Consuming Chicago - Part Two: Deep Dish Pizza

I think I figured out why Italians can get so ornery when it comes to us Americans and our take on pizza: they're just jealous they didn't think of it first. We're chowing down on pizza piled with pulled pork, bacon, barbeque sauce, chorizo, artichokes, pineapples, smoked salmon, and every kind of cheese that exists. They're stubbornly stuck on thinking that it is margherita or bust. Foolish. They're missing out on some great stuff.

Chicago has some very solid pizza. And lots of it:

Oddly enough, the pizza was surprisingly light, despite being deeper than the Mariana Trench and filled with all manner of meat and cheese.And due to my recently perfected food math equation: less dense = less calories, thus I am good to go with eating a third of the above pizza.

My own attempt at a Chicago-style deep dish pizza allowed for both the delicious consumption of pizza and the excuse to use my cast iron pan, which I am fairly certain was forged by Ancient Food Titans and imbued with magical properties that make all foods prepared in it fantastic:

Looks like I could have filled the dish up with at least another inch of filling:

You keep keep your mundane margherita, Italy. We'll just continue to duplicate and elaborate over on this side of the world.

--Isaac.