Deep Dish Pizza History This gorgeous 2-3 inch-thick pie, as often reported, was invented at Pizzeria Uno in Chicago, in 1943, by Uno’s founder Ike Sewell. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the recipe and Michele Mohr from the Chicago Tribune reports that Saverio Rosati opened Rosati’s Authentic Chicago Pizza already in 1926….
Artisan Pizza – a craftsmanship of Artisan baking. An artisan dough is a fine art, it’s a tricky dough, very wet, a little fussy and needs gentle handling. Just 2-3 minutes baking in a brick oven and you get thin, crispy crust with a puffy “cornicione” or edge. When you take a bite of Neapolitan style pizza dough, it…
Once we will finally realize, that the bread we eat and all other food we have with it, treat our body and soul and determine our quality of life. Wood-fired baking is what makes any bread stand out, whether it is a home-made bun or batch production in a bakery. Baking breads in a…
Christmas Eve and Epiphany. Panis focacius, it is about 2000 years older, than pizza, in ancient Rome it was a flat bread baked on the hearth. Latin word focus is meaning “hearth, place for baking.” The basic recipe is originated with the Etruscans or ancient Greeks, today it is associated with Ligurian cuisine. In American-English, it is sometimes referred to as focaccia bread. The Sicilian-style pizza, and the Roman pizza…