![]() ![]() After all, most pan-style pizzas have little resemblance to Chicago-style deep dish, aside from the fact that they are baked in pans. Most places are forthright when they present a pizza of this ilk, and very few label it "Chicago-style," which is a good thing. ![]() All in all, it would be nice to see menus that more accurately identify these pizzas as such. If one mistakes it for classic deep dish, it’s because the sauce is almost always spread on that extra top layer of dough. Instead, it’s a heftier, amped up version, often made with a denser, breadier dough, that’s layered with toppings and often more cheese than deep-dish, with an added layer of crust across the top. It’s served at notable spots including Giardano’s and Nancy’s. Now, stuffed pizza has a place in the Chicago canon. The first (and most prevalently mis-labeled) is stuffed pizza. All sported a thin to medium biscuit-like crust cooked in a pan with oil or butter, with toppings applied in reverse order (cheese on the bottom) and sauce on the top.Īlong the way, I also encountered two different types of pizza which were errantly labeled Chicago deep-dish. Five pies qualified as Chicago-style deep dish unsurprisingly four of them were from legit Chicago brands (one, which I've excluded, was from Pizano’s, which closed this summer). On my journey, I actually tried ten pizzas. But I was, overall, surprised by the results. I knew starting out that I’d find a number of imposters. That was the question that prompted my recent series of articles show-casing pizzas from area restaurants, all of which make the claim of being Chicago-style deep dish. "Where do I find Chicago-style deep dish pizza in Milwaukee?" In honor of National Deep Dish Pizza Day, enjoy this slice of Brew City pizza knowledge! ![]()
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