Chicago-style deep-dish pizza

Chicago-style deep-dish pizza. It is a distinct style of pizza originating in the city of Chicago, characterized by its deep, pie-like crust that encases generous layers of cheese, fillings, and a chunky tomato sauce. Often described as a "pizza pie," it was developed in the mid-20th century as a hearty alternative to thin-crust styles and has since become an iconic symbol of the city's culinary identity. The dish is baked in a round, steel pan resembling a cake pan or pie tin, resulting in a thick, buttery crust that can support its substantial toppings.

History

The creation of this style is widely credited to Ike Sewell and Ric Riccardo, who opened Pizzeria Uno on the city's Near North Side in 1943. Seeking to offer a more substantial meal, they worked with chef Rudy Malnati to develop a pizza with a deeper crust. The success of Pizzeria Uno led to the opening of Pizzeria Due in 1955 and inspired numerous other establishments. Lou Malnati, son of Rudy, later founded Lou Malnati's Pizzeria in 1971, which became another major chain synonymous with the style. Throughout the latter half of the 20th century, the pizza's popularity grew, becoming a staple for both locals and tourists, and was famously promoted by figures like Oprah Winfrey and referenced in films such as *Home Alone*.

Characteristics

The defining characteristic is its structural depth, with a crust that rises two to three inches high along the sides of a deep pan. The assembly order typically reverses that of a standard pizza, with slices of mozzarella placed directly on the dough, followed by layers of ingredients like Italian sausage, pepperoni, mushrooms, green peppers, and onions, and finally topped with a seasoned, crushed tomato sauce. The crust itself is more akin to a shortcrust pastry or pie crust than a traditional bread dough, often made with corn oil or butter for a flaky, crisp texture. When served, a single slice is a substantial, fork-and-knife affair, contrasting sharply with the foldable slices of New York-style pizza.

Preparation and ingredients

Preparation begins with a dough made from wheat flour, water, corn oil, yeast, and sometimes semolina. This dough is pressed into a well-greased, round deep pan, often made of seasoned steel, and par-baked to set the structure. Generous amounts of mozzarella—sometimes over a pound per pizza—are layered directly onto the par-baked crust. Pre-cooked toppings such as Italian sausage from companies like Fontanini Italian Meats are added next. The final layer is a uncooked sauce made from crushed California tomatoes, often San Marzano variety, seasoned with garlic, oregano, and sometimes Parmigiano-Reggiano. The pizza is then baked at a moderate temperature, around 425°F (218°C), for 30 to 45 minutes to ensure the interior is fully cooked without burning the crust.

Variations

Several notable variations have emerged from the foundational style. The most famous is **stuffed pizza**, pioneered by Nancy's Pizza in 1971, which features a second, thinner layer of dough placed over the toppings before the sauce is added, creating a deeper, fully enclosed pie. Another variant is the **pan pizza**, which is similar but often has a slightly thinner crust and a different cheese distribution. Some pizzerias, like Giordano's, have become nationally recognized for their stuffed versions. Regional spins also exist, such as the use of spinach as a primary topping, a signature at places like Edwardo's Natural Pizza Restaurant, or the "Buttercrust" trademarked by Lou Malnati's Pizzeria.

Cultural impact

This pizza is a profound symbol of Chicago's identity, frequently cited in debates about American cuisine and featured in travel guides like *Frommer's* and media from *The New York Times* to *The Travel Channel*. It is a mandatory stop for political figures campaigning in the Midwest, including presidents like Barack Obama and Joe Biden. The rivalry with New York-style pizza is a perennial topic in food journalism and was even the subject of a playful legal skit on *The Tonight Show Starring Jimmy Fallon*. Annual events, like the Taste of Chicago festival, highlight the dish, and it has inspired culinary tourism, with companies like Chicago Pizza Tours offering dedicated excursions.

Category:Pizza styles Category:American cuisine Category:Chicago culture