushrooms, onions and green peppers. Lou Malnatti's has several locations in the suburbs and city, and those outside Chicago can now enjoy that fresh from-the-oven pizza taste since Lou's ships nationwide. The pizzas are packed with dry ice in safe 'keep fresh' coolers. They make popular care packages for college kids or others who miss Chicago.

This old-school pizza chain knows a thing or two about pies, and locals swear by the place's buttery deep-dish crust. You can keep it simple and order just sausage (either crumbled in the cheese, or served as one big patty within the pizza), or... Read More Meet Jamie Bartosch Jamie Bartosch is a lifelong Chicagoan who thinks her hometown is the greatest city in the world. She is an award-winning newspaper reporter, a freelance travel writer, and the mother of two great kids. Famous Pizza Restaurants in Chicago | USA Today Famous Pizza Restaurants in Chicago The Windy City is home to its own special pizza. (Photo: chicago river, chicago image by rese3282 from Fotolia.com ) Related Articles "Pizza Restaurants Near Edgewater, Chicago" The Windy City is justifiably proud of its signature deep-dish pizza, which was developed around the middle of the 20th century. Unlike other pizzas, the cheese is directly on top of the crust, followed by the toppings and finally the sauce. These "stuffed pies" are often more than an inch deep, but the crust is surprisingly thin, earning the comparison to a traditional pie.

This signature dish is still not widely available outside of Illinois, making this local passion a destination dish. Gino's East The first Gino's East opened in 1966 by a couple of cab drivers who were tired of fighting traffic, along with their friend. Ironically, none of the three men was named Gino and the origin of the name is not public. Gino's is now one of the most recognized names in Chicago pizza, with pies that feature a deep, golden crust, plenty of mozzarella and a rich, chunky tomato sauce on top. Gino's also offers thin-crust pizza and an assortment of other Italian standards, such as stromboli and pasta. For a true hometown experience, include Gino's own sausage on your pie. Gino's has several locations in Chicago, in Illinois and in Indiana. Due to demand for Gino's pizza outside of Chicago, you can order its signature pizza online and have it shipped to you, frozen. Sides such as spinach mozzarella sticks, artichoke dip and Gino's own Italian dressing are available as well. Gino's East Downtown Location 633 N. Wells St.

Chicago, IL 60610 312-943-1124 featuredfoods.com Giordano's Pizza In 1974, two Italian-born brothers decided to bring an American version of their mother's pizza to Chicago, creating a variation of her double-crusted deep-dish specialty and naming the restaurant for their mother. The crust is incredibly deep and thicker than most Chicago pies and topped with rich house tomato sauce. Giordano's has drawn praise for its pizza from the Chicago Tribune to the New York Times. Every week the two founders taste local pizzas to make sure they are continuing to offer the best pizza they can. The menu leans mostly on the strength of its deep-dish specialty pizza, but sandwiches, pasta and thin-crust pizza are available as well. Giordano's will also partially cook and freeze pizza and send it via UPS in dry ice, just in case you can't make it to Chicago. Giordano's Pizza 1040 W.

Belmont Ave Chicago, IL 60657-3326 773-327-1200 giordanos.com Lou Malnati's Pizza Lou Malnati worked for decades in the Chicago pizza business before opening his own place in 1974, so he had the secrets for making the perfect flaky and buttery crust. The "Lou" is its signature pizza combination, with fresh spinach, mushrooms and sliced tomatoes on top of a blend of mozzarella, Romano and cheddar, all beneath the Malnati sauce. Lou passed in 1978 and his two sons run the business. Lou Malnati's has branches all over Chicago, from takeout storefronts to cafes to full-service sit-down restaurants. Malnati employees travel to California every year to inspect the tomatoes, ensuring the very best are canned and shipped to Chicago for their sauce. Lou Malnati's Pizza Lincoln Park Location 958 W.

Wrightwood Chicago, IL 60614 773-832-4030 loumalnatis.com References 26 Food Things Only A Chicagoan Would Understand | The Huffington Post 26 Food Things Only A Chicagoan Would Understand 04/08/2014 03:58 pm ET 7.2k Joseph Erbentraut Senior Reporter, The Huffington Post If you think deep-dish pizza and ketchup-free hot dogs are all there is to understanding Chicago food, you've got another thing -- or 26 -- coming. Chicago is a city of many, many neighborhoods, all of which come with their own culinary traditions. It leaves the city's residents with an embarrassment of riches when it comes to the diverse dishes that are often only a hop on the 'L' away. And no, they don't eat deep dish every day -- or even every month. These are the food truths only a Chicago local can truly grasp. 1 Sometimes the wetter the sandwich, the better. Flickr : jeffreyw While the beef is (of course) the star here, Chicago's signature Italian beef sandwich (tastiest at Mr.

