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Chicago deep-dish pizza requires a pan that is 2-3 inches deep and 10-12 inches across. Get the recipe: Chicago-Style Deep Dish. Rhino Pizzeria's Famous Dill Pickle Pizza. Alison Ashton.
Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. [8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11]
Lou Malnati's Pizzeria is an American Chicago-style pizza restaurant chain, known for its deep dish pizza, currently headquartered in Buffalo Grove, Illinois. [3] It was founded by the Lou Malnati, the son of Rudy Malnati, who was involved in developing the recipe for Chicago-style deep dish pizza, and it has become one of the best-known and oldest family names of Chicago-style pizza ...
Unlike Italian pizza, [12] American pizza often has vegetable oil or shortening mixed into the dough. This can range from a small amount in relatively lean doughs, such as New York–style, to a very large amount in some recipes for Chicago-style deep-dish dough. [13]
Olive oil, for muffin pan; All-purpose flour, for rolling; 1 / 2 lb homemade or store-bought pizza dough, in 6 pieces; Coarse salt and ground pepper; 1 / 2 cup shredded mozzarella (4 ounces); 1 ...
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