Chicago Vs. New York Style Pizza

WHAT'S YOUR ORDER? CHICAGO VS. NEW YORK STYLE PIZZA **** CHICAGO NEW YORK STEP ONE DOUGH DOUGH Patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan that is 2-3" high. The crust is actually rather thin but sturdy enough to hold the robust ingredients. Flattened out by hand and tossed in the air to stretch out and make it thin. Typically made from bread flour and a small amount of corn meal. The crust stays thin and becomes crispy after baking. DID YOU KNOW? DID YOU KNOW? Lou Malnati's flakey, buttery crust is a secret family recipe that has been passed down for generations. Thanks to the crust, many New Yorkers enjoy eating their pizza folded. STEP TWO CHEESE SAUCE Sliced mozzarella cheese is layered directly onto the dough, beneath the toppings and sauce. Thin layer of tomato sauce evenly spread atop the pizza dough. DID YOU KNOW? DID YOU KNOW? Lou Malnati's has sourced their cheese from the same Wisconsin dairy farm for over 40 years. Some New Yorkers prefer their sauce with hints of oregano and basil. STEP THREE TOPPINGS CHEESE The word "toppings" is a little misleading as the ingredients are incorporated into the pizza beneath the saucey surface. Popular Chicago style ingredients include sausage, green pepper, onion, mushroom and spinach. Grated (sometimes shredded) and dry full-fat mozzarella cheese. Applied sparingly so it mixes into the sauce underneath. The goal is to have the cheese slightly browned by the time it is served. DID YOU KNOW? The trick is to not use a lot of cheese. STEP FOUR SAUCE TOPPINGS Deep dish pizzas call for a chunky tomato sauce. Unlike New York style pizza, the sauce is on top of the cheese and "toppings". Parmesan cheese and a blend of other spices are then sprinkled on top of the sauce to add another dimension of flavor. Placed on top of the cheese. Popular toppings include pepperoni and italian sausage. DID YOU KNOW? DID YOU KNOW? The sauce protects the cheese from burning during the cooking process. Pizzas are often made "plain" with only cheese. Toppings are then added before being served. STEP FIVE BAKE BAKE Deep dish pizzas are cooked in the pan using pizza deck ovens for around 30- 45 minutes. Pizzas are cooked without a pan for about 15-25 minutes in ovens that reach temperatures upwards of 1,000 degrees Fahrenheit. STEP SIX FINISHED PRODUCT FINISHED PRODUCT Deep dish pizzas are taken out of the oven with a clamp that clips to the side of the pan. The pizzas are "flipped" out of the pans and cut using an 18" pizza knife. Pizzas are taken out of the oven with a large wooden pizza board then they are cut with a circular pizza roller. Lslfahatic TASTES OF CHICAGO