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.

 

Restaurants With This Dish

Bar B Q King - Sandwich
Bar B Q King

CHARLOTTE, NC

White House Sub Shop - White House Special
White House Sub Shop

ATLANTIC CITY, NJ

Mini scone filled with jam and whipped cream
Healdsburg SHED

HEALDSBURG, CA

Dewar’s Candy Shop

BAKERSFIELD, CA

Mushrooms are stuffed with crab and topped with melted cheese
Bob Taylor’s Ranch House

LAS VEGAS, NV

Plump’s Last Shot

INDIANAPOLIS, IN

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