SteemPizza Challenge: New York Thin Crust vs. Chicago Deep Dish

3년 전


Before proceeding, I owe @thisisbenbrick an apology for a mean-spirited comment a few days ago. Emotions got the better of me, which often leads to poor decisions, and for that I apologize. You are an important member of this community. For the record, I am not involved with Steem Guild, though I helped with it a couple of months ago.

Today’s Matchup

Pizza Smackdown! Modern pizza was invented in Naples, Italy, later spreading to the United States of America and many other lands. While there are many fine varieties of pizza in the world, this challenge will focus on perhaps the two best-known pizza styles in the United States.

Yes, ladies and gentlemen, New York Thin Crust vs. Chicago Style Deep Dish Pizza are pitted against one another. A fight to the death (or at least a race to the cardiologist’s office). And it is up to you to determine the winner.

Chicago Style Deep Dish Pizza


This is a full-on pizza pie. Invented in Chicago in the 1940s, deep dish pizza features a tall pan and crust, stuffed with a ton of cheese and some delicious toppings, often covered with sauce. If you’re in Chicago and stop in for a slice of deep dish, don’t expect a quick fix, as these bad boys take extra time to cook properly.


Stuffed pizza is a variation in which another layer of sauce-covered dough is added on top of an impossibly deep pie. Maybe you can eat a few slices of that thin crust stuff in one sitting, but one slice of stuffed, deep dish might fill you up. Some of Chicago’s most storied pizzerias specialize in deep dish, including Uno’s, Giordano’s, and Gino’s.

New York Thin Crust Pizza


In New York, they say that the sauce makes the pizza. And there is a firm belief that no one outside of New York has ever gotten the sauce quite right. New York style pizza is simple: thin crust, sauce, and cheese, often with no additional toppings besides a little basil. When it’s this good, a simple pizza stands on its own.


‘Standing on its own’ is a bad pun, though. New York style pizza is so thin and its slices are cut so wide that you need both hands to eat a slice. Do not worry, because a good New York slice is as flexible as a paper plate. Fold that slice in half, doubling it over, and you have a meal on the go. Grimaldi’s, Di Fara, Rubirosa, and Totonno are just a few of the great New York pizza establishments where you can taste this treasure.

The Match


Exactly whenever you view this post, it is pizza time. In honor of National Pizza Day in the United States (last week, when I did not have time to post), I declare that every day is fit for pizza. Our match will begin when I “submit” this post and will end when this post expires.

How to Vote

You may vote for your favorite pizza. Vote early and vote often. Regardless of how you vote, please consider donating to one of the causes listed in this post.

(In fact, if you want to add your own pizza style, e.g. “Kansas City BBQ”, then please go ahead and add your own comment below to make that nomination.)

Playing for Charity

It is not all about money; we are a community and should help each other. This is a ‘payment declined’ post. Vote for one of the following pizzas and please consider making a donation to one of the causes listed also.



Chicago Style Deep Dish Pizza is a fundraiser for @shadowspub ‘s neighbor, Nathan. Nathan is suffering from a serious disease, Hodgkin’s Lymphoma, and needs proper treatment. You can read more about this in the recent post here:

If Chicago Style Deep Dish Pizza wins this challenge, then we can contribute towards the cost of Nathan’s treatment and help his family through this difficult time. Of course, you can donate even if it does not win!

Donations can be sent to @shadowspub with the memo “For Nathan”.

New York Style Deep Dish Pizza is a fundraiser for someone who has done a great deal of good for Steemit (and for Bitshares before that). For many months, Martin @shla-rafia has walked the streets in Northern Europe, telling merchants and people he meets all about how the best cryptocurrencies can help change their lives. If you have not watched his videos, I urge you to do so.

Martin works hard to support himself. He probably does not want to ask for donations. But life is not easy. When winters are cold, Steemit friends help friends. If New York Style Deep Dish Pizza wins this challenge, then we can help Martin get a warmer coat, a hot meal, a place to stay, or whatever he needs most. Of course, you can donate even if it does not win!

Donations can be sent to @shla-rafia.

All images are public domain or shamelessly ripped off from various Internet sources. No commercial use here, only some good causes.

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People who have never actually tried deep dish pizza have a tell.

A tell is a quirk in your expressions, facial or verbal, that communicates something about the inauthenticity of what you're saying, that you don't intend for others to pick up or notice.

It may reveal a different motive for saying what you say, or, it could expose what you say to be an outright lie.

'Deep dish' pizza is not 'thick crust' pizza.

The crust on a 'deep dish pizza' is no thicker than the crust on a thin crust pizza. The difference in thickness is not due to bread. It's due to the generosity of the other ingredients that would appear on any other pizza, like cheese, tomato, sausage, olives, pepperoni, spinach, mushrooms, or whatever else you like on pizza.

So, when you see someone draw or describe 'deep dish', and they portray it as having hella bread in the base?

Bzzzzzzzzt! Wrong!!!!

Chicago doesn't do thick crust. That's Domino's or Little Ceasars or Detroit-style pizza.

The other tell is when they try to eat deep-dish with their hands, like a NY slice. Deep dish pizza is a dine-in experience. People do get it delivered, but then they take it to the dining table, give everyone a single slice and proceed to eat it with a knife and fork, as you would in a restaurant.

It's not on-the-go food, and it doesn't pretend to be.

If you meet someone who passes those two tests, and still prefers New York pizza, hats off to them. Nothing wrong with liking what you like.

