The Midwest has its own unique style of pizza, created in Chicago in 1943. Two rivals claim the honor - Rudy Malnati, the scion of Lou Malnati ' s Pizzeria, and Ike Sewell, who founded Pizzeria Uno. Chicago-style deep dish pizza is typically eaten with a knife and fork; although there is a lot of dough involved, it's relatively thin, patted out by hand, and pulled up high on the sides of a deep dish pan to encase the delicious ingredients. According to Rudy ' s grandson Rick, " only Chicago's finest Lake Michigan water can produce a truly delicious Chicago-style deep dish pizza crust!"For Malnati's deep dish pizza, the ingredients are placed on the pizza in reverse order from a regular pizza. This dough also makes delicious grilled or traditional round pizzas. Leftover dough can be frozen for later use. Simply thaw and roll out the pizza crust. Dough can be made in the automatic bread machine, putting the liquid ingredients first, dry ingredients next, instant yeast last. Put the machine on the Dough setting.