Deep-dish pizza is baked in a round, steel pan that resembles a cake or pie pan. The dough is pressed up onto the sides of the pan, forming a basin for a thick layer of cheese and fillings. The pan is oiled to allow for easy removal and it also creates a fried effect on the edges of the crust.

Then it's topped with bacon. And pepperoni. And they like to law do they say there is so much bacon as a matter of fact. They have 3.5 feet of bacon. On this pizza. It's available for $12.

April 1, 2013 DETROIT, April 1, 2013 /PRNewswire/ -- Little Caesars Pizza, the largest carry-out pizza chain in America and home of the $5 HOT-N-READY® pizza, is unveiling the biggest product introduction in the company's 54-year history: the new DEEP! DEEP! Dish pizza.

Here. We go with Little Caesars. Pepperoni stuffed crust pizza.

You might be wondering, why is Chicago attached to the deep-dish pizza title? That's because it was invented here and loved by so many. Ike Sewell and Ric Riccardo invented Chicago deep-dish pizza. These two used their love for business and Italian cuisine and opened Pizzeria Uno in Chicago in 1943.

Unlike regular pizzas where the dough ends are rolled, the dough in a Chicago deep-dish pizza is pushed and pressed to the sides of the pan, creating a crispy crust afterward. Basically, bakers push the dough to the sides, similar to an apple pie crust, to create a thicker type of pizza.

8-piece The large, 8-piece Detroit-Style Deep Dish pizza has a crispy-on-the-bottom, soft-and-chewy-on-the-inside crust with crunchy corners and caramelized cheese edges.

But the pie might not be as bad for you as it seems - at least when it comes to calories. A slice of Little Caesars's culinary masterpiece/travesty reportedly has 450 calories. That's actually fewer than what you'll find in several popular fast food orders, like a McDonald's Big Mac or a Taco Bell Crunchwrap Supreme.

The pre-made dough is cut into smaller sizes. And rolled out on a flat surface. The kitchen workers ensure that the dough is not too flat. So it has some stamina.

Garden City, Michigan 1959. Mike and Marian Ilitch invest their life savings into their first pizza store in Garden City, Michigan, a suburb of Detroit. Marian carefully recorded Little Caesars very first sales in a spiral notebook.

Here's how LC describes the pizza: The new Stuffed Crust DEEP! DEEP! Dish pizza is an 8-corner deep dish pizza surrounded by a unique, crisp-on-the-bottom crust that is stuffed with gooey cheese, and topped with even more cheese, plus pepperoni.

The most unique and recognizable element of Chicago pizza, deep-dish crust is at least an inch deep, allowing room for extra sauce and toppings. With its even higher crust, stuffed pizza resembles a pot pie or casserole dish more than a New York-style thin-crust pie!

Unlike regular pizzas where the dough ends are rolled, the dough in a Chicago deep-dish pizza is pushed and pressed to the sides of the pan, creating a crispy crust afterward. Basically, bakers push the dough to the sides, similar to an apple pie crust, to create a thicker type of pizza.

So, yes. Deep dish isn't legally pizza as it represents pretty much everything Neapolitan pizza isn't. It's fluid, changeable, luxurious, and fattening, the product of experimentation with stretching the definitions of what pizza can be.

There's little doubt that the arrival of iconic Chicago deep-dish pizza dates back to the 1940s. Its exact origins are somewhat obscured by the years. Author and food critic Jeff Ruby spoke of the historical uncertainties when he quipped, “It's an enigma, wrapped in a pie crust.”

10 slices If considering pizza as part of your catering order, remember: The large deep dish is cut into 10 slices and feeds 5 adults. 17″ thin crust pizza is sliced into a grid and has 24 pieces; it feeds about 5, too!