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Deep Dish Pizza
Cooked in a high-walled round pan, deep dish pizza verges on being a casserole, its thick, biscuity cornmeal crust filled with mozzarella cheese and chunked tomatoes. Big sheets of fennel-spiked sausage are a common option. It is a Chicago signature dish, introduced in in 1943 at Pizzeria Uno, run by Ike Sewell and Ric Riccardo, who determined that normal pizza, as served in some Italian restaurants around town, wasn’t hefty enough for Chicago appetites.
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