The crust: Chicago-style deep dish features an almost biscuit-like crust, which nearly always gets a boost from butter or corn oil. Note: Stuffed pizza is a category all its own. If there is a ...

A company that invented Chicago-style deep-dish pizza more than 80 years ago has opened its first restaurant in LaPorte. Pizzeria Uno, founded in Chicago in 1943, opened Friday at the Pine Lake ...

From its unexpected origins to its signature layering, these fun facts explain why Chicago’s deep-dish stands the test of ...

Although the original Uno’s pizza was just cheese and tomato, one of the most dominant toppings in Chicago today is sausage. Several variations have appeared over the years.

If you think pizza for breakfast is a good idea, then a deep-dish class may be the best idea ever. But even at Pizzeria Uno in the Near North Side neighborhood, where it’s widely believed the ...

Chicago’s deep dish pizza as it is known today is a relatively new tradition. The first commercial deep dish was created by Ike Sewell and Ric Riccardo, the founders of Pizzeria Uno.

Here's a look at the history and methodology of one of America's most talked-about foods: the Chicago deep-dish pizza. The culinary staple has been satisfying Chicagoans since 1943.

The Pizzeria Uno team never imaged what deep dish pizza would become. It’s now a legendary Chicago meal, known for its buttery, crispy crust and a heaping amount or meats, cheeses, spices and ...

Lori Fredrich is exploring the Chicago deep dish pizza scene in Milwaukee, ... I ordered a small (generally 10-inch) pizza with sausage, ... but the top is likely covered with cheese.