Pizza has a diverse range of styles, with deep dish being a significant variation originating from Chicago in the 1940s at Pizzeria Uno. Deep dish pizza is inspired by savory pies, featuring a thick crust made from yeast-leavened dough. Unlike traditional pizza, the dough is pressed into a deep pan, resulting in a moist texture. Classic toppings include cheese, sausage, and chunky tomato sauce layered on top. This style represents a unique evolution in the pizza spectrum and has become a category of its own.
The pizza Chicago is most known for was created in the 1940s at Pizzeria Uno by Ike Sewell, Ric Riccardo, and cook Alice Mae Redmond. Deep dish pizza was inspired by savory pie rather than traditional Italian pizza.
Deep dish pizza is baked in round, 2-inch-high metal pans large enough for dough and copious ingredients. The crust is at least 1.5 inches high, made of yeast-leavened and fat-enriched dough.
The classic layering is cheese first, then toppings (often bulk sausage, mushrooms, onions), and finally tomato sauce on top - often chunky and unblended.
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