Image courtesy of Peter Regas, pizzahistorybook.com
The pizza history train keeps rolling and this time it’s heading to Chicago. True pizza nerds will tell you deep dish pizza is merely a distraction because thin crust is the true local favorite for Chicagoans. Even so, the city’s distinctive deep dish pizza carries far more weight in the public consciousness. The origins of deep dish pizza are surprisingly murky despite it having been created just a few short decades ago. Nevertheless, intrepid pizza researcher Peter Regas (from Chicago) never stops looking for the truth.
Back in 2013 he discovered a recipe published in 1945 detailing the process for making pizza at the pizzeria we now call Uno. According to its creator, Richard Riccardo, the recipe was the result of a year of experimentation. Unlike today’s oversized and clumsy pies, the original was apparently far more tame.
Read the full article by Peter Regas at ChicagoMag.com. Read more about Peter’s NYC discoveries here.
ORIGIANL PIZZERIA UNO RECIPE:
720 g All Purpose flour (100%)
480 g scalded milk (67%)
59.3 g warm water (8.2%)
50 g sugar (7%)
12 g salt (1.7%)
7 g fresh yeast (1%)
75.6 g melted unsalted butter (10.5%)
NOTE: The recipe above yields six 9″ deep dish pizzas. Percentages indicated in parenthesis indicate bakers’ percentages.
