Do you love Chicago-style pizza? If so, you know that the key to a great pizza is the caramelized crust. But there are some people who would want to know, “how to caramelize a Chicago-style pizza crust?” This can be a little tricky to achieve at home, but with this easy tutorial, you’ll be able to make a perfect Chicago-style pizza every time!
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What Is A Caramelized Crust?
A caramelized crust is a type of food cooked at high temperatures until the natural sugars in the food turn brown and create a deliciously crispy and sweet outer layer. While this cooking method is most commonly associated with desserts like crème brûlée, it can also be used to create savory dishes like roasted vegetables.
When it comes to pizzas, this type of crust is typically associated with Chicago-style pizzas. While the exact origins of the caramelized crust are unknown, it is thought to have originated in the early 1900s.
The first recorded instance of a caramelized crust pizza being made was in an article published in the Chicago Tribune in 1905. The recipe for the pizza called for the dough to be “cooked slowly and thoroughly” until it was “a nice brown color.”
Since then, caramelized crusts have become a signature feature of Chicago-style pizzas. Caramelized crusts are typically made by cooking the dough at a high temperature for an extended period of time.
This long cooking time allows the sugars in the dough to caramelize, giving the crust its signature flavor and color. While caramelized crusts are most commonly associated with Chicago-style pizzas, they can also be found on other types of pizzas, such as New York-style and Neapolitan-style pies.
A Great Example – Pequod’s Pizza “Caramelized Crust” Edge
Pequod’s Pizza is a pizzeria located in Chicago, Illinois, United States. The pizzeria is most famous for its “caramelized crust” edge, which is achieved by baking the pizza in a deep dish pan with a small amount of oil. The result is a crispy, chewy crust that is slightly sweet and caramelized.
Pequod’s Pizza has been featured on several food shows, including The Best Thing I Ever Ate and Man v. Food. The pizzeria has also been mentioned in articles by The New York Times, Chicago Tribune, and Chicago Sun-Times. Pequod’s Pizza was founded in 1971 by Fritz Might and Hesh Wedemeyer.
The first Pequod’s Pizza was located on Clybourn Avenue in Lincoln Park, Chicago. The current location on Dickens Avenue in Lincoln Park opened in 1990. Pequod’s Pizza is open for lunch and dinner seven days a week. Delivery and takeout are available.
How To Caramelize A Chicago Style Pizza Crust
For the uninitiated, the step-by-step guide to caramelizing a Chicago-style pizza crust may seem daunting. But trust us, once you get the hang of it, it’s really not that difficult. Here’s what you need to do:
- Preheat your oven to 500 degrees Fahrenheit. Then, take a sheet for baking and line it with parchment paper.
- Next, dust your work surface with flour. Then, roll out your dough to a thickness of about 1/8 inch. Once you have done that, transfer the dough to the prepared baking sheet.
- Now, it’s time to caramelize the crust. To do that, you’ll need to brush the dough with melted butter or olive oil. Then, sprinkle on some sugar. We recommend using brown sugar for the best results. Finally, bake the dough in the preheated oven for 8-10 minutes, or until the crust is golden brown and crispy.
And that’s it! Now you know how to caramelize a Chicago-style pizza crust like a pro. So go ahead and give it a try next time you’re in the mood for some truly delicious pizza.
Final Words
Caramelizing a pizza crust is not as difficult as it may seem. With this guide, you’ll be able to do it like a pro in no time. So go ahead and give it a try! You won’t be disappointed.
