Chicago Style Pizza

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Chicago Style Pizza

• By Brendon Crowley

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Lou Malnati's Pizza

• Considered the oldest family name in Chicago
  pizza, Lou Malnati's is as rich in history as
  it's pizza is in flavor. Lou started working in
  1940 for his father, in Chicago's first deep dish
  pizzeria. Lou Malnati took his pizza expertise to
  a northern suburb of Chicago, where he opened the
  first Lou Malnati's Pizzeria on March 17, 1971.
  Lou was known for his fun-loving character as
  well as making Chicagoland's best pizza. Opening
  day loyal patriots lined in the streets for a
  taste of his delicious deep-dish creations. Lou
  always thought it was funny that an Italian
  should open a pizzeria in a Jewish neighborhood
  on an Irish holiday. But that was Lou's style, he
  loved all types of people and didn't care much
  about what people thought.

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Giordano's Pizza

• The Giordano's Story
• My brother Joseph and I both own and cook for
  Giordano's. We were born in a small northern
  Italian town near Torino, where our mother was
  know for her exquisite dishes. Of all her
  repertoire, though, my family was most fond of
  her deep-dish, double-crusted pizza, and stuffed
  with ricotta cheese. We alter our pizzas as time
  passes, as the necessity arises. Our first
  pizzas, for example, had just the right amount of
  garlic for us, but too much for most of our
  customers so we cut down some of it. It wasn't
  my mother or my brother and myself who invented
  the pizza we serve here. The recipe probably
  began with our great, great, great, great,
  great-grandmother. You ask how long it took to
  develop the recipe. I'd have to say 200 to 300
  years. And it's still developing.

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Rosatis Pizza

• In 1895, Fred Rosati, a recent immigrant from
  Italy, opened a fine Italian restaurant in Coney
  Island, New York. Eleven years later he moved to
  Chicago and founded another restaurant in the
  same family tradition. In 1927, Fred's son, Sam,
  opened yet another restaurant in Chicago
  featuring the finest Italian dishes. When Sam
  retired, his sons moved to the suburbs with a new
  and timely idea. The year was 1959, and pizza was
  catching on. The Rosati family saw its potential
  and realized they had the kind of pizza product
  that would make the most of that potential - a
  superb family recipe tried and tested by
  thousands of Rosati customers. But instead of a
  full-size restaurant, they would try a small,
  carryout business. By 1993, there were over fifty
  restaurants in three states.

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Resources

• Rosati's- http//www.rosatispizza.com
• Giordano's- http//www.giordanos.com
• Lou Malnati's- http//www.loumalnatis.com
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• My Favorite Pizza-