Best Chicago Deep Dish Pizza in San Diego
Experience the Windy City's most iconic dish with authentic Chicago deep dish pizza in San Diego. This isn't just pizzaâit's a fork-and-knife casserole with a flaky, buttery crust, generous cheese layers, and chunky tomato sauce on top. Our comprehensive guide covers everything from reverse layering to the 45-minute bake time that makes deep dish a meal unto itself.
Expert Tip: Pro tip: Don't order deep dish when you're in a hurryâthe 45-minute wait is non-negotiable for authentic pies made from scratch. Start with Italian sausage as your topping; it's the Chicago classic and lets you judge the pizzeria's authenticity. Let the slice cool for 2-3 minutes before diving inâthe molten cheese will burn your mouth otherwise. And yes, using a fork and knife is required, not optional. One slice is typically plenty for most people, so order accordingly.
Key Characteristics
What Makes It Unique
Chicago deep dish is a true pizza pie with a thick, flaky, buttery crust (2-3 inches high) pressed up the sides of a deep round pan. The reverse layering is essential: cheese goes directly on the crust, followed by toppings like Italian sausage or pepperoni, then chunky uncooked tomato sauce on top. This construction prevents cheese from burning during the 30-45 minute bake at 425-450°F. The crust, made with generous butter or oil, achieves a pastry-like textureâcrispy and golden on the outside, tender within. Unlike thin-crust pizzas, deep dish is eaten with a fork and knife and one slice often constitutes an entire meal.
History & Origins
Chicago deep dish was invented in 1943 at Pizzeria Uno (originally called The Pizzeria) on December 3rd by Ike Sewell and Ric Riccardo. While Sewell often gets credit, evidence suggests Riccardo and Alice May Redmond played greater roles in its creation. The goal was to create a heartier, more substantial pizza that differentiated from thin-crust competitorsâessentially a full meal rather than a snack. Lou Malnati, who worked at Uno's, later opened his own restaurant in 1971, trademarking the flaky buttery crust and fresh uncooked tomatoes as "The Malnati Chicago Classic." Giordano's introduced "stuffed pizza" in 1974âa variation with an additional dough layer on top. Deep dish became synonymous with Chicago, sparking ongoing debates about "authentic" pizza.
In San Diego
San Diego's Chicago deep dish scene brings authentic Windy City traditions west. Lefty's Chicago Pizzeria (Mission Hills & North Park) is celebrated for surpassing even some Chicago favorites, while Chicago Bros Pizzeria in Grantville stays true to Chicago roots. Regents Pizzeria near UCSD makes each pie from scratch (45-minute minimum wait), and Sicilian Thing Pizza uses fresh ingredients for authentic Chicago-style pies. Pizza 22 also serves Chicago-inspired deep dish. While less common than thin-crust styles, these dedicated spots prove deep dish thrives in San Diego.
Frequently Asked Questions
What makes Chicago deep dish different from other pizzas?
Chicago deep dish features a thick, flaky, buttery crust 2-3 inches high with reverse layeringâcheese on the crust, toppings in the middle, chunky tomato sauce on top. It bakes for 30-45 minutes and requires a fork and knife to eat. Unlike thin-crust pizzas designed for quick eating, deep dish is a hearty sit-down meal.
Where can I find authentic Chicago deep dish pizza in San Diego?
Top spots include Lefty's Chicago Pizzeria (Mission Hills & North Park), Chicago Bros Pizzeria (Grantville), Regents Pizzeria (La Jolla/UCSD area), Sicilian Thing Pizza, and Pizza 22. Lefty's is particularly noted for rivaling authentic Chicago pizzerias in quality.
Why does Chicago deep dish take so long to bake?
The thick crust and abundant toppings require 30-45 minutes at 425-450°F to cook through completely. Rushing this process leaves the crust doughy and the toppings undercooked. Most restaurants make deep dish to order, so plan accordinglyâit's worth the wait!
Why is the sauce on top of Chicago deep dish?
The reverse layering (sauce on top) prevents the cheese from burning during the long bake time. With 30-45 minutes in the oven, cheese placed on top would overcook and separate. The chunky uncooked tomato sauce also adds moisture, preventing the thick pizza from drying out.
What's the difference between deep dish and stuffed pizza?
Traditional deep dish has one crust layer, while stuffed pizza (popularized by Giordano's in 1974) adds a thin dough layer on top before the sauce, creating a double-crust "pie." Both use similar reverse layering and buttery crusts, but stuffed pizza is even taller and more filling.
Can you eat Chicago deep dish with your hands?
Noâdeep dish is designed to be eaten with a fork and knife. The thick crust, abundant cheese, and toppings make it impossible to fold or pick up like thin-crust pizza. Attempting to eat it by hand will result in a messy disaster. Embrace the utensils!
