Pretty decadent right? Just look at this one from Giordano's. Here's what makes it stuffed: shredded cheese is placed atop that dough, and a second, thinner dough is placed atop that. Stuffed pizza dough is usually run through a sheeter before it is placed in a pan. The dough is less moist, more buttery and more garlicky than true deep-dish pizzas. 'Stuffed pizza is a lot bigger than deep dish,' Porter said. Think of stuffed pizza as an extreme version of the deep-dish pizza. Where to get it: Pizano's, Lou Malnati's Gino's East, Bartoli's, 1955 W. Once the dough is in place, slices of mozzarella go atop, followed by the toppings and the sauce. Some deep-dish pizza dough, such as Lou Malnati's, has a butter crust. On top of that goes the 'very fragile and oily' dough that is smashed into the pan until it covers the lip and bottom. The pan is greased with corn or vegetable oil, says Jonathan Porter, founder of the Chicago Pizza Tour. There are three things that separate true deep-dish pizza from imitators: oil, dough and cheese. Here's how those three types are different: But even when people in the city talk about it, they tend to lump three distinct types of pizza into one category. Outside Chicago, it's the only kind of pizza that people associate with the city. (Remember when Jon Stewart said he hated it, and that New York pizza was somehow better? He sort of apologizedВ for that.) One of the most misunderstood things about Chicago pizza is about its most famous kind: the deep-dish. The Difference Between Deep-Dish, Pan & Stuffed Pizza (Yes, There is a Difference)

Here's a guide that will have you on your way to talking seriously about pizza in Chicago. CHICAGO - This city takes its pizza seriously.ДЄnd there's so much more to it than deep-dish.

Chicago style pizza