Deep dish pizza pans are primarily used to make the world famous Chicago style deep dish pizza. Some people simply call it a Chicago style pizza, but this is an error because there is a thin-crust pizza that originated in the windy city as well. The deep-dish everybody thinks about, though, was created in 1943 at Pizzeria Uno. The main difference between Chicago style deep dish and other pizzas is the crust. It is baked in a pan with high edges, so the crust is very thick. Also, the dough contains butter and olive oil that makes the finished product chewy and buttery. Once the crust is placed in the pan, generous portions of toppings are added, as with any pizza. These initial toppings then get covered with cheese and sauce, then more cheese on top of the sauce.
As one might assume, Chicago style deep dish is a lot heavier than other thinner pizzas. Some pies can reach up to five pounds. For this reason, the pizza takes a longer to bake, but precooking some of the toppings will help speed up the process.