Chicago-Style Deep Dish vs. New York-Style Pizza: Which One Reigns Supreme?

Let’s settle this once and for all—Chicago-style deep dish vs. New York-style pizza. It's a debate as heated as a brick oven and as cheesy as, well, our pizza. Both styles have legions of loyal fans, but at Gino’s East, we’re proudly team Chicago deep dish (with plenty of sauce to prove it). But this isn’t about throwing shade—it’s about celebrating the art of pizza, two ways.

So whether you’ve folded your slice in a Brooklyn pizzeria or braved the cheese lava of a Chicago deep dish in Streeterville, here’s a breakdown of how these pizza titans stack up.

First, the Crust: Tall Walls vs. Thin Folds

When you bite into a Chicago-style deep dish, like our Meaty Legend Deep Dish, you're not just eating pizza—you’re sinking into a thick, golden, cornmeal crust that’s been lovingly hand-pressed into the pan. It's buttery, flaky, and rich, with a slight crunch on the edge and a soft bite underneath the layers of fillings.

In contrast, New York-style crust is all about the thin, chewy foundation. It's made to be folded like a paperback and eaten on the go. Sure, it’s portable—but let’s be honest, it can’t hold the mountain of toppings that make deep dish a meal and a half.

Our dough, by the way, is made fresh daily and includes the secret ingredient developed by Alice Mae Redmond, who helped perfect Gino’s signature crust starting in 1966. It’s that “secret dough conditioner” that gives our crust its unmistakable texture and flavor—something a thin fold just can’t replicate.

Sauce on Top? Oh Yes, We Did.

Here’s where deep dish gets bold. At Gino’s East, we layer in reverse: crust, cheese, toppings, then a hearty blanket of tomato sauce. It's not an accident—this method protects the cheese from burning during the longer bake and gives the tomatoes center stage. Our Chicago Fire Deep Dish, for example, brings that spicy kick with jalapeños and spicy sausage, all tucked under a zesty tomato sauce.

New York-style pizza keeps it classic with a thin swipe of sauce under the cheese. It’s tidy, sure—but where’s the drama? With deep dish, every slice is a reveal.

And if you’re looking for something thinner but still want that deep dish flavor? We also offer a gluten-free thin crust pizza, baked with care and customizable with toppings like fresh mushrooms, green peppers, or pepperoni—all from our official menu.

The Cheese Stretch: A Tale of Two Melts

Cheese is where things really start to pull apart (literally). New York slices use a modest layer of mozzarella that gets golden and bubbly—simple, satisfying, and easy to fold.

But Chicago deep dish? That’s a whole other story. We’re talking about thick layers of Gino’s signature mozzarella, made from Wisconsin cheese crafted specifically for pizza. It stretches. It oozes. It covers every bite. Order a slice of The Cheese Deep Dish, and you’ll understand why napkins—and patience—are required.

Toppings That Talk Back

When it comes to toppings, New York-style pizza plays it safe: pepperoni, mushrooms, maybe a few anchovies if you’re feeling bold. Chicago deep dish dares to be extra. Take our Supreme Deep Dish—it’s packed with sausage, pepperoni, green peppers, onions, and mushrooms. Each topping is layered, not sprinkled, making every bite a complete experience.

At Gino’s East, our toppings are sourced with intention. Our sausage is made right here in Chicago, our tomatoes come from California family farms, and our cheese is Wisconsin-born. These aren’t just ingredients—they’re stories on a slice.

Slice vs. Slab: What’s the Experience?

If you’re in a rush, a New York slice gets the job done. It’s grab-and-go, it’s foldable, it’s street food. But deep dish? That’s dinner. It’s a sit-down, share-with-friends, use-a-knife-and-fork kind of meal. It demands time and appreciation.

At Gino’s East, the experience of deep dish is just as important as the flavor. Whether you’re at our flagship in Streeterville on Superior Street or enjoying patio season in the South Loop, every pie is served with a side of tradition. We’ve been doing it this way since 1966, and we’re not about to change that.

And Then There’s Thin Crust…

Wait—did Chicago deep dish win already? Well, maybe. But let’s not ignore the hometown underdog: Chicago thin crust. While New York has its fold, Chicago’s thin crust is cut into tavern-style squares, perfect for sharing. Our Thin Crust Sausage & Pepperoni Pizza brings all the boldness of a deep dish in a lighter, crispier format.

And for our gluten-free friends? That’s where our 10” gluten-free thin crust comes in—cheesy, savory, and fully customizable. No wheat, no compromise.

So… Who Wins?

Let’s be honest—this isn’t about picking a single winner in the battle of Chicago-style deep dish vs. New York-style pizza. It’s about recognizing the artistry, passion, and personality baked into every slice.

But if you ask us? There’s something about the rich, buttery crust, the layers of Wisconsin mozzarella, the fresh Chicago sausage, and that ladle of vibrant tomato sauce that makes Chicago deep dish more than just pizza—it’s a tradition.

So whether you’re all about that Chicago deep dish vs. thin crust debate or just exploring new flavors, one thing’s for sure: Pizza tastes better when it tells a story.