Advertisements and news clippings of the time say he became manager of Pizzeria Riccardo in , but clips also variously call him the restaurant's co-owner and main operator. Malnati spoke Italian and broken English, and according to family tradition, he became a profit-sharing partner at the pizzeria on a handshake.
His son, Rudy Jr. But if Rudy Malnati Sr. He later opened his own restaurant in Lincolnwood, and his sons Marc and Rick now manage a chain of Lou Malnati's restaurants. His work done, Samuelson said he thinks Pizzerias Uno and Due deserve landmark status.
By Chicago Tribune. Many cities across the United States have welcomed deep-dish pizza into the fold, allowing it to sit aside New York slices, Detroit-style squares and Neapolitan pies. This article is an updated version of a story created by Samantha Looney. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements.
To allow us to provide a better and more tailored experience please click "OK". Sign Up. Travel Guides. Videos Beyond Hollywood Hungerlust Pioneers of love. A History of Deep-Dish Pizza. Amy Schulman. It also has a thicker crust, which almost makes it resemble a pie of sorts. This is because it is much thicker than regular pizza, so the cheese and other toppings would likely burn if left too long to sizzle in the oven.
As for the rest of it, you can get pretty much whatever you like — there are plenty of different types of cheese, sauces, meats, vegetables, and other toppings to meet your fancy. The most popular combination is the deep-dish cheese pizza, which differs from your average slice by adding a layer of olive oil, a few inches of melted cheese, and chunky tomato sauce.
You might be wondering, why is Chicago attached to the deep-dish pizza title? Ike Sewell and Ric Riccardo invented Chicago deep-dish pizza.
These two used their love for business and Italian cuisine and opened Pizzeria Uno in Chicago in From here, they began experimenting with a more Americanized version of pizza, something more substantial than the average thin slice that pizza had been known for since the time of flatbread and oil. After Sewell and Riccardo perfected their inverted pizza creation, it became a major hit in Chicago, and the trend spread to neighboring pizzerias across the city and, eventually, the entire country.
In a reflection of ancient customs, the idea for deep-dish stemmed once more from poorer, working-class needs combined with a lack of necessary ingredients due to World War II. His son, Rudy Jr. Chicago historians and pizza historians alike have spent decades on the case, but so far, no one has been able to get to the bottom of this endlessly deep mystery.
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