Deep dish pizza started as a snack for customers drinking alcohol inside a bar owned by Chicago businessman Ike Sewell.

This Chicago-style deep-dish pizza has an easy homemade dough that lets you make pizza at home fairly quickly. Light and fluffy, the dough has a mild flavor. So, the sauce and toppings are the stars.

The last remaining My Pi outpost, at 2010 N. Damen Ave. in Chicago's Bucktown neighborhood, has been open since 2000.

Another great pie is the Chicago Classic from Green Township's Werkhaus Pizza, which is topped with green bell peppers, sweet ...

The man behind Pizzeria Uno and deep dish fame wasn’t from Chicago—he was a San Antonio native with a taste for bold ideas.

then this recipe from Twisted: A Cookbook will have your mouth salivating by the end of this article. This deep-dish pizza crunch wrap is an innovative mix of pizza toppings like sausage ...

With no shortage of Chicago transplants, the Valley has a strong deep-dish pizza game. Vero ... Leo Nakano offers a short menu of simple nigiri and rolls that are a quantum leap beyond his ...