Chicagostyle

Chicagostyle refers to a particular way of preparing and serving pizza that originated in Chicago. It is characterized by its deep-dish crust, which is typically several inches high and baked in a round, steel pan. The ingredients are layered in reverse order compared to most pizzas. First, the crust is formed, followed by cheese, then various toppings such as meat, vegetables, and spices, and finally, the tomato sauce is spread over the top. This unique layering allows the cheese and toppings to cook evenly within the thick crust while preventing the sauce from burning.

The origins of Chicagostyle pizza are often attributed to Pizzeria Uno, founded in Chicago in 1943 by Ike Sewell and Ric Riccardo. While some debate exists about the exact inventor, Sewell is widely credited with popularizing the deep-dish style. The pizza quickly gained popularity in Chicago and has since become a culinary icon of the city. Variations exist, including stuffed pizza, which features an even thicker crust with a second layer of dough on top before the sauce is added. Despite its distinctive preparation, Chicagostyle pizza is a beloved dish enjoyed by locals and visitors alike, often served in slices due to its substantial size and density.