Chicago. A city synonymous with jazz, blues, towering architecture, and, of course, its iconic deep-dish pizza. But when the conversation turns to the “original” deep-dish, a delicious debate ignites. Is it the first one ever made? The one that defined the style? The answer, like a perfectly baked crust, is layered and rich. Let’s delve into the history and contenders for the title of Chicago’s original deep-dish pizza.
The Genesis of a Chicago Icon: A Culinary Revolution
The story of Chicago deep-dish pizza isn’t one of a single eureka moment, but rather a gradual evolution of culinary innovation. While the exact “first” remains a subject of passionate discussion among food historians and pizza aficionados, the widely accepted narrative points to the late 1940s as the period when this distinct pizza style began to take shape. Before deep-dish, pizza in Chicago was largely thin-crust, following the Neapolitan tradition. However, the city’s evolving palate and a desire for something more substantial led to a groundbreaking shift.
The defining characteristic of deep-dish is its crust. Unlike traditional pizzas, where the toppings are layered on top of the sauce and cheese, deep-dish flips the script. A thick, buttery, and often cornmeal-infused crust is pressed into a deep, round pan, creating a veritable fortress for an abundance of ingredients. Sauce, often a chunky, seasoned tomato sauce, goes in last, blanketing the cheese and other fillings. This construction allows for a longer baking time, resulting in a thoroughly cooked, almost casserole-like pie.
Pizzeria Uno and Pizzeria Due: The King and His Court
When discussing the origins of deep-dish pizza, two names inevitably rise to the forefront: Pizzeria Uno and Pizzeria Due. Both were founded by Ike Sewell, a businessman who, along with his partner Ric Riccardo, is credited with popularizing the deep-dish style.
Pizzeria Uno: The Ancestor
Opened in 1943, Pizzeria Uno is almost universally recognized as the birthplace of Chicago-style deep-dish pizza. Located at 29 E. Ohio Street, Uno’s presented a revolutionary take on pizza that captivated Chicagoans. Sewell’s vision was to create a pizza that was hearty enough to be a full meal, something that would stand up to the robust flavors of Chicago’s culinary scene.
The original Uno’s pizza featured a thick, crumbly crust, generous amounts of cheese (often mozzarella), and a rich, chunky tomato sauce. The ingredients were layered in reverse of the typical pizza: crust, cheese, meat or vegetables, and finally, the sauce. This layering allowed the cheese to melt and meld with the fillings during the long baking process, creating a gooey, decadent experience. The pan itself, a crucial element, was typically a deep, cast-iron skillet, which helped to crisp the bottom and sides of the crust to perfection.
It’s important to understand that Sewell and Riccardo didn’t necessarily invent pizza from scratch. They were undoubtedly influenced by existing Italian dishes, perhaps even peasant dishes from Southern Italy that used bread as a base for toppings. However, their genius lay in adapting these concepts and creating something uniquely American, something that would become intrinsically linked to Chicago.
Pizzeria Due: The Heir Apparent
Just a few years after the resounding success of Pizzeria Uno, in 1955, Sewell opened Pizzeria Due at 611 N. Wabash Avenue, just a block away. Due was essentially a larger, more expansive version of Uno’s, designed to accommodate the growing demand for their signature deep-dish pizza. While not the original, Pizzeria Due played a pivotal role in solidifying the deep-dish pizza as a Chicago staple and further disseminating its popularity. Many argue that Due perfected aspects of the original recipe, refining the crust and sauce over the years.
The legacy of both Uno and Due is undeniable. They established the foundational principles of Chicago deep-dish pizza, setting the standard for countless other establishments that would follow.
Beyond Uno and Due: Other Contenders and Early Influences
While Uno and Due are the most prominent figures in the deep-dish origin story, it’s crucial to acknowledge that culinary innovation is rarely a solitary act. The idea of a deep-dish pizza, or at least a precursor to it, might have been bubbling in other kitchens.
Rudy Malnati Sr. and the Rugged Crust
Another significant name in the deep-dish narrative is Rudy Malnati Sr. Malnati worked for Ike Sewell at Pizzeria Uno in its early days and is credited by some with having a significant hand in developing the signature crust. His son, Rudy Malnati Jr., founded Pizano’s Pizza & Pasta and Lou Malnati’s Pizzeria, two other highly respected Chicago institutions that carry on the deep-dish tradition, often with their own distinct interpretations.
