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Chicago-style pizza
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<h2 id="deep-dish">Deep-dish</h2> <p>Chicago-style deep-dish pizza was invented at <a href="/facts/Uno_Pizzeria_%2526_Grill/qn7FH0C0">Pizzeria Uno</a> in Chicago, founded by <a href="/facts/Ike_Sewell/jQGVbl0k">Ike Sewell</a> and Richard Riccardo in 1943.<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a><a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a><a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with <a href="/facts/Scalded_milk/BV5ancSH">scalded milk</a>, butter, and sugar.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> The restaurant's cook Alice Mae Redmond later adjusted the recipe to be made with water and olive oil and a "secret dough conditioner" to make it stretch better.<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a><a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> In the 1960s and '70s the dough ball became larger to cover the full sides of the pan, with a higher fat percentage.<a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a> Redmond later worked at <a href="/facts/Gino%2527s_East/JRrMq1xX">Gino's East</a>, founded in 1966, where she made a fattier, biscuit-like dough.<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a><a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a> </p><p>Uno's original pizza chef Rudy Malnati has also been credited for development of the recipe.<a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a><a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> Rudy's sons Lou and Rudy Jr., who also worked at Pizzeria Uno, later respectively founded <a href="/facts/Lou_Malnati%2527s_Pizzeria/x41Q7SPM">Lou Malnati's Pizzeria</a> in 1971 and Pizano's in 1991, both also known for their deep-dish pizzas.<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a> </p><p>The thick pizza crust, sometimes made with <a href="/facts/Cornmeal/gQYmKtf9">cornmeal</a> for texture,<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a> may be <a href="/facts/Parbaked/roGJg6BE">parbaked</a> before the toppings are added to give it greater spring. In traditional recipes, the top of the crust is layered with meats and/or vegetables and <a href="/facts/Mozzarella/5wrRC8u3">mozzarella cheese</a> while the sides rise to the top of the pan, and then a layer of crushed tomatoes is ladled over the top and the whole pizza is baked to completion.<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a><a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a> </p> <h2 id="stuffed-pizza">Stuffed pizza</h2> <p>By the mid-1970s, two Chicago chains, <a href="/facts/Chicago_Franchise_Systems%2c_Inc./7cHKelpX">Nancy's Pizza</a>, founded by Rocco Palese,<a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> and <a href="/facts/Giordano%2527s/rwNpwHIM">Giordano's Pizzeria</a>, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.<a class="footnote-ref" id="fnref:24" href="#fn:24"><sup>24</sup></a> Palese based his creation on his mother's recipe for <i>scarcedda</i>, an Italian <a href="/facts/Easter/LYPGCQge">Easter</a> pie from his hometown of <a href="/facts/Potenza/KS51KQCU">Potenza</a> in <a href="/facts/Basilicata/cUK7Uny4">Basilicata</a> at the far southern end of the Italian Peninsula, more commonly known in Italy as <a href="/facts/Cuisine_of_Basilicata/YPl8KYLk">pizza rustica Lucana</a>.<a class="footnote-ref" id="fnref:25" href="#fn:25"><sup>25</sup></a><a class="footnote-ref" id="fnref:26" href="#fn:26"><sup>26</sup></a> The primary differences between a stuffed pizza and a deep dish pizza are that stuffed pizzas are typically deeper, have another layer of dough covering the toppings, and have more cheese than deep dish pizza, while deep dish tends to have more sauce.<a class="footnote-ref" id="fnref:27" href="#fn:27"><sup>27</sup></a> </p> <h2 id="thin-crust-or-tavern-style-pizza">Thin-crust or tavern-style pizza</h2> <p class="note">Main article: <a href="/facts/Tavern-style_pizza/kFwAwGW6">Tavern-style pizza</a></p> <p>There is also a style of thin-crust pizza known as "tavern style".<a class="footnote-ref" id="fnref:28" href="#fn:28"><sup>28</sup></a> Residents of two cities claim to have originated it in the 1940s: Milwaukee<a class="footnote-ref" id="fnref:29" href="#fn:29"><sup>29</sup></a><a class="footnote-ref" id="fnref:30" href="#fn:30"><sup>30</sup></a><a class="footnote-ref" id="fnref:31" href="#fn:31"><sup>31</sup></a> and Chicago.