deepdish

Deep-dish pizza, or deep-dish, is a style of pizza known for a tall, buttery crust baked in a deep, circular pan. The dough is pressed up the sides to form a thick, pie-like edge, resulting in a substantial base. Assembly typically places cheese directly on the crust, followed by toppings, and then a chunky tomato sauce ladled over the top. This layering helps protect the cheese and keeps the bottom from becoming overly soggy, producing a slice with a crisp outer edge and a soft interior.

Origins and spread: Deep-dish pizza is closely associated with Chicago. It is widely attributed to Pizzeria Uno in Chicago during the 1940s, developed under the leadership of Ike Sewell with a partner. The precise origins and early history are a subject of local lore and some dispute, but the style rapidly became a defining element of Chicago’s culinary identity and later spread to other cities and national chains.

Preparation and characteristics: The pan used for deep-dish bakes creates a pronounced rim and a thick, sturdy crust. The cheese layer against the crust often forms a barrier to help curb moisture migration from toppings. Because the bake time is longer than that of thinner pizzas, the toppings are typically pre-cooked, and the sauce is chunky and robust to complement the rich crust.

Variations and reception: Deep-dish remains distinct from stuffed pizzas, which have a top crust, and from thin-crust styles. It is celebrated for its hearty, pie-like experience and remains a popular, iconic option in Chicago and many pizzerias nationwide.