[Magdalen] Pizza Spices.

[Scott Knitter]

Apparently Detroit-style pizza started with Sicilian-style and developed by
using a blue-steel pan (some sort of factory castoff?) and building up
cheese along the edges, then a bit of sauce added on top after baking. The
crust is a favorite of mine: thickish but airy, and crisp on the bottom. A
bunch of upscale Detroit-style pizza places are opening in Evanston and
Chicago with the name "Union" something. Union Grill, Union Lounge...

On Sun, Mar 11, 2018 at 6:11 PM, Joseph Cirou <romanos at mindspring.com>
wrote:

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>  As a native Chicagoan I was introduced to Sicilian Pizza from my
> classmates mother who made the Uno and Due's variety in her kitchen. In
> fact when we first started to go to Uno's or Due's as teenagers with cars
> we called their pizza' Mrs Lo Galbo's pizza. I still correspond with Manny
> a retired a judge in Florida (we both went to Chicago seminaries) and
> always reminds me of my mother's Baked Alaska, that I imagine she learned
> from Julia Child I remind him of his mother's Sicilian items.
>
> Joe
> -----Original Message-----
> >From: Scott Knitter <scottknitter at gmail.com>
> >Sent: Mar 11, 2018 6:55 PM
> >To: magdalen at herberthouse.org
> >Subject: Re: [Magdalen] Pizza Spices.
> >
> >We sometimes order (from Pizzeria Aroma) a "Soho White Pizza" that has
> >extra virgin olive oil, fresh minced garlic, ricotta, mozzarella, aged
> >parmesan, thyme, kosher salt, & ground black pepper. No tomato sauce. Good
> >stuff, but I'm a little tired of it. Lately we've been getting Jet's
> >Pizza...they specialized in Detroit-style square pizzas - a large one is
> >really two squares and is called "eight corners" because every piece is a
> >corner piece. This is important because the corner gives you more of the
> >almost-burnt crispy cheese from the side of the pan.
> >--
> >Scott R. Knitter
> >Edgewater, Chicago, Illinois USA
>



-- 
Scott R. Knitter
Edgewater, Chicago, Illinois USA