Two things that Chicago is absolutely famous for are the ever-present windy climate and the deep dish pizza that is served almost everywhere. But what actually sets them apart is the fact that the crust of the pizza served here is almost buttery in taste, more like a pie crust and the cheese that goes on them are never shredded but are put up in slices and almost 1 lb of mozzarella is used for each.
The pizza is then covered with a high layer of raw sausage patty that gets cooked along with the pizza and to prevent to cheese and the topping from getting burned, a nice layer of chunky tomato sauce seasoned with Italian spice like basil and oregano and then left to cook in the over for 45 minutes.