Koko Lists
Start a new list
Log in
Sign up
← New random battle
Koko Battle
Tap your pick.
Pizzeria Uno
Pizzeria Uno is where the Chicago deep-dish story is usually said to begin: in 1943, Ike Sewell — a Texas-born former college football player working in Chicago as a liquor company sales manager — is credited with developing the original deep-dish pizza at a small spot on East Ohio Street. The pizza he built was deliberately dramatic: a buttery crust with tall, pie-like edges, packed with more cheese than most diners had ever seen on a pizza, combined with authentic Italian spices and quality tomatoes, then baked for nearly an hour. The historical record is genuinely murkier than the popular version of the story suggests — Chicago's official cultural historian has said there isn't enough documentation to say with total certainty who invented deep-dish pizza, and some accounts credit original pizza chef Rudy Malnati (whose family name would later become famous in its own right at Lou Malnati's) as much as Sewell himself. Whatever the exact credit split, Pizzeria Uno is where the style was first served to the public at scale, and Sewell opened a second location, Pizzeria Due, one block away in 1955 to keep up with demand. Uno has since grown into a national chain restaurant brand, but the original Chicago location has stayed the touchstone — the place people mean when they talk about tasting deep-dish "where it started," regardless of how the underlying credit for inventing it actually shakes out. The dispute over Sewell versus Malnati's exact contribution is, in a way, part of the story worth knowing rather than a detail to gloss over — it's a reminder that Chicago deep-dish wasn't invented by a single genius in a single moment the way food origin stories often get simplified, but emerged from a small kitchen where multiple people were experimenting together. Whatever the precise credit split, Rudy Malnati's own family would go on to build one of the style's other defining names decades later, which makes Pizzeria Uno something like the shared root of two of Chicago's most famous pizza lineages at once. Sewell didn't set out to invent deep-dish at all — by most accounts he originally wanted to open a Mexican restaurant with his partner, Ric Riccardo, a World War II veteran, and the pizza concept emerged only after early recipe attempts didn't work out the way they'd planned. The Rudy Malnati connection is more complicated than the popular version of the story suggests, too: contemporary records indicate Malnati didn't join the restaurant as a chef until February 1951, becoming its third manager roughly eight years after Uno first opened its doors — a timeline that undercuts any claim he was there inventing the recipe from day one, even as some 1950s newspaper accounts credited him with creating it. Sewell himself, in a 1977 interview, downplayed his own belief in the deep-dish concept specifically, saying instead that what he'd believed in was his partner Riccardo — a more modest account of the restaurant's founding than the confident origin myth that's grown up around it since. For a Chicago pizza list, Pizzeria Uno is the essential "the original, disputed as it may be" entry — the 1943 birthplace of Chicago deep-dish pizza, still serving the buttery, tall-crust style that Ike Sewell (and possibly Rudy Malnati) built the entire genre around.
VS
Giordano's
Giordano's recipe traces back more than 200 years, to a small town near Turin in northern Italy, where "Mama Giordano" was known for an Italian Easter Pie — a double-crusted, cheese-stuffed dish served on special occasions. Italian immigrants Efren and Joseph Boglio brought that family recipe to Chicago, and in 1974 opened the first Giordano's on the city's historic South Side, adapting Mama Giordano's Easter Pie concept into what became Chicago's defining "stuffed pizza." The technical difference between Giordano's stuffed pizza and standard deep-dish is specific: Giordano's adds an extra layer of crust between the cheese filling and the tomato sauce on top, which makes the finished pizza noticeably thicker and taller than a typical deep-dish pie — the "stuffed" name refers directly to that extra structural layer, not just to a generous amount of cheese. From that single 1974 South Side location, Giordano's has expanded into one of the most recognized Chicago pizza names nationally, with multiple locations throughout the city (including a prominent spot near Millennium Park) and expansion well beyond Illinois, including a location opening in Washington, D.C.'s Penn Quarter. The Boglio family's decision to keep the recipe close to its Easter Pie roots rather than simplify it for volume production is a meaningful choice worth noting, since the extra crust layer genuinely slows the kitchen down — a stuffed pizza takes longer to bake through than a standard deep-dish, and Giordano's has built its whole operational identity around customers accepting that wait as part of the product rather than a flaw to engineer away. That patience-as-feature approach has held up even as the brand scaled to dozens of locations, which is part of why regulars specifically ask for "stuffed" by name instead of just ordering "deep-dish" — the two have become distinct enough categories in Chicago pizza vocabulary that conflating them reads as a rookie mistake to locals. Efren Boglio's path to Giordano's started with a different restaurant: after arriving in Chicago, he first worked at another pizzeria but found the pizza there unsatisfying, so he opened his own place, Roma, before his brother Joseph joined him in the city. It was only after Joseph's arrival that the two decided to build a restaurant specifically around their mother's Easter Pie recipe, spending months experimenting with ratios of crust, cheese, and sauce before landing on the stuffed-pizza format that opened as Giordano's in 1974. That trial-and-error period is easy to gloss over in the shorthand version of the story, but it's the reason Giordano's stuffed pizza reads as a deliberately engineered dish rather than a straightforward recreation of a home recipe — the Boglios had to figure out how to make a double-crusted Easter pie work as a repeatable, everyday restaurant item, not just an occasional family dish. For a Chicago pizza list, Giordano's is the essential "stuffed, not just deep-dish" entry — a 200-year-old family recipe reworked into the city's tallest, most structurally distinct pizza style, grown from one 1974 South Side storefront into a genuinely national brand.
Next battle
Full comparison
About Pizzeria Uno
About Giordano's
Popular Battles
1984 vs. Harry Potter and the Sorcerer's Stone
1 votes
Friends vs. Curb Your Enthusiasm
1 votes
Ideogram vs. Sora
1 votes
Navy Pier vs. Bishop Museum
1 votes
Rockin' Around the Christmas Tree vs. Skittles
1 votes
George Carlin vs. Oprah Winfrey
1 votes
