When searching for the best deep dish pizza in Chicago, I saw some recommendations for Pizzeria Uno and, at first, ditched it, because I thought it was a chain. But then, i read that this is this place that created the deep dish pizza back in 1943. At that time, the owner of the restaurant, Ike Sewell, decided to create a hearty meal by combining, on a pizza, large quantities of ingredients, like vegetables, meats and cheese. That is what you get when you order the Numero Uno, made with extra cheese, sausage, pepperoni, peppers, mushrooms and onions. For a less complicated version or if you are vegetarian, you can make your own, as Jodi did, adding mushrooms to a classic tomato and cheese deep dish pizza. I found the pizza ok: the sauce tasting like straight from a can, and the numero Uno having so many things on that crust that was not the best we had (it was a bit dry), and was lost a bit. I preferred Jodi’s pizza, simpler for sure.
Know that the pizza takes 45 minutes to cook and we should have ordered a salad while waiting. In fact, it would have been good if our waiter told us: I just remembered from a prior experience, a deep dish taking much longer than a thin crust pizza that cooks in minutes.
I was not impressed, especially after having tasted the deep dish at Pi Pizza in DC, a pizza that President Obama said was the best he had, or Emmett’s in NYC. But I would soon discover a better option with Gino’s East. Stay tuned!
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Pizzeria Uno - 29 E Ohio Street, Chicago, IL 60611