Pizzeria Uno

Italian | Pizza
Memorable
One of the best
Save

Uno Pizzeria and Grill is now a nationwide franchise. Here is where it all began, in 1943, when former football star Ike Sewell and restaurateur Ric Riccardo opened Pizzeria Uno. They originally had planned to open a Mexican eatery, but after the place was decorated, they sampled a meal and Riccardo became ill. It is said that he fled to Italy, then finally returned, at which point the partners stripped away Hispanic décor and made their place a pizzeria. They decided that normal pizza, as then served in a handful of Italian restaurants around town, wasn’t hefty enough for Chicago appetites. So they came up the recipe for deep dish.

Cooked in a high-walled round pan, deep dish pizza verges on being a casserole, its crust thick and substantial with a profound crunch, spread out across the pan in reefs and shoals of biscuity breadstuff. It is loaded with mozzarella cheese and chunked tomatoes. Big sheets of fennel-spiked sausage are a common option. As in any pizza parlor, many ingredients are available, including anchovies and broccoli, extra garlic and extra cheese.

Warning: Even on a slow night, you will wait a minimum of forty-five minutes from the time you walk in the door until the pizza arrives at your table. These big circular meals are that thick, and unlike traditional flatbread pizzas, need to be slow-cooked like the savory pies they are.

What to Eat
Pizzeria Uno, Sausage pizza
Sausage pizza
Must-Try
This is a single individual pizza. You don't see the sausage, which is spread in abundance under the thick tomato topping. In our opinion, it's the rich, crumbly crust that puts this one in a league of its own.
Directions and Hours
closed now
Sunday11am - 11pm
Monday11am - 12am
Tuesday11am - 12am
Wednesday11am - 12am
Thursday11am - 12am
Friday11am - 12am
Saturday11am - 1am
Roadtrips
This restaurant is featured in the following eating tours.
5 stops | 25 MILES | 1 hr 12 min

Long before the apotheosis of food trucks, Chicago was a city where a person could eat extremely well without picking up a knife and fork. Here is a day's worth of utensil-free deliciousness, starting with spectacular donuts at Firecakes. No eating tour of the city would be complete without a fully dressed red hot (at…

4 stops | 13 MILES | 38 min

It is not quite right that deep-dish pie gets all the attention when it comes to Chicago pizza. Yes, the forkworthy casserole-style pizza was first created in Chicago, in 1943 at Pizzeria Uno, where it continues to be a magnificent meal (as it also is at Gino's East). But Chicago's best pizzas aren't all three…

Information
Price
$$
Seasons
Open Year Round
Meals Served
Lunch
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
Yes
Website

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