Pizza terminology explained

What’s the difference between a deep dish, pan, and stuffed pizza? Chicago: you may think you know what a thin crust pizza is, but the rest of the country may not agree with you! Pizza terminology is important because you may be expecting a certain pizza, but you’re ordering another. Let’s ensure that mistake never happens with knowing these pizza terms:

Deep dish pizza: found at places including Pizzeria Uno, Gino’s East, and Lou Malnati’s. The dough is placed in a (deep) dish and pulled to the sides. A large layer of cheese usually follows, followed by the toppings. The sauce is put on top of everything else and is baked. Pizzeria Uno is thought to be the creator of the deep dish pizza.

Pan pizza: found at places including Pequod’s Pizza. (Moretti’s advertises its pizza as a pan pizza, but its layering of ingredients is more similar to a deep dish pizza.) The difference between the pan and the deep dish is supposed to be the stacking order of ingredients. Toppings and cheese are on the top of the sauce and not under the sauce. The crust is also supposed to be a little thicker, with the cheese layer much smaller than the deep dish’s.

Stuffed pizza: found at places like Nancy’s Pizza and Giordano’s. The pizza is even deeper than a deep dish pizza, with more toppings. The sauce is on top like a deep dish, but the cheese layer is much thicker.

Thin crust pizza: found…everywhere in Chicago. Chicago thin crust pizza has a very flat crust that is crunchy. Chicago thin crust pizza is cut into squares, and the cheese and tomato sauce portions are about even. Most “thin crust” pizzas outside of Chicago/Illinois are more in a New York style, which has a thicker crust and is typically cut into the traditional triangular pizza slice we usually imagine when thinking of pizza.

Happy ordering! Now let’s see which places have their terminology correct, eh?