Hey YouTubers, here’s another video for you. Pequod’s Pizza Review with Guest WheezyWaiter (Craig Benzine) in Chicago. I hope you enjoy this one 😀 #WheezyWaiter #Pizza #Pequads
Pequad’s Pizza Website – http://pequodspizza.com/
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Music by Kevin MacLeod
Song: Slow Ska: ISRC: US-UAN-11-00838
Song: Peppy Pepe – ISRC: USUAN1100115
I have a Creative Commons License with Kevin MacLeod
and have the rights to use the music in this video.
Creative Commons License for Kevin MacLeod, Link…
From Wikipedia, the free encyclopedia
Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably the most famous of these is known as deep-dish pizza, which is baked in a specialized, round pan resembling the type used for baking a cake, typically 1 1/2 inches deep (3.1cm). The pan gives the pizza its characteristically high edge and a deep surface for the large amounts of cheese and chunky tomato sauce. Most pizzerias in Chicago also serve thin-crust pizza in a style characteristic to the city, although Chicago-style pizza is most commonly known for the deep-dish style of pizza outside the Chicago metropolitan area.
According to Tim Samuelson, Chicago’s official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the recipe.
The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust itself is thin to medium in thickness.
Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a fried effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain corn meal, semolina, or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.
The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled ‘upside-down’ from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which is sometimes in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer. It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents the oils from soaking into the crust, causing the pie to become soggy.