National Deep Dish Pizza Day

The story

In 1943, deep-dish pizza was born at a small restaurant on East Ohio Street in Chicago. The official story credits Ike Sewell, the founder of Pizzeria Uno, with creating the iconic dish. But pizza historian Peter Regas dug a little deeper and uncovered a different version.

While Sewell provided the funds, it was Ric Riccardo, the restaurant’s original owner, who found the cast-iron pans that made deep-dish possible. The first pizzas had a basic dough crust, but the buttery, biscuit-like crust we know today didn’t appear until the 1950s, when Alice Mae Redmond, a cook from Mississippi, perfected it.

So, what makes deep-dish pizza so special? It’s all about the layers. First, a tall, buttery crust is pressed into a steel pan. Then comes a generous layer of mozzarella cheese, followed by your choice of toppings like sausage, mushrooms, or pepperoni. Finally, a thick, uncooked tomato sauce is spread on top. The result is a pizza that’s more like a pie, thick, hearty, and satisfying.

A close cousin of deep-dish is stuffed pizza, which adds another layer of crust under the sauce, making it even more filling. Over the years, Chicago has perfected both styles, turning them into culinary icons. both styles into culinary icons.