Beef or Fiore's ) is nothing unless it's DOUSED with beef jus and giardiniera. The more the beef jus has infiltrated the bread, the tastier the sandwich. Don't worry, you'll figure out a way to pick this up without making a giant mess. We have faith in you. 2 Cheese and caramel, the perfect flavor marriage. Garrett Popcorn/Facebook No, this is not weird AT ALL. Garrett Popcorn sells this "Chicago mix" by the heaping tubful to tourists -- and some locals, too -- with good reason: it's dang tasty. Why does this feel so right? 3 Nobody goes to Wrigley Field for the food. That's what The Cell is for. (Though not too many people go there period.) 4 No one really goes to the Taste for the food anymore either. WikiMedia: Especially now that the barbecued turkey legs are off the menu at Chicago's premier food festival, you're kind of out of luck unless you're just going to see Chaka Khan. 5 Stephanie Izard can do no wrong. Getty Images A 7-pound whole goat's leg ? A Cheez-It wedding cake ?

Whatever crazy thing you tell us to stuff in our mouths, we gladly will, Stephanie! Chicago would probably elect this Top Chef winner mayor if they could. 6 Rick Bayless does not make Chicago's best Mexican food. Getty Images Repeat after us: Rick Bayless does not make Chicago's best Mexican food, so please stop saying Rick Bayless makes Chicago's best Mexican food. ( Xoco is pretty darn flawless though.) 7 For Chicago's best Mexican food, you go to Pilsen or Little Village. The end. WikiMedia: Nuevo Leon Restaurant is the king, but there are plenty of princes along 18th Street in Pilsen in particular. Go to any of them and please promise us to never say Rick Bayless makes the city's best Mexican food ever again. 8 Fried plantains beat bread pretty much every time. WikiMedia: The jibarito was invented at Borinquen Restaurant in Humboldt Park and is one of the most distinctive dishes that traces its roots to Chicago. Having grown in popularity, the Puerto Rican speciality is now available from many restos on the West Side in particular. 9 When the Tamale Guy arrives at your dive bar of choice, just empty your wallet.

Flickr : jimw This is the perfect complement to a night of too much boozing, and you will be very thankful the next morning. Track the Tamale Man's every move via Twitter . 10 The only way to make a tamale better is putting it on a bun and smothering it with chili. Flickr : Southern Foodways Alliance Meet the mother-in-law, a South Side specialty. She's topped with tomatoes, peppers but -- you guessed it -- never ketchup and she's less intense than her only-in-Chicago sandwich counterparts like the Gym Shoe and the Big Baby . Get your hands on one at Johnny O's in Bridgeport. 11 If there were any justice in this world, this is the pizza Chicago would be known for. Piece Pizzeria/Facebook While we're the deep dish capital of the world, our thin crust pizzas -- like this one from Piece -- are -- shhh! -- often superior. 12 And when you do see us satisfying a rare deep dish craving, you won't see us at Uno's. Pequod's/Facebook Pequod's all the way! 13 It makes total sense to wait in line for an hour or more for a hot dog. AP Photo/M.

Spencer Green At least, that is, if it comes from Hot Doug's . (Those duck fat fries? The cherry on top of this encased meat sundae.) 14 Out-of-town relatives will always ask you for tickets to Alinea. For next week, of course. Bless their hearts. 15 Sometimes you just want to be screamed at. Flickr : gezelle No one quite understands why, but go ahead and get yourself to the Wieners Circle anyway. This place is known for their hot dogs, burgers and verbally abusive (yet still loving) employees. Whatever you do, don't order the double chocolate milkshake unless you want an eyeful of flesh! 16 You go to Devon ready to eat a day's worth of food in one sitting. Ghareeb Nawaz/Facebook No shade, because West Rogers Park is home to so much incredible Indian or otherwise South Asian food you pretty much can't go wrong no matter where you go. 17 Lentil soup can, actually, be so good it inspires tears of joy.

