Labriola Chicago

Chicago-style deep pan pizza Chicago-style deep pan pizza (wait, what’s the difference between deep-dish and deep-pan?) Deep pan is inspired by legendary joints such as Burt’s or Pequod’s from the suburbs, and usually have a browned, maillard reaction along the outer, upper edge, consisting of excess mozzarella. Also, unlike deep-dish, a deep pan pizza doesn’t necessarily have a pronounced wall around the perimeter, but rather, a crust that is simply spread to the edge and then left to rise a third time in the pan. Rich Labriola uses Russo sausage (always raw, bulk sausage that’s pinched and pressed onto the pie) so that when it bakes, the fat and fennel render into the pie.