<a class="footnote-ref" id="fnref:32" href="#fn:32"><sup>32</sup></a><a class="footnote-ref" id="fnref:33" href="#fn:33"><sup>33</sup></a><a class="footnote-ref" id="fnref:34" href="#fn:34"><sup>34</sup></a> </p><p>This pizza has a crust firm enough to have a noticeable crunch and the slices are cut into squares, as opposed to wedges.<a class="footnote-ref" id="fnref:35" href="#fn:35"><sup>35</sup></a><a class="footnote-ref" id="fnref:36" href="#fn:36"><sup>36</sup></a><a class="footnote-ref" id="fnref:37" href="#fn:37"><sup>37</sup></a> The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. This origin in taverns is also linked to the pizza's shape, as the square shape of the slices made it possible for taverns that did not have plates to instead set them on napkins.<a class="footnote-ref" id="fnref:38" href="#fn:38"><sup>38</sup></a> </p><p>As of 2013<a href="https://en.wikipedia.org/w/index.php?title=Chicago-style_pizza&action=edit">[update]</a>, according to <a href="/facts/Grubhub/o3XG4haf">Grubhub</a> data and the company Chicago Pizza Tours, thin-crust outsells the more widely known deep-dish style among locals, with GrubHub stating that deep-dish comprises only 9% of its pizza deliveries.<a class="footnote-ref" id="fnref:39" href="#fn:39"><sup>39</sup></a><a class="footnote-ref" id="fnref:40" href="#fn:40"><sup>40</sup></a> In response, Technomics food industry researcher Darren Tristano questioned GrubHub's conclusion on the basis of the delivery service's user demographics, saying that its younger users can not afford deep dish pizza, while <a href="/facts/NPR/BohIW9Xg">NPR</a> noted that the data would not include information on two particular deep-dish chains (though with just 20 restaurants in the city of 2.7 million) that are not on GrubHub.<a class="footnote-ref" id="fnref:41" href="#fn:41"><sup>41</sup></a> </p> <h2 id="toppings">Toppings</h2> <p>The typical toppings commonly found on pizzas in most of North America (such as sausage, pepperoni, onions, and mushrooms) are also standards in Chicago-area pizzerias. A survey in 2013 indicated that while the most popular pizza topping in most of the United States is <a href="/facts/Pepperoni/2UsdfWFY">pepperoni</a>,<a class="footnote-ref" id="fnref:42" href="#fn:42"><sup>42</sup></a><a class="footnote-ref" id="fnref:43" href="#fn:43"><sup>43</sup></a> in Chicago the most popular topping is <a href="/facts/Italian_sausage/NBQu0J80">Italian sausage</a>.<a class="footnote-ref" id="fnref:44" href="#fn:44"><sup>44</sup></a> </p> <h2 id="see-also">See also</h2> <p> Media related to Chicago-style pizzas at Wikimedia Commons Deep Dish Pizza at the Wikibooks Cookbook subproject </p> <ul> <li>United States portal</li><li>Food portal</li></ul> <ul><li><a href="/facts/Pan_pizza/1FpfAufQ">Pan pizza</a></li></ul> <h2 id="further-reading">Further reading</h2> <ul><li>Bruno, Pasquale Jr. (1983). <a href="https://archive.org/details/greatchicagostyl0000brun"><i>The Great Chicago-Style Pizza Cookbook</i></a>. Chicago: Contemporary Books. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-0-80925-730-0. <a href="/facts/LCCN_(identifier)/5hb5Cw2V">LCCN</a> <a href="https://lccn.loc.gov/83-001830">83-001830</a>. <a href="/facts/OCLC_(identifier)/Yqad8waq">OCLC</a> <a href="https://search.worldcat.org/oclc/9281655">9281655</a>.</li> <li><a href="/facts/Steve_Dolinsky/2fEDkvom">Dolinsky, Steve</a> (2018). <i>Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town</i>. <a href="/facts/Northwestern_University_Press/kwV9AS2F">Northwestern University Press</a>. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-0-81013-774-5. <a href="/facts/OCLC_(identifier)/Yqad8waq">OCLC</a> <a href="https://search.worldcat.org/oclc/1015998484">1015998484</a>.</li> <li>Kim, Eric (May 10, 2024). <a href="https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html">"The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep"</a>. <i><a href="/facts/The_New_York_Times/T9marWVX">The New York Times</a></i>. <a href="https://web.archive.org/web/20240510092848/https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html">Archived</a> from the original on May 10, 2024. Retrieved May 11, 2024.</li> <li>Ruby, Jeff (July 2010). <a href="https://web.archive.org/web/20131222151136/http://www.chicagomag.com/Chicago-Magazine/July-2010/Photos-Best-Pizzas-in-Chicago/">"The 25 Best Pizzas in Chicago"</a>. <i><a href="/facts/Chicago_(magazine)/CeoDhweQ">Chicago</a></i>. Archived from <a href="http://www.chicagomag.com/Chicago-Magazine/July-2010/Photos-Best-Pizzas-in-Chicago/">the original</a> on December 22, 2013. Retrieved November 30, 2013.