Joseph Erbentraut/The Huffington Post It might not be much to look at and we don't quite know what's in the lentil soup at Taste of Lebanon , but this Andersonville hole-in-the-wall's signature dish has earned its cult following. 18 Poutine. It's not just a thing in Canada. Big Cheese Poutinerie/Facebook Chicago has seemed to be on the verge of a poutine boom for years now -- now that Wrigleyville's Big Cheese Poutinerie has 30 varieties of the stuff , now could be the time. This is the next frontier of Chicago-style gluttony. 19 Ordering breakfast can be more stressful than taking the SAT. JEWEL SAMAD/AFP/Getty Images Valois in Hyde Park is notorious for its long lines -- we're guessing the president is pretty much the only person who gets to cuts to the front here at this cafeteria-style South Side institution. 20 Some of the best milkshakes in the world contain no milk whatsoever. WikiMedia: The vegan milkshakes at the Chicago Diner are so extraordinary, it'll blow your mind that they are dairy-free. Skeptical? The chocolate peanut butter shake will make you a believer.

21 The only real reason to get up early on a weekend is for a doughnut. Doughnut Vault/Facebook The line at Doughnut Vault can be killer, Glazed and Infused frequently runs out of their most donuts early and -- what was that you said? You want fresh paczki (the popular Polish pastry) for Paczki Day ? Hope you made a game plan ahead of time because Chicago is serious about its baked goods -- especially when they're deep-fried. 22 You'd do pretty much anything for a slice of Bang Bang pie. And no one could possibly blame you one bit for it. The Logan Square pie shop 's line for pre-sale pickup ahead of the Thanksgiving holiday last fall stretched around the block . 23 No trip to Greektown is complete without saganaki. After all, this is a dish that was reportedly originated in Chicago -- the Parthenon claims to have invented the flaming Greek cheese. OPA! 24 Argyle is not just a clothing pattern. It's also the street you go to for some of the best pho you could have ever dreamed of. Pho 88 is where it's at. 25 And while we're at it..

Tourists Guide to Chicago Style Foods, Pizza, Mexican, Hot Dogs, Beef by Midwestmaiden As a Chicago South Sider, nothing irks me more than when terribly misinformed tourists come to Chi-town looking to indulge in our regional culinary specialties, and only go to the places labeled as the best by the idiot tube (television). Just think about it for a minute. Do you honestly think food shows on TV know anything about food in Chicago? The Travel Channel is based out of Washington D.C. and the Food Network is based out of New York City. Since when do New Yawkers and Washingtonians know anything about Chicago food? Don’t buy into their mindless corporate propaganda because they are not from Chicago and don’t actually know anything about our rich culinary scene. When people think of Chicago style food, they usually think of pizza, Italian beef, hot dogs, and Mexican food. When the Travel Channel and Food Network come to Chicago, they tell you to go to over-franchised, lackluster eateries like Lou Malnati’s, Al’s #1 Beef, and Frontera to fulfill your culinary desires.

Rarely do they ever speak of restaurants on the south or west sides of Chicago where the real “best of’s” are. Of course there are hundreds of other Chicago style foods besides pizza, beef, hot dogs, and Mexican food, but let’s just stick with the most basic, irritating, and most commonly misunderstood foods for now. Chicago Style Pizza: Let me make this clear right now. Real Chicagoins rarely ever eat deep dish pizza. Yes, it is what we are best known for and we are the fattest city in the nation, but it’s not from eating deep dish pizza every weekend. The term Chicago style pizza is also a generalized term commonly misconstrued as deep dish pizza. We do have our own version of thin crust pizza too, which is what most of us eat on a regular basis. Let me make another thing clear. Any mom and pap operation will have a better deep dish pizza than what the TV says. Pizza from Pizzeria Uno The idiot tube will usually recommend going to Uno’s, Giorano’s, Gino’s East, or Lou Malnati’s for pizza. How about…. Umm… none of the above!

