I just realized that most people that have never had Chicago pizza probably don't know what it is. It is NOT just a pizza that has a thick crust. (If you think you know because you have been to Pizza Hut, you don't.)

First, dough is pressed into a round pan. Dough is worked up the side of the pan too in order to form a "wall" to keep the rest of the ingredients from touching the pan.

The next ingredient is cheese, not sauce like a traditional pizza. Ideally you will use slices of provolone. Mozzarella is OK to use, but provolone has much more flavor.

Next come the toppings. People mistakenly assume that the thing to do is load up on the toppings. Wrong thing to do. Too many toppings will add too much moisture to the pie and it becomes soggy and messy. Too many toppings also hides the other flavors in the pizza. I think two toppings is about right.

Finally, cover the thing with canned chopped tomatoes, NOT sauce. There is no sauce on a Chicago pizza.

You can also sprinkle some a little parmesan and dry herbs on top before baking.

A Chicago pizza takes almost an hour in the oven.

Two slices of a large is more than a meal for me.