This article was inspired by content originally published on The Takeout by Diane Bobis, available at The Takeout Deep-Dish Pizza Guide.
Chicago’s deep-dish pizza is less a meal than a rite of passage — a gleaming, sauce-saturated testament to what happens when dough, cheese, and tomato juice collide in a buttery pan and refuse to be anything less than spectacular. Born in the Windy City during World War II, deep-dish took the pizza world by storm with a towering crust and layers that flip most other pizza logic on its head: cheese before sauce, toppings tucked between plush dough walls, and a rich tomato crown that only chefs with confidence dare to ladle.
This is the story of the best deep dish pizza Chicago has to offer — the pizzerias that define the tradition, twist it into new forms, and keep locals and visitors arguing over whose pie is “the one.” We’ll explore legendary institutions, neighborhood jewels, and a handful of bold interpretations that push the style forward.
A Slice of Chicago History: How Deep Dish Came to Be
The year was 1943, and Chicago was ripe for a pizza revolution. At the iconic Pizzeria Uno on Ohio Street, restaurateurs Ike Sewell and Ric Riccardo set out to create something heartier than thin-crust slices. They landed on a pan-baked pie with a thick edge that could hold its own with heaps of cheese and chunky tomato sauce — Chicago-style deep dish pizza was born.
Only a few years later, this novel creation had expanded to Pizzeria Due, and cooks like Rudy Malnati Sr. — whose sons would later lead deep-dish dynasties — were refining dough and flavor. The resulting crusts, rich with butter and sturdy enough to support mountainous toppings, are what make Chicago deep dish pizza history more than just legend; it’s a foundational chapter in American food culture.
Today, deep dish thrives in both classic and stuffed forms — the former a layered open pie, the latter a dough-capped treasure chest. Locals will tell you they eat thin, tavern-style pizza more often, but deep dish remains the special occasion pizza we’ll gladly carve into with fork and knife.
Icons of the Deep Dish Era: Classic Spots You Can’t Miss
Pizzeria Uno & Pizzeria Due — The Original Deep Dish Legacy
If there’s a canonical answer to “where did this all start,” it’s the original Pizzeria Uno and its neighbor Pizzeria Due. Walk into these historic dining rooms and you’re stepping into the birthplace of Chicago deep dish pizza. The classic Numero Uno pie delivers generous layers of cheese, toppings, and that signature tomato sauce — a blueprint for what followed.
Due, tucked into a cozy Victorian mansion down the block, offers a slightly more intimate experience, but both honor the heavy-handed spirit of the original.
Gino’s East — Graffiti, Golden Crust, Legendary Status
4.7•Pizza restaurant
Just a few years after Uno’s debut, Gino’s East opened in 1966 and quickly became one of the city’s most revered deep-dish pizzerias. Its cornmeal-infused crust has a biscuit-like tenderness that contrasts beautifully with tangy tomato sauce and generous mozzarella. The walls — once scribbled with guest graffiti — are as iconic as the pizza itself.
Order a classic pie or push into creative territory with toppings like spicy sausage and roasted red peppers. The crust here holds up to heavy fillings without sogging out — a testament to Chicago’s crust craftsmanship.
Giordano’s — Stuffed Pizza Royalty
3.8•Pizza
For a twist on deep dish that feels like architectural engineering, Giordano’s towers its cheese and toppings between two layers of dough. This stuffed pizza offers an indulgent cheese pull built for sharing.
While chain status sometimes invites tourist critiques, the careful balancing of dough and rich fillings here makes Giordano’s a peer in the deep dish conversation and a go-to for first-timers craving something bold.
Lou Malnati’s — Buttercrust Brilliance
4.1•Pizza•Open
With roots tied directly back to the original deeper dish — and a proprietary “Buttercrust” that’s inspired imitators — Lou Malnati’s has become one of Chicago’s most celebrated deep dish institutions.
Sausage and vine-ripened tomatoes are prepped with precision atop a golden, flaky base — texturally evocative of a buttery shortcrust but sturdy enough to support the weight of rich fillings. This is comfort food elevated.
Neighborhood Gems and Modern Takes That Surprise
Pizano’s Pizza & Pasta — A Family Recipe With Nuance
Crafted by the later generation of the Malnati family, Pizano’s deep dish pays homage to its roots while leaning into a lighter, crispier crust that allows toppings to sing.
With a refined sauce and classic combinations, this is the pizza for aficionados who love tradition with subtle flair.
Bartoli’s Pizzeria — A Newer Take With Old-School Soul
Born from the family behind Gino’s East, Bartoli’s brings a modern sensibility to the deep dish form. Layers of mozzarella and sweet red sauce rest atop a crust that’s both crisp and yielding — perfect for someone who wants authenticity with a twist.
Its neighborhood feel makes it an excellent choice for a midday slice or a quick dinner detour.
Labriola Chicago — Artisan Depth in a City Classic
On Michigan Avenue, Labriola infuses Chicago pizza with a bakery-inspired approach. A focaccia-style dough pre-proofed for flavor gives this deep dish a marvelous balance of airy texture and toasty crisp.
The pies here still feel rooted in tradition but with an artisan perspective that pairs beautifully with a spritz or classic Italian sides.
Pro Tips for Devouring Deep Dish Like a Local
Eating deep dish isn’t just about taste — it’s about timing and strategy:
- Bring friends: These pies are big. A group approach lets you sample multiple toppings without paralysis.
- Order ahead: Many local gems sell out early, especially pan-style shops with smaller daily batches.
- Fork and knife for life: Deep dish isn’t a grab-and-go slice — it’s a sit-down event, ideally accompanied by a cold local brew.
Frequently Asked Questions
What makes deep dish pizza different from other pizza styles?
Chicago deep dish pizza features a tall, buttery pan crust that rises high to hold thick layers of cheese, toppings, and a chunky tomato sauce. Unlike thinner styles, sauce goes on top of the cheese to protect the crust from sogging.
Is deep dish pizza originally from Chicago?
Yes — while some elements trace back to Italian and Texan influences, the layered pan-baked style we call Chicago deep dish was invented at Pizzeria Uno in 1943.
How long does deep dish pizza take to cook?
Because of its thickness, deep dish often bakes for 30–45 minutes in a high-heat oven. Some restaurants start the crust first to give it structure before adding the toppings.
Can deep dish pizza be eaten on the go?
While possible, deep dish is best enjoyed hot and freshly served — the structure and sauce weight make it a sit-down pizza experience.
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