From March 1945, the only known image of Richard Riccardo and the deep-dish pizza he created.
"Chicago deep-dish pizza was first created at Pizzeria Uno, and its essence lies in its distinctive crust. It turns out there was not just one Uno’s crust, but several as it changed over time. What’s been lost — until now — is the original recipe. The most surprising part of the original dough is how different it is from what we expect deep-dish pizza to be like today. In 2013, I discovered what I believe to be the original deep-dish dough recipe created by Pizzeria Uno’s founder, Richard Riccardo. The recipe, detailed in this article for the first time since 1945, produces a thinner, lighter, vaguely cake-like golden-brown crust that’s distinctly different than the thicker, heavier biscuit-like crust now served at deep-dish pizzerias such as Pizzeria Uno, Gino’s East, and Lou Malnati’s. ..."
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