Chicago Style Deep-Dish Pizza vs. Everything Else

Chicago style deep-dish pizza was invented back in 1943. Since then, no other kind of pizza has come close to capturing the gastronomic following that this legendary pie enjoys.

A Little History

Possibly invented by pre-Greek civilizations , flatbreads were heated on stones and seasoned with cheeses, spices, herbs, and even some fruits. In the 16th century, tomatoes were brought to the Old World and the first simple pizza was made in Naples.

Pizzaioli, Neapolitan pizza makers, immigrated to the U.S. in the beginning of the 20th century, and brought their skills along with them. Since then, the pizza recipe was passed down, modified, and eventually variety known as deep dish pizza stood apart from the rest.

The Secret is in The Crust

Actually, the secret is in the pan. The dough is heavy and thick, pressed into the bottom and up the sides of the traditional “deep dish” pizza pan. The sides of the pan are oiled, which creates a fried effect on the edges of the dough.

The dough is partially baked and then rapidly cooled, which gives it the trademark spongy texture. Deep-dish pizza is made backwards : first the cheese is laid out over the mostly-cooked crust, and then the toppings of meat and sausage are covered by a lot of rich sauce.

Chicago style pizza has come a long way since 1943, and today you can enjoy some delicious variations or stick to the true classic deep dish pizza. Either way, you’ll see why no other pizza can come close.

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Deep Dish Family Style Chicago Pizza