The Chicago Classic
April 5th celebrates National Deep Dish Pizza Day, honoring Chicago’s iconic contribution to pizza culture. This substantial pie flips traditional pizza on its head—literally—with cheese on the bottom and sauce on top.
Pizzeria Uno Origins
Ike Sewell and Ric Riccardo invented deep dish pizza at Pizzeria Uno in 1943. They wanted something more substantial than thin-crust Neapolitan pizza. Their creation—thick crust in a deep pan, layered with cheese, fillings, and chunky tomato sauce—became a Chicago institution.
Construction Matters
Deep dish requires patience. Dough lines a deep, oiled pan. Mozzarella covers the bottom (preventing sogginess), followed by meats, vegetables, and chunky tomato sauce. Baking takes 30-45 minutes—an eternity in pizza time, but necessary for the thick layers.
Knife and Fork Pizza
Deep dish is eaten with utensils, not hands. One slice constitutes a meal. Variations include stuffed pizza (with additional dough layer) and Chicago thin crust (the locals’ actual everyday choice).
Indulge Deeply
On April 5th, visit a Chicago pizzeria or make your own. Deep dish pizza is an event, not a quick bite. Bring your appetite and a knife and fork. This is pizza that demands respect.
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