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.

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 business, picking ...

A common deep-dish variation is pan pizza, which got its start at Pequod’s Pizza in 1970. It has a focaccia-like crust, and the edges have a crispy, cheesy, burned exterior.