Chicago deep pan pizza: Difference between revisions

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Chicago deep pan pizza (view source)

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The inspiration for this recipe came from [[I believe I can fry|Julia's I believe I Can Fry recipe blog]]. For me though, the essential deep pan Chicago pizza comes not from Tortuga's but from Bob M. Payton's 300 seat 'Chicago Pizza Pie Factory', deep-down in the basement, in a corner of London's Hanover Square.  It would have been in 1980-something, when mobile phones were the size of car batteries and the Internet was unknown.
In those days the queues would reach all the way down the stairs to a 'boxing-ring', where you would stand and take your pre-meal drinks.  The Chicago Pizza Pie Factory was a forerunner of Hard-Rock style themed restaurants. Loud rock music played and big screens showed American sports. The decor of the place was authentic Chicago Americana and the food was fantastic with super-slick service that used a really clever idea - A flashing neon sign: 'My Kinda Town'. The flickering letter would indicate to the waitresses which table area of the huge restaurant had food ready to be served.
Bob died in the mid 90's and I believe the restaurant closed around that time too.  I notice that a restaurant of the same name exists in Dublin.  I would be interested to see if it bears any resemblance to the original.
This was absolutely fantastic and nothing like as difficult as you might think.  Thanks for the inspiration Julia - I believe you can!


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|PrepTime =  40 minutes
|PrepTime =  40 minutes
|CookTime =  45 minutes
|CookTime =  45 minutes
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Oh, I so miss this place</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


The inspiration for this recipe came from [[I believe I can fry|Julia's I believe I Can Fry recipe blog]]. For me though, the essential deep pan Chicago pizza comes not from Tortuga's but from Bob M. Payton's 300 seat 'Chicago Pizza Pie Factory', deep-down in the basement, in a corner of London's Hanover Square.  It would have been in 1980-something, when mobile phones were the size of car batteries and the Internet was unknown.
<span class="reviewDesc">38 years ago, Chicago Pizza Pie Factory was the place to be.  We used to queue for hours to get in.  This is a pretty close approximation to 'the real thing'!</span>


In those days the queues would reach all the way down the stairs to a 'boxing-ring', where you would stand and take your pre-meal drinks.  The Chicago Pizza Pie Factory was a forerunner of Hard-Rock style themed restaurants. Loud rock music played and big screens showed American sports. The decor of the place was authentic Chicago Americana and the food was fantastic with super-slick service that used a really clever idea - A flashing neon sign: 'My Kinda Town'. The flickering letter would indicate to the waitresses which table area of the huge restaurant had food ready to be served.
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>


Bob died in the mid 90's and I believe the restaurant closed around that time too.  I notice that a restaurant of the same name exists in Dublin.  I would be interested to see if it bears any resemblance to the original.


This was absolutely fantastic and nothing like as difficult as you might think.  Thanks for the inspiration Julia - I believe you can!
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===How to ensure a crispy base===
===How to ensure a crispy base===
Having made these deep pan pizzas many, many times, I've found that sometimes it's hard to get the base well cooked without burning the rest of the [[pizza dough]].  I've found the best way is to use a metal-based pan, similar to a baking tray.  The metal base gets hot enough to crisp the base properly.  I have a cast iron  rectangular Le Creuset baking tray that is absolutely ideal.  It seems a shame as it will mean I'll never use my earthenware deep pan pizza dish again!
Having made these deep pan pizzas many, many times, I've found that sometimes it's hard to get the base well cooked without burning the rest of the [[pizza dough]].  I've found the best way is to use a metal-based pan, similar to a baking tray.  The metal base gets hot enough to crisp the base properly.  I have a cast iron  rectangular Le Creuset baking tray that is absolutely ideal.  It seems a shame as it will mean I'll never use my earthenware deep pan pizza dish again!
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* [http://www.independent.co.uk/news/people/obituary-bob-payton-1413990.html Bob Payton's obituary (Independent)]
* [http://www.independent.co.uk/news/people/obituary-bob-payton-1413990.html Bob Payton's obituary (Independent)]
* [http://www.tripadvisor.co.uk/ShowTopic-g186338-i17-k2760859-Chicago_Pizza_Pie_Factory_in_London-London_England.html Reminiscences from others]
* [http://www.tripadvisor.co.uk/ShowTopic-g186338-i17-k2760859-Chicago_Pizza_Pie_Factory_in_London-London_England.html Reminiscences from others]
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Oh, I so miss this place</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
<span class="reviewDesc">38 years ago, Chicago Pizza Pie Factory was the place to be.  We used to queue for hours to get in.  This is a pretty close approximation to 'the real thing'!</span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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[[Category:Favourite recipes]]
[[Category:Favourite recipes]]


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