Sewell originally intended to open a Mexican restaurant because "there wasn't a really decent Mexican restaurant in Chicago then." Ric Riccardo, in the River North neighborhood of Chicago, Illinois. The first Uno's was established in 1943 by former University of Texas football star Ike Sewell and his friend, former World War II G.I. Ike Sewell opened the first Pizzeria Uno in 1943. Uno Pizzeria and Grill is best known for its Chicago-style deep dish pizza. Uno Pizzeria & Grill (formerly Pizzeria Uno and Uno Chicago Grill), or more informally as Unos, is a United States-origin franchised pizzeria restaurant chain under the parent company Uno Restaurant Holdings Corporation. Retrieved November 30, 2013.Uno Restaurant, Revere, Massachusetts in 2012 - night view Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town. "Why Are Chicagoans So Obsessed with Italian Sausage on Pizza? An Investigation". ^ Kindelsperger, Nick (August 21, 2017).^ "The Top 10 Most Popular Pizza Toppings"."Here's a Pie Chart of the Most Popular Pizza Toppings". "Deep Dish or Thin Crust? Even Chicagoans Can't Agree". "It's not all deep-dish pizza in Chicago". "20 Great Spots to Taste Real Chicago Pizza: Tavern-Style Thin Crust". "Pizza slices: Two foodies debate the merits of wedge versus 'party cut' ". "Tavern Style Isn't Just Chicago's Signature Pizza, but Its Signature Food". ^ a b McClelland, Edward (June 30, 2020).^ "Stuffed Pizza vs Deep-Dish Pizza?"."Family's Stuffed-Pizza Dynasty Began with a Fight". ^ "Pizano's Pizza and Pasta – About Us – The Best Chicago-Style Pizza and Italian Restaurant".^ Who Cooked That Up? Archived May 8, 2007, at the Wayback Machine.^ "Who Invented Deep Dish?", Chicago Tribune, February 18, 2009."Tim Samuelson: Chicago's cultural historian". "The Best Deep Dish Pizza in Chicago" Archived at the Wayback Machine, Serious Eats. "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond" Archived at the Wayback Machine, DNAinfo. ![]() ^ Ali, Tanveer Ludwig, Howard (January 13, 2015).sausage, pepperoni, onions, mushrooms, etc) are also standards in Chicago area pizzerias however, a survey in 2013 indicated that while the most popular pizza topping in the rest of most of the United States is pepperoni, in Chicago, the most popular topping is Italian sausage. The typical toppings commonly found on pizzas in most of North America (i.e. Technomics food industry researcher Darren Tristano has questioned GrubHub's conclusion on the basis of the delivery service's user demographics, and NPR noted that the data would not include information on several deep-dish chains that are not on GrubHub. Īccording to GrubHub data and Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals. This origin in taverns is also linked to the pizza's shape, as the square shape of the slices made it possible for taverns that did not have plates to instead set them on napkins. The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. This pizza is cut into squares, also known as "tavern-style" or "party cut", as opposed to wedges. This led to thinner crusts than those present in hand-tossed pizzas. While in New York bakers who had immigrated from Italy made pizzas using the traditional method of tossing the dough by hand, the tavern owners who first developed Chicago's thin-crust pizza instead rolled their dough or used mechanical sheeters. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. Ĭhicago-style tavern-style thin-crust pizza However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe, and Michele Mohr from the Chicago Tribune reports that the menu at Rosati's Authentic Chicago Pizza has included deep-dish since it opened in 1926, according to the descendants of Saverio Rosati. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell. Deep-dish Īccording to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. ![]() The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza is pizza prepared according to several styles developed in Chicago, widely referred to as deep-dish pizza due to its cooking style.
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