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The past two years have seen a bumper crop of new pizzerias in Chicago, with styles ranging from deep dish and tavern style to Detroit and Sicilian.
At the new spot on the Northwest Side, the staff started with one style and added a second style due to popular demand.
The chef at Giant, one of the city’s better restaurants, dove into the world of pizza during the pandemic and has since opened an East Coast-style thin pie shop next door. These required some tweaking, but he perfected these pizzas while adding some weekly izakaya style to the mix. Think about which ones are popular with your neighbors.
There aren’t a lot of slice shops in Chicago. But at Pizza Matta, Giant’s sister restaurant in Logan Square, the atmosphere is certainly East Coast, with its compact dining room and modest case.
“You know, we have Giant next door and we’ve gotten a lot of feedback from our customers, and that feedback was they wanted a slice,” owner Jason Vincent said.
Vincent has spent months developing an East Coast-style pale wine, now fermenting it for eight days to achieve more depth and complexity.
“Fermentation definitely deepens the flavor. It’s tart, but it’s also very pleasant,” he said.
A base of Bianco di Napoli tomatoes and sprinkled with Pecorino Romano. Vincent always adds a few balls of fresh mozzarella underneath the handful of shredded grande for an extra creaminess. The Cleveland native chose Columbus, Ohio-based Ezo Pepperoni and baked the pie for about 12 minutes until an evenly browned crust, firm, airy bread and properly charred undercarriage emerged. Bake.
After experimenting with a dough sheeter, I recently decided to add Chicago-style dough to it.
“Two different doughs, two different fermentation periods, two different types of key points that you need to look at every day when checking the dough,” he said.
Unlike his other pies, the thin crust is cured overnight in the refrigerator to dry.
“I think it’s like having twins, you can see them both, but you have to look at their needs individually,” he said.
The basic composition is the same, but the sausage and giardiniera are combined in that order: sauce, pecorino, and mozzarella cheese. The same goes for baking time. Once baked, he tops it with shredded Salvecchio, a very nutty Wisconsin Parmesan-like cheese. As a result, the crispy, crispy dough and cracker-like thinness is exactly what patrons love. Vincent’s insistence on using the best ingredients he can find gives his pies some class.
“The thought of using store-bought pork or chicken makes me very angry,” Vincent says.
There are a lot of names on this menu, in a good way. Ezo pepperoni, Slagel Farms sausage, ham, chicken and more. Four star mushroom. If ever there was a marriage between a thoughtful Chicago chef and a pizzeria, this is it.
You can go here:
pizza matta
3211 W. Armitage Ave.
773-661-6521
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