However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe, and Michele Mohr from the Chicago Tribune reports that the menu at Rosati's Authentic Chicago Pizza has included deep-dish since it opened in 1926, according to the descendants of Saverio Rosati. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell.

Deep-dish Īccording to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a 'tavern-style' pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles.

Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals. Chicago-style pizza is pizza prepared according to several styles developed in Chicago.

Chicago deep dish