About: Chicago-style pizza   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

The Chicago-style "stuffed" or "deep-dish" pizza begins with a simple, often very thick, crust in a deep round pan. The bottom of the crust is lined with ingredients, such as pepperoni or any other pizza topping while the sides rise to the top of the pan. A well prepared stuffed pizza generally has much higher topping density than any other type of pizza. Mozzarella cheese is added atop the meats, vegetables, or whatever other topping are used. Then, an additional layer of dough is added over the cheese. This second layer of dough is secured to the primary crust. At this stage in the preparation, the thin dough top should have a rounded, domed appearance, with the center rising almost as high as the primary crust, and the sides appreciably lower, to act as a reservoir for the sauce. Tearin

AttributesValues
rdfs:label
  • Chicago-style pizza
rdfs:comment
  • The Chicago-style "stuffed" or "deep-dish" pizza begins with a simple, often very thick, crust in a deep round pan. The bottom of the crust is lined with ingredients, such as pepperoni or any other pizza topping while the sides rise to the top of the pan. A well prepared stuffed pizza generally has much higher topping density than any other type of pizza. Mozzarella cheese is added atop the meats, vegetables, or whatever other topping are used. Then, an additional layer of dough is added over the cheese. This second layer of dough is secured to the primary crust. At this stage in the preparation, the thin dough top should have a rounded, domed appearance, with the center rising almost as high as the primary crust, and the sides appreciably lower, to act as a reservoir for the sauce. Tearin
sameAs
dcterms:subject
dbkwik:chicago/pro...iPageUsesTemplate
abstract
  • The Chicago-style "stuffed" or "deep-dish" pizza begins with a simple, often very thick, crust in a deep round pan. The bottom of the crust is lined with ingredients, such as pepperoni or any other pizza topping while the sides rise to the top of the pan. A well prepared stuffed pizza generally has much higher topping density than any other type of pizza. Mozzarella cheese is added atop the meats, vegetables, or whatever other topping are used. Then, an additional layer of dough is added over the cheese. This second layer of dough is secured to the primary crust. At this stage in the preparation, the thin dough top should have a rounded, domed appearance, with the center rising almost as high as the primary crust, and the sides appreciably lower, to act as a reservoir for the sauce. Tearing a small hole in the top of the "lid" allows air to escape while cooking, so that the pizza does not explode. Once the dough cover is well fastened, pizza sauce is ladled onto the top of the pizza, forming a level top that covers the dough, but leaves a small amount of the primary crust visible along the circumference of the pizza. At this point, any "final toppers" can be added, such as bacon, fresh pineapple, parmesan or romano cheeses, etc. The pizza is then baked and eaten. To accelerate baking, a heat sink can be used (for instance, aluminum pieces with spikes several inches long put into the pizza). The heat sink allows heat to get to the center of the pizza efficiently: a stuffed pizza can be thoroughly cooked in only 12 minutes. The stuffed pizza is a signature dish of the city of Chicago, and can be difficult to obtain in other parts of the US. Though imitations and "deep-dish" style pizza are advertised throughout the country, it is often if not always lacking the same ingredients, consistancy and quality with the deep dish pizza found in Chicago.
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