Chicago-style deep-dish pizza is one of the most iconic and beloved regional pizza styles in America. Unlike thin-crust New York-style pizza, Chicago deep dish has a thick, bread-like crust that is baked in a deep pan layered with hearty toppings like tomato sauce, mozzarella, sausage, and pepperoni. The result is a pizza that is as much like a savory pie as it is a flatbread. So what are the key elements that distinguish an authentic Chicago-style deep-dish pizza?
A Deep Pan
The foundation of a Chicago-style deep-dish pizza is the deep pan it is baked in. These sturdy, heavy pans are similar to cake pans, usually made of cast iron or steel and coated in oil to allow the dough to release after baking. The depth of the pan allows for the construction of a thick crust, usually around 1-2 inches tall. The famed Pizzeria Uno, which claims to have invented the style in 1943, uses a 4-inch deep pan to achieve the signature tall crust.
A Thick, Bread-Like Crust
While Neapolitan and New York-style pizzas have a thin, flattened crust, the Chicago deep-dish crust is thick and cake-like. It consists of a flaky and crispy exterior, surrounding a soft and airy interior crumb not unlike sourdough bread. Some recipes call for a typical pizza dough enriched with olive oil, while others use bread dough containing milk and sometimes sugar to achieve the cake-like texture. The dough is pressed into the oiled pans and often baked partially on its own before toppings are added.
Layered Fillings
One of the hallmarks of a Chicago-style pizza is that the toppings are layered within the crust rather than simply scattered on top. Cheese, such as mozzarella, Parmesan, or a blend, is applied first so that it melts directly onto the crust. Chunks of tomato or tomato sauce follow, creating moisture for the crust. From there, slices of sausage, pepperoni, vegetables, and other toppings are added in layers.
Abundant Cheese
There is no shortage of gooey, melted cheese on a Chicago deep dish pizza. Mozzarella is typically used as the cheese base, sometimes mixed with Parmesan or cheddar. The ample cheese helps bind the layers together and provides the satisfying stretchy bites characteristic of Chicago-style pizza. Using high-quality, low-moisture mozzarella is key to achieving the right stringy texture after baking.
Italian-American Sausage
For many, a defining feature of Chicago deep-dish pizza is the sausage. The traditional style uses a spicy Italian-American pork sausage link sliced into rounds and layered into the pizza. The juices from the sausage seep into the crust as it bakes, amplifying the flavor. While sliced Italian sausage is most iconic, some restaurants offer alternative meats like ground sausage or sliced bacon.
San Marzano Tomatoes
To create a balanced sauce with the right consistency for deep dish, most restaurants combine canned San Marzano tomatoes with tomato sauce or paste. San Marzano tomatoes are a plum tomato varietal grown in Italy known for their sweetness and low acidity. The tomatoes bring fresh flavor, while the paste acts as a thickening agent. Spices like oregano and basil are added to round out the sauce.
A Hot Oven
In order to thoroughly cook the layers of dough and meats, Chicago deep-dish pizzas are baked at high temperatures, typically 500-550°F. The pies take longer to bake than thin crust, usually 30-45 minutes. The blast of heat from the oven floor and walls gives the crust a crispy, fried exterior. Some chefs even finish the pies directly on the oven floor for maximum crunch.
History and Origins
While pizza has origins dating back centuries in Italy, the DISTINCTIVE Chicago-style deep dish is a 20th century American creation. But who exactly invented the beloved Windy City pizza style and when?
Pizzeria Uno’s Claim
According to the owners of Pizzeria Uno, the first Uno’s restaurant invented deep-dish pizza in 1943. The legend goes that founder Ike Sewell wanted to create a pizza hearty enough to feed Chicagoans in the winter. He partnered with chef Rudy Malnati to develop the buttery, cake-like crust and layered fillings cooked in a deep pan. Their first location still operates today on Ohio Street.
Competition from Pizzeria Due
However, Sewell’s partner Rudy Malnati eventually left to open his own restaurant called Pizzeria Due in 1955, claiming HE perfected Chicago-style pizza. The Malnati family continues to run Lou Malnati’s pizzerias today and ship their famous pies nationwide. According to Malnati’s son Marc, deep dish was likely created collaboratively over time, rather than by one single founder.
Wartime Influences
Some culinary historians argue that deep dish likely evolved from “pizza pot pie” recipes that Chicagoans made during WWII rationing. Bakers made crusts from rice or cassava flour and filled them with meat scraps and produce – a primitive predecessor to the buttery, indulgent deep dish we know today.
