This is a pizza on steroids! I was asked to review Crust’s newest addition to their menu: the ‘Chicago Deep Dish’ pizza $16AUD. I am a mad pizza lover and thought I knew all there was to know about this doughy delight. Whilst I was trying to co-ordinate this review, I was baffled by the name ‘Chicago deep dish pizza’ when it was being flung to and fro via email. How different could this pizza really be? I mean, what is left to explore in the world of pizza right? C’mon people – It’s a flat disc of dough with stuff on top! After some quick investigating on Google and good ole’ Wikipedia I was quickly eating my words. The images of the Chicago Deep dish pizzas looked like no other pizza I’d ever seen, they looked incredible! I was becoming more and more eager to try this Chicago Deep Dish for myself.
The Chicago deep dish pizza originated in (you guessed it) Chicago! It was first thought to have been conceived by Ike Sewell or one of his chefs in a restaurant known as Pizzeria Uno sometime during or soon after World War II. It has been a hit in Chicago ever since and has finally made it all the way to our shores here in Australia. I must say, I was quite impressed that someone at Crust has been innovative enough to add this pizza to their menu. I think it is a fabulous change and a must try for any self confessed pizza lover.
So what are the differences between this Chicago deep dish pizza and the thick based pan pizza? Well first of all, it looks rather different in appearance, the deep dish has a crust that continues vertically up the sides which gives the pizza an almost pie or quiche appearance and secondly the base of the Chicago deep dish isn’t actually thick, the pizzas from Crust have a wonderful thin crisp texture. The toppings are pilled in the soft doughy shell and baked as normal.
I tried both of the varieties they offer ‘Italian Sausage’ and ‘Vegetarian Antipasto’. I thought Italian Sausage would have been my favourite of the two without question as I have never been a huge antipasto fan, so I surprised myself when my preference well and truly leaned towards Antipasto. I found both pizzas to be refreshingly light compared to what I have come to expect from the usual gourmet pizzas on offer in the market. The Antipasto didn’t even leave me with a hint of greasiness, it was so good I could have sworn I had made it myself.
Crust is a Gourmet Pizza chain with store locations all around Australia and more on the way. I dropped in to the Hamilton store owned and operated by ex-pro basketball player Sam Mackinnon.
Thanks to Crust I have 5x Chicago Deep Dish pizza vouchers to give away so you too can try this ‘pizza on steroids’ for yourself, simply leave a comment and tell me which pizza you would like to try the most from the entire Crust pizza range and why. You can enter once a day. Click here to view their extensive menu.
Competition closes 10.00pm AEST Wednesday 29/12/2010 winners will be announced online and will be notified by email. This competition is open to all Australian residents and is made possible thanks so Crust and Keep Left PR.
Crust have some awesome pizzas available like: Mexican with a refired bean base or Veggie Mousakka with a béchamel sauce base! They also cater for Gluten Free.