Author Topic: Sicilian vs. Chicago Style  (Read 2745 times)

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Offline PizzaEater

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Sicilian vs. Chicago Style
« on: November 10, 2006, 04:52:04 PM »
It seems these two pie, relitive to the crust are very close to being the same.  Aside from one being baked in a square pan and the other round, what gives?

Offline chiguy

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Re: Sicilian vs. Chicago Style
« Reply #1 on: November 11, 2006, 12:12:13 AM »
 From the majority of recipes being used for Sicilian and Chicago deep dish it is fair to say that a deep dish uses considerably more oil. This will be noticable in the finished taste and texture. Also a chicago deep dish uses corn oil, vegtable oils and a small bit of Oliveoil sometimes. A Sicilian will usually call for olive oil. At higher oil pecentages these differences will be very noticeabe.
« Last Edit: November 11, 2006, 01:31:49 AM by chiguy »