Deep Dish
The Original Deep Dish
Cornmeal crust, a wall of mozzarella, chunky tomato on top.
$24.00
Chicago deep-dish · 45-minute bake
Two inches of pure Chicago.
A buttery cornmeal crust pressed up the sides of a black steel pan, packed with mozzarella, layered with sausage, and crowned with chunky tomato. It bakes for 45 minutes. It is worth every one.
45-min bake
The headliners
Our deepest pies
Every deep dish bakes to order, so call ahead. Worth the wait, heavy on the way home.
Deep Dish
Sausage Bomb
A full sheet of house sausage under the cheese. Heavy.
$28.00
Deep Dish
Spinach & Mushroom Deep
Garlicky spinach, mushrooms, mozzarella, tomato top.
$26.00
Stuffed
The Stuffed
A second layer of dough sealed over the cheese, sauce on top.
$31.00
Thin Crust
Thin-Crust Tavern
Crackery Chicago tavern-cut, sausage edge to edge.
$19.00
Sides
Italian Beef Side
Slow-roasted beef, giardiniera, dipped roll. Very Chicago.
$13.00
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Our story
Built deep since 1971.
Deep & Heavy has been pressing crust into steel pans since 1971, when a Chicago line cook decided pizza should be a meal you need a fork for. Fifty years later we still bake every pie low and slow in seasoned pans that have never seen soap.
- 2"Crust depth
- 45minBake time
- 1971Since
Find us
Under the El, where it belongs.
312 Wabash Ave, The Loop
Mon–Thu · 11am–10pm Fri–Sat · 11am–11pm Sun · 12pm–9pm
+1 (555) 031-2197 · eat@deepandheavy.pizza · @deep.and.heavy