Midwestern Influences
Others cite the influx of Southern Italian immigrants to Chicago and the Midwest in the early 1900s as influences on the style. Used to hearty, bread-based dishes, Midwestern Italians would make pizza in large pans more akin to bread loaves than flatbreads. The regional specialty took hold in Chicago pizzerias by the 1940s, though it’s unclear who exactly pioneered it.
Unique Cooking Methods
The assembly and preparation required to make authentic Chicago-style sets it apart from thin-crust pizza. Mastering the multi-layering techniques is key.
Pressing the Crust
After preparing the dough, the well-oiled pan is filled by pressing the dough across the bottom and up the sides. The dough is unevenly stretched so that the bottom is slightly thicker than the sides. This helps the base cook through while the sides remain tender and flaky.
Partially Pre-Baking the Crust
Before any toppings are added, the pressed crust is par-baked on its own for 5-10 minutes to firm it up. This prevents ingredients from making the base soggy. The outer edge browns while the inside remains pale and dry.
Cheese First
Once the crust has par-baked, shredded mozzarella is added as the first layer, spread edge to edge. Since it melts directly onto the hot crust, the cheese helps seal in the layers above it.
Tomato Slices Next
After the cheese comes a layer of sliced tomatoes or dollops of tomato sauce over the surface. Their moisture disperses into the cheese and crust while cooking.
Layering the Toppings
With the tomato layer in place, the remaining ingredients are layered on – sliced sausage, pepperoni, onions, peppers, mushrooms etc. Pieces are arranged in an even, consistent layer.
Final Bake
Finally, the fully assembled pizza bakes for 30-45 minutes until the crust is fully cooked through and golden brown on the outside. The ingredients meld together during the final bake.
Variations Between Chicago Pizzerias
While the standard ingredients and preparation of Chicago-style pizza are consistent, different local pizzerias put their own spin on the classic recipe.
Lou Malnati’s vs. Giordano’s
Lou Malnati’s and Giordano’s are two of the most famous Chicago pizzerias often cited in the “who created deep dish?” debate. Here are some of their key differences:
| Lou Malnati’s | Giordano’s |
|---|---|
| Butter-based crust | Olive oil-based crust |
| Leaner sausage, spices | Fattier sausage |
| Chunky sauce | Smooth, creamy sauce |
| More cheese | Less cheese |
Sauce Styles
Sauce flavors range from robustly spiced to mild and tomatoey. Gino’s East uses a chunky “gravy” while Pequod’s is known for caramelized edges. Some pizzerias even serve sauce on the side.
Alternative Toppings
While sausage, pepperoni, and bell peppers are standard, creative pizzerias offer additions like artichoke hearts, spinach, roasted tomatoes, and even chicken. Dessert pies with chocolate, maple syrup, and fruit are also popular.
Cracker Crusts
A variation on deep dish is the “stuffed” pizza which adds an extra layer of flaky, buttery crust on top. Giordano’s and Nancy’s are famous for this cracker-thin upper crust.
Eating Deep Dish Like a Chicagoan
Chicago deep dish is hearty fare, and locals have some tips for enjoying it like a true Chicagoan:
Use a Knife and Fork
Don’t try to pick it up and fold it like a New York slice – you’ll end up with cheese and fillings dripping everywhere. Chicagoans politely cut and eat it with silverware to keep the layers intact.
Eat it in Reverse
Since the toppings are on the bottom, it’s customary to eat deep dish from the inside out. By cutting to the center, you access the fillings in each bite rather than just eating bread and cheese.
Expect a Wait Time
Good things take time, and that’s especially true of deep dish pizza’s extended bake time. Don’t expect to grab a pie and be out the door immediately. Make a night of it at the restaurant while you wait and chat over drinks.
Come Hungry…and Thirsty
With its hearty portions, one slice is often plenty for a meal. The richness pairs perfectly with a cold beer or glass of wine too. Don’t plan to rush through your pie; savor the experience.
Save the Leftovers
Given the size, you’ll likely have some leftover deep dish to take home. The crust actually improves after another warm-up! Throw a slice under the broiler the next day for the quintessential second-day deep dish experience. Just add crispy edges.
The Takeaway
From its crunchy, cakey crust to its piles of molten cheese and Italian sausage, Chicago-style deep dish is hard to resist, and for good reason. This Midwestern twist on pizza requires special techniques to layer and bake the ingredients just right, resulting in a one-of-a-kind pie bursting with flavor. Part bread and part pizza, deep dish is a hearty, decadent, and satisfying meal with a uniqueness all its own. There’s nothing quite like it – you have to try it in Chicago!