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Chicago's deep-dish pizza is a renowned culinary specialty that has become an iconic symbol of the city. The term "deep-dish" refers to the thick crust that is baked into the pan, creating a distinctive shape and texture. Unlike traditional thin-crust pizzas, deep-dish pizza has a thicker, fluffier crust that is often described as chewy and buttery. The crust is typically made from a combination of flour, yeast, and butter, which gives it a rich, savory flavor.

The origins of Chicago-style deep-dish pizza are debated, with several claims to its invention. One popular story involves Pizzeria Uno, a restaurant in Chicago that claims to have created the first deep-dish pizza in 1943. Another claim comes from Lou Malnati's Pizzeria, which opened in 1943 and is known for its deep-dish pizzas. Regardless of its exact origins, deep-dish pizza has become a staple of Chicago's food culture and is celebrated for its unique taste and texture.

The ingredients used in Chicago-style deep-dish pizza are also distinctive. The sauce is typically thick and sweet, often made from canned tomatoes and various seasonings. The cheese is usually a blend of mozzarella and other cheeses, which melt together to create a gooey, flavorful layer. Toppings are usually placed on top of the cheese, allowing them to be fully cooked and crispy. Common toppings include pepperoni, sausage, mushrooms, onions, and green peppers.

Despite its popularity in Chicago, deep-dish pizza has faced criticism from some food critics who argue that it is not authentic Italian pizza. However, proponents of deep-dish pizza maintain that it is a unique and delicious culinary creation that should be celebrated for its own merits. Today, deep-dish pizza is enjoyed not only in Chicago but also in other parts of the United States and around the world, thanks to its widespread popularity and cultural significance.