Home of the iconic deep-dish Chicago pizza
pie, Lou Malnati’s is a huge and worryingly commercialized-looking establishment.
And whilst it no doubt caters for several
hundreds tourists a day (including us) we witnessed enough Chicago families in
there for it to feel acceptably authentic.
What makes a Chicago pizza a pizza pie, is
that it’s based on the English quiche with a butter crust base pulled up high
around the sides.
Then the traditional way to go about
filling this crust of wickedness is to layer it
- tomatoes, then sausage, then mozzarella.
Apparently half a pound of mozzarella goes
in to every large pizza and at Lou Malnati’s, they squeeze and rub tomatoes
fresh onto the base of each pizza, rather than using a pre-made tomato sauce.
The result is delicious – and calorific –
beyond reason. One bite in, I found myself concerned about when and where I’d
ever taste another pizza like that one. I will, however, apply myself steadfastly
to the search.
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