Giada De Laurentiis's approach to Chicago-style deep-dish pizza generates discussion due to her choice of provolone over the traditional mozzarella. As a Chicago native, the author expresses surprise at this departure from tradition. De Laurentiis claims that provolone offers a richer cheesy flavor, enhancing overall taste, which aligns with the indulgent nature of deep-dish pizza. Though there are essential elements to making deep-dish, like the right pan and plenty of cheese, the choice of cheese is open to interpretation, allowing for personal creativity in this iconic dish.
Provolone tends to have a bolder flavor than mozzarella, making it a fitting choice for deep-dish pizza where taste is key and flavors meld together.
While deep dish pizza has its roots in Chicago, many chefs, including Giada De Laurentiis, experiment with non-traditional ingredients to innovate classic recipes.
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