Randy Chandler
Thick pizza, also known as deep-dish pizza, is a style of pizza that originated in Chicago. It is characterized by its thick and puffy crust, similar to that of a pie, with raised edges. While the specific type of thick pizza you are referring to is not clear, it is worth noting that pizza can be made without cheese and is often referred to as 'pizza bianca' or 'white pizza'. In fact, the original pizza, created in Naples in the 18th century, did not contain any cheese.
Thick pizza with no cheese
| Characteristics | Values |
|---|---|
| Type | Chicago deep-dish, Greek, Detroit |
| Crust | Thick, chewy, crispy, airy |
| Toppings | Tomato sauce, oregano, garlic, olive oil, basil, vegetables, meat |
| Preparation | Baked in a shallow, oiled pan, or in a wood or charcoal oven |
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What You'll Learn
- Thick pizza, also known as Chicago or deep-dish pizza, is characterised by its thick crust and raised edges
- Greek pizza is another variety with a thick and chewy crust cooked in shallow, oiled pans
- Detroit pizza is baked in a square automotive parts pan and features a thick, extra-crispy crust
- Thick, cheese-less pizzas can be made vegan by substituting dairy cheese with vegan alternatives
- A traditional pizza from Naples, Italy, does not include cheese
Thick pizza, also known as Chicago or deep-dish pizza, is characterised by its thick crust and raised edges
The distinct features of Chicago-style pizza do not end with its thick crust and raised edges. The ingredients are arranged in reverse order when compared to a typical pizza. Slices of mozzarella line the dough, followed by meat and vegetables, and the pizza is then topped off with a can of crushed tomatoes. Some variations may include a sprinkle of Parmesan cheese over the tomato sauce.
The thick crust of Chicago pizza sets it apart from other styles, such as New York-style pizza, which is known for its thinnish, chewy crust. Chicago pizza also differs from Greek pizza, which has a crust that is puffier and chewier than thin crust pizzas but not as thick as a deep-dish or Sicilian crust.
While Chicago-style pizza is known for its generous use of toppings, it is worth noting that traditional pizza did not always include cheese. In fact, the addition of tomato as a topping is considered the innovation that transformed flatbread into the pizza we know today. The oldest pizza served in pizzerias, the Marinara, does not contain cheese and is instead topped with tomato, oregano, garlic, extra virgin olive oil, and basil.
Today, thick pizza, or Chicago-style pizza, continues to be a popular variation, known for its generous portions and unique arrangement of ingredients. The thick crust and raised edges provide a distinct foundation for the abundant toppings, making it a hearty and flavourful option for pizza enthusiasts.
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Greek pizza is another variety with a thick and chewy crust cooked in shallow, oiled pans
Greek-style pizza is a variety of pizza with a thick and chewy crust cooked in shallow, oiled pans. The dough is enriched with olive oil and seasonings and then proofed and cooked in a shallow, metal pan. This technique produces a crust that is thick and chewy on the inside and crispy on the outside. The bottom of the crust has a texture that is almost deep-fried.
The dough for a Greek-style pizza is prepared by mixing it with olive oil and allowing it to sit overnight at room temperature. This allows enzymes to break down long flour proteins into shorter ones, which then form a network of gluten, resulting in a dough that can form airy, chewy bubbles. The dough is then stretched into a steel or aluminium pie pan, coated with more oil, and topped with an oregano-heavy tomato sauce and cheese.
Greek-style pizza is baked in the oven at a high temperature of 500°F for 15 to 20 minutes. The thickness of the cast-iron pan and the way ovens heat can result in the bottom of the pizza not being fully cooked when the top is done. To address this, the pizza can be placed directly on the stovetop and cooked over moderate heat until the bottom is crisp, charred, or burnt as desired.
Greek-style pizza is a unique and delicious variety of pizza that is worth trying. It offers a thick and chewy crust with a generous amount of toppings and cheese, resulting in a satisfying and flavourful bite.
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Detroit pizza is baked in a square automotive parts pan and features a thick, extra-crispy crust
Detroit-style pizza is a thick, rectangular, pan pizza with a chewy and crispy crust. It is baked in a square or rectangular steel pan, traditionally a heavy-duty automotive drip pan or tray that was used to hold small industrial parts. The pans are typically 27-gauge steel, which ensures even heat distribution and excellent heat retention. The pans are also seasoned, which adds flavour to the pizza.
