Chicago deep-dish pizza. The name itself evokes images of a towering, cheesy, saucy masterpiece. It’s a culinary icon, a source of fierce local pride, and a tourist attraction in its own right. But where did this iconic pizza originate? The answer, like the pizza itself, is layered and complex, involving competing claims, evolving recipes, and a whole lot of delicious speculation.
The Contenders: Uno’s, Pizzeria Due, and the Founding Fathers
The widely accepted story, the one that has been repeated countless times in articles, documentaries, and tourist guides, points to Uno’s Pizzeria in 1943 as the birthplace of Chicago deep-dish. The founder of Uno’s, Ike Sewell, a former University of Texas football star and liquor salesman, is often credited as the inventor.
However, the story isn’t quite that simple. While Sewell is undoubtedly a crucial figure in the deep-dish saga, the exact nature of his role and the contributions of others are subjects of ongoing debate.
Ike Sewell’s Vision:
Sewell, along with his business partner Ric Riccardo, wanted to open a restaurant that served something other than the standard thin-crust pizza that was prevalent at the time. They envisioned a heartier, more substantial pizza that could be eaten with a fork and knife. Their initial concept wasn’t necessarily the deep-dish we know today, but rather a “pizza pot pie,” a sort of casserole with a thick crust and plenty of fillings.
The Role of Rudy Malnati:
Here’s where the story gets interesting. While Sewell is often presented as the sole creator, many believe that the true architect of the deep-dish was Rudy Malnati, Uno’s original pizza chef. Malnati, who had a background in baking, is said to have perfected the crust, developing the buttery, flaky, and slightly crispy base that is characteristic of Chicago deep-dish.
Malnati’s family maintains that he was the driving force behind the pizza’s creation, and that Sewell, the businessman, simply recognized its potential and marketed it successfully. The family’s continued success in the pizza business, through Lou Malnati’s Pizzeria, lends credence to this claim.
Pizzeria Due: The Sister Restaurant:
Adding another layer to the narrative is Pizzeria Due, which opened in 1955. It was founded by Sewell and Riccardo as a second location for Uno’s, and it also served deep-dish pizza. While Due is often mentioned alongside Uno’s, it’s generally accepted that Uno’s was the original and that Due simply expanded on its success.
The Question of “Invention”:
Ultimately, attributing the creation of deep-dish pizza to a single individual is likely an oversimplification. It’s more probable that it was a collaborative effort, with Sewell providing the vision and resources, and Malnati providing the culinary expertise. Furthermore, the concept of a deep-dish style pizza may have been evolving in various kitchens around Chicago at the time. It’s crucial to remember that culinary innovations are rarely born in a vacuum.
Beyond Uno’s: Precursors and Influences
While Uno’s and its associated figures are central to the deep-dish story, it’s important to consider the culinary landscape of Chicago in the early 20th century. Was there anything that might have influenced the development of this unique style of pizza?
Italian-American Culinary Traditions:
Chicago had a large and vibrant Italian-American community in the early 1900s. These communities brought with them their own regional variations of Italian cuisine, including different styles of pizza. While the traditional Neapolitan pizza was thin-crusted, some regions in Italy featured thicker, more substantial baked doughs.
It’s possible that these regional variations, combined with the availability of different ingredients in the United States, contributed to the development of new pizza styles. The deep-dish, with its emphasis on cheese and sauce, could be seen as an adaptation of Italian-American culinary traditions to suit local tastes and ingredients.
The Rise of Casserole Culture:
The mid-20th century saw the rise of casserole culture in America. Casseroles, with their layers of ingredients and hearty fillings, became a popular and convenient meal option. It’s conceivable that the deep-dish pizza, with its layered construction and substantial ingredients, was influenced by this trend. Sewell’s initial idea of a “pizza pot pie” further supports this connection.