</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Elliott, Elizabeth (November 21, 2018). "Deeper Than Deep-Dish". American Historical Association. Retrieved July 14, 2024. <a href="https://www.historians.org/perspectives-article/deeper-than-deep-dish-the-case-for-chicago-as-americas-pizza-capital-november-2018/" target="_blank">https://www.historians.org/perspectives-article/deeper-than-deep-dish-the-case-for-chicago-as-americas-pizza-capital-november-2018/</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Ali, Tanveer; Ludwig, Howard (January 13, 2015). "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond". DNAinfo. Archived from the original on January 1, 2016. Retrieved January 2, 2016. <a href="https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond" target="_blank">https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago". Serious Eats. Archived from the original on January 6, 2016. Retrieved January 2, 2016. <a href="https://web.archive.org/web/20160106080646/http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html" target="_blank">https://web.archive.org/web/20160106080646/http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>"Deep Dish vs. Thin Crust - The True Chicago Pizza". Visit Oak Park. Retrieved July 16, 2023. <a href="https://explore.visitoakpark.com/info/true-chicago-pizza" target="_blank">https://explore.visitoakpark.com/info/true-chicago-pizza</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>"Chicago's Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish". Bon Appétit. July 22, 2019. Retrieved July 16, 2023. <a href="https://www.bonappetit.com/story/real-chicago-pizza-tavern-style" target="_blank">https://www.bonappetit.com/story/real-chicago-pizza-tavern-style</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>Mai, Jeffy (March 13, 2017). "Chicago's Essential Tavern-Style Thin-Crust Pizza Restaurants". Eater Chicago. Retrieved July 16, 2023. <a href="https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style" target="_blank">https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>"Why Tavern-Style Pizza Is Chicago's Signature Food". Chicago Magazine. May 16, 2021. Retrieved July 16, 2023. <a href="https://www.chicagomag.com/dining-drinking/June-2020/Tavern-Style-Pizza-History/" target="_blank">https://www.chicagomag.com/dining-drinking/June-2020/Tavern-Style-Pizza-History/</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>"Who Cooked That Up?". Archived from the original on May 8, 2007. <a href="https://web.archive.org/web/20070508145230/http://members.cox.net/jjschnebel/ddishpiz.html" target="_blank">https://web.archive.org/web/20070508145230/http://members.cox.net/jjschnebel/ddishpiz.html</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>Kim, Eric (May 10, 2024). "The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep". The New York Times. ISSN 0362-4331. Retrieved May 12, 2024. <a href="https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html" target="_blank">https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>Bendersky, Ari (May 8, 2012). "Chicago's Deep Dish History: It All Started With Uno's". Eater Chicago. Retrieved May 12, 2024. <a href="https://chicago.eater.com/2012/5/8/6589237/chicagos-deep-dish-history-it-all-started-with-unos" target="_blank">https://chicago.eater.com/2012/5/8/6589237/chicagos-deep-dish-history-it-all-started-with-unos</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>"The Secret History of the Original Deep-Dish Crust". Chicago Magazine. May 7, 2024. Retrieved May 12, 2024. <a href="https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/" target="_blank">https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>Tennison, Patricia (April 13, 1989). "REVEALED: SECRET BEHIND PIZZAS AT GINO'S EAST". chicagotribune.com. Retrieved February 17, 2021. <a href="https://www.chicagotribune.com/news/ct-xpm-1989-04-13-8904030809-story.html" target="_blank">https://www.chicagotribune.com/news/ct-xpm-1989-04-13-8904030809-story.html</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>"History Of Deep Dish Pizza - History of Gino's East". Gino's East. Retrieved February 17, 2021. <a href="https://www.ginoseast.com/history" target="_blank">https://www.ginoseast.com/history</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> <li id="fn:14"><p>"The Secret History of the Original Deep-Dish Crust". Chicago Magazine. May 7, 2024. Retrieved May 12, 2024. <a href="https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/" target="_blank">https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/</a> <a href="#fnref:14" class="footnote-back-ref">↩</a></p></li> <li id="fn:15"><p>Kim, Eric (May 10, 2024). "The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep". The