Chicago Deep-Dish Pizza: Pizzeria Uno's 1943 Invention

In 1943, Ike Sewell, a former University of Texas football player, and his friend Ric Riccardo, a World War II veteran, opened a restaurant at the corner of Ohio and Wabash in Chicago's Near North Side. Sewell had originally intended to open a Mexican restaurant, but when the concept failed to take hold, the two men pivoted to pizza. What they created, or rather what their chef created, was unlike any pizza that had been served before: a thick, biscuit-like crust pressed into a deep round pan, layered with generous amounts of cheese and Italian sausage, then crowned with a heavy ladle of crushed tomatoes on top. The pizza baked for nearly an hour, and when people tasted it, they lined up to get into the restaurant.

The question of who actually invented the deep-dish recipe is a matter of some dispute. A 1956 article from the Chicago Daily News asserted that the original recipe was created not by Sewell or Riccardo, but by the restaurant's chef, Rudy Malnati Sr. His sons, Lou and Rudy Jr., both worked at Pizzeria Uno before founding their own celebrated pizzerias, Lou Malnati's in 1971 and Pizano's in 1991. The restaurant's cook, Alice Mae Redmond, later adjusted the recipe, replacing the original scalded-milk-and-butter dough with one made from water and olive oil, giving it the stretchy, sturdy texture that has defined the style ever since.

About the Ingredients: The dough for deep-dish pizza is richer and more biscuit-like than traditional pizza dough, made with flour, cornmeal for texture, olive oil, and water. The cornmeal gives the crust a distinctive golden color and a slight crunch. The cheese is whole-milk mozzarella, layered directly on the dough in generous amounts. The sausage should be mild Italian, either ground or in pinches, scattered raw over the cheese so it cooks through during the long baking time. The tomatoes go on top, not on the bottom, because the thick layer of cheese beneath them would otherwise make the crust soggy. Crushed San Marzano tomatoes are traditional, seasoned simply with olive oil, oregano, and garlic.

Ingredients (serves 6–8):

The Dough: - 3 cups all-purpose flour - ½ cup yellow cornmeal - 1 package (2¼ tsp) active dry yeast - 1 cup warm water (105°F) - ¼ cup olive oil - 1 teaspoon kosher salt - 1 teaspoon sugar

The Toppings: - 1 lb whole-milk mozzarella, sliced - ¾ lb mild Italian sausage, casings removed - 1 (28 oz) can crushed San Marzano tomatoes - 2 tablespoons olive oil - 1 teaspoon dried oregano - ½ teaspoon garlic powder - Salt and black pepper to taste - ½ cup freshly grated Parmigiano-Reggiano - Fresh basil leaves, for garnish

Instructions: Combine the warm water, sugar, and yeast in a measuring cup. Let stand 5 minutes until foamy. In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms, then turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.

Punch down the dough and press it into the bottom and up the sides of a 14-inch deep-dish pizza pan or a 9×13-inch cake pan, leaving a thick rim around the edge. The dough should be about ¼ inch thick on the bottom and 1 inch up the sides.

Layer the mozzarella slices evenly over the bottom crust. Pinch off small pieces of the raw sausage and scatter them over the cheese. In a bowl, combine the crushed tomatoes, olive oil, oregano, garlic powder, salt, and pepper. Spread the tomato mixture evenly over the sausage and cheese. Sprinkle with Parmigiano-Reggiano.

Preheat oven to 425°F. Bake for 25–30 minutes until the crust is golden brown and the tomatoes are bubbling. Let rest 5 minutes before slicing. Garnish with fresh basil.

The Mimosa Pairing Logic: The hearty, rich character of deep-dish pizza calls for a mimosa with enough acidity to cut through the cheese and sausage. The Classic Champagne Mimosa is the simplest and most effective match, its bright orange providing a clean contrast to the heavy, savory pizza. The Blood Orange Mimosa offers a deeper, more complex citrus note that complements the tomato topping.

Reference Links: - Deep-dish pizza – Wikipedia - Uno Pizzeria & Grill: About Us

Make-Ahead: The dough can be made up to 24 hours ahead and refrigerated after the first rise. Let it come to room temperature for 1 hour before pressing into the pan. The tomato sauce can be made up to 3 days ahead and refrigerated. The assembled, unbaked pizza can be covered and refrigerated for up to 4 hours before baking. Add 5 minutes to the baking time if baking from cold.

Pro Tips: The order of the layers matters. Cheese goes first, then sausage, then tomatoes on top. If the tomatoes go on the bottom, the crust will become soggy during the long bake. The dough should be pressed, not rolled, into the pan. Pressing creates the characteristic thick, biscuit-like texture that distinguishes deep-dish from thin-crust pizza. Let the pizza rest for 5 minutes after baking so the cheese and tomato layers can settle, making it easier to slice cleanly.