PIZZA hot stuff
“I like to say that Detroit-style pizza is an overnight, 72-year success story,”
says Guerra Easterby.
With a crust that’s thicker than traditional thin crust, buttery and
somewhat flaky, Chicago’s signature style is knife-and-fork pizza. “Some
people call it reverse pizza,” says Jim D’Angelo, chief operating officer at Lou
Malnati’s Pizzeria, based in Northbrook, Illinois, who started as a busboy and
Chicago-style pizza requires a distinct mozzarella with the right
creaminess, firmness and salt content. As for toppings, sausage reigns
supreme, with an entire layer of sausage on the pie rather than dots scattered
throughout. The pans for Chicago pizza are different, too. They look more
like a casserole pan or baking pan because the dough acts almost as a shell to
hold the ingredients.