Chicagoans are passionate when it comes to pizza—especially their deep dish. Maybe it’s because the sauce and toppings sit on top of the cheese, a heavenly, molten layer of cheese. Maybe it’s the crust, crisp and crunchy, hearty enough to cradle those toppings, yet flaky enough to give way easily to each bite. Maybe it’s the fact that it’s so thick, you need a knife and fork to eat it. Whatever the reason, as the Chicago Reader proclaims, “You can’t judge deep dish until you’ve had it at Uno or Due.”

The Birth of Due’s Deep Dish

The Pizzeria Due story starts in 1943 when Pizzeria Uno was established and deep dish was invented. Then in 1955, it expanded into a second location a block away—dubbed Pizzeria Due. Together, Uno and Due became the unofficial training grounds for several “heavies” in the Chicago pizza scene. That is to say, even if you eat deep-dish somewhere else in the Windy City, you’re probably still tasting a bit of Uno and Due’s history.

Insider Tips

• Ready your knife and fork. Pizzeria Uno’s franchise locations may have expanded their offerings over the years, but Pizzeria Due retains its original, streamlined menu, with the ultra-thick deep-dish as its centerpiece.
• Get there early. The pizza’s just as popular as it was in 1955, and diners can usually expect a wait. Luckily, you’ll put in your order when you put your name down. While you’re waiting, take a stroll to check out the black-and-white photos of famous guests and the wall of Bears memorabilia.
• Snag a spot outside. On a sunny day, there’s no better place to savor a slice than on the balcony upstairs.