Yes, Uno’s was the creator of the Chicago style deep dish pizza, but it is also a national chain now. Over-franchising means depleted food quality! Maybe decades ago it was really good, but not anymore. Also keep in mind that being the first to invent a dish doesn’t mean it will be good. Just look at Mexican food. Sure, they do it good in Mexico since it is their cuisine, but we do it better than anywhere else in the world in Chicago. Pizza from Gino's East Giordano’s is another prime example of over-franchising. They have so many locations around the Chicagoland area now that many of them have different recipes, methods, and ovens. The Giordano’s of today is definitely not how I remember it as a kid. Gino’s East was once a great restaurant, but now they have focused all their attention on their line of frozen pizza that they have neglected their actual restaurants. Sorry Gino’s, but you can go to hell! Pizza from Lou Malnati's I need to make a special point out of the supposed “best deep dish pizza in Chicago”, Lou Malnati’s .

Lou’s has franchised out quite a bit in recent years, and it is decent. All locations are owned by the Malnati family, so the recipes are the same at each location. The problem with Lou’s is they really have nothing going for them outside of the butter crust. They put sweet Italian sausage on their pizzas instead of hot. What kind of a lunatic puts sweet Italian sausage on a pizza? The sauce is also extremely sour and bitter. Here’s a tip – add a little more salt and sugar to cut down on the acidity of your tomatoes, Mr. Malnati. Pizza from Burt's Place And now for the solution to your deep dish pizza craving- Burt’s Place in Morton Grove . Morton Grove is a near-northwest suburb of Chicago, about 15 minutes from O’Hare Airport. Burt’s is a highly unusual place that hasn’t updated its practices in over 30 years. All ingredients are purchased fresh daily and made from scratch. If you plan on dining here, you have to call ahead to set a reservation and place your order. It may take a dozen attempts before you can get through on the phone since they only have one line connected to an old school rotary phone.

When you arrive, the pizza will be ready for you, but you aren’t allowed to serve yourself. Burt’s wife will place the pizza on tables in the middle of the restaurant and serve you one slice at a time. Never, ever attempt to grab your own slice! Also be sure to bring cash because they don’t accept credit cards. All these rules may seem foolish and ridiculous, but you have to keep in mind that it takes 45 minutes just to cook the pizza and Burt’s Place only seats around 20 people total. Thin crust at Phil's Pizza Chicago also has its own style of thin crust pizza, which the idiot tube tends to ignore. Real Chicagoins not only eat, but prefer thin crust pizza over deep dish. Our thin crust pizza is a little different than other styles. We use a very thin, cracker-like crust to place more emphasis on the sauce, cheese, and toppings. This is also great for drunkards because the crust won’t sober you up like other styles of thin crust pizza. We also prefer our pizza to be cut in squares instead of triangles. Unlike New York style pizza, we prefer to pile on heaps of whole milk mozzarella cheese and bake the pizza to a golden-brown.

Phil’s Pizza in Chicago’s Bridgeport Neighborhood If you want to try the best classic Chicago style thin crust pizza, go to Phil’s Pizza on the south side in Chicago’s Bridgeport neighborhood. This place may not look like much with the boarded up windows around the side, but you probably won’t find a better thin crust anywhere else in the city. Make sure you get sausage on your pizza. They have some of the best pizza sausage you will find anywhere. Italian Beef from Al’s Italian Beef: Al’s #1 Beef and Mr. Beef both suck! There, I said it. I don’t even know what those morons on TV are talking about when they call those two the best Italian beef in Chicago. The problem with both of them is just like the pizza places, they have over-franchised themselves, jacked the prices way up, and really never tasted like anything special to begin with. Al’s over-spices their meat, destroying the flavor of the beef itself. They also charge $8 for a wimpy little sandwich with practically no meat on it. Mr. Beef was just never all that great to begin with. Mr Beef’s sandwich is pretty lackluster all around.

Italian Beef from Portillo’s One very important point I also need to make is the atrocious disaster they call Portillo’s . Yuppies in the suburbs think Portillo’s has the best beef. How about… No! About 20 years ago, Portillo’s did have a pretty damn good sandwich that would rival the best in the area. Now Portillo’s has become a national chain with a line of frozen goods too. Once upon a time, they made all their beef in-house and it was delicious. Suburbanites still think they are getting that same quality, so they are afraid to try other places, which is why they think Portillo’s still is the best. The truth is, Portillo’s makes everything in a factory now and ships everything pre-made to all their locations. The Italian beef literally tastes like store-bought roast beef thrown in a pot full of beef boullion and water. It’s absolutely tasteless, so quit buying into their marketing scam. If you truly want the best Italian beef you will find anywhere, go to Johnnie’s Beef in Elmwood Park – a near-northwest suburb by O’Hare Airport. Johnnie’s is an old fashioned beef stand with the eating bench and everything.

