Deep-dish is perched to go through a renaissance. Meanwhile, an old guard remains undisturbed, ... Deep-dish pizza comes in several configurations around Chicago.

Here's a look at the history and methodology of one of America's most talked-about foods: the Chicago deep-dish pizza. The culinary staple has been satisfying Chicagoans since 1943.

In 1978, a few months after Marc Malnati got out of college, his father, Lou, died of cancer at just 47 years old. Marc, then in his 20s, took on a more active role in the family business, picking ...

A common deep-dish variation is pan pizza, which got its start at Pequod’s Pizza in 1970. It has a focaccia-like crust, and the edges have a crispy, cheesy, burned exterior.

I grew up on the East Coast, where pizza was practically a local religion. For years, it was almost impossible to find good pizza here in the Bay Area. In Walnut Creek, however, things have ...

Recently discovered and published for the first time since 1945, Pizzeria Uno’s original dough recipe produces a pizza that is lighter and thinner than its modern descendant.

Lovers of deep-dish pizza and Italian beef sandwiches will soon have a new pizzeria to try. Rosati’s Pizza is bringing its authentic Chicago-style pizza to The Venue shopping center at ...

“They made deep dish pizza, who knows how they stumbled upon it, and they would give it away for free at the bar and the purpose was to order more drinks." Needless to say, Sewell’s customers ...

Lou Malnati's. Not only did the iconic Chicago pizza joint debut a new "Hot Honey Pizza" on Friday, it also announced new offers and contests in honor of National Deep Dish Pizza Day.As part of ...