"Pan pizza Pan pizza is a thin or thick pizza baked in a deep dish pan. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan. Chicago and Detroit-style pizza may be considered a form of pan pizza. Pan pizza generally refers to the thin to thick style popularized by Pizza Hut in the 1960s. Dan and Frank Carney opened a pizza parlor in Wichita, Kansas which would later become Pizza Hut. At first, the brothers focused on a thin crust pizza which included cheese, pepperoni and/or sausage. The pizza parlor"
"Chicago-style pizza Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. 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"
"to being cut into wedges. Among locals, thin-crust actually outsells the more widely known deep-dish style. In most of the United States, the most popular pizza topping is pepperoni, but in Chicago the most popular topping is sausage. Chicago-style pizza Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a"
"and the Italian beef sandwich. Chicago lays claim to a large number of regional specialties that reflect the city's ethnic and working-class roots. Included among these are its nationally renowned deep-dish pizza; this style is said to have originated at Pizzeria Uno. The Chicago-style thin crust is also popular in the city. A number of well-known chefs have had restaurants in Chicago, including Charlie Trotter, Rick Tramonto, Grant Achatz, and Rick Bayless. In 2003, ""Robb Report"" named Chicago the country's ""most exceptional dining destination"" and in 2008, ""Maxim"" awarded Chicago the title of ""Tastiest City."" The most popular Chicago-style foods"
"to look straight down. In 2013, Chicago was chosen as one of the ""Top Ten Cities in the United States"" to visit for its restaurants, skyscrapers, museums, and waterfront, by the readers of ""Condé Nast Traveler"". Chicago lays claim to a large number of regional specialties that reflect the city's ethnic and working-class roots. Included among these are its nationally renowned deep-dish pizza; this style is said to have originated at Pizzeria Uno. The Chicago-style thin crust is also popular in the city. Most famous for its pizza in Chicago include favorites, such as Lou Malnati's and Giordano's. The Chicago-style"
"Network star Marc Murphy has commented on the pizza saying, ""one bite of the pizza pot pie at Chicago Pizza and Oven Grinder Company and it was instantly deserving of The Best Thing I Ever Ate."" Chicago Pizza and Oven Grinder Company Chicago Pizza and Oven Grinder Company is a restaurant located in Chicago, Illinois. The restaurant was founded in 1972, and specializes in a signature dish called the ""pizza pot pie."" It enjoys local popularity and has appeared in many publications and television shows. There is no knowledge of when the building was first built. It has been speculated"
"Culture of Chicago The culture of Chicago, Illinois is known for the invention or significant advancement of several performing arts, including improvisational comedy, house music, blues, hip hop, gospel, jazz, and soul. The city is known for its Chicago School and Prairie School architecture. It continues to cultivate a strong tradition of classical music, popular music, dance, and performing arts, rooted in Western civilization, as well as other traditions carried forward by its African-American, Asian-American, European American, Hispanic American, and Native American citizens. The city is additionally known for various popular culinary dishes, including deep-dish pizza, the Chicago-style hot dog"
"Clark street Chicago, IL, which is in the Lincoln Park community. Lincoln Park is one of the most affluent areas of Chicago and attracts many tourists. According to Urban Spoon, Chicago Pizza and Oven Grinder Company was approved by 87% of the 900 people who voted. Most likely this is based primarily on the strength of their signature dish the Pizza Pot Pie. Lou Malnati's Pizzeria is generally considered the company's biggest competition and is the only pizzeria in the area to score higher with Urban Spoon's users. Café Ba-Ba Reeba was voted at 85% approval, 2% less than Chicago"
