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Chicago. It’s a deep dish, upside-down sorta town.
When in doubt, go deep. In the case of pizza, we’re talking as deep as a cake pan, with enough broad-shouldered flavor to satisfy the heartiest of appetites. Because more is more, especially on a wind-whipped Midwest day. And just like surviving a Chicago winter, the key to good Chicago pizza is layers. And lots of ‘em.
A buttery wheat and cornmeal dough lays the foundation. From there, things go a bit upside-down: a thick layer of stretchy white mozzarella, toppings in the middle, and a crushed tomato sauce on top. It’s da best.