One of the best things about pizza is that it comes in so many variations. Not only can you have different combinations of toppings but the crust, the style, and the cut can also differ.

For example, New York-style pizza is notable for its thin crust whereas Detroit-style pies are rectangular with a thick crust.

Another very popular option is Chicago's deep-dish pizza. And that's exactly what we're going to talk about today.

What makes this pie so special is its very thick crust accompanied by loads of cheese and chunky tomato sauce. Plus, there are other ingredients such as Italian sausage and vegetables included as well.

This type of pizza is baked in a pan. However, it's the cheese that comes first, and then the rest of the toppings covered in the sauce. In fact, you can consider it a sort of upside-down pie.

The reason behind this is that if the cheese goes on top, it can easily burn. This is due to the longer cooking time of 30 to 40 minutes.

Since it's baked in a deep pan, the crust is thick, around two to three inches. But that's not its only secret.

Aside from being thick, the crust is also smooth, crunchy, and soft. That's because the dough is laminated with butter.

When it comes to the sauce, it is made with juicy tomatoes mixed with delish seasonings. These are slowly boiled to give it that thickness. Then, the sauce is spilled all over the pie to lock in all the great flavors.

Since the sauce is on top, it is suggested you use a knife and fork to avoid any mess.

And there you have it - one of the most recognizable pizzas in the country, Chicago's deep-dish.

Of course, the pie carries this name because it was invented in Chicago. For more info on that history, just keep reading below.

What Is the Origin of Deep-Dish Pizza?

While it's clear that the famous deep-dish pie was invented in Chicago, it's not so easy to pinpoint by whom and when. Still, there are some strong candidates.

One place that is heavily associated with the origin of this dish is Pizzeria Uno. Apparently, the owner Ike Sewell came up with the concept in 1943. He had opened the shop together with Ric Riccardo.

However, it is possible that one of the chefs there, Rudy Malnati, had thought of it first. This is according to an article from 1956.

Moreover, there's a theory that a deep-dish pizza was available in Chicago as early as 1926. That would be on the menu of Rosati's Authentic Chicago Pizza. This story was reported in the Chicago Tribune and was based on information from Rosati's family members.

That said, Tim Samuelson, an eminent Chicago historian, concludes there isn't definite proof as to who invented the deep-dish pizza.

Expectedly, over the years, other pizzerias in Chicago became known for their deep-dish pies.

One such place is Gino's East which opened in 1966. The founders Sam Levine and Fred Bartoli hired Alice Mae Redmond from Pizzeria Uno. This led to a lot of success for their pies were delicious. Alice even made some modifications to the recipe i.e. the dough.

How Many Calories Are in Deep Dish Pizza?

A single slice of deep-dish pizza (135g) contains around 387 calories. This includes 19g of total fat, 31mg of cholesterol, 805mg of sodium, 259mg of potassium, as well as 40g of total carbohydrates and 15g of protein.

Where Can I Find Deep Dish Pizza Near Me?

Since Chicago is its birthplace, the first suggestion we have for you is Rosati's Pizza on Grand Ave. They're open 7 days a week and you can also order takeout or delivery via Slice.

Of course, you can get a deep-dish pie elsewhere, too. Thus, for those of you in New York we recommend J's Pizza on 7th Ave. They're open every day of the week or you can opt for pickup or delivery through Slice.