Chicago deep-dish pizza, developed in the city in the 1940s, is baked in a tall round tin so it resembles a savoury pie more than a flatbread. Its buttery, flaky crust holds a thick layer of cheese topped with chunky tomato sauce, layered in reverse so the cheese stays soft through the long bake.
Chicago deep-dish pizza, developed in the city in the 1940s, is baked in a tall round tin so it resembles a savoury pie more than a flatbread. Its buttery, flaky crust holds a thick layer of cheese topped with chunky tomato sauce, layered in reverse so the cheese stays soft through the long bake.
Chicago deep-dish pizza, developed in the city in the 1940s, is baked in a tall round tin so it resembles a savoury pie more than a flatbread. Its buttery, flaky crust holds a thick layer of cheese topped with chunky tomato sauce, layered in reverse so the cheese stays soft through the long bake.
Chicago deep-dish pizza, developed in the city in the 1940s, is baked in a tall round tin so it resembles a savoury pie more than a flatbread. Its buttery, flaky crust holds a thick layer of cheese topped with chunky tomato sauce, layered in reverse so the cheese stays soft through the long bake.
Chicago deep-dish pizza, developed in the city in the 1940s, is baked in a tall round tin so it resembles a savoury pie more than a flatbread. Its buttery, flaky crust holds a thick layer of cheese topped with chunky tomato sauce, layered in reverse so the cheese stays soft through the long bake.
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