Hungry Z, NBCChicago Street Team
In the mid-70s, two Chicago restaurants — Nancy’s and Giordano’s — began experimenting with deep dish pizza, but what they created instead was the beloved “stuffed” pizza.
Nancy’s founder, Rocco Palese, based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. Similar to deep dish, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then an additional layer of dough goes on top and is pressed to the sides. That extra layer of crust is the difference between the two. Read the rest of this post on nbcchicago.com.
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Interesting history lesson about Chi’s most famous creation. Essential to a story on deep dish pizza. If I wasnt sick right now I’d be really hungry after reading this. Stuffed pizza, just one slice=entire meal
YUM!