The Malnati family’s contribution is often cited as focusing on a more “rugged” or “farmhouse” style crust, perhaps incorporating a higher ratio of butter or a different flour blend. This subtle variation in crust texture is a key point of contention among deep-dish purists, with some favoring the crispier, almost fried quality of the Malnati crust.
The “First” Pizza vs. The “Defining” Pizza
It’s important to differentiate between the absolute first deep-dish pizza and the pizza that defined the style. It’s possible that someone, somewhere, in a less celebrated establishment, might have experimented with a deep-dish concept before Sewell. However, it was Sewell and Riccardo’s Pizzeria Uno that brought this concept to the masses, refined it, and gave it its distinct Chicago identity.
The success of Pizzeria Uno created a blueprint. Other pizzerias observed its popularity and began to replicate and adapt the style. This is how most culinary traditions evolve – through a combination of pioneering efforts and widespread adoption.
What Constitutes “Original” Today?
In contemporary Chicago, the concept of “original” deep-dish is often tied to lineage and adherence to tradition. Establishments that can trace their roots back to the early pioneers, or that have maintained a consistent approach to the classic recipe, are often considered the torchbearers of the original style.
- Pizzeria Uno: Still operating at its original location, Pizzeria Uno is the closest you can get to tasting the very first deep-dish pizza that captured the city’s imagination. While recipes and ingredients can evolve over decades, Uno’s remains a benchmark for the original style.
- Pizzeria Due: As a direct extension of Uno’s, Pizzeria Due also holds a strong claim to the original lineage.
- Lou Malnati’s Pizzeria: Founded by Rudy Malnati Jr., Lou Malnati’s is renowned for its buttery, flaky crust. Many argue that Rudy Malnati Sr.’s influence, particularly on the crust, makes Lou Malnati’s a direct heir to the original recipe, perhaps even an improvement upon it. The consistency and dedication to their specific crust profile have earned them a loyal following.
- Giordano’s: While Giordano’s is famous for its “stuffed” pizza, a variation of deep-dish where another thin layer of dough is placed on top of the fillings before the sauce, they still embody the deep-dish spirit of a hearty, cheese-laden pie baked in a deep pan. Their stuffed pizza is often considered an evolution rather than the original, but its popularity has made it another cornerstone of Chicago’s pizza landscape.
- Gino’s East: Gino’s East, opened in 1966, is another key player in the deep-dish story. While not as early as Uno or Due, Gino’s East is credited with popularizing a cornmeal crust, which has become a signature element for many deep-dish lovers. Their approach to the crust is often described as having a satisfying crunch and a subtle sweetness.
The Enduring Appeal: Why Chicago Deep-Dish Reigns Supreme
Regardless of who can claim the absolute “first” slice, the enduring appeal of Chicago deep-dish pizza lies in its sheer indulgence. It’s a pizza that demands attention, a meal that provides comfort and satisfaction. The thick, buttery crust, the generous layers of cheese, the rich tomato sauce – it’s a symphony of textures and flavors that have cemented its status as a culinary icon.
The “original” deep-dish pizza of Chicago is more than just a recipe; it’s a testament to culinary innovation, entrepreneurial spirit, and the evolving tastes of a great American city. While the debate over the absolute first may continue, the legacy of Ike Sewell, Ric Riccardo, and the pioneering efforts of establishments like Pizzeria Uno and Pizzeria Due, laid the foundation for a pizza style that has become synonymous with Chicago itself. The search for the “original” is a delicious journey, one that ultimately leads to the appreciation of a truly unique and beloved culinary creation.
What is considered the original deep-dish pizza of Chicago?
The distinction of being the “original” deep-dish pizza of Chicago is widely attributed to Pizzeria Uno. Opened in 1943 by Ike Sewell and Ric Riccardo, Uno’s is credited with creating the iconic style that would later define Chicago deep-dish pizza. Their innovation was a departure from thin-crust pizzas, featuring a thick, buttery crust baked in a deep pan, layered with cheese, toppings, and a chunky tomato sauce.