Chicago’s Food Culture:
Chicago has always been a city with a strong food culture, known for its diverse culinary influences and its willingness to experiment. From hot dogs to Italian beef sandwiches, Chicago has a history of taking simple foods and transforming them into something unique and iconic. The deep-dish pizza fits perfectly within this tradition, representing a bold and innovative take on a classic dish.
The Evolution of the Deep-Dish: From Humble Beginnings to Culinary Icon
The deep-dish pizza that emerged from Uno’s in the 1940s wasn’t exactly the same as the deep-dish pizzas we enjoy today. The recipe has evolved over time, with different pizzerias developing their own unique variations.
The Crust: A Foundation of Flavor:
The crust is arguably the most important element of a deep-dish pizza. The original Uno’s crust was likely simpler than the buttery, flaky crust that is now considered standard. Over time, chefs experimented with different types of flour, fats, and techniques to create a crust that could withstand the weight of the generous toppings.
The Sauce: Sweet, Tangy, and Chunky:
The sauce is another defining characteristic of Chicago deep-dish. Unlike traditional pizza sauces, which are often cooked before being added to the pizza, deep-dish sauce is typically uncooked or only lightly cooked. This results in a brighter, tangier flavor that complements the richness of the cheese and toppings.
The Cheese: A Generous Layer of Goodness:
The cheese is an essential component of any pizza, but it’s particularly important in deep-dish. A generous layer of mozzarella cheese is typically used, creating a gooey, melty base for the sauce and toppings.
The Toppings: A Customizable Feast:
The toppings on a deep-dish pizza can be as varied as the imaginations of the chefs and the preferences of the customers. Sausage, pepperoni, mushrooms, onions, and peppers are all common choices.
Regional Variations:
While the basic deep-dish formula remains consistent, different pizzerias have developed their own signature variations. Some use a cornmeal crust, while others experiment with different types of cheese or unique topping combinations. This diversity is part of what makes the Chicago deep-dish scene so vibrant and exciting.
The Legacy of Deep-Dish: A Culinary Landmark
The Chicago deep-dish pizza has become more than just a food; it’s a cultural icon. It’s a symbol of the city, a source of local pride, and a must-try experience for visitors.
A Tourist Attraction:
Deep-dish pizzerias are among the most popular tourist destinations in Chicago. Visitors flock to iconic spots like Uno’s, Lou Malnati’s, and Pequod’s to sample this unique culinary creation.
A Source of Local Pride:
Chicagoans are fiercely proud of their deep-dish pizza. It’s a dish that is deeply ingrained in the city’s culinary identity. The debate over the best deep-dish pizza is a constant source of friendly rivalry among locals.
A Culinary Landmark:
The Chicago deep-dish pizza has left an indelible mark on the culinary world. It has inspired countless imitations and variations, and it continues to be a popular and beloved dish around the world.
Conclusion: The Deep Roots of a Deep-Dish Delight
So, where did the Chicago deep-dish pizza originate? The answer is complex and multifaceted. While Ike Sewell and Rudy Malnati of Uno’s Pizzeria are widely credited with its creation in 1943, the story is likely more nuanced. It was a collaborative effort, influenced by Italian-American culinary traditions, the rise of casserole culture, and Chicago’s own innovative food scene. The recipe has evolved over time, with different pizzerias developing their own unique variations. Ultimately, the Chicago deep-dish pizza is a testament to the power of culinary innovation and the enduring appeal of a delicious and satisfying meal. It’s a culinary landmark that continues to be celebrated and enjoyed by locals and visitors alike, ensuring its legacy for generations to come. The precise details of its birth may be debated, but its deliciousness is undeniable.
Who is credited with inventing Chicago deep-dish pizza?
While often attributed solely to Ike Sewell and Ric Riccardo, founders of Pizzeria Uno, the true origins are a bit more nuanced. They are widely recognized for popularizing the dish in 1943 at their restaurant, then known as Uno’s, but the actual creation may have been a collaborative effort. They sought to create a pizza with a substantial, pie-like crust capable of holding generous amounts of cheese, sauce, and toppings.
