History of Deep Dish Pizza: A Chicago Classic Pizza Journey

Origins of Deep Dish Pizza

Where is Chicago's famous deep dish pizza came from? The story begins in the 1940s, when this iconic dish first appeared in the Windy City.

According to popular legend, deep dish pizza was invented by Ike Sewell in 1943. Sewell was the original owner of Pizzeria Uno, which still operates in Chicago today.

While Italian immigrants brought traditional pizza to America, the deep dish style was a distinctly Chicago innovation. It's quite different from the thin-crust pizzas you might find in New York or Italy.

Deep dish is characterized by its tall edges and generous layers of ingredients. Think of it more as a "pizza pie" than a traditional flat pizza. The crust forms a bowl that holds layers of cheese, meat, vegetables, and sauce.

World War II may have influenced its creation too. Economic and cultural shifts during this time shaped how people ate and the foods that became popular.

Pizzeria Uno: The Birthplace

Ike Sewell's Vision

Ike Sewell, a Texas-born businessman, wanted to create something unique for Chicago's food scene. He had a bold idea - what if pizza could be more substantial? Something heartier than the thin-crust pizzas popular at the time.

Before opening Uno's, the restaurant was known as "The Pizzeria" and "Pizzeria Riccardo." Sewell partnered with Ric Riccardo to bring his vision to life on Chicago's Near North Side.

When their first location became successful, they expanded. In 1955, they opened Pizzeria Due just a block away from the original. This naming choice is how "Uno" became part of the restaurant's identity.

Rudy Malnati's Influence

While Sewell gets much credit for Uno's success, Rudy Malnati played a crucial role in creating the actual pizza. Many consider him the true inventor of Chicago's deep dish style.

Malnati worked as the original pizza chef at Pizzeria Uno. His recipe featured the now-famous butter crust, layered with cheese on the bottom, toppings in the middle, and sauce on top.

The Malnati family continued to shape Chicago pizza history. Rudy's son Lou later opened Lou Malnati's Pizzeria, another beloved deep dish institution. 

Deep Dish Pizza's Signature Elements

The Robust Crust

The foundation of any deep dish pizza is its sturdy crust. Unlike thin-crust pizzas, deep dish features a tall, buttery crust that rises up the sides of the pan, creating a bowl-like shape.

This crust gets its unique texture from cornmeal mixed into the dough. When you bite into a proper deep dish crust, you'll notice it's both crispy and flaky on the outside while remaining soft inside. This texture comes from the butter or oil worked into the dough.

The crust is pre-baked in a round, deep pan before any toppings are added. This ensures it can support the heavy ingredients without becoming soggy.

Rich and Thick Tomato Sauce

In deep dish pizza, the sauce sits on top rather than underneath the cheese - a key difference from most other pizza styles. This sauce is typically chunkier and less cooked down than regular pizza sauce.

You'll find the sauce is often seasoned with oregano, basil, and a touch of sweetness to balance the acidity of the tomatoes. Many traditional Chicago pizzerias use whole, crushed San Marzano tomatoes for their deep, rich flavor.

The thickness of the sauce helps protect the cheese and toppings from burning during the longer baking time that deep dish requires. When done right, each bite delivers a perfect balance of tangy sauce with the savory ingredients below.

Heap of Cheeses and Toppings

Deep dish pizza doesn't hold back on fillings! The cheese layer comes first, directly on top of the crust. Most recipes call for sliced mozzarella rather than shredded, creating a thick, gooey layer.

Italian sausage is a classic deep dish topping, often applied in a layer rather than in small pieces. Other popular additions include pepperoni, green peppers, onions, and mushrooms.

Many authentic Chicago deep dish pizzas include a second layer of dough on top of the toppings, followed by the tomato sauce. This "stuffed" style provides even more heft to an already substantial meal.

Evolution and Variations

From Stuffed to Thin Crust

The evolution of Chicago pizza includes the development of stuffed pizza in the mid-1970s. Unlike the original deep-dish, stuffed pizza adds a second layer of dough on top of the fillings. 

Another popular variation is Chicago thin crust pizza. Don't confuse this with New York-style! Chicago's thin crust is typically crispier and cut into squares ("tavern style") rather than triangular slices.

Many locals actually prefer this style for everyday eating, saving deep-dish for special occasions.

