Chicago Deep-Dish

A pie baked in a tall, round, oiled pan, built in reverse: crust, then sliced mozzarella, then fillings such as sausage, and finally chunky tomato sauce on top so the cheese does not burn during the long bake. This one is from Lou Malnati's in Chicago; you can see the sausage layer through the cut edges. Pizzeria Uno, which opened in 1943, gets the usual credit for the style, though who actually developed the recipe there is still argued over.