Forget the gourmet pizzas of California and the Sicilian thin style associated with New York; it's Chicago-style deep dish pizza that's sure to fill you up.
Whether you call it deep-dish or stuffed, Chicagoans have been calling this thick pizza their own since the early 1940's. Today, there's plenty of pizzerias that serve deep-dish, but which one does deep-dish best?
All deep-dish starts the same way: with a thick crust that is between one and three inches tall. The pizza is then filled, or stuffed, with mozzarella, toppings (with sausage, onions, and peppers topping the list of traditional), and last, but not least, the seasoned tomato sauce.
As for the origins of the deep dish, most food aficionados agree: the famous deep-dish began as the 'casserole' of pizzas - meaning, it was cheap to make and it fed a lot of people. The original creator of the pizza hailed from Texas and went by the name Ike Sewell.
Sewell first served deep-dish pizza in 1943 at his restaurant, Pizzeria Uno, at the corner of Wabash and Ohio Avenue in Chicago. The popularity of the dish soon spread, especially after soldiers started returning from Italy after the end of World War II. Other pizzerias started making their own versions of deep-dish, trying different flavored crusts and changing up the toppings. Now, Lou Malnati's, Uno's, Giordano's, and Gino's are some of the most famous pizzerias to grace the streets of Chicago.
With all these choices for deep-dish, where do you go when you want your pizza stuffed?
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