Some pizzerias now offer "medium-dish" options too. These provide a compromise between the hefty deep-dish and the crispy thin crust, giving you a moderately thick base that supports toppings without the extended cooking time of traditional deep-dish.

Differentiation from Neapolitan Pizza

Chicago deep-dish stands in stark contrast to Neapolitan pizza, the style that originally inspired American pizzas. Neapolitan pizza follows strict guidelines overseen by the Associazione Verace Pizza Napoletana (AVPN). These include:

• Thin, soft crust (never thicker than 3mm)
• Wood-fired oven cooking at extremely high temperatures
• Minimal, high-quality toppings
• Quick cooking time (60-90 seconds)

Deep-dish flips this formula completely with its thick, buttery crust that requires 30-45 minutes to bake. The construction differs too - deep-dish builds "upside down" with cheese first, then toppings, and sauce on top to prevent burning during the long bake time.

While Neapolitan pizza emphasizes simplicity and tradition, Chicago's deep-dish celebrates abundance and innovation, reflecting American tastes for hearty portions and bold flavors.

Deep Dish Pizza in Popular Culture

Deep dish pizza has made its way into your favorite TV shows, movies, and even songs! When characters on screen visit Chicago, they often stop for this iconic dish. Shows like "The Bear" and "Chicago Fire" feature local pizzerias, highlighting the city's pizza pride.

You might have seen celebrities post about their deep dish adventures on social media. When famous folks visit the Windy City, a pizza pilgrimage is practically required. Many restaurants proudly display photos of stars who've enjoyed their signature pies.

Food travel shows love featuring Chicago's pizza scene. You've probably watched hosts like Anthony Bourdain or Guy Fieri dig into a steaming slice, cheese stretching dramatically as they take their first bite.

Deep dish has become a symbol of Chicago itself. When you think of the city's food, this pizza style likely comes to mind immediately. Tourists plan entire trips around visiting famous spots like Lou Malnati's, Giordano's, and Pequod's.

Pizza debates often feature deep dish prominently. You may have seen the friendly rivalry between Chicago and New York pizza styles play out online or in pop culture. This pizza rivalry has been parodied in comedy sketches and referenced in countless articles.

The unique look of deep dish makes it instantly recognizable in any menu scene. Its thick, golden crust and layer of toppings beneath rivers of cheese creates a visual that signals "Chicago" to viewers everywhere.

Frequently Asked Questions

How did deep-dish pizza evolve into its current form in America?

Deep-dish pizza evolved from earlier pizza styles and adapted to American tastes. The earliest forms of pizza date back much further, with references appearing as early as 19 BCE in The Aeneid.

When it came to America, pizza transformed to suit local preferences and available ingredients. Deep-dish specifically became heartier and more substantial than its Italian ancestors.

Over time, restaurants refined the recipe, experimenting with crust thickness, cheese amounts, and topping combinations to create the signature style we know today.

What are some fun facts about the development of deep-dish pizza in Chicago?

Deep-dish pizza was partly developed due to wartime constraints, showing American ingenuity during challenging times.

Interestingly, most Chicagoans actually eat more "tavern style" thin-crust pizza than deep-dish in their daily lives. Deep-dish is often saved for special occasions or visitors.

The pizzeria at 29 East Ohio Street (Pizzeria Uno) is considered the birthplace of deep-dish pizza and remains a popular tourist destination today.

How has deep-dish pizza influenced Chicago's culinary culture?

Deep-dish pizza has become a defining symbol of Chicago's food scene. It helps establish the city's identity as a place with hearty, no-nonsense cuisine.

Local pizzerias have built strong reputations around their deep-dish offerings, creating friendly rivalry and dining traditions.

For tourists, trying authentic Chicago deep-dish has become a must-do culinary experience when visiting the city.

What sets Chicago-style deep-dish pizza apart from other pizza styles?

Deep-dish pizza features a tall, buttery crust that forms a bowl-like shape to hold substantial amounts of cheese and toppings.

Unlike other styles, deep-dish places the cheese on the bottom, followed by meats and vegetables, with tomato sauce on top. This layering prevents the cheese from burning during the longer cooking time.

The pizza requires a knife and fork to eat and is more of a sit-down meal experience compared to New York-style slices that you can fold and eat on the go.