| Chicago has long been famous for its pizza. So | | | | oil. This dough is draped across a deep, round pan and |
| famous, in fact, that a certain type of pizza is known | | | | pulled up the sides of the pan. Following this step, the |
| as Chicago-Style Pizza. The term "Chicago-Style" | | | | dough is partially baked in a pan that has been heavily |
| sometimes refers to stuffed pizzas and a variety of | | | | oiled to create a fried effect on the outside of the |
| uniquely Chicago thin crust pizzas, but a real | | | | crust. The dough is partially baked prior to adding |
| Chicago-Style pizza is a deep-dish pan pizza. In order | | | | toppings in order to make it fluffier. |
| to be a real Chicago-Style pizza, the pizza must be | | | | After the crust has been partially baked, the toppings |
| deep dish. | | | | are added. Cheese, sliced mozzarella, goes on the |
| The Chicago-Style deep dish pizza was originally | | | | fluffy dough first. Following that, the toppings requested |
| created at Pizzeria Uno in Chicago in 1943. That is | | | | by the buyer get piled on. These typically include |
| undisputed; however, the creator has a bit of dispute. | | | | meats like Italian Sausage and vegetables such as |
| Two different people have been credited with creating | | | | onion and bell peppers. After the toppings, a thick, |
| the deep dish pizza, Ike Sewell and Rudy Malnati. Ike | | | | chunky tomato sauce is added on top of all of the |
| Sewell, a former University of Texas football player, | | | | other toppings. The sauce is made of crushed or |
| founded Pizzeria Uno, and later Pizzeria Due, and so is | | | | puréed tomatoes and is uncooked prior to |
| a likely source of the creation that is known and loved | | | | being added to the pizza. After the sauce, a blend of |
| the world over. However, in 1956, the Chicago Daily | | | | grated cheeses is added to the top to finish it all off. |
| News attributed the delicious creation to Rudy Malnati, | | | | The pizza is then baked. |
| the original chef at Pizzeria Uno. Who really created | | | | A pound of cheese is generally used on each pizza. |
| the pizza style, we will probably never know. We can, | | | | These pizzas, as delightful as they are, are extremely |
| however, be grateful for the creation. | | | | messy. The same gooeyness and thickness that |
| The deep dish pizzas created at Pizzeria Uno are | | | | makes them so great also makes them super messy. |
| really quite simple. They are made with a simple, thick | | | | For this reason, Chicago-Style pizzas are generally |
| layer of dough that contains both cornmeal and olive | | | | eaten with a fork and knife. |