The mushrooms were fresh and thickly sliced some weren’t entirely cooked. There was a good amount of cheese – enough to satisfy a cheese lover, but not so much that it overwhelmed the other toppings. I was a bit surprised, as I recall there being more sauce on the top of the pizza the last time I indulged (and I recall it being on top of all the remaining toppings) … but, it’s been a number of years. The pizza crust remained crisp on the inner portion, but did get vaguely soggy on the bottom.Īs for toppings, the sauce was largely comprised of diced tomatoes, which mingled with the mushrooms and seemed to be topped by the pepperoni. It also possessed the classic yellow coloration and a vaguely buttery flavor. The crust of the pizza was crisp and dense, with the proper biscuit-like texture (no surprise, as UNO is the godfather of the Chicago-style pie). They misunderstood our intent and packed it up as a to go order (hence you’ll notice the lack of a deep dish pan in the photo). We actually called in the order, hoping to slice a bit of time off of our lunch trip. On our visit to the Uno’s in Menomonee Falls, we ordered a 10-inch deep dish with sausage, mushrooms and pepperoni. So, by 2015, they put Pizzeria back in the name, creating UNO Pizzeria & Grill. In the mid-2000s, it changed its name to Uno Chicago Grill and introduced a menu of lower-calorie pizza alternatives for customers. Meanwhile, the national franchise grew to include over 200 locations. (the father of Lou, who founded Lou Malnati’s and Rudy, who founded Pizano’s) and Alice May Redmond, who would go on to be the chef for Gino’s East.Įven after he made the decision to franchise the business in 1979, Sewell owned and operated the original Pizzeria Uno (along with Pizzeria Due, and Su Casa) until his death in 1990. But they were smart enough to hire people who did, including Adolpho "Rudy" Malnati, Sr. Today, the UNO brand credits Sewell with creating the Uno’s recipe but that’s up for debate. After all, the two owners weren’t chefs and there’s no evidence they knew much about pizza. But it begins with Pizzeria UNO, a restaurant founded by Ike Sewell and Ric Riccardo in 1943. UNO Pizzeria & GrillĬhicago deep dish pizza has a storied history. not every "Chicago-style" pie is created equal. The sauce : You will definitely find the sauce on the top of your pizza.įor the purpose of this series, I made a grand attempt to focus on true Chicago style deep dish. The cheese is layered right on top of crust, with meat and vegetable toppings to follow this prevents the cheese from scorching during the longer cooking time. The toppings : they are applied in reverse order from most pizzas. If there is a second, often very thin layer of crust in between the toppings and the sauce, it's not classic Chicago-style deep dish. Note: Stuffed pizza is a category all its own. The crust : Chicago-style deep dish features an almost biscuit-like crust, which nearly always gets a boost from butter or corn oil. When you break it down to basics, there are three ways to identify a classic Chicago-style deep dish pizza: It looks a bit like Chicago-style pizza, but the top is likely covered with cheese. Much of what you'll find in Wisconsin is more akin to "pan style" pizza featuring a soft, thick dough that's cooked in a deep pan. But there is really only one type of pizza that qualifies as Chicago-style deep dish. "Deep dish" pizza can come in various forms. If you're curious what all the fuss is about, this series might well assist you in finding your ideal pie.īut first, a few words on what Chicago-style deep dish really is. If you're a lover of Chicago-style deep dish, my hope is you'll read along and maybe find a spot or two you haven't tried. To keep things consistent, I ordered a small (generally 10-inch) pizza with sausage, mushrooms and pepperoni at each location, and then tasted each component (from toppings to crust) to give you the full lowdown. So, I decided to take the time to explore the Chicago deep dish pizza scene in Milwaukee, visiting each spot and giving you a full report on the flavors and textures you'll encounter at each location. But, even among those popular brands – think UNO, Pizano's, Rosati's and Lou Malnati's – there are variations. It's also one that's become far easier to answer in recent years as Milwaukee has become home to various Chicago-style deep dish pizza brands. It's a question I'm asked on a regular basis. "Where do I find Chicago-style deep dish pizza in Milwaukee?" Check out all the deep-dish features so far. Where do you find Chicago-style deep dish pizza? Lori Fredrich is exploring the Chicago deep dish pizza scene in Milwaukee, visiting a variety of pizzerias to give you a full report on the flavors and textures you’ll encounter.
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