It's what actual deep dish looks like, not the shit you get at Unos or other places that claim to make "chicago style" deep dish. Sauce goes on top, and it's usually cooked at around 450-500 instead of 550-up in cast iron or aluminum. that way the cheese doesnt burn
How can you guys talk about carbonara or maillard reactions and fall for this disgusting americazation of a proper recipe? This place is really filled with fat fucks who would eat anything as long it's greasy
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the shown content originated from that site. This means that 4Archive shows their content, archived. If you need information for a Poster - contact them.
If a post contains personal/copyrighted/illegal content, then use the post's [Report] link! If a post is not removed within 24h contact me at firstname.lastname@example.org with the post's information.