Chicago Pan Pizza question.

I've never made Chicago-style before. How thick should the fillings be??? I'm planning sauce, cheese and an assortment of pepperoni, mushrooms, peppers, black olives and onions.

Not by recipe, just by recollection. Hold on, my brother just called from Chicago, he's visiting for the day. I'll ask him!!!
Sauce chunky with pieces of tomato.

:rofl:

but not as thick as some of the really bready pizzas are.

Thick enough to hold the contents without falling apart. Definitely not thin.

We used to go to the original Uno at least once a week, since we almost always had company who wanted to try it. Quite the attraction in 1971.

Having lived in Chicago and endured the original pan pizzas, I with you the best of luck with it, but I always found them unappetizing. Nothing like a slice, but I'm East Coast all the way.....................

'Endured?' More like ADORED!!!!

I'll take da 'tin. Da 'tick is too much of a good 'ting.

You can't get a real slice if it's 'tick, 'cuz you can't fold it over the way you're 'posed to .............................



Ever been to Pizza Mart, in Adams Morgan? Four bucks for a slice - they use 36" pans and cut only 8 slices per pan.

It's not too bad, either, especially late at night when you've been doing naughty things all evening ...........................................

This is the thing I don't get about you pizza-folding types--crust and sauce do not make a pizza! This doesn't even look like it has cheese--and no, a cheese pizza is not complete. It's just wet, floppy bread. No wonder you have to fold it to try to get it under control. If I want bread, I'll make a proper foccacia.



As for Chicago style, I believe you should aim for somewhere between 6 and 12 pounds of toppings, depending on how big around. :P At least, that's how I remember from growing up in Eastern IA. I'm not a real meat eater so can't attest to the appeal of a proper pan pizza, but I have seen one large one defeat a table of four with plenty of leftovers. Always seemed to me like a dangerous cross with lasagna, seeing as how you really need to eat it with a fork. IMHO, pizza shouldn't need folding, but you should be able to pick it up to eat it.

What's really sad is that it's 9 a.m. and I'm suddenly really sad that I don't have a cold slice of any kind in the fridge. :9

you sure are gleaning a lot from a picture. Actually, the crust is nice and thin and crusty, not "wet," as you someone assumed it to be. From a photograph?

The toppings - surprise! - go on top.

You can get whatever toppings you want, and since you're from Iowa, I wouldn't expect you to understand how to fold a slice. Maybe someone who grew up in Brooklyn can teach you - or even someone from the East Coast. It's a lovely way to eat a piece of pie..........................

I figured it was risky to start a pizza war. Honestly, I don't see toppings, though. And it's awfully floppy. I imagine I've come close to foldable pizza because I had the misfortune of being forced by a hungry kid to get that Sbarro crap from the food court at the mall--which looked an awful lot like this photo. I suppose I might feel better if someone assured me that is NOT representative.

For myself, I prefer homemade--medium-thick WW crust, crispy on the bottom from a hot stone, plenty of chunky, homemade sauce, and a sharp, sharp cheddar (too much to be good for you). Second runner up is my Thai pizza, which uses a spicy peanut sauce, blackened chicken, carrots, and broccoli. I think that brings the west coasters into the pizza discussion, doesn't it? :D

We have absolutely NOTHING in common.

As for that joke called "Thai Pizza," it's just a bad meal dressed up with a recognizable name. Only Americans would eat such crap.

Cheddar. Sharp, sharp cheddar.

I have no words.........................

just not 'nice' ones!!! (and I agree!!!)

I knew the cheddar would get a reaction. What can I say? I like my cheese with flavor and not stringy. Maybe it's a Midwest thing, though the best cheddar seems to come from Vermont and Canada, IMHO.

Y'know. . . I make my lasagne with tofu, fat-free cottage cheese, spinach, and sometimes a touch of cheddar there, too. It's my most-requested potluck contribution, including a family that ran an Italian restaurant for several generations. Obviously, whilst tradition is important, that doesn't mean you can't shake it up once in a while. :+

has a time-honored tradition of gagging when we see what the White People do to our cuisine.

Fortunately, we don't take it personally, because we still know what's good, and it's perfectly all right for those less fortunate to take our originals and do what they have to do with them.

By the way, that's not lasagna. That's a macaroni casserole of some kind, with layers, but it's not the thing we Italians fix.

Enjoy.............................

Whiter than white, coming from a Scots background, I could have come here promoting some gawdawful deep-fried monstrosity, as deep-frying has replaced the traditional and apparently not-as-horrible-as-we-thought-it-could-get Scottish diet.

I'm not even pasting in a photo, it's so horrible. You're welcome. :)

I brilliantly evaded that link.

No fool, I.

You are a very kind White Person................... :hi:

so it ought to be interesting.

Here's the thread with pics towards the end.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=54642

Unfortunately, the video is no longer available.

:hi:

Back to my regular, thin crust number we love.

or sausage. if you can find the bobby flay chicago pizza throwdown, you will see it done just right.
but too much crust just means you didn't get the proportions right.

to pan pizza. It's crust, crust, crust, and it's really more like a pizza pot pie, not an idea that finds any fans in our house.

A nice slice, I'm happy...............

There was a place back in Ohio that did a stuffed pizza. It was still a pan pizza but it had a thin crust and was full of toppings, and then a thin top crust just like a double crust pie. It was really, really good. :9

I grew up there and only moved to OK because I married Bill, he was down here. I miss having lots of mom and pop pizza places in what used to be the Italian neighborhoods primarily, and those that sprung up all over the area, many of them the kids of the folks that started out in the old neighborhood.

and married a guy from Dayton. (he's my currently 'stranged husb!) So I know a little about Ohio!

:fistbump:

we married in our house in Yellow Springs................................

Went to lots of wedding receptions in Dayton, as SIL's kids married there.
(Unfortunately my daughters attended those weddings, and want similar large 'white' weddings! Me, I married at folks home in FL!)

Unfortunately for me, the great pizza places formed me into a fatso.:rofl: I'm still searching for a recipe for a baked submarine sandwich I had about 1965 at a little pizza joint in Lexington, Ohio.

When we didn't get them from the mom and pop pizza joints, sometimes my mom would make them at home. It was probably cheaper to feed them to two adults and six kids making them herself. I still make them this way because it's the closest I can come to those we got when I lived in Columbus.

Nice crusty French or Italian sub rolls
Salami, sliced a little thick
Capicola, sliced thin
Sliced provolone cheese
Sliced tomatoes
Shredded lettuce
Sliced onions
Banana pepper rings
Vinaigrette


Slice the sub rolls lengthwise. Butter both sides and sprinkle with granulated garlic. Place cheese slices on both sides. Place the meats on the bottom half - load 'er up! LOL I usually almost half roll the capicola. Place the onions and banana peppers on the top half. Slide into the oven set on broil. Toss the lettuce in a bowl with the vinaigrette. When sub is nice and toasty, remove and top with tomato slices and shredded lettuce.

Now I want one! :9