New York Times. ISSN 0362-4331. Retrieved May 12, 2024. <a href="https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html" target="_blank">https://www.nytimes.com/2024/05/10/dining/chicago-deep-dish-pizza.html</a> <a href="#fnref:15" class="footnote-back-ref">↩</a></p></li> <li id="fn:16"><p>Tennison, Patricia (April 13, 1989). "REVEALED: SECRET BEHIND PIZZAS AT GINO'S EAST". chicagotribune.com. Retrieved February 17, 2021. <a href="https://www.chicagotribune.com/news/ct-xpm-1989-04-13-8904030809-story.html" target="_blank">https://www.chicagotribune.com/news/ct-xpm-1989-04-13-8904030809-story.html</a> <a href="#fnref:16" class="footnote-back-ref">↩</a></p></li> <li id="fn:17"><p>"Who Invented Deep Dish?". Chicago Tribune. February 18, 2009. Archived from the original on August 7, 2013. <a href="https://www.chicagotribune.com/2009/02/18/who-invented-deep-dish/" target="_blank">https://www.chicagotribune.com/2009/02/18/who-invented-deep-dish/</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></p></li> <li id="fn:18"><p>"About Us". Pizano's Pizza and Pasta. Archived from the original on September 29, 2018. Retrieved April 9, 2017. <a href="https://web.archive.org/web/20180929111700/http://pizanoschicago.com/about.php" target="_blank">https://web.archive.org/web/20180929111700/http://pizanoschicago.com/about.php</a> <a href="#fnref:18" class="footnote-back-ref">↩</a></p></li> <li id="fn:19"><p>"About Us". Pizano's Pizza and Pasta. Archived from the original on September 29, 2018. Retrieved April 9, 2017. <a href="https://web.archive.org/web/20180929111700/http://pizanoschicago.com/about.php" target="_blank">https://web.archive.org/web/20180929111700/http://pizanoschicago.com/about.php</a> <a href="#fnref:19" class="footnote-back-ref">↩</a></p></li> <li id="fn:20"><p>Kavanagh, Olivia (April 12, 2022). "Baking School In-Depth: Chicago Deep-Dish Pizza - Bake from Scratch". Retrieved May 12, 2024. <a href="https://bakefromscratch.com/baking-school-depth-chicago-deep-dish-pizza/" target="_blank">https://bakefromscratch.com/baking-school-depth-chicago-deep-dish-pizza/</a> <a href="#fnref:20" class="footnote-back-ref">↩</a></p></li> <li id="fn:21"><p>Schmalbruch, Sarah. "Why Chicago deep dish pizza is better than New York's version". Business Insider. Retrieved May 12, 2024. <a href="https://www.businessinsider.com/what-is-chicago-deep-dish-pizza-2016-7" target="_blank">https://www.businessinsider.com/what-is-chicago-deep-dish-pizza-2016-7</a> <a href="#fnref:21" class="footnote-back-ref">↩</a></p></li> <li id="fn:22"><p>"Deep Dish Pizza Recipe". NYT Cooking. Retrieved May 12, 2024. <a href="https://cooking.nytimes.com/recipes/1025385-deep-dish-pizza" target="_blank">https://cooking.nytimes.com/recipes/1025385-deep-dish-pizza</a> <a href="#fnref:22" class="footnote-back-ref">↩</a></p></li> <li id="fn:23"><p>Chu, Louisa (September 19, 2016). "Family's Stuffed-Pizza Dynasty Began with a Fight". Chicago Tribune. Retrieved September 21, 2016. <a href="http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html" target="_blank">http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html</a> <a href="#fnref:23" class="footnote-back-ref">↩</a></p></li> <li id="fn:24"><p>Pollack, Penny; Jeff Ruby (2005). Everybody Loves Pizza. Emmis Books. p. 33. ISBN 1-57860-218-1. <a href="1-57860-218-1" target="_blank">1-57860-218-1</a> <a href="#fnref:24" class="footnote-back-ref">↩</a></p></li> <li id="fn:25"><p>"Our Story". Nancy's Pizza. Archived from the original on October 23, 2018. Retrieved April 9, 2017. <a href="https://web.archive.org/web/20181023200134/http://www.nancyspizza.com/our-story.html" target="_blank">https://web.archive.org/web/20181023200134/http://www.nancyspizza.com/our-story.html</a> <a href="#fnref:25" class="footnote-back-ref">↩</a></p></li> <li id="fn:26"><p>"Scarcedda". Cuore Basilicata (in Italian). <a href="https://www.cuorebasilicata.it/pizza-rustica-scarcedda/" target="_blank">https://www.cuorebasilicata.it/pizza-rustica-scarcedda/</a> <a href="#fnref:26" class="footnote-back-ref">↩</a></p></li> <li id="fn:27"><p>"Stuffed Pizza vs Deep-Dish Pizza?". Doreen's Pizzeria. July 11, 2019. <a href="https://www.doreenspizzeria.com/stuffed-crust-pizza-vs-deep-dish-pizza/" target="_blank">https://www.doreenspizzeria.com/stuffed-crust-pizza-vs-deep-dish-pizza/</a> <a href="#fnref:27" class="footnote-back-ref">↩</a></p></li> <li id="fn:28"><p>López-Alt, J. Kenji (March 17, 2023). "Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here's What He Learned". The New York Times. 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