I’m a pizza lover from Chicago – here’s my controversial opinion on the city’s iconic Deep Dish pie
SOME people have claimed to love it, others hate it, and even others claim it's not even pizza.
So to celebrate National Deep Dish Day, I decided to visit Chicago's iconic pizza chain Lou Malnati's to try its famed deep dish and put the debate to rest for good.
Chicago-style pizza requires the right mood and the right mindset.
A perfect setting is a cold winter's day when you have nothing else planned.
Malnati's is a Chicago classic, so that is my preference, but if I'm brutally honest, deep dish is my least favorite of all pizza styles.
Before my fellow Chicagoans come for me, I think everyone should give deep dish a try - maybe it's for you.
But for me, I'll be getting my slice in the Big Apple instead.
HISTORY OF DEEP DISH
The history of the traditional Chicago-style pie, better known as deep dish pizza, dates back to the early 1940s with the opening of The Pizzeria - later renamed Pizzeria Uno.
Two entrepreneurs, Sewell and Ric Riccardo, opened The Pizzeria on the city's North Side in 1943, serving up a new style of pizza with several layers of meat, tomato sauce, cheese, all with a thick crust.
Unlike the renowned New York slice that pizza lovers can fold through the middle and eat on the go, Chicago-style pizza requires a set of utensils to enjoy.
A traditional deep-dish pie requires folks to find a table, pull up a comfortable seat, and dig into its layers using a fork and knife.
Today, Pizzeria Uno is a global restaurant with a name change to Uno Chicago Grill.
TOP REHEATING TIPS
With its layers of cheese, tomato sauce and several toppings, deep-dish pie may seem daunting to reheat, however, it's quite simple.
There are several options one can take when reheating that delicious pie.
The first is preheating an oven to 450 degrees and then covering a cooking sheet with aluminum foil sprayed with cooking spray.
Next, put your pizza slices on the sheet and sprinkle a little water over them to prevent them from drying out.
Finally, cover the pizza loosely with another piece of aluminum foil and bake for 10 to 15 minutes.
The second method is by warming them up on a hot skillet.
READ MORE SUN STORIES
Heat a skillet with olive oil or cooking spray for a few minutes before placing your pizza in it.
Next, cover the pan, reduce the heat to medium, and let the pizza sizzle for about three to six minutes before enjoying it.