Part 5/8:
In preparing the deep dish pizza, the host aimed to blend insights from two recipes—one from 1945 and the other from 1947. The original recipe lacked the substantial depth and richness associated with modern deep dish. Furthermore, without sufficient sauce, they resembled standard thin-crust pizzas. The key ingredients included milk, yeast, flour, and various toppings, emphasizing how this concoction differed vastly from what diners expect today.
Interestingly, the late 1940s recipe reversed the assembly process, indicating that cheese should go on the bottom, while tomato sauce topped it. This adjustment signified a pivotal evolution from traditional pizza-making to what we recognize as deep dish pizza.