Pizzeria Uno

This guide to Pizzeria Uno in Chicago opens in the autumn of 1943, when Chicago promoter Ric Riccardo took over a rented tavern kitchen and found a stack of deep cast iron pans left behind by the previous tenant. It follows how those forgotten pans shaped the first deep-dish pizza, and how Texas liquor distributor Ike Sewell arrived a year later and renamed the place Pizzeria Uno. Cook Alice Mae Redmond later reworked the dough with a trick borrowed from Southern biscuit baking.