Chicago-style deep dish pizza is created with a thicker layer of dough on the bottom, topped with tomato sauce and a lot of mozzarella cheese. The dish is then baked until the top and edges develop a crispy crust and the cheese gets a golden color.
Deep dish pizza was created in 1943 when Pizzeria Uno opened its doors for business, but it wasn’t until 1974 that Patsy Grimaldi perfected his recipe for deep dish pizza by adding cornmeal to his dough. He did this because he saw how some restaurants were using deeper pans (to accommodate an extra inch) and decided to make the pizzas even deeper.