Deep-Dish Pizza Coming Soon

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Quick Bite

Chicago deep-dish pizza is a tall, buttery-crusted pizza layered with cheese, toppings, and chunky tomato sauce. It eats more like a savory pie than a quick slice — and that is exactly the point.

History

Deep-dish pizza was developed in Chicago in the 1940s, with Pizzeria Uno usually credited as the birthplace. Ike Sewell and Ric Riccardo opened the restaurant in 1943 and helped introduce a pizza that was thicker, richer, and more meal-like than the thin pizzas many Americans knew.

The structure is what makes deep dish different. The dough is pressed into a deep pan, cheese goes in first, toppings follow, and tomato sauce goes on top. That reverse layering helps protect the cheese and gives the pizza its signature look.

Over time, Chicago deep dish became a tourist magnet and a city icon. Pizzeria Uno, Lou Malnati’s, Gino’s East, Giordano’s, Pequod’s, and others all helped shape the deep-dish conversation, each with its own crust, sauce, and style.

Locals may argue that tavern-style pizza is the everyday Chicago pizza, but deep dish still matters. It is the city’s big, dramatic pizza statement — heavy, saucy, cheesy, and built for a knife and fork.

Fun Facts

• The sauce goes on top, not under the cheese.
• A true deep dish can take 30–45 minutes to bake.
• Deep dish and stuffed pizza are related, but not exactly the same thing.

Where to Try

Pizzeria Uno Chicago, Illinois
The classic origin stop, still serving deep dish in the city where the style was born.

Lou Malnati’s Chicago and Illinois locations
Known for its buttery crust, Wisconsin mozzarella, and chunky tomato topping.

Pequod’s Pizza Chicago, Illinois
Famous for a caramelized cheese edge that gives its pan pizza a dark, crispy ring.

Recipe

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Deep-Dish Pizza Makes: One 9-inch pizza Prep: 1 hour 15 minutes Bake: 30–35 minutes Difficulty: Medium Style: Illinois / Chicago Pizza

Ingredients

For the dough

• 2 cups all-purpose flour
• ½ cup cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet instant yeast
• ¾ cup warm water
• 3 tablespoons melted butter
• 2 tablespoons olive oil

For the filling

• 2 cups shredded or sliced mozzarella
• ½ pound Italian sausage, cooked and crumbled
• 1 can crushed tomatoes, 15 ounces
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons grated Parmesan

Instructions

1. Mix the dough: Mix flour, cornmeal, sugar, salt, and yeast in a large bowl.
2. Add wet ingredients: Add warm water, melted butter, and olive oil. Stir into a dough.
3. Knead and rise: Knead for 4–5 minutes, then cover and let rise for about 1 hour.
4. Preheat: Heat the oven to 425°F.
5. Prepare the pan: Oil a 9-inch cake pan or deep cast-iron skillet.
6. Shape the crust: Press the dough into the bottom and up the sides of the pan.
7. Add cheese: Add mozzarella directly onto the dough.
8. Add sausage: Add cooked sausage.
9. Add sauce: Mix crushed tomatoes with oregano, garlic powder, and salt, then spread over the sausage.
10. Finish: Sprinkle with Parmesan.
11. Bake: Bake for 30–35 minutes, until the crust is golden and the filling bubbles.
12. Rest: Rest for 10 minutes before slicing.

Traditional note: To make it more traditional, use a deep, well-oiled pan; layer cheese before sauce; and give it time to bake properly. Sausage is a classic Chicago topping.

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