Some historians argue that Rudy Malnati, Sr., who worked as a pizza maker at Uno’s from the beginning, also played a significant role in developing the specific recipe and method used. While Sewell and Riccardo had the vision and business acumen, Malnati’s culinary expertise likely contributed to the final product that became the iconic Chicago deep-dish.
What were the key ingredients and characteristics of the original Chicago deep-dish pizza?
The original Chicago deep-dish pizza was characterized by its thick, buttery, and almost pie-like crust, which was pressed high up the sides of a deep, oiled pan. This created a vessel to hold a substantial amount of cheese, typically mozzarella, that was layered directly on the crust.
The sauce, a chunky, flavorful tomato sauce, was intentionally placed on top of the cheese, rather than underneath it. This unconventional layering prevented the crust from becoming soggy and allowed the cheese to melt evenly. Sausage was also a key component, often crumbled and spread throughout the pizza.
Why is the sauce placed on top of the cheese in deep-dish pizza?
The primary reason for placing the sauce on top of the cheese in Chicago deep-dish pizza is to prevent the crust from becoming soggy during the long baking time required for such a thick pie. The cheese acts as a barrier, somewhat protecting the crust from the moisture of the sauce.
Furthermore, putting the sauce on top ensures it doesn’t burn during the extended cooking period. The cheese underneath effectively shields the sauce from direct heat, allowing it to cook through without becoming overly caramelized or scorched, preserving its fresh, tomato flavor.
How did the popularity of Chicago deep-dish pizza spread beyond Chicago?
The initial spread of Chicago deep-dish pizza was largely due to the expansion of Pizzeria Uno (and later, Due) both within and outside of Chicago. Franchise opportunities allowed the brand, and its signature dish, to reach new markets and introduce people to this unique style of pizza.
Additionally, as Chicago became a popular tourist destination, visitors experienced deep-dish pizza firsthand and spread the word upon returning home. Over time, independent pizzerias across the country began to emulate the Chicago style, further contributing to its broader recognition and availability.
What are some variations on the classic Chicago deep-dish pizza?
While the classic Chicago deep-dish typically features a buttery crust, mozzarella cheese, chunky tomato sauce, and sausage, numerous variations have emerged over the years. Some variations experiment with different types of cheeses, such as provolone or a blend of cheeses.
Others focus on incorporating a wider range of toppings, including vegetables like mushrooms, peppers, and onions, or meats such as pepperoni, bacon, and ground beef. Some pizzerias even offer vegetarian or vegan versions, substituting meat with plant-based alternatives and using dairy-free cheese.
Is there a difference between deep-dish and stuffed pizza in Chicago?
Yes, while both are characterized by their tall crusts and abundance of toppings, there is a key distinction between deep-dish and stuffed pizza in Chicago. Deep-dish pizza, as described earlier, features a thick crust that forms a deep vessel for cheese, toppings, and sauce.
Stuffed pizza, on the other hand, takes the concept even further. It features an even deeper crust and a significantly thicker layer of cheese and toppings, which are then covered with a thin layer of dough before the sauce is added on top. This “stuffed” layer distinguishes it from deep-dish and results in an even richer, more decadent pizza experience.
How has Chicago deep-dish pizza evolved since its creation?
Since its inception, Chicago deep-dish pizza has undergone some subtle but noticeable evolutions. While the core components of crust, cheese, sauce, and toppings remain consistent, the quality and sourcing of ingredients have become increasingly important. Many pizzerias now emphasize using locally sourced or artisanal ingredients to enhance the flavor and freshness of their pizzas.
Additionally, chefs have become more adventurous with topping combinations and flavor profiles, experimenting with unique ingredients and preparations to create innovative variations on the classic deep-dish. This continued evolution helps ensure that Chicago deep-dish remains a relevant and exciting culinary experience.