While Pizzeria Uno is recognized as the originator, it’s important to note that the exact historical details and who deserves sole credit can sometimes be debated. However, the consensus among food historians and Chicago locals points to Uno’s as the birthplace of this now-famous culinary creation. The deep pan and the inverted layering of ingredients were revolutionary for their time.
Who invented Chicago deep-dish pizza?
The invention of Chicago deep-dish pizza is most famously credited to Ike Sewell, along with his business partner Ric Riccardo. They are the duo behind the opening of Pizzeria Uno in Chicago in 1943. Their vision was to create a more substantial and hearty pizza, moving away from the thinner styles then prevalent.
Sewell and Riccardo’s groundbreaking idea involved using a deep, round pan, similar to those used for cakes, to bake their pizza. This allowed for a thick, buttery crust that formed a veritable bowl for generous layers of mozzarella cheese, various toppings like sausage or pepperoni, and a robust, chunky tomato sauce. This unique construction became the hallmark of Chicago deep-dish pizza.
What are the key characteristics of an authentic Chicago deep-dish pizza?
An authentic Chicago deep-dish pizza is defined by its distinctive structure and ingredients. It starts with a thick, buttery, and often slightly crisp crust that is pressed into a deep, high-sided pan, forming a substantial base and walls. This crust acts as a container for the abundance of fillings.
Inside this crust, the pizza is typically layered in reverse order compared to traditional pizzas. A generous amount of sliced mozzarella cheese is placed directly on the crust, followed by toppings such as Italian sausage, pepperoni, mushrooms, or peppers. Finally, a thick, uncooked, chunky tomato sauce is spread over the toppings, creating a rich and flavorful finish that caramelizes beautifully during baking.
How is deep-dish pizza different from other pizza styles?
The fundamental difference between deep-dish pizza and other styles, such as New York-style or Neapolitan, lies in its construction and baking method. Deep-dish is baked in a deep pan, resulting in a thick, often doughy or cake-like crust that can be several inches high. This contrasts sharply with the thin, foldable crusts of New York-style pizza or the thin, chewy crust of Neapolitan pizza.
Furthermore, the ingredient layering in deep-dish is typically inverted, with cheese and toppings placed beneath the sauce. This allows the cheese to melt directly against the crust and the toppings to cook evenly within the sauce, creating a dense and hearty culinary experience. Other pizza styles generally feature sauce on the bottom, followed by cheese and toppings.
What kind of crust is typical for original Chicago deep-dish pizza?
The crust of an original Chicago deep-dish pizza is distinctively thick, buttery, and firm enough to hold the substantial fillings. It is often made with a dough that incorporates cornmeal or semolina, contributing to its unique texture and flavor. The crust is pressed into a deep, oiled pan, and its sides rise high to contain the ingredients.
The result is a crust that is often described as being more like a pie crust than a traditional pizza dough. It provides a hearty foundation and a satisfying chew, with a slightly crisp bottom and edges that have been baked to a golden brown. The buttery richness is a key component that complements the dense layers of cheese and sauce.
Where can one find the original Chicago deep-dish pizza?
The location widely recognized as the home of the original Chicago deep-dish pizza is Pizzeria Uno, located at 29 E. Ohio Street in Chicago, Illinois. This historic establishment, opened in 1943, is where the iconic style was first conceived and served to the public, setting the stage for its global recognition.
While Pizzeria Uno remains the seminal location, its sister restaurant, Pizzeria Due, opened a few blocks away in 1955, also serves the original deep-dish recipe. Both establishments are considered essential stops for anyone seeking to experience the authentic taste of Chicago’s most famous culinary contribution.
Is Chicago deep-dish pizza always made with a tomato sauce topping?
While the iconic Chicago deep-dish pizza is traditionally topped with a chunky tomato sauce, there can be variations, especially in modern interpretations. However, for an establishment to be recognized for serving the “original” style, the robust, uncooked tomato sauce layered over the cheese and toppings is a defining characteristic.
The use of a distinct tomato sauce is integral to the classic deep-dish experience. This sauce is typically made from crushed or pureed tomatoes and is applied generously, allowing it to cook and meld with the other ingredients during the long baking process, creating a rich, flavorful sauce that is a hallmark of the style.