#78 Giordano's Pizza, Chicago (Special Stuffed Pie)
It wasn’t enough for Chicago to invent its own style of pizza — the casserole version affectionately known as deep-dish — no, they invented two. The recipe for Giordano's stuffed pizza is one that the restaurant claims has evolved during more than 200 years, beginning outside Turin where Mama Giordano, "famous around town for her exquisite cooking," was most well-known for her most beloved meal. Her "Italian Easter Pie" became a double-crusted, ricotta-stuffed tradition in the Giordano family, one that Italian immigrants Efren and Joseph Boglio, the original owners of Giordano’s, used in 1974, on Chicago’s historic south side, when they opened their first pizzeria. The stuffed pie features a thin bottom crust topped with nearly an inch of cheese and toppings that are then topped by an even thinner layer of crust, which is then topped with a slightly chunky tomato sauce. Whether or not you believe anything this thick is served in Italy and claimed there to be Italian, there are now some 40 locations in Chicago (and three in Florida) serving this version of stuffed pizza.