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The Melting Pot
Chicago Deep-Dish Pizza hero image coming soon
1940s-present - Pizzeria Uno and early Chicago Italian American pizza cooks including Ric Riccardo and Ike Sewell
A sausage Chicago deep-dish pizza with buttery dough, mozzarella under the fillings, chunky tomato sauce, and Parmesan on top.
Difficulty
Hard
Prep time
40 minutes
Cook time
45 minutes
Total time
3 hours 15 minutes including rising and resting
Servings
6 to 8 servings
Region
Chicago, Illinois restaurant pizza
Era introduced
1940s-present
Introduced by
Pizzeria Uno and early Chicago Italian American pizza cooks including Ric Riccardo and Ike Sewell
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This entry keeps the deep-dish pizza recipe focused on the sausage pie many visitors associate with Chicago restaurants. The cheese goes under the sauce to survive the long bake, and the pan gives the crust its height. Pizzeria Uno is the usual landmark origin in 1943, but the record points to a team and a period of experimentation rather than a single clean invention story.
Drafted with Pizzeria Uno origin context from Uno Pizzeria and Grill (https://unos.com/about/), historical attribution from Culinary Historians of Chicago (https://culinaryhistorians.org/the-origins-of-deep-dish-pizza-whats-true-whats-false-and-whats-arguable/), crust-history reporting from Chicago Magazine (https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/), and recipe 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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