Sometimes called deep-dish or pan pizza, an excellent type
of pizza originating in Chicago in the early 1940s. Now often misdescribed
as "thick crust", the pizza generally has a thin or medium crust made of flour and cornmeal, upon which
is laid a thick layer of cheese, with tomato sauce or crushed tomatoes
on top. It is available all over
the world, although
the authenticity is questionable
outside of Chicago.
Interestingly, many prominent Chicagoland pizzerias serve only thin pizza (i.e. not Chicago-style) which
is also very popular if not moreso
among Chicagoans. Some area pizza parlors offer both styles, apparently
to cater to out-of-town rubes who want to try Chicago-style.