This one is more than a classic.

It is a contentious subject and a never-ending argument for “Who makes the best pizza this side of the Atlantic? Chicago or New York?”

Like its name suggests it, a deep dish or pan is used to bake the pizza. It allows a deeper crust and more space to have additional tomato sauce and cheese. It is by definition the complete opposite of the thin crust pizza.

Originally created in Chicago, it can be found in many of the legendary pizza places around the Cold City: Lou Malnati’s, Pizzeria Uno, Gino’s East.

If you like crunchy crust, this one is for you. The oiling of the deep dish (or pan) creates when baked a fried effect.

Another specificity: since the baking takes longer, and to avoid burning the ingredients (especially the cheese), the pizza is assembled upside down, with the first layer being the cheese and the last layer the tomato sauce.

The deep dish pizza comes in all variations, with onions, vegetables, meat, etc. but still the cheese and tomato sauce always remain. Sometimes grated Parmesan cheese is added to the top layer tomato for more flavor.

The only thing that’s left to do: get one and enjoy it!

Two best places to taste a real Chicago deep dish pizza :

1/ Giordano’s 

Adress: 730 N Rush St, Chicago, IL 60611, United States

Opening hours:  11 am – 11 pm

Phone: +1 312-951-0747

2/ Pizano’s Pizza & Pasta 

Adress: 864 N State St, Chicago, IL 60610, United States

Opening hours: 11 am – 2 am

Phone: +1 312-751-1766