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The Melting Pot
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1940s-present - Pizzeria Uno founders and early Chicago deep-dish cooks including Ric Riccardo, Ike Sewell, Rudy Malnati, and Alice Mae Redmond
A broad Chicago deep-dish recipe with a sturdy pan crust, mozzarella, sausage or vegetables, and chunky tomato sauce baked in a deep pan.
Difficulty
Hard
Prep time
35 minutes
Cook time
40 minutes
Total time
3 hours including rising
Servings
6 servings
Region
Chicago, Illinois
Era introduced
1940s-present
Introduced by
Pizzeria Uno founders and early Chicago deep-dish cooks including Ric Riccardo, Ike Sewell, Rudy Malnati, and Alice Mae Redmond
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Chicago deep dish is not just thick pizza. Its architecture is different: dough pressed into a deep pan, cheese and fillings placed under the sauce, and a long bake that turns the crust sturdy and golden. The style is tied to Pizzeria Uno at 29 East Ohio Street in 1943, though historians debate the exact roles of Ike Sewell, Ric Riccardo, Rudy Malnati, and later Alice Mae Redmond. This row treats deep dish as the broader Chicago regional form.
Drafted with deep-dish history from Chicago Magazine (https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/), origin context from National Geographic (https://www.nationalgeographic.com/travel/article/story-behind-chicago-deep-dish-pizza), Uno company history (https://unos.com/about/), and home method from King Arthur Baking (https://www.kingarthurbaking.com/blog/2010/01/17/heres-the-deep-dish-secrets-of-chicagos-favorite-pizza-revealed).
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