Cash only, $3.70 for a sandwich, order it dipped or dry, sweet peppers or hot giardiniera. It’s pretty simple and straightforward. There’s always a line out the door and into the street. Their beef is made fresh in-house with a perfectly balanced bend of herbs and spices. You will not be disappointed. Chicago style hot dog Hot Dogs: There’s really not a whole lot to say about Chicago style hot dogs . It’s one Chicago food you can’t really go wrong with. My only recommendation is to never get one of those vile, disgusting dogs from Wrigley Field or any nasty train station franks from Gold Coast Dogs. Also keep in mind that putting ketchup on a hot dog in Chicago is a mortal sin and many places have been known to eight-six patrons who request it. Be sure that wherever you do get a hot dog from, it has a Vienna Beef or Kosher’s Best sign in the window. No other brand of franks will make a true Chicago style hot dog. Don’t be picky either, just order everything on it.

A real, true Chicago style hot dog consists of a steamed poppy seed bun, steamed beef frank, celery salt, mustard, sport peppers, tomato, onion, pickle, and dill relish. Taquitos from Frontera Grill Mexican Food: Ok, here’s one thing that really bothers me. Every north side moron calls Frontera Grill the best Mexican restaurant in Chicago. Chicago has the best Mexican food in the entire world, but Frontera isn’t even Mexican food. Its fusion food you TV idiots! It does have a strong Hispanic influence, but it is too heavily modified to even be considered Mexican food. Chef Rick Bayless is a culinary genius who spent years studying Mexican cooking, but his restaurants have strayed far from what is considered traditional Mexican food. Frontera is definitely worth checking out, but if you want to sample the real Mexican food Chicago is known for, you won’t find it there. Steak taquitos from Nuevo Leon Nuevo Leon in Chicago’s Pilsen neighborhood on the lower west side has the best Mexican food in the city outside of the traditional food-fare you will find at the Maxwell Street Market in nearby University Village. If you get a chance, go to both places.

Nuevo Leon usually has a line out the door that stretches a couple blocks over, so you will want to arrive during an off-peak time. Everything is made completely from scratch using all traditional Mexican recipes from the Nuevo Leon region of Mexico. Bring an appetite with you because you will want to sample all the real, authentic foods Nuevo Leon has to offer. About The Author: Harrison Jones is the author and webmaster at the Chicagoland Food Blog . He is an internet marketing guru by day, culinary writer and enthusiast by night. With over 5 years experience in the food service industry, he writes frequently about the history, landmarks, trends, and hotspots of the culinary scene around Chicago as well as cooking principles and methods. You can follow him on Twitter @hgjones2 . Share and Enjoy Different Types of Pizza | Pizza Crust Styles Different Types of Pizza | Pizza Crust Styles In-Depth Articles Pin it Share Share Tweet Last updated on 12/07/2016 Since its humble beginnings in Italy, pizza has gone through numerous transformations to become the dish that so many people know and love today.

But if you’re just opening up you’re first pizza joint or want to add a pizza oven in your restaurant , it can be difficult to decide what style of pizza your restaurant will make. Luckily for you, we discuss the different types of pizza, their history, and what you’ll need to make them, so you can start serving up delicious slices to your guests. 1. Neapolitan Pizza Neapolitan - the original pizza. This delicious pie has a history that dates all the way back to 18th century Naples, Italy. During this time, the poorer citizens of this seaside city frequently purchased food that was cheap and could be eaten quickly. Luckily for them, Neapolitan pizza – a flatbread with tomatoes, cheese, oil, and garlic – was affordable and readily available through numerous street vendors. Variations of Neapolitan Pizza Today there are three official vairants of Neapolitan pizza: Pizza Marinara: Features tomatoes, garlic, oregano, and extra virgin olive oil. Pizza Margherita: Features tomatoes, sliced mozzarella, basil, and extra virgin olive oil. Pizza Margherita extra: Features tomatoes, mozzarella from Campania, basil, and extra virgin olive oil.

