The story
Deep-dish pizza was born at Pizzeria Uno, which Ike Sewell, a former University of Texas football player, and his friend Ric Riccardo opened on Chicago's Near North Side in 1943. Sewell had first wanted to open a Mexican restaurant. Who actually devised the pie is disputed: Riccardo's recipe, baked in a deep pan with a rich, buttery dough, was published in 1945, a 1956 newspaper credited chef Rudy Malnati, and cook Alice Mae Redmond reworked the dough over the years. The cheese goes under the chunky tomato sauce. Spin-offs followed, including Pizzeria Due, Gino's East and Lou Malnati's, and the style became Chicago's signature.
Rival claims
Who devised the recipe at Pizzeria Uno is disputed (Ric Riccardo, Ike Sewell, Rudy Malnati, cook Alice Mae Redmond), but all claims are in Chicago.
Also known as Chicago-style pizza, Chicago deep dish, deep dish.
On the Meridish menu
Deep-dish pizza was the main course on menu No. 19 on October 19, 2026. Its clue in the game, which hints at the place without naming it:
A tall, buttery crust packed with cheese and sausage, with the chunky tomato sauce on top. It was first served in 1943 at a pizzeria near this lakefront city's downtown.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
