The classification of Chicago deep-dish pizza often sparks debate, as its substantial form and unique construction set it apart from the thin-crust varieties most people associate with the dish. This iconic Chicago creation is a distinct culinary invention that has become a symbol of the city. To understand its place, one must examine its origins, structure, and the specific regional identity it embodies.
American Regional Cuisine
Chicago deep-dish pizza is classified as a form of American Regional Cuisine, specifically Chicago-Style Pizza. While its foundation is rooted in the Italian-American tradition, its evolution in the United States has made it a separate entity. It is not considered a sub-type of classic Italian or Neapolitan pizza, which adhere to strict preparation standards. Instead, it is a product of American ingenuity, designed to be a hearty, full-meal experience rather than a light appetizer. This classification highlights how immigrant food traditions are adapted and transformed by local tastes and available ingredients.
The creation of this style reflects a desire for a more substantial dish, moving away from the thin-crust pies common in the early 20th century. Its unique characteristics, such as the deep pan and the layering of ingredients, establish it as a distinct American culinary invention. The term “regional cuisine” accurately captures its localized nature and its ties to Chicago’s cultural and culinary heritage.
Defining Characteristics of Chicago Deep-Dish
The physical and structural elements of Chicago deep-dish are what truly distinguish it from other pizza styles. The crust is formed by pressing the dough into a deep, oiled pan, often made of steel or cast iron, which gives the finished product a high, vertical edge. This process, combined with a high fat-to-flour ratio, results in a crust that is more biscuit-like and flaky than bread-like, often featuring a crisp exterior.
Many recipes incorporate cornmeal or semolina into the dough, which contributes to the crust’s sturdy texture and distinct yellowish color. The most recognizable feature is the reverse order of ingredients, a functional necessity due to the long baking time. A thick layer of sliced mozzarella cheese is placed directly onto the crust, followed by the toppings, such as sausage or vegetables.
Finally, a thick, chunky tomato sauce is spread over the top layer, acting as a protective shield for the cheese underneath. This layering prevents the cheese from burning or becoming hard during the extended baking period, which typically lasts 30 to 45 minutes. The resulting structure is a thick, pie-like creation where the strata of crust, cheese, and sauce are visible when sliced.
The Historical Origins
The invention of the Chicago deep-dish pizza is generally credited to Ike Sewell and Ric Riccardo, who sought to create a new kind of pizza in the 1940s. The dish was first served in 1943 at their establishment, Pizzeria Uno, located in Chicago. Sewell, a Texas-born liquor salesman, partnered with Riccardo, the owner of a popular restaurant, to open the venture.
Sewell’s initial intent was to create a pizza substantial enough to be considered a full meal, rather than the thin-crust snack common at the time. The two men experimented to develop a thicker, more filling product that could satisfy a hearty appetite. This desire led to the development of the deep-pan method and the unique layering that defines the style.
The success of Pizzeria Uno established the deep-dish as a local phenomenon, leading to the opening of a second location, Pizzeria Due, in 1955. While the exact roles in the recipe’s creation are sometimes debated, the accepted narrative points to Sewell and Riccardo’s collaboration in 1943 as the moment this iconic Chicago-style pizza was born.