-PJ
Posted on 02/18/2014 5:25:33 PM PST by lowbridge
Supreme Court Justice Antonin Scalia struck down Chicago-style deep dish, ruling that the overflowing mess of sauce and cheese can’t be considered pizza.
The conservative stalwart, speaking at the Union League Club of Chicago’s 126th annual George Washington’s Birthday celebration, said he enjoys Second City pie.
But in his supreme opinion, it “shouldn’t be called pizza.”
The bizarre deep-dish offering calls for vats of tomato sauce to be poured over cheese, before it’s then baked into a boiling monstrosity.
(Excerpt) Read more at nypost.com ...
its just a marketing ploy whn they hire non-Italians who don’t know how to spin the dough and just plop it in a pan
Chicago deep dish is not a pizza... its a pizza pie
new york produces a smudge of runny tomato sauce on the thinnest slice of undercooked dough possible. the “toppings” consist of a smattering of rancid cheese dribbled onto the dough equivalent of paper in the most sparing manner possible while still being identifiable in order to charge 10x it’s worth
It’s a home thing. My mother often made pizza on Fridays. Always with anchovies, as Friday was an abstinence day back then.
-PJ
We passed by Z's and considered eating there.
-PJ
I grew up in New York City, so by the slice was the signature way. Most restaurants were just kitchens with sidewalk cashiers. Grab and go.
-PJ
Perfected Whole Wheat/Garlic/Basil Crust & my own sauce, and the rest are just toppings. Better in my pizza oven, but that's 'undergoing modification'...
Now my Garlic-chicken...ro-ro-ro...(salivating)
My pizza rivals that of Pizza Hut. For damn sure better than Dominos or Papa Roach.
But my point was my g-kids “other” grandma has more interest in my pizza that her g-kids.
And that is a mighty fine looking pizza ya got there.
I hear ya. For the record (for those interested), it ‘is’ possible to get >500 deg F out of a BBQ to make pizzas on a stone; just be prepared to be using pliers for the burner controls (they’ll melt off). I expect my pending mod will give me up to 700+ when I want it. At 550 my single serving thin crust pizzas were coming out in 3-4 minutes and rivaled everything around ‘here’ (imho, of course).
Thanks.
If anyone has any recommendations on mail order PEPPERONI, I’m game; no one has made decent pepperoni in this state since the ‘80s...I settle on what barely passes for the name.
Well, I take that back; I’ll reserve judgment until I get down south to try this guy’s pepperoni he boasted about at the Sportsman’s show recently...
And actually, the reason I got into pizza making was my four year old grandson developed this yen for pepperoni pizza. Any single serving type you can buy in the stores are crap. So I worked to develop a crust I could par bake a dozen at a time, using the bottom of a pie pan for size, and wrapped individually for the freezer. Pull out a crust, let him help throw on some (yes bottled sauce) some shredded (real) three cheese combo and all the pepperoni’s he thinks he needs and it is a good good thing.
You are right on the pepperoni. I have begun making my own bulk sausage and have had great success smoking fish. So the next big thing I want to try this summer is getting the appropriate casings and mixing me up some salami and pepperoni.
Any hints on recipes would be most appreciated.
FWIW there was a big game processor here back when I was a kid that was throwing out what he fondly referred to as his “scrap pile pepperoni” that was so good you could eat off half your arm before you realized the cheese, crackers, and pepperoni were long gone.
But I don’t ever recall having it on pizza.
Speaking as a native Chicagoan, I actually agree with Scalia, and I PREFER New York style pizza.
However, Chicago style “pizza” as served in Chicago has its own merits.
Wear loose clothing before dining on it, and don’t eat for three days afterwards. I’d guess that a “typical serving” is well into four digits of calories.
The best “pizza-like” non-pizza that I’ve ever had was the “Olympic Pizza” sold by a greek take-out place in the Atlanta suburbs (Greek take-out being very rare in Atlanta). It was VERY expensive. However, being made with feta cheese, goat meat, olives, and other Mediterranean goodies, it was worth ever penny, easily served two people for two days, and was actually EVEN BETTER the second day, reheated.
Word.
My favorite was their sausage. Not ground sausage, but an entire slab over the whole damn thing.
Rock that with some Amber Bock or Killians and I’m in heaven.
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