8/7/2023 0 Comments Deep dish pizza san antonio![]() ![]() This pizzeria advertises stuffed pizza, which is only slightly different from the deep-dish by having a little less crust and more cheese. Now, if you're a stickler for trying a true Chicago pizza, there's a restaurant almost as popular as Uno's called Giordano's and they ship throughout the U.S. With the Chicago deep-dish pizza gaining popularity, numerous franchising requests were offered, and in 1979, Sewell signed a franchise agreement with Aaron Spencer in Boston, which has led to the opening of over 200 Uno Chicago Grill Restaurants worldwide, including one in Fort Worth.Īlthough there was a time when Uno's shipped pizza across the United States, when I recently spoke with Kacey Bogue, Senior Hospitality Representative with Uno's, she stated that the restaurant quit shipping their pizza six years ago due to problems with proper deliveries and concern for the health of their customers. And, within another ten years, Sewell completed his dream by opening a Mexican food restaurant named Su Casa, which was considered the first upscale Tex-Mex restaurant in Chicago, all of which led to Sewell becoming one of the best-known restaurateurs in Chicago. Twelve years later, and one year after Riccardo's death in 1955, Sewell opened a second bar and grill, Pizzeria Due, just one block away from Uno's. For some reason the Chicago crowd shied away from the beast so, Sewell shifted gears and started giving away free slices to everyone at their bar, and this time the idea took off.įrom there, the deep-dish pizza's popularity grew. Now they had to convince their customers to try it, which was a whole lot harder than they thought. The two men set out to experiment with a variety of crusts, cheeses and other ingredients, and finally came up with a thick crusted, deep-dish, weighty wonder made by placing cheese over the bottom crust, covering that with the toppings and finishing it off with the sauce. Once again, if a Texan didn't invent it, they're apt to make it bigger and better. He countered with a suggestion that they create a more substantial, meal-size pizza, which was more in line with the budget-stretching, one-dish casseroles made popular during the depression and post-war era. Well, Sewell gave it a try but complained that the thin-crusted pizza was more of an appetizer than a meal. ![]() Sewell wanted to feature Mexican food, but when Riccardo became sick after eating a test enchilada, he wanted nothing more to do with Mexican food, and suggested serving something called pizza. Samuelson states that some people credit Riccardo for the idea and Sewell for its fame.Īs the story goes, Sewell and Riccardo's plan to open a bar & grill had one problem – what kind of food to serve. Italian Food in Texas by John Raven, Ph.B.Īccording to Chicago historian, Tim Samuelson, there's been a long-standing debate as to which of the partners actually invented the final deep-dish recipe. Several years later he changed careers and became a liquor distributor in Chicago where he met Riccardo, and the rest is pizza history, only no one seems to know for certain the whole story. The deep-dish pizza became a Chicago icon in 1943 when partners Richard Novaretti (better known as Ric Riccardo), and native Texan Ike Sewell opened their restaurant, which was first named The Pizzeria, then Riccardo's Pizzeria, and finally Pizzeria Uno.īorn in Italy, Riccardo was a ship's mate, painter, dancer and musician who eventually made his way to Chicago where he sold his paintings and tried working a number of straight jobs before opening Riccardo's restaurant and speakeasy.Īt the opposite end of the spectrum, Sewell came from the small Texas town of Wills Point and went on to become an All-American football star in 1924 at the University of Texas, where he graduated and then joined up with American Airlines. What's more, a Texan had something to do with it! ![]() When thinking about great pizza, most of us envision some little restaurant with checkered tablecloths in Brooklyn or Chicago, but there's a big difference between the thin-crust New York-style pizza and Chicago’s deep-dish pizza. ![]()
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