His professional background was in alcohol sales, not cooking. Sewell long claimed to have "invented" deep dish, but he likely didn't create the actual recipe. The hot metal crisps the exterior of the dough while leaving the interior soft. Other pan style pizzas include Detroit-style pizza, baked in a rectangular tin, but with lower sides, and the personal pizzas promoted by Pizza Hut. Finally, a local food critic wrote up the restaurant, and helped drive customers to the location keeping the restaurant operating.ĭeep dish pizza is at the most basic level, pan-baked pie with very tall sides of crust. It didn't help that the pizzeria was dark and off the beaten path. New York pizzas and the skinny tavern pie cooked up in just a few minutes, but patrons at Pizzeria Riccardo had to wait at least forty-five minutes for their enormous pies. The first problem was deep dish pizzas, cooked to order, baked for almost an hour. They launched the concept in 1943 as Pizzeria Riccardo. Sewell wanted to distinguish their pizza from the other thin crust pies available at other taverns and embarked on a mission to create a bigger, taller pie filled with toppings – perhaps better referred to as stuffings considering the depth of the pizza they eventually created. It was then Riccardo, who was Italian, who suggested they open a pizzeria. The two businessmen tried out some recipes in an attempt to select a menu, but the Mexican food left Riccardo literally sick. Sewell initially wanted to open a Mexican-style restaurant serving Tex Mex cuisine, then still relatively unknown in northern parts of the United States. Eventually he befriended Ric Riccardo, an Italian born restaurateur, and the two planned on opening a business together. He was in the liquor business, selling booze for the Standard Brands conglomerate. The taverns were what brought Texas businessman Ike Sewell to Chicago. Indeed, Chicago natives like food and culture writer Jason Diamond argue crispy thin crust pizza is more authentic than deep dish pie. Instead, Chicago pizzaiolos rolled out their dough, inventing the flatbread tavern style pizza beloved by Chicagoans. More importantly, the art of tossing dough by hand was lost on them. In Chicago, since the early pizzas were not made by bakers, they were less likely to be using industrial bakery ovens. New York's pizzas are larger than Neapolitan pizzas because the bread ovens the bakers used were larger than the Neapolitan pizza ovens, creating the distinctive but similar pizza. This minor difference would have a huge impact on the different pizza cultures. These first Chicago pizza makers were not bakers like those on the east coast. They brought a tradition of flatbreads similar to other Italian enclaves in New York, Trenton, and New Haven, cities where America's earliest pizzerias were located. In the early 20th century, Italians from Campania - the Italian region where you’ll find Naples - settled in Chicago.
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