Q: What is the difference between deep dish and pan pizza?
A: Pan pizza can refer to any type of pizza made in a pan, and Chicago’s deep dish is, in fact, made in a pan. However, most pan pizzas have the traditional layering of sauce, cheese, meats, and veggies on top of the pizza. Deep dish, on the other hand, is made with a surprisingly thin crust with tons of toppings inside.
Q: What is the best way to reheat deep dish pizza?
A: Deep dish pizza can be reheated in the microwave, but the best way to tackle those ample leftovers is by reheating it in the oven. To heat your deep dish pizza in the oven, preheat to 350 degrees and place your leftover pie on greased cookie sheet. Then, sprinkle water atop the pie to help it retain its moisture and set a timer for 15-20 minutes. To further protect the pie's moisture during the reheating process, you can also tent the pie with aluminum foil.
Q: Who invented deep dish pizza?
A: Some say that deep dish pizza was invented by Chicago’s Ike Sewell, the founder of Pizzeria Uno. Others say that the real inventor was Rudy Malnati, his longtime employee. Ultimately, this is a mystery that may never be solved, despite the ongoing efforts of Chicago’s foremost food experts and historians.
Q: Can I get a deep dish pizza outside of the Chicago area?
A: Deep dish pizza may have been born in Chicagoland, but it is beloved everywhere in the United States. To find and order a deliciously cheesy deep dish pizza near you for pickup or delivery, download the Slice app today.