Detroit-style pizza was developed in Detroit, Michigan, in 1946 at Buddy's Rendezvous, a former speakeasy owned by Gus and Anna Guerra. The recipe is said to be based on a Sicilian-style recipe, specifically, sfincione, a traditional Sicilian thick-crust pizza. The dough is double-proofed and stretched by hand to the corners of the pan. It has a hydration level of 70% or higher, which creates an open, porous, chewy crust with a crisp exterior.
The pizza is assembled in reverse order, with the creamy, tangy brick cheese from Wisconsin placed directly onto the dough, followed by the sauce, and then any desired toppings. The cheese melts down the interior walls of the pan, creating a caramelized, crispy cheese crust around the edges known as frico. The sauce is typically a sweet, thick tomato sauce seasoned with garlic and spices. The most common topping is pepperoni, which is placed on top of the sauce or occasionally buried underneath the cheese.
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Thick, cheese-less pizzas can be made vegan by substituting dairy cheese with vegan alternatives
Today, there are many types of pizzas that do not traditionally include cheese, such as the Marinara, which is the oldest pizza served in pizzerias. The Marinara pizza includes toppings such as tomato, oregano, garlic, extra virgin olive oil, and basil. Another example is the pizza bianca, or "white pizza", which is a term used in Rome to refer to a slice topped with tomato sauce and cheese.
When creating a vegan thick-crust pizza without cheese, there are a variety of crust styles to choose from. For instance, Chicago-style pizza, also known as deep-dish pizza, features a thick crust with raised edges, similar to a pie. Another option is Greek pizza, which has a thick and chewy crust cooked in shallow, oiled pans, resulting in a nearly deep-fried bottom. Greek pizza typically has a heavier focus on sauce than cheese and uses a mix of cheeses such as mozzarella, cheddar, or provolone.
To make a vegan thick-crust pizza without cheese, one can follow a similar dough preparation process as outlined in the sources. This includes activating the yeast by combining warm water, sugar, and yeast, and then adding this mixture to the flour to form a dough. The dough is then rolled out and placed on a pizza tray before being topped with sauce and other ingredients. In the provided recipes, the sauce is made by coating sliced aubergine in black bean sauce and frying it in olive oil. This cheese-less pizza can be a delicious and cost-effective option, as vegan cheeses tend to be highly processed and expensive.
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A traditional pizza from Naples, Italy, does not include cheese
Pizza is believed to have originated in Naples, Italy, in the 18th century when poor people in the area started adding tomato to their yeast-based flatbread. The Marinara pizza, which is the oldest pizza served in pizzerias, does not include cheese. It is topped with tomato, oregano, garlic, extra virgin olive oil, and usually basil. It was named "Marinara" because it was the food fishermen ate when they returned home from fishing trips in the Bay of Naples.
Neapolitan pizza, or pizza napoletana, is a version of round pizza typically prepared in Naples. It is characterized by a soft, thin dough with high edges. The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola. However, the Marinara is one of the three official variants of traditional Neapolitan pizza, and it does not include cheese.
According to the Associazione Verace Pizza Napoletana (AVPN), the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough must be formed by hand without the help of a rolling pin or other machine and may be no more than 3 millimeters thick. The pizza must be baked for 60–90 seconds in a 485 °C wood-fired oven. When cooked, it should be soft, elastic, tender, and fragrant. The art of making Neapolitan pizza is included on UNESCO's list of intangible cultural heritage.
Neapolitan pizza has a protected status granted by the Italian Standardization Body, administered by the AVPN. A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza-making. The European Union has recognized pizza napoletana as a traditional speciality guaranteed since 5 February 2010.
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Frequently asked questions
A thick pizza with no cheese is called pizza bianca or white pizza.
There are many recipes for thick pizzas with no cheese, including vegan pizzas and the traditional Marinara pizza. For a vegan pizza, you can follow a recipe that uses aubergine, black bean sauce, and olive oil. For a Marinara, you can top your pizza with tomato, oregano, garlic, extra virgin olive oil, and basil.
Other styles of thick pizza include Chicago deep-dish pizza, Greek pizza, and Detroit pizza.