Traditional toppings: Since Neapolitan pizza is thinner, it isn't designed to handle the weight of too many toppings. In fact, Neapolitan pizza is so thin that it's typically eaten with a fork and knife. Not to mention, straying away from the original could be considered a pizza sin. The typical Neapolitan pizza toppings are fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil. Baking suggestions: Many people will tell you that in order to make "real" Neapolitan pizza, it must be baked in a wood burning oven that's heated anywhere from 800 - 1,000 degrees Fahrenheit, similar to how they made it many years ago. Baking the pie at this high of a temperature only takes around 70-90 seconds to fully cook. 2. Chicago Pizza Chicago pizza, also commonly referred to as deep-dish pizza, gets its name from the city it was invented in. During the early 1900’s, Italian immigrants in the windy city were searching for something similar to the Neapolitan pizza that they knew and loved. Instead of imitating the notoriously thin pie, Ike Sewell had something else in mind.

He created a pizza with a thick crust that had raised edges, similar to a pie, and ingredients in reverse, with slices of mozzarella lining the dough followed by meat, vegetables, and then topped with a can of crushed tomatoes. This original creation led Sewell to create the now famous chain restaurant, Pizzeria Uno. Traditional toppings: Unlike other styles of pizza, the toppings on a Chicago-style pie aren't found directly on top, but instead underneath a layer of tomato sauce. Generally, the toppings for Chicago pizza are ground beef, sausage, pepperoni, onion, mushrooms, and green peppers. Some locations will even finish off their pizzas with a sprinkle of Parmesan cheese across the tomato sauce. Baking suggestions: In order to easily get a Chicago pizza out of the pan, it's important to wipe the pan down with oil. Adding oil to the pan also helps to make the base of the dough a bit crispier. Since there are more toppings and dough, baking a deep dish pizza can be a lengthier process, with a baking time of 30 - 35 minutes. 3. New York Style Pizza While New York-style pizza isn’t exactly the original, it’s become the most popular and widespread choice in the United States.

Even though Neapolitan and New York pizzas share similarities, there are distinct differences. Some people will tell you that it’s the minerals in the Big Apple’s water used to make the dough that makes this pizza stand out. However, in order to make a proper New York-style pie, the crust still needs to be thin, like a Neapolitan, but thick enough to fold a slice in half lengthwise. This simplifies eating the pizza without utensils, which is a necessity in New York City's fast-paced setting. Traditional toppings: Unlike its thin crust counterpart, the Neapolitan, New York-style pizzas can handle a wide range of toppings, from pepperoni and sausage to mushroom and anchovies. While this style of pizza can have virtually any topping added to it, it's more common to find condiments added to a slice, like oregano, red pepper flakes, Parmesan cheese, and garlic powder. Baking suggestions: Just like the Neapolitan pizza, many will tell you that in order for a New York-style pizza to be authentic, it has to be cooked in a wood or coal burning oven. Today, many people use gas deck ovens to bake them, which creates the same delicious, gooey, and crispy result.

4. Sicilian Pizza Sicilian pizza, also known as sfincione, may seem like a distant cousin of a Chicago-style pie, but the two have their differences. It's not even the same pizza that you'd get in Sicily. So what’s the deal with this complicated pizza? Well, no matter what country you get this square cut, thick crust pizza from, it should always have a spongier consistency than other pizzas. However, sfincione is typically topped with a tomato sauce, onions, herbs, anchovies, and then covered with bread crumbs. This version is typically served on holidays like Christmas and New Year’s Eve in Sicily. But in America, Sicilian pizza features a simple combination of tomato sauce and mozzarella cheese and is eaten all year round. Traditional toppings: As mentioned above, the original Sicilian pizza isn't overloaded with toppings. However, the strength of the thick crust is perfect for adding on your guests' favorite toppings. Baking suggestions: To bring out the flavor of your Sicilian pizza dough, try lining your pan with an olive oil blend. Also, the temperature of your oven will determine how long you should bake your pie.

For example, if your oven is heated to 425 degrees Fahrenheit, it should take about 15 - 20 minutes to bake your Sicilian pizza. 5. Greek Pizza Despite its name, Greek pizza has nothing to do with Greek toppings, nor was it invented in Greece. In fact, pizza isn’t even a common dish in the Mediterranean country, despite its close location to pizza’s birth place, Italy. Greek pizza was created by Greek immigrants who came to America and were introduced to Italian pizza. Instead of following the strict guidelines of New York or Chicago-style, Greek pizza has its own rules. While this style has a crust that is puffier and chewier than thin crust pizzas, it’s not quite as thick as a deep-dish or Sicilian crust. Greek pizza also typically uses a tangy tomato paste that has a strong oregano flavor and is topped with a blend of mozzarella and cheddar cheese. Traditional toppings: Since there are no traditional toppings on Greek pizza, outside of mozzarella and cheddar cheese, you or your guests are free to add what you'd like. Not to mention, the thicker design of this pie can handle the weight of multiple toppings.

