Deep Dish

Cooking time: 45 minutes*.

Our Chicago Deep Dish Pizzas feature our signature chunky tomato sauce and buttery crust.  This is a “fork and knife” style of pizza, it’s not meant to be eaten with your hands and it’s not meant to be a crispy pizza. Since these pies are topped with a lot of chunky tomoatoes, they tend to be ‘wet’ because the tomatoes cook out a lot of water and that even more so when a lot of vegetable toppings are added to the pizza. Please be aware of this when ordering. These pies are best when eaten at our shop. When they are taken home, there’s a chance that the crust may get a little soggy, especially if it gets done and is sitting on top of the oven way before you show up. When ordering take out, it’s best to show up earlier than the quoted time so that you get it right out of the oven and to your house as soon as possible. If you have more than a 5 minute drive to get home, I recommend that you reheat the pizza on a cookie sheet in a 450F oven for about 5 minutes to crisp the crust back up. Also our to go Deep Dish pies are shipped uncut unless you request otherwise to help prevent everything from running out of the pizza. In order to get the best quality product with the least mess, we recommend that you do not request otherwise.  These pizzas are approximately 2″ DEEP!

Anatomy of a Deep Dish pie: buttery crust, cheese,  toppings, chunky tomato sauce. Pie Cut (M (9″): 6 slices  L (12″): 8 slices).

*Cooking times are minimus. Please expect longer times during peak business hours.