- Buttery pan-dough crust
- Sliced mozzarella
- Italian sausage or toppings
- Crushed tomato sauce on top
Chicago Deep-Dish Pizza
Chicago deep-dish pizza. Photo via Wikimedia Commons.
Chicago deep-dish is a pizza casserole: a buttery, biscuit-like crust pressed up the sides of a deep pan, layered with sliced mozzarella, toppings, and crushed tomato sauce on top, baked 30 to 45 minutes until the edges caramelize.
Invented at Pizzeria Uno in 1943 (the Ike Sewell story), it is eaten with a knife and fork and ordered as a whole pie, never by the slice. Locals argue the tavern-style thin crust is the real everyday pizza; visitors come for the deep dish.
Key ingredients
How it is eaten
Invented at Pizzeria Uno in 1943 (the Ike Sewell story), it is eaten with a knife and fork and ordered as a whole pie, never by the slice. Locals argue the tavern-style thin crust is the real everyday pizza; visitors come for the deep dish.
Where to try it
- Lou Malnati's (the butter-crust classic) and Giordano's (the stuffed version)
- Pizzeria Uno and Due, the 1943 originals in River North