
Dear New York City,
We need to talk. No, I’m not breaking-up with you. But you have some problems you need to work on. Well, one BIG problem.
You have a huge pizza ego that’s writing checks your pizza ovens just can’t cash. Sure, you can do thin crust like no other. If I want to fold a slice in half on a paper plate while I’m on my way from one way to place to another, I know I can rely on you. If I want a neapolitan style pizza, with a crust cooked to crispy perfection in a wood burning oven, either classic or with innovative topping, I know you’re there for me. If I want to climb towards the sky with the crispy sponge of a Sicilian style pie I need not worry.
But if I want a Chicago style deep dish pizza… well…. where are you? And don’t give me that Pizzeria Uno line. You know I deserve better than that. And I swear, if you try and pull a fast one on me again, like you did last week, by promising a Chicago style deep dish and giving me a Sicilian, you’re spending the next week sleeping on the couch.
I know you think you know it all, but here is the deal on a deep dish pizza. Lets start at the top. It’s chunky sauce or diced tomatoes . Under the sauce is the cheese. A deep dish pizza is a beast. It needs to be in the oven for a good long time and we want that cheese to stay nice and soft. (In fairness there is a reasonable controversy about whether toppings go above or below that sauce, but you’re about 20 steps behind that.) Under the cheese is 1.5 or 2 inches of doughy bread with a nice crisp bottom sprinkled with cornmeal. Towering above it all is a pinched rim of crisp crust.
You tell me if I can make it here, I can make it everywhere. Well deep dish is made everywhere but here. Slow down, take your time, and make things right.
Now you know how I feel.
All The Best,
Arthur Latz-Hall
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