A Chicago style deep dish pizza is a mystery. The name doesn’t necessarily establish the origin of the deep dish pizza in Chicago. But many believe it originated in Pizzeria Uno in Chicago in 1943 by its founder Ike Sewell. Some believe it is an invention of its pizza chef Rudy Malnati. For pizza lovers it is a dream pizza filled with many savory items.
As the name suggests the crust allow it to be thick and provide a place holder for many toppings. So expect a longer cooking period. Unfortunately, long cooking time may create a burned cheesy crust on the top. For this reason many use topping upside down way to avoid burning. Cheese often mozzarella is the base layer topped with pepperoni, sausage, onion, mushrooms and bell paper as some of the favorite toppings. You can get it in many combinations. Expect semolina in the crust.
If you are ordering it to go, be careful. The crust can quickly get soggy and make it hard to hold with your hands when eating later. Upside down way of using topping also contributes to the sogginess. So, it is a good pizza to enjoy at a pizzeria.