(From our archives) True “Chicago Deep Dish” pizza was ‘invented’ in the 1940s by Pizzeria Uno. Some folks claim the Malnati family deserves the credit too. But in 1966, two cabbies and a friend started Gino’s East in downtown Chicago, and for me, that’s the epitome of Chicago deep dish.
Chicago deep dish should not be confused with offerings of the same name in other parts of the country, the Chicago crust is nearly thin, and the “deep’ comes from the toppings piled into the pie pan. Some establishments, like Gino’s, layer the pizza thusly, crust/cheese/meat/sauce/seasonings, and in the case of the sausage pie, the sausage stretches the entire diameter of the pizza, forming a rather large Italian sausage patty.
Few restaurants have been able to translate their recipes to the grocery store successfully, but Gino’s makes the grade with their Classic Sausage Patty, two-pound, handmade pie. The ingredients are not adulterated by a lot of additives; the pie is fairly pure on the ingredient list. Many Chicago pie crust makers add a “buttery flavor” to the dough, and Gino’s is no exception.
It takes about 40 minutes in a 425 oven to bring this beauty to the plate.
The wait is worth it.