0_Wizard
I love Chicago style pizza.  Otherwise known as deep-dish pizza.
Arguably, the most famous of these is known as deep-dish pizza.
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Chicago-style pizza
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List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
Chicago-style pizza
Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. According to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell, a former University of Texas football star.
Lou Malnati's Pizzeria
Lou Malnati's Pizzeria is an American Chicago-style pizza restaurant chain headquartered in Northbrook, Illinois. It was founded by the son of Rudy Malnati, who was instrumental in developing the recipe for Chicago-style pizza, and it has become one of the Chicago area's best-known local lines of pizza restaurants. Lou Malnati's operates a division of its company called Lou Malnati's Presents Tastes of Chicago, a partnership with Portillo's Restaurants and Eli's Cheesecake, which ships Chicago-style cuisine nationally. Lou Malnati began working with his father Rudy in the 1940s making deep-dish pizza.
Detroit-style pizza
Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a rectangular pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and mushrooms. What makes Detroit-style pizza different from Chicago and New York styles is the crust, which is extra thick and very crispy on the bottom. The square shaped pizza is the result of being baked in a square pan, which is often not a pizza pan: industrial parts trays are often used, which were originally made to hold small parts in factories. The crust of a Detroit-style pizza is occasionally twice-baked, and it is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried or crunchy texture.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.