Deep dish is not like other pizzas. The sauce on top and cheese under it is a complete subversion of what you might imagine from a classic pizza pie. But, in Chicago, deep dish reigns supreme.
Deep-dish pizza was invented in 1943. With some hazy history on who the original inventor was, it was found to be Ric Riccardo. The first deep-dish pizzas were only an inch tall and made with standard pizza dough.
They can come in slightly different variations depending on the place, but they all share the same common features. Deep dish pizzas start off with a thick, doughy crust in the shape of a pie. That crust is then slathered with cups of mozzarella cheese, making every pull stringy. A wide variety of toppings can be placed on top of the cheese. The final step is to put on a nice, even layer of tomato sauce.
When National Deep Dish Pizza day came around on April 5, it made for the perfect time to discover who makes the best version of this Chicago classic.
I reviewed pizzas from three different restaurants, one quite popular, one more unusual and one hidden gem in the world of deep dish. I’m giving each pizza its own ratings, and then I’ll reveal the winner at the end.
Giordano’s: Chicago’s most well-known ($32.95)
This pizza was delicious. What really stood out to me was the sauce. It was sweet and bright. The sauce was slightly charred from the oven, which gave it a warm, roasted taste, complementing the cheese perfectly. The dough was not too thick on the bottom, and was crisp on the edges
I ordered a deep-dish pizza with bacon, chicken, onion and green peppers. The toppings I chose all melded with each other well in a perfect ratio. They were spread out, not too overbearing. The bacon came in little bits. The green peppers amplified the sweet tones of the sauce. The diced chicken also gave it a nice touch; it was cooked evenly and had a soft texture.
Definitely worth the price. This pizza was made well and left an impression on me.
I wish I could buy the tomato sauce alone!
Giordano’s is a great example of a Chicago classic.
Gino’s East, Chicago: Known for its unique crust ($39.91)
Calling this pizza exquisite is an understatement. The tomato sauce was outstanding. It was so sweet, it almost tasted nectarous, and the dough was light and airy.
I ordered their classic deep dish with sausage, onions and green peppers. It had a perfect amount of toppings. The onions and green peppers were diced evenly and the sausage bits themselves had a pleasant umami flavor. They were saccharine yet savory, which complemented the sauce which was blended with oregano, giving it an even more inviting flavor.
The cheese was soft and tender, melting in my mouth with every bite. The crust itself was outstanding. The bottom was thin, yet perfectly crispy. The rim was consistently golden.
Absolutely worth the price. This was definitely the stand-out pizza in the competition. The sauce itself is my favorite tomato sauce that I have ever had on a pizza.
This pizza was unique as its thin bottom crust differed from other deep-dish pizzas. A successful twist on a Chicago classic.
Old Town Pizza, Naperville: A hidden gem ($22.30)
The taste of this pizza was overwhelmed by the mozzarella. The cheese was already stiff, even though it was fresh out of the oven. It reminded me of cheese after sitting out for a while. The tomato sauce was bland.
Oddly, the cheese was on the top, not below the sauce, unlike traditional deep dish. The dough was undercooked and very thick. The rim of the pizza was still golden brown, however. They dashed the tiniest bit of oregano on top, which did little to the flavor of the cheese.
The toppings I got this time were sausage and onion. They were cooked well enough, just sparse and overpowered by the cheese. The tomato sauce was spread very thinly on the bottom, defeating the whole purpose of a deep-dish pizza.
Every time I pulled a slice of the pizza, the cheese would clump off. It felt like whoever put this pizza together flopped the ingredients on and did not put much thought into the process. It should have been baked longer, the sauce should have been on top in a thicker amount, and the cheese should not have been the texture of string cheese.
I do not recommend Old Town Pizza for the deep dish. Even though it cost the least of the three pizzas, it was not worth the price. I would rather pay more for an appetizing pizza. Although the toppings were placed on top of the cheese, they still flopped off the pizza every time I pulled a slice. This place is “hidden” for good reason.
Honestly, this could not even be considered a deep-dish pizza. The sauce was skimpy and not spread on the top, the cheese was overloaded and not flavorful, and the dough was slightly raw.
Final verdict
And the winner is…
Gino’s East!
In a city where deep dish pizza is so iconic, Gino’s East best captures why Chicago is known for its pizza. From its carefully crafted crust to its standout tomato sauce, it honored tradition while still feeling distinctive. It proved that Chicago classics still have room to surprise.
Velocity 
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