"Chicago Pizza and Oven Grinder Company Chicago Pizza and Oven Grinder Company is a restaurant located in Chicago, Illinois. The restaurant was founded in 1972, and specializes in a signature dish called the ""pizza pot pie."" It enjoys local popularity and has appeared in many publications and television shows. There is no knowledge of when the building was first built. It has been speculated that the building had some ties to gentility, but those ties were severed in 1929. The parking garage across the street became known as the location of the ""St. Valentine's Day Massacre"", the infamous murder of"
"Detroit-style pizza Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a rectangular pizza that has a thick crisp crust and toppings such as pepperoni and mushrooms. The difference between Detroit-style pizza, Chicago and New York styles is the crust, which is extra thick and very crispy on the bottom. The rectangular-shaped pizza is the result of being baked in a square pan, which is often not a pizza pan; industrial parts trays are often used, which were originally made to hold small parts in factories. The crust of a Detroit-style pizza is occasionally twice-baked and"
"major competitors in the Chicago-style deep dish field are Pizzeria Uno, Nancy's, Gino's East, Pizano's, and Lou Malnati's while its thin crust pizza competes primarily with Home Run Inn, Connie's, Aurelio's and Rosati's. Along with Uno and Gino's, Giordano's has been described as one of Chicago's ""main pizza triumvirate"". The stuffed pizza at Giordino's has a top and bottom crust with cheese stuffed in between and the option of additional toppings in the middle such as pepperoni, Italian sausage, and spinach, while sauce and parmesan are added on top of the crust. Giordano's pizza crust is made from dough high"
"Chicago, in 1943, by Uno's founder Ike Sewell. 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"
"California-style pizza California-style pizza (also known as California pizza or Gourmet pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in a number of California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Extreme Pizza, and Sammy's Woodfired Pizza are three major pizza franchises associated with California-style pizza. California-style pizza was"
"critics and news outlets, not only for their pizzas but also the company's sandwiches, with CBS Chicago naming their oven grinder as one of the best sandwiches available in the city. The signature pizza dish, the pizza pot pie has also received favorable reviews from various outlets, many of them noting the generous portions. This praise for portions is not limited only to their pizza pot pies, but also the restaurant's sandwiches, salads, and appetizers. The restaurant has become famous enough on a local level that it has appeared in such Food Network shows as Rachael Ray's Tasty Travels. Food"
"is based on the traditional Italian dish, brought by Italian immigrants to the United States, but varies highly in style based on the region of development since its arrival. For example, ""Chicago"" style has focus on a thicker, taller crust, whereas a ""New York Slice"" is known to have a much thinner crust which can be folded. These different types of pizza can be advertised throughout the country and are generally recognizable and well-known, with some restaurants going so far as to import New York City tap water from a thousand or more miles away to recreate the signature style"
"""The Chew"", among others. Gemignani's Chicago-style pizza and whiskey bar, Capo's, opened in November 2012 just two blocks away from Tony's Pizza Napoletana; it was designed to feel like a prohibition era speakeasy. The restaurant invites family style dining, serving four styles of Chicago-style pizza: Deep Dish, Stuffed, Cast Iron Pan, and Cracker Thin; along with Southern Italian dishes. Favorite items include the Quattro Forni, a thick, square cut pizza cooked in four ovens that is a variation on a pizza baked in three ovens that won Gemignani an international championship; The Dillinger and The Crown Point, Cast Iron Pan"
"for residents of the church's recovery home, Hope House, to get them back in the working world. Lou Malnati's Pizzeria Lou Malnati's Pizzeria is an American Chicago-style pizza restaurant chain headquartered in Northbrook, Illinois. It was founded by the son of Rudy Malnati, who was instrumental in developing the recipe for Chicago-style pizza, and it has become one of the Chicago area's best-known local lines of pizza restaurants. Lou Malnati's operates a division of its company called Lou Malnati's Presents Tastes of Chicago, a partnership with Portillo's Restaurants and Eli's Cheesecake, which ships Chicago-style cuisine nationally. Lou Malnati began working"