What I find more often than not, though, is that I'm talking to someone whose life mission is to reinvent themselves as a connoisseur of 'The Big Apple', as an entire concept, and, in the process of trying to graft themselves onto a city they aren't even from, they just declare undying love for anything affiliated with the name 'New York,' even if they've never tried the competition that they so quickly disavow.

They're posers. Fakes.


Here is how a Deep Dish or Stuffed Pizza is actually made as compared to how its often drawn or described:

The Crust

When you make a deep dish pizza, you make it in a pan, with high sides, like a skillet or a frying pan, rather than on a flat pizza tray.

First, you 'blind bake' the crust and the cheese only. 'Blind bake' means that you cook the dough and the cheese first, before adding any other ingredients. If you're making your own dough, it is important that you use a half-flour/half-cornmeal (polenta) mix in place of just plain flour. That's a signature taste with deep-dish pizza. I wouldn't hesitate to knead a small handful of grated parmesan into the dough mix either, to create a sweet and salty pan-char on the end product.

You roll the dough out flat, like any other pizza, and put the dough in the pan making sure that it covers the rim of the pan just as completely as it does the base.

What you're after is the shape of the crusts of a quiche, but, like quiche, the crust is not thick. It's the egg that makes quiche thick, not the dough. Same here.

The Cheese

Then, you make thin slices of mozzarella or provolone, and you fan them out like playing cards, only, in a circle pattern around the outer edge of the base. At the end, there will be a hole in the center, and you'll need one more slice of cheese to cover that hole.

Next, what you want is to put the pan, dough and cheese assembly in the oven, for the dough to get slightly brown and firm, and for the slices of mozzarella to melt into one protective sheet over the base of the pie, to prevent any moisture from the next ingredients you add from making the base of the pie soggy instead of crusty, like normal pizza would be.

[Note: While you do want the base to only slightly brown, you don't want the cheese to brown. You're not looking for char, here.]

So far, what you have is STILL no thicker than a NY slice. The only two things that are different are that:

1.) With a NY slice, at this stage, you would have bread and tomato passata, before adding any cheese, not bread and cheese like the Chicago style has, with the tomato coming next; and

2.) Again, because you're using a pan with high sides, you have a dish, almost like a quiche crust, not just a flat saucer shape.

Beyond that, there is no difference in thickness yet.


If you want to have meat, this is where you add it, before the tomato and spinach, so that the meat is right with the cheese where the thickness of the pizza starts. The only exception to that would be pepperoni, which I would save for the very top of the pie.

I prefer to cook the meat that will sit on the base of the pie to at least a pinkish color first, and let the residual heat from the final bake bring the meat to its final doneness. [ Of course, if you plan to make a vegetarian pizza, skip this step. ]

Now, the next ingredients are best prepped the day before and kept in small, handy dishes (mise en place), because, the condition the ingredients need to be in certain states before being added to the pie.

The main two ingredients popular with Chicago-style deep dish pizza are tomato and spinach.


You need 3-4 tins of double sized whole-peeled canned tomatoes, squashed and drained. Sometimes I use a colander to get the moisture out, but, you can also use a muslin cloth. You don't want the tomatoes dry like paste. You just want any rampant liquid that might destroy your dry crust to be removed so that it doesn't leak throughout the pie during cooking.

Once the tomatoes are squashed and drained, you want to season this tomato mush, with a few cloves of diced garlic, a tablespoon of oregano, salt, pepper and a splash of olive oil. That's your tomato mix.


You then blanch one bunch of washed and deveined spinach until wilted. Then squeeze all of the moisture out and chop roughly. Lots of people opt out of the spinach, just because they are afraid of spinach, purely conceptually, but it has a taming effect on the sweetness of the tomato that gives it an authentic Chicago taste. Don't skip it, in my opinion. It's better than you think.

Final Optional Ingredients

This is the part where you really personalize your pizza. Some ingredients are obvious, like mushrooms, green peppers, olives. I happen to also like things like bocconcini cheese, fresh basil and fresh tomato slices. In restaurants, you'll also find extended options, like ham, bacon or anchovies.


I'm not even joking. Hey. It's your pizza, but, NOBODY in Chicago does it, and this just isn't that kind of pizza. It's got an earthier, more savoury and natural flavor than that. That would be like putting gummy bears in your hamburger meat before making a burger.

If you're doing your 100th deep dish pizza, and, I don't know, you're high or something, who is going to stop you? But, for your first 99, give it a miss.

Final Preparation: Deep Dish or Stuffed?

At this point, what you should have is a tomato pie, with a layer of cheese, meat (if using) and spinach, in that order, sitting on top of the inside of the crust with about 1/2 inch of the rim of the pie showing above the pizza.

You have two choices at this point:

A, You can add a blend of grated cheeses to make the top of the pie cheesey. This is known as 'deep dish'; or

B. If you have some additional dough, you can cover the tomato with some rolled out, flattened dough, add a little tomato passata to this lid, and, put your grated cheese blend on top of this dough, to make what is called 'stuffed pizza.'

The grated cheeses should be any combination of mozzarella, Provolone and grated parmesan, with the emphasis heavily on the parmesan.

Bake until everything is golden brown and the tomato pulp is bubbling.

As you can see, there is a lot involved, and you get a lot of ingredients, not bread. However, because of that, deep dish restaurants typically warn you to expect to wait at LEAST 45 minutes for your pizza when ordering.

Be careful talkin' about pizza around here.

Whatever she has 😜

I do something between those tow because it has to fit in the oven!
and can be too tall so the ingredients can cook nicely
but is must have something inside!!!

I'm from Chicago... so we get to vote twice. Great idea Richard!


Bring out your dead and give them a few votes, too!


The Zombie lobby is huge in Chicago...