Archive for April 15th, 2012

Dear New York City,

We need to talk.  No, I’m not breaking-up with you.  But you have some problems you need to work on. Well, one BIG problem.

You have a huge pizza ego that’s writing checks your pizza ovens just can’t cash.  Sure, you can do thin crust like no other.  If I want to fold a slice in half on a paper plate while I’m on my way from one way to place to another, I know I can rely on you.  If I want a neapolitan style pizza, with a crust cooked to crispy perfection in a wood burning oven, either classic or with innovative topping, I know you’re there for me.  If I want to climb towards the sky with the crispy sponge of a Sicilian style pie I need not worry.

But if I want a Chicago style deep dish pizza… well…. where are you?  And don’t give me that Pizzeria Uno line.  You know I deserve better than that.  And I swear, if you try and pull a fast one on me again, like you did last week, by promising a Chicago style deep dish and giving me a Sicilian, you’re spending the next week sleeping on the couch.

I know you think you know it all, but here is the deal on a deep dish pizza.  Lets start at the top.  It’s chunky sauce or diced tomatoes .  Under the sauce is the cheese.  A deep dish pizza is a beast.  It needs to be in the oven for a good long time and we want that cheese to stay nice  and soft.  (In fairness there is a reasonable controversy about whether toppings go above or below that sauce, but you’re about 20 steps behind that.)  Under the cheese is 1.5 or 2 inches of doughy bread with a nice crisp bottom sprinkled with cornmeal.  Towering above it all is a pinched rim of crisp crust.

You tell me if I can make it here, I can make it everywhere.  Well deep dish is made everywhere but here.  Slow down, take your time, and make things right.

Now you know how I feel.

All The Best,

Arthur Latz-Hall