"Pizza and Oven Grinder Co for best restaurant in the northern area of Chicago. Chicago Pizza and Oven Grinder Company is the original creator of their non-traditional inverted dish known as the Pizza Pot Pie. The same recipe has been used since the restaurant first opened in 1972. It is ""made up from scratch"" with a tripled-raised Sicilian bread type of dough. The pizza pot pie includes plum tomato sauces, sausage made from Boston butts, button-sized mushrooms and cheese inside the crust. They also have a vegetarian option that includes the option of white or wheat crust. The Pizza Pot"
"Uno Pizzeria & Grill Uno Pizzeria & Grill (formerly Pizzeria Uno and Uno Chicago Grill), or more informally as Unos, is a franchised pizzeria restaurant chain under the parent company Uno Restaurant Holdings Corporation. Uno Pizzeria and Grill is best known for its Chicago-style deep dish pizza. Ike Sewell opened the first Pizzeria Uno in 1943. The first Uno's was established in 1943 by former University of Texas football star Ike Sewell and his friend, former World War II G.I. Ric Riccardo, in the River North neighborhood of Chicago, Illinois. Sewell originally intended to open a Mexican restaurant because ""there"
"Lou Malnati's Pizzeria Lou Malnati's Pizzeria is an American Chicago-style pizza restaurant chain headquartered in Northbrook, Illinois. It was founded by the son of Rudy Malnati, who was instrumental in developing the recipe for Chicago-style pizza, and it has become one of the Chicago area's best-known local lines of pizza restaurants. Lou Malnati's operates a division of its company called Lou Malnati's Presents Tastes of Chicago, a partnership with Portillo's Restaurants and Eli's Cheesecake, which ships Chicago-style cuisine nationally. Lou Malnati began working with his father, Rudy, in the 1940s making deep-dish pizza. In the 1950s they co-managed Pizzeria Uno."
"pizza having an average preparation time of up to 45 minutes. Diners can shorten this waiting period by ordering ahead or taking a half-baked pizza so they can finish baking it in their home oven. Giordano's was voted ""Chicago's Best Pizza"" by NBC, CBS Chicago, New York Times, Chicago Tribune, Chicago Magazine, Chicago Eater and Home & Garden Magazine. Giordano's Pizzeria Giordano's is a pizzeria founded in 1974 and based in Chicago, Illinois that specializes in Chicago-style stuffed pizza. Brothers Efren and Joseph Boglio were born in a small town near Turin, Italy, where their mother had been known for"
"chain's specialties are its Thin-crust pizza and ""calabrese,"" known by most as a calzone. Aurelio's Pizza Aurelio's Pizza is an Illinois restaurant chain which centers its business around the thin crust variety of Chicago-style pizza. Aurelio's Pizza has three corporate owned stores and 37 franchised locations in 6 states. Aurelio's Pizza is the oldest Chicago pizza franchise restaurant, franchising since 1974. James Aurelio founded Macomb, Illinois' first pizza restaurant, The Italian Village, in 1952. In the mid-1950s, one of James' nephews, Joe Aurelio Jr., came to Macomb IL to work in the restaurant. Joe eventually moved back home to the"
"in gluten, which takes several days to prepare. The crust has been described as being soft and flaky, while not having much flavor, with the shape being in the traditional Chicago-style. Giordano's stuffed pizza has received wide acclaim from critics, being named ""Best Pizza in the City"" by ""Chicago Magazine"" and ""Best Pizza in America"" by NBC's ""The Today Show"". On Serious Eats, Daniel Zemans, praised the sauce used in the stuffed pizza for having a strong tomato and herb flavor, while noting the crust as a less enthusing yet suitable element of the pizza. Denise Du Vernay, in a"
"Giordano's Pizzeria Giordano's is a pizzeria founded in 1974 and based in Chicago, Illinois that specializes in Chicago-style stuffed pizza. Brothers Efren and Joseph Boglio were born in a small town near Turin, Italy, where their mother had been known for the quality of her recipes. Her family was most fond of her Easter pizza pies. The brothers first immigrated to Argentina and subsequently (separately) to the U.S. Upon arriving in America, Efren began working at a pizzeria in Chicago, but he was not satisfied with the pizzas he tasted and decided to open his own restaurant, Roma. When Joseph"
