Chicago Pizza, more commonly referred to as deep-dish pizza, has a rich history that is embedded in the city’s culinary culture. It was created in the 1940s as an alternative to the standard thin-crust pizzas of the period. Founders Ike Sewell and Ric Riccardo wanted to differentiate their pizzeria by offering a pie with more substance.

Their invention, the deep-dish pizza, is distinguished by its layers of cheese, toppings, and chunky tomato sauce on a crust that is both thick and buttery. This pizza has the texture and flavor of a savory pie rather than a thin crust. Locals and tourists alike began associating it with Chicago’s culinary culture.

Different toppings and regional variations have shaped deep-dish pizza over the years. Chicago’s deep-dish type of pizza has made an indelible stamp on the pizza scene, becoming an iconic dish that embodies the city’s inventive approach to comfort cuisine while also sparking arguments about the true core of pizza.