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Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

nytimes.com

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Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#141

Post by nemo44x »

mrmincent wrote: post #124

As an Aussie I find the American pizza scene so interesting - so many regional variations, I’d never heard of this thin style crust pizza until I saw Kenji posting on his Insta about it a while back. Looking forward to making it sometime.

I think it has become a bit line brew where people thought American versions were bad until they started to dig into it more and the craft scene started to take off. Similar with pizza. You have regional styles that no one really wrote about but in more modern times people are looking under more rocks. Locals always loved it hence why d sad one of these joints have been open so long. And a craft scene around those styles grows from it.

In short the upper middle class got tired ordering Pizza Hut and has co-opted the working class styles (New Haven, Detroit, tavern style, etc).

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#142

Post by CarbonBasedUnit »

manicennui wrote: post #92
vidanay wrote: post #62

Earlier quoted context omitted.

In the 80's in Arlington Heights the pizza of choice was either Dondi's or Wayne's. Sadly, Dondi's changed ownership about 15 years ago and went seriously downhill. They finally went out of business last year. I have heard that Wayne's is still in business and is still great.

I moved back to the NW suburbs after being in the city for 15 years, and good pizza is exceedingly hard to find out here.

Try the Kahala Koa tiki bar on Rand Rd. No, I'm not kidding.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#143

Post by mysterydip »

AlbertCory wrote: post #26

Native Chicagoan here. Not totally a snob, but getting there. I didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to. I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me. I think a pizza steel preheated…

I know this isn't directly related, but what's your recommended baking for a deep dish pizza? I get Giordano's shipped a few times a year as there's nothing remotely close locally (also open to other shipping options!). I tend to burn the crust before the toppings are done.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#144

Post by nemo44x »

331c8c71 wrote: post #79

How does Chicago thin-crust pizza compare to restaraunt-made pizza found in Italy and (to certain extent) elsewhere in Europe? The photos in the article look just like normal pizza to me (maybe the topping looks a bit drier than usual). EDIT: I don't see mozzarella on the photos. Not having it is not uncommon, for instance in France, but it's a must in an Italian restaraunt except for pizzas that don't have mozzarell…

I’d say the biggest difference is there’s no loyalty to Italian styles. It’s very much made in a way with local ingredients that make sense to the people who make it.

Bread flour instead of 00. Different crusts and shapes. Different cheese (dry instead of fresh mozzarella. Cow instead of Buffalo. Alternative cheeses like Wisconsin Brick cheese in Detroit style) and sauces.

I love a great Neapolitan or Roman style too. But I’m grateful for the distinct regional styles here and arguing about what’s better rather than what’s more authentic.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#145

Post by OJFord »

fbdab103 wrote: post #132
OJFord wrote: post #107

Earlier quoted context omitted.

I think GP means pizza. The 'bread' really confused me (I even commented on it) until I realised (and deleted) - that's not how I make my lasagnes!

Yeah, sorry. Common complaint about a Chicago deep dish is that it is a lasagna or bread bowl and not a pizza. Different strokes for different folks but on the scale of New York thin crust to Chicago deep dish, I will veer towards the more hearty option every time.

I'm even more confused now, I thought the lasagne up-thread referred to ...lasagne, the pasta dish, but people call US/Chicago style deep pan pizza 'lasagne' too? I've never had one, maybe that would make more sense if I did!

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#146

Post by nemo44x »

cainxinth wrote: post #49
tayo42 wrote: post #17

Earlier quoted context omitted.

I've never seen this intersection of computers and pizza before. There's stir fry enthusiasts though. Or at least wok users. You need wok hei and super hot burners, electric won't cut it etc... I've also seen some intense breakdowns of pad Thai, like it wasn't a recent invention for tourism

Rice cookers, too. Lots of techie opinions about those, e.g. is induction worth the extra money.

I’m in the market - any advice?

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#147

Post by nemo44x »

qbasic_forever wrote: post #31
cainxinth wrote: post #10

Earlier quoted context omitted.

It’s a story about Chicago’s much lesser known (and superior) style of pizza.

Detroit style doesn't get enough love. I feel like it's the perfect balance of pillowy thick but not filling you up. Laying stripes of sauce on top gives you a different flavor in every bite too.

I think it is highly respected. There’s good joints all over the country that make them today. Even with real Brick Cheese.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#148

Post by AlbertCory »

malermeister wrote: post #109
dave_sullivan wrote: post #108

Earlier quoted context omitted.

Kebabs are alright but the Europeans need to find out about burritos, they don't even know.

I've lived in California for almost ten years, had many a drunk burrito and missed kebabs every time :(

Yeah, kebabs really aren't a Thing here, for the most part. Nor is poutine, or "curry." You can find all of those, but they're not on every corner.

What's drunk food in China, I wonder. Anyone?

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#149

Post by AlbertCory »

mrexroad wrote: post #140
AlbertCory wrote: post #26

Native Chicagoan here. Not totally a snob, but getting there. I didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to. I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me. I think a pizza steel preheated…

Mmm. Cicero’s is my favorite pizza spot atm. My kid recently started making pizzas w/ a cast iron skillet in oven at 550, not quite the crispy crust that Cicero’s has, but not entirely bad. Good to hear about your take on the Ooni—-I think I had started buying into the hype and was starting to eye one in next year or two. Your comment gave a nice reminder to work through some other approaches first.

if you get on r/ooni, all you'll see if Food Porn and lots of advice on how to do it right.

After reading all that, I would notice that my kitchen oven pizza was excellent, while the Ooni had all sorts of issues.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#150

Post by fbdab103 »

OJFord wrote: post #145
fbdab103 wrote: post #132

Earlier quoted context omitted.

Yeah, sorry. Common complaint about a Chicago deep dish is that it is a lasagna or bread bowl and not a pizza. Different strokes for different folks but on the scale of New York thin crust to Chicago deep dish, I will veer towards the more hearty option every time.

I'm even more confused now, I thought the lasagne up-thread referred to ...lasagne, the pasta dish, but people call US/Chicago style deep pan pizza 'lasagne' too? I've never had one, maybe that would make more sense if I did!

Fans of the deep dish style call it pizza. It is the critics who will refer to it as a lasagna in a derogatory sense (eg "It's not real pizza"). Here is an infamous clip of Jon Stewart liking it to a casserole[0].

[0]: https://www.youtube.com/watch?v=jCgYMFtxUUw

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