Deep dish is a style of pizza that originated in Chicago, Illinois in the 1940s. It is characterized by its thick, buttery crust and deep, dish-like pan that allows for a large amount of toppings and fillings.
Deep dish pizza was first served in 1943 at Pizzeria Uno in Chicago; Ike Sewell and Ric Riccardo are the co-owners most often credited with creating it, though food historians consider the exact origin story disputed. The pizza featured a thick, cornmeal-based crust that was pressed up the sides of a round, steel pan, creating a bowl-like shape that could hold generous amounts of tomato sauce, cheese, and various toppings.
The deep dish crust is made by pressing a yeasted dough into a well-oiled, deep-dish pizza pan, often 2-3 inches deep. The dough is typically enriched with fat, such as butter or olive oil, which gives it a richer, more tender texture. After the crust is pressed into the pan, the toppings are added in reverse order compared to a traditional pizza - the cheese is layered on first, followed by the toppings, and finally the tomato sauce on top. This prevents the sauce from making the crust soggy.
Deep dish pizzas are baked at a lower temperature, around 400°F, for a longer time, around 30-45 minutes, to allow the thick crust to fully cook through. The end result is a pizza with a crisp, buttery crust on the outside and a soft, almost bread-like interior. The generous toppings create a hearty, almost casserole-like experience.
While deep dish pizza is most closely associated with Chicago, variations can be found in other regions. Detroit-style pizza, for example, has a thick, crispy crust that is baked in a rectangular pan, while Sicilian-style pizza features a thick, focaccia-like crust. Deep dish pizzas are often enjoyed as a meal on their own, due to their substantial size and filling nature.
In addition to pizza, the deep dish cooking method can be applied to other savory dishes, such as pot pies or quiches, where a thick, sturdy crust is desirable to hold in generous fillings. The deep dish format allows for a greater ratio of filling to crust, creating a more substantial and satisfying dish.