Do you want to know about the History of Deep dish pizza? 

Love It or hate It we all Chicago natives know deep dish pizza According to Jontil Grubbs, a culinary teacher at H-F, Deep Dish Pizza is a typical Chicago-style pizza. It was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. The original recipered a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar.

According to National Geographic “The Deep Dish pizza was invented in 1943. The Meal was meant to be created to be a heartier, more substantial pizza, almost like a casserole, that could be a full meal. This meal is an iconic dish in Chicago, because it represents a unique, bold twist on traditional pizza, projecting the culinary creativity of Chicago.” 

We all live in Chicago, so we all should know how deep dish is different from other forms of traditional pizza.

Deep dish pizza was made from a thick buttery dough that was pressed into a deep round pan, creating a high crust that resembled a pie, the chef would layer the pizza with a generous amount of cheese (usually mozzarella) at the bottom, baked at a high temperature until the crust was golden brown. 

As it compares to other styles of pizza, our H-F students give it mixed reviews. 

Deep dish pizza was so popular back then because It’s unusual pie-like shape made it an incredible culinary innovation in Chicago that contributed to the city’s developing culinary identity. Both locals and tourists found the deep-dish pizza to be an acceptable substitute because it was also useful for sharing and taking away. Its unique appearance and fulfilling qualities aided in its brief rise to recognition. 

Stated by Bon Appetit; Deep dish pizza isn’t just a meal; it’s a part of Chicago’s identity and a representation of its innovation in American food culture.

But, what did the first deep dish pizza look like?  According to BBC.com  The first Deep dish pizza looked like it was an inch tall, half of the height of the modern product. It looked similar as to a pie or a casserole rising up from the pizza pan, The ingredients were topped of the opposite of a traditional pizza while also topped with multiple other ingredients.

Places to get Deep dish pizza? Me personally, i’d recommend Lou Malnati’s Because they sell good deep dish pizza and I’ve been going there since I was 6 years old.  But other places could be.

• Pequod’s: Pequod’s caramelised cheese crust, invented by its founder, Burt Katz, has a cult following among Chicago pizza connoisseurs. If you go at the weekend, be prepared to wait for a table, but very few visitors would argue it’s not worth it.

• Milly’s pizza in a pan: Bacon and pineapple. In 2021, he moved into a permanent space in the Newcomer Milly’s began as founder Robert Maleski’s pandemic project. He made just 20 pizzas a night and always sold out.