"Chicago Franchise Systems, Inc. Chicago Franchise Systems, Inc. franchises operates Italian-based Chicago-style restaurants in Illinois, Georgia, California and Missouri which specialize in Chicago-style cuisine They have operated since 1990, when they took over the popular Nancy's Pizza chain of pizzerias. Nancy's itself was started in 1971 by Nancy and Rocco Palese, a couple who claims to have invented the concept of stuffed pizza. Today, there are 36 Nancy's locations in Chicago metropolitan area, as well as four location in the Atlanta, Georgia area, and one location in the Raleigh, North Carolina area. CFS, Inc. operates Al's Beef, a popular Italian"
"when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy. Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States. By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. ""Chicago Magazine"""
"also been recognized for having the best Italian beef in Chicago by the Chicago Tribune. It also received a Reader's Choice Award from The Daily Herald in 2015 and ranked #2 on USA Today's list of Best Italian Beef in Illinois for 2016. Buona Buona (sometimes referred to as Buona Beef) is an American restaurant chain that specializes in Italian beef, along with other dishes such as pizzas, and Chicago-style hot dogs. The company was founded in 1981 by Joe and Peggy Buonavolanto. Since its opening, the company has launched a total of 18 restaurants and 2 catering facilities in"
"Home Run Inn Home Run Inn is a restaurant chain known for their Chicago-style pizza as well as frozen pizzas. Home Run Inn is headquartered in Woodridge, Illinois of the United States. In 1923, Mary and Vincent Grittani owned a small tavern on 31st Street in Chicago, Illinois along with their daughter Loretta and son-in-law Nick Perrino. When a home run from a nearby baseball game was hit through the tavern's window, they decided to rename the tavern Home Run Inn. In the 1940s, Mary Grittani developed the pizza recipe that is still being used today. Home Run Inn began"
"review of several Chicago-area pizzerias for Patch.com, described the stuffed pizza at Giordano's as ""perfect"" and superior to the stuffed pizza offered at Aurelio's Pizza. In an article for the Christian Science Monitor, Giordano's was listed at fourth in a ranking of pizzerias in the Chicago area, with the article praising its stuffed pizza. ""The Rough Guide to Chicago"" said in 2003, ""Although most pizza parlors offer deep-dish, the following places have perfected it: ""Pizzeria Uno"", ""Lou Malnati's"" ..., and ""Giordano's."""" One criticism raised about the pizza is the time it takes for the pizza to cook, with a stuffed"
"Joe's Pizza Joe's Pizza, also called Famous Joe's Pizza, is a pizzeria located in Greenwich Village, Manhattan, New York City on Carmine Street near Bleecker Street. The restaurant is known for serving a classic New York street styled pizza and has been called a “Greenwich Village institution”. The pizzeria serves by the slice or by full pie. Joe's was founded in 1975 by Pino ""Joe"" Pozzuoli, an Italian immigrant originally from Naples, Italy. Joe's Pizza is considered a classic by the slice pizza and a favorite among tourists. The restaurant briefly closed in 2005, but has since reopened. Many celebrities"
"Chicago-style hot dog A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be ""dragged through the garden"" due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor's preference. Most often they"
"Quad City-style pizza Quad City-style pizza is a unique pizza style that centers around the Quad Cities region of Iowa and Illinois in the United States. The crust has a nutty taste, the tomato sauce is sometimes spicy, the toppings are under the cheese, and the pizza is cut into strips. The first person to bring pizza to the Quad Cities was Tony Maniscalco Sr. in 1952. Born of two immigrant parents from Sicily, Tony came to the Quad Cities from Calumet City, IL where he grew up. Originally a butcher by trade, it was in Calumet City where he"
"New Haven-style pizza New Haven-style pizza, locally known as apizza (, from Neapolitan ""’a pizza"" () ""the pizza""), is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably referenced by national critics. In a New Haven-style pizzeria, a ""plain"" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on and does not"