The story of Chicago deep dish pizza begins not with a whim, but with a calculated risk taken in the bustling Loop of 1943. While the city had long been a hub for thin-crust tavern slices, a new, hearty concept was simmering in the minds of two enterprising individuals. This is not just a tale of a delicious pie, but of a specific moment in time when culinary innovation collided with Chicago’s blue-collar spirit, creating a dish that would eventually become synonymous with the city itself.
The Genesis: Ike Sewell and Ric Riccardo
To understand when Chicago deep dish pizza was invented, one must first look at the men behind the ovens: Ike Sewell and Ric Riccardo. Sewell, a former football player turned businessman, envisioned a pizza that was more substantial than the prevailing thin-crust varieties. He teamed up with Riccardo, a charismatic liquor salesman with a talent for promotion. Their collaboration was not merely about food; it was about creating an event on a plate, a pizza that would challenge the very definition of the Italian staple.
The Birth of a Legend: Pizzeria Uno
The Opening of Uno's Pizzeria
The accepted date for the invention of Chicago deep dish pizza points to July 1943. This is when Pizzeria Uno, located at 29 E. Ohio Street in Chicago, first opened its doors to the public. While some sources debate the exact month, the summer of 1943 remains the widely cited origin story. The founders rolled out a pie that was radically different: a high-edged pan filled with layers of cheese, toppings, and a robust tomato sauce, all resting on a thick, almost bread-like crust.
An Immediate Sensation
The reaction from early customers was immediate and overwhelmingly positive. The sheer heft of the dish, with its crispy, golden crust giving way to a gooey, flavorful center, was unlike anything Chicagoans had ever tasted. It was filling, indulgent, and perfectly suited to the city’s weather and working-class appetite. What was initially a small, unassuming pizzeria quickly became a destination, drawing lines out the door for a slice of this innovative creation.
Evolution and Expansion
Following the success at Uno’s, the recipe and concept spread like wildfire. A key figure in popularizing the dish beyond Uno’s walls was Dave Schuler, who worked for the Sewell family. He eventually founded Gino’s East in 1966, bringing the deep dish formula to a new generation. The 1970s and 80s saw the pizza’s fame explode, cementing its status not just as a local favorite, but as a national icon that defined Chicago’s culinary identity.
Defining the Dish
So, what exactly sets this pizza apart from its cousins? The answer lies in its construction. Unlike a traditional pie where sauce sits on top of cheese, the deep dish reverses the order. The thick crust lines a deep pan, creating a bowl-like structure. First comes the cheese, then the toppings like savory Italian sausage or crisp vegetables, and finally, a chunky tomato sauce spooned over the top. This structure prevents the crust from becoming soggy and allows the flavors to meld together beautifully during a long bake.
A Lasting Legacy
Today, the debate over the "best" deep dish is a cherished pastime for locals and a must-try for visitors. The pizza invented over eight decades ago has weathered trends and imitators, remaining a constant symbol of Chicago’s inventive cuisine. From the original kitchen at 29 E. Ohio to restaurants across the globe, the legacy of that first 1943 pie continues to prove that sometimes, the boldest ideas are the most satisfying.