If you really want to pay homage to the country this pizza gets its name from, try adding feta cheese, black olives, and red onion. Baking suggestions: To get a puffy, chewy crust, Greek pizza is typically baked in a round pan that has been heavily coated in olive oil. Lining the pan with oil also allows the bottom of the dough to fry while it bakes. 6. California Pizza California pizza, or gourmet pizza, is known for its unusual ingredients. This pizza got its start back in the late 1970’s when Chef Ed LaDou began experimenting with pizza recipes in the classic Italian restaurant, Prego. By chance, he served one of his newest creations, mustard, ricotta, pate, and red pepper, to Wolfgang Puck. Impressed with LaDou’s innovative pie, Puck invited him to be a head pizza chef at his restaurant. It was here that LaDou came up with over 250 unique pizza recipes that eventually formed the menu of chain restaurant, California Pizza Kitchen. Traditional toppings: When it comes to California pizza, there's no such thing as traditional toppings. This lack of specificity allows you to get inventive.

You can even swap out tomato sauce for barbecue or Alfredo sauce. Baking suggestions: Your choice to use either thin or thick crust will determine how you will bake your pizza. 7. Tomato Pie Derived from Sicilian pizza, Italian tomato pie is a thick crust, square cut pizza that features focaccia-like dough and plenty of sweet and tangy tomato sauce. If you travel to Philadelphia to try a square of this delicious treat, it’ll most likely feature “gravy” - another name for tomato sauce - poured over a crispy and doughy crust. However, in other areas, tomato pie can feature cheese and other toppings with the sauce poured over top. But what makes tomato pie really stand out amongst other pizza options is the fact that it is commonly served and eaten at room temperature. Traditional toppings: Tomato pie traditionally features a simple blend of sauce and bread, with the occasional sprinkle of Parmesan cheese across the sauce. However, you can also find versions of this pizza that feature ground beef, sausage, and slices of mozzarella. Baking suggestions: First, the crust of the pie is cooked in the oven. To avoid your crust from drying out, you'll want to coat it with a little bit of water and tomato sauce.

After the dough is done baking, you can add the sauce and place it back in the oven for about 15 minutes at 550 degrees Fahrenheit. 8. Alternative Pizza Types The different toppings and styles of pizza are endless. While traditional pizza toppings, like pepperoni and veggies, may initially draw customers into your business, unique pizzas, like cheeseburger and bacon cheese fry, will draw in even more curious and hungry customers. You can even explore different crust options like pretzel or stuffed. Here are a few suggestions for pizza types and toppings to add to your menu: Alternative Pizza Types Mushrooms Types of Pizza Crust While the dough and crust of a pizza can fly under people’s radar, they are the foundation of creating a delicious pizza. There are a number of ways to mold and shape your pizza dough and crust, but the two most popular styles are thin and thick crusts. Thin Crust Pizza Thin crust pizzas are slimmer in the center where the sauce, cheese, and ingredients are placed, but lead up to a crunchy, yet doughy edge. In order to get thinner dough, the key is to gently stretch out the dough to form the edges.

Pizzas with thin crusts, like Neapolitan and New York-Style, don’t often have many toppings because they can’t handle the weight. However, this doesn’t mean that you need to make a thick crust pizza to add more toppings to your pie. For example, if you wanted to create a California-Style pizza with lots of toppings, you would just need to make the center of the pie a bit thicker. Thick Crust Pizza Thick crust is thick all throughout in order to handle the weight of the sauce and toppings. Typically, the crust can range in thickness anywhere from a 1/8 to 1/4 inch. Since thick crust pizzas, like Chicago and Sicilian, have edges to contain all the sauce, cheese, and toppings, the crust is generally rolled out on a cutting board and molded into the shape of the pan that is used to bake it. Supplies and Equipment for Different Styles of Pizza Just like each pizza is different, so are the supplies and equipment you'll need to make them. Click on the tabs below to find out what you'll need to make your desired style of pizza.

Question: What type of pizza is Chicago known for?
Answer: Deep Dish