Chicago-Style Deep Dish: A History, A Tradition, and a Special at Mike’s Global Grill
When it comes to iconic American comfort food, few dishes rival the legendary Chicago-style deep-dish pizza. With its towering crust, layers of gooey cheese, and rich, chunky tomato sauce, this pizza is not just a meal—it’s an experience. At Mike’s Global Grill, we celebrate this Chicago-born tradition by offering deep-dish pizza as a special from time to time, bringing a taste of the Windy City to our guests. And for good reason—Chef Mike was born and raised in Chicago, making this dish a personal and authentic tribute to his hometown.
A Brief History of Chicago-Style Pizza
Chicago-style deep-dish pizza was first created in 1943 at Pizzeria Uno, when Ike Sewell and Ric Riccardo set out to make a pizza that was heartier and more filling than traditional thin-crust styles. What they came up with was revolutionary—a thick, buttery crust baked in a high-edged pan, layered with cheese and toppings, and finished with a rich tomato sauce on top to prevent the cheese from burning. This upside-down layering technique became a signature of deep-dish pizza, ensuring every bite was packed with flavor.
Over the years, other variations of Chicago-style pizza emerged:
Stuffed Pizza (1970s) – Developed by Nancy’s and Giordano’s, this takes deep-dish to another level by adding a second layer of dough over the toppings, creating a thicker, more pie-like experience.
Tavern-Style Thin Crust – While deep-dish gets the spotlight, Chicago locals often prefer thin-crust pizza, cut into square pieces (known as “party cut”) with a crisp, cracker-like texture.
Pizza Culture: A Celebration, Not a Competition
Pizza is one of the most beloved foods in the U.S., and its many regional variations spark plenty of debate among fans. But for Chef Mike, pizza isn't about competition—it’s about celebration.
“Pizza making is not a competition. I like all styles of pizza. I used to love grabbing a slice after work in the West Village (New York) and folding it over while waiting for the Five Train after a long restaurant shift. Although my favorite is still tavern-style thin crust from Chicago. It does not fold. It is a celebration of ingredients, not bread.”
Chef Mike acknowledges that every region has its own take on pizza, and there are probably many he hasn’t tried yet. In fact, several U.S. cities have developed their own unique pizza traditions, including:
New York – Classic foldable, thin-crust slices.
Chicago – Deep-dish and tavern-style thin crust.
Detroit – Thick, rectangular pan pizza with crispy edges.
Buffalo – Medium-thickness, cup-and-char pepperoni, and a sweeter sauce.
Philadelphia / South Philly – Tomato pies with thick crust and sauce on top.
New Haven – Charred, coal-fired “apizza,” known for its crispy crust.
Colorado – Mountain-style pizza with honey in the dough.
California – Artisan-style, often featuring fresh toppings and non-traditional ingredients.
Florida (Cuban Pizza) – Thick, sweet crust with plenty of cheese.
St. Louis – Cracker-thin crust made without yeast and topped with Provel cheese.
“There are more cities in the U.S. with their own versions—I’m sure I haven’t tried them all.” – Chef Mike
A Taste of Chicago at Mike’s Global Grill
Mike’s Global Grill embraces the diverse pizza culture while staying true to its roots. That’s why it features Chicago-style deep-dish pizza as a special from time to time, crafted with the same care and attention to detail that one would find in the heart of Chicago. Whether it's a classic cheese, a double pepperoni, or a loaded meat lover’s deep-dish, each pie is made with authenticity and passion.
So, next time you see Chicago-style pizza on the menu, don’t miss the chance to experience a true Windy City classic—right here at Mike’s Global Grill! 🍕
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