Detroit-style deep-dish pizza has been around since the 1950s. It was invented at the famous Domino’s Pizza restaurant chain. The name "deep dish" comes from the fact that the crust is baked much deeper than other pizzas.
Detroit-style pizza is characterized by its large size and thick crust. The cheese is usually melted throughout the entire pie. Chicago deep-dish pizza has been around since the 1920s. It was invented at Harry Caray’s restaurant in Cicero, Illinois. The original recipe called for a thick crust, cheese, sauce, and toppings.
Today, there are many variations of Chicago-style pizza. Some restaurants use a thin crust while others use a thicker crust. Some places add bacon and sausage and other ingredients.
Detroit-style pizza is a classic American dish that has been around since the early 1900s. It was invented in the city of Detroit, Michigan, and is known for its thin crust and cheese sauce. The original recipe calls for a deep pan filled with tomato sauce, mozzarella cheese, and toppings such as pepperoni, sausage, onions, mushrooms, green peppers, olives, etc.
Chicago-style pizza is also a classic American dish that originated in the city of Chicago, Illinois. It was first served at the restaurant Lombardi’s in 1943 and is now considered an iconic part of the city’s culture.
Both styles of pizza are delicious and both are extremely popular, especially during sporting events and holidays. However, there are differences between these two types of pizza. Let’s find out what those differences are.
When it comes to pizza, there are two types out there – deep dish and thin crust. Both styles are delicious, but which is better?
Deep-dish pizza has been around since the early 1900s. It was invented in Detroit, Michigan, where it became popular among Italian immigrants. The style of pizza is characterized by a thick, round crust filled with cheese, sauce, meat, vegetables, etc.
Chicago-style pizza is also known as "pizza pie" because it resembles a pie cut into slices. However, unlike deep dishes, Chicago-style pizza has a thinner crust and is usually served without toppings. Lets quickly look at some of the major differences.
The thickness of the crust is one of the most noticeable differences between Detroit-style and Chicago-style pizza. In general, Chicago-style pizza tends to be thinner than Detroit-style pizza. This difference can be attributed to the fact that Detroit-style pizza is cooked in a larger and deeper pan.
Another major difference between Detroit-style and traditional Chicago-style pizza is the type of crust used. Traditional Chicago-style pizza uses a thin crust made from flour, water, yeast, sugar, salt, shortening, and lard. On the other hand, Detroit-style pizza uses a thicker crust made from bread dough.
The main difference between Detroit-style pizza and Chicago-style pizza is their respective cheese sauces. The Detroit-style pizza uses cheese sauce that is spread throughout the entire pie. While Chicago-style pizza uses cheese on top of the pizza.
While Detroit-style pizza is generally topped with more vegetables and meats, Chicago-style pizza is typically topped with more cheeses and meats. For example, Chicago-style pizza often includes pepperoni, sausage, ham, chicken, turkey, or beef.
A final difference between Detroit-style pizzas and Chicago-style pizzas is how long they take to cook. Since Detroit-style pizza is baked in a larger and deeper oven, it takes longer to bake. Therefore, Detroit-style pizzas tend to be slightly undercooked. By contrast, Chicago-style pizzas are usually cooked until golden brown.
Finally, Detroit-style pizza is not very common in delivery because it requires a lot of time to prepare. By contrast, Chicago-style pizza is much easier to deliver because it does not require any special equipment.
Overall, Detroit-style pizza and traditional Chicago-style pizzas have similar characteristics and flavors. Both kinds of pizza can be enjoyed by anyone who loves pizza!
• 1 package active dry yeast
• 3 cups warm water
• ¼ cup granulated sugar
• 4½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ tablespoon olive oil
• 1 egg yolk
In a large bowl, combine the yeast, warm water, sugar, and salt. Let stand for 5 minutes. Add the flour and mix well. Cover with plastic wrap and let rise for about an hour.
Preheat the oven to 450°F. Grease a 10-inch cast-iron skillet with butter.
Pour the batter into the prepared skillet and use a spatula to smooth out the top. Bake for 15 minutes, then reduce the heat to 350°F and continue baking for 30 minutes. Remove from the oven and brush the top with the egg yolk. Return to the oven and bake for another 20 minutes. Remove from the heat and allow to cool completely before sliding onto a cutting board. Slice and serve.
- 1 package active dry yeast
- ¾ cup warm water
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons unbleached bread flour
- 1 cup plus 2 teaspoons whole wheat pastry flour
- 1 egg white
Combine the yeast, warm water, and butter in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium speed for 3 to 4 minutes, scraping down the sides as needed. Add the salt and flours and mix at low speed for 2 minutes.
Increase the speed to medium and beat for 6 to 8 minutes, stopping occasionally to scrape down the sides. The dough should pull away from the side of the bowl and form a ball. If it doesn’t, add additional flour, one tablespoon at a time, until you get the desired consistency. Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Allow resting for 45 minutes.
Meanwhile, preheat the oven to 400°F. Line two cookie sheets with parchment paper.
Divide the dough into 12 equal pieces. Roll each piece into a ball and place them on the lined cookie sheet. Using your hands, flatten each ball into a disk shape. Use a rolling pin to roll each disk to about ⅛ inch thick. Place a small amount of tomato sauce or marinara sauce on the bottom half of each circle. Top with shredded mozzarella cheese and sprinkle with basil leaves. Fold over the edges and press together gently to seal. Brush with egg white and sprinkle with Parmesan cheese.
Bake for 25 to 30 minutes, rotating halfway through, until golden brown. Serve immediately.
• It is easy to make
• You can customize the crust size and thickness
• It tastes great
• It has a crispy crust
• It is very versatile
• It takes some practice to master
• It may not be suitable for everyone
• It requires more ingredients than other types of pizza
- It is easier to make than Detroit-style deep dish
- You can customize the crust size & thickness
- It tastes better
- It has a crispier crust
- It is very versatile
- It is harder to make than Detroit-Style
- It may not be suitable for people who don’t like working with their hands
- It requires more ingredients than other styles of pizza
- If you are looking for a quick and easy recipe that will satisfy your taste buds, this is
Both types of pizza have their pros and cons. What works best for you depends on what you prefer and how much time you want to spend making it. I would recommend trying both recipes to see which one suits your needs. Hopefully, after reading this article, you now know how to make these delicious pizzas!