Here's a look at the history and methodology of one of America's most talked-about foods: the Chicago deep-dish pizza. The culinary staple has been satisfying Chicagoans since 1943.

Deep dish pizza has a thick (aka deep) substantial crust, while a tavern-style pizza's crust is thin and crispy. The crust isn't paper thin, but it's crispy and crunchy, like a cracker.

Some pizza nuts would consider it closer to a Detroit-style pan pizza and not Chicago-style deep dish, but when Mr. Asbra was asked which style he would consider Pequod’s, he said, “Yes.” ...

Chicago is famous for its deep dish pizza, and there’s no better day to grab a slice than Saturday. That’s because Saturday, April 5, is National Deep Dish Pizza Day.

CHICAGO — In 1978, a few months after Marc Malnati got out of college, his father, Lou, died of cancer at just 47 years old. Marc, then in his 20s, took on a more active role in the family ...

There, the tradition of deep dish is also alive and well, but you can also order thin crust. In the 1950s, Sewell purchased a second building to keep growing his pizza business.