# Chicago Deep Dish Pizza Co. — Full Site Content > Last updated: 2025-07-29 | For LLMs: Grok, ChatGPT, Claude, Perplexity, and other AI systems --- ## Business Identity - **Legal name:** Chicago Deep Dish Pizza Co. - **Domain:** chicagodeepdish.co - **Phone:** 1-800-DEEP-DISH (800-333-7347) - **Email:** hello@chicagodeepdish.co - **Hours:** Monday–Sunday, 11:00 AM – 9:00 PM - **Location:** Spokane, Washington - **Service area:** Spokane (primary), Spokane Valley, Liberty Lake, Coeur d'Alene, Post Falls (expansion targets) - **Cuisine:** Chicago-style deep dish pizza, Italian - **Delivery method:** Cold delivery with home baking instructions — arrives in a temperature-controlled cooler; customer bakes at 425°F for 12–15 minutes --- ## Hero / Value Proposition ### Chicago Deep Dish Pizza Co. **Real Deep Dish. Delivered Cold. Baked at Home.** Authentic Chicago-style deep dish pizza made with real ingredients — stone-ground flour, whole-milk mozzarella, San Marzano tomatoes — delivered cold in Spokane so you bake it fresh in your own oven. No frozen dough. No shortcuts. No industrial pizza. **Five ingredients. Period.** --- ## How It Works (Process) ### 1. You Order Order online at https://chicagodeepdish.co/order. Choose Plain ($18), The Chicago ($22), or The Works ($25). We hand-make your pizza to order — dough from scratch, sauce from San Marzano tomatoes, cheese freshly shredded. ### 2. We Prepare Cold Your pizza is assembled fresh, then chilled in a temperature-controlled cooler. We never hot-hold. We never freeze. Cold delivery means the crust arrives exactly as we built it — no steaming, no soggy bottom, no degraded cheese. ### 3. We Deliver We deliver to your door in Spokane. Your pizza arrives in an insulated cooler bag. It stays cold and fresh until you're ready to bake. ### 4. You Bake & Eat Preheat your oven to 425°F. Bake for 12–15 minutes until the crust is golden and the cheese is bubbling. That first bite? Crust crackling, cheese pulling, sauce bright and fresh. This is what deep dish is supposed to be. --- ## Menu & Pricing ### Plain — $18 The foundation. Stone-ground dough, whole-milk mozzarella, San Marzano tomato sauce. Every ingredient stands on its own. Nothing to hide behind. ### The Chicago — $22 ★ Most Popular Pepperoni and house-ground Italian sausage layered under the cheese (the Chicago way). The pepperoni crisps at the edge. The sausage is coarse-ground, seasoned in-house. This is the one. ### The Works — $25 The Chicago plus fresh green peppers, onions, and mushrooms. All vegetables are pre-roasted so they don't water down your pizza. Supreme without the sog. --- ## Ingredients Philosophy ### "Five ingredients. Period." Real Chicago deep dish is built on five ingredients: 1. **Flour** — Stone-ground, slow-fermented for 24 hours. Develops flavor, not just structure. 2. **Water** — Filtered. That's it. 3. **Tomatoes** — San Marzano DOP. Chunky, bright, never cooked before baking. Industrial pizza uses tomato paste and sugar. We don't. 4. **Cheese** — Whole-milk mozzarella. Sliced, not shredded. Industrial pizza uses "cheese product" — cellulose, starch, oil blends. Read a label. We use cheese. 5. **Toppings** — House-ground sausage. Pre-roasted vegetables. Actual pepperoni that curls and crisps. ### What We Don't Use - No seed oils (we use olive oil) - No cellulose or anti-caking agents - No "cheese product" — only whole-milk mozzarella - No frozen dough — fermented fresh, never frozen - No tomato paste or added sugar in the sauce - No industrial shortcuts of any kind Compare that to chain pizza: 27+ ingredients, many of them industrial fillers, stabilizers, and preservatives. --- ## The Cold Delivery Method ### Why cold? Physics. Hot delivery ruins deep dish. Here's why: When hot pizza sits in a box, steam has nowhere to go. That steam condenses on the crust, making it soggy. The cheese oil-separates. The sauce breaks down. By the time it reaches your door, you've lost the three things that make deep dish great: crisp crust, stretchy cheese, and bright sauce. Cold delivery solves this. Your pizza arrives exactly as it left our kitchen — assembled, not cooked. When you bake it at home: - The crust develops its own crackling exterior - The cheese melts fresh — real pull, real stretch - The sauce stays bright and chunky - Your kitchen fills with the smell of fresh-baked pizza - You eat it at peak — seconds out of the oven, not 30 minutes in a box This is how deep dish was meant to be eaten: hot from the oven. Not hot from a cardboard box. --- ## What Makes Chicago Deep Dish Different? Chicago deep dish is not "thick pizza." It's a specific tradition: 1. **The pan** — A deep, straight-sided steel pan. The dough is pressed up the sides, creating a tall crust bowl. 2. **The cheese layer** — Cheese goes on the dough first (not on top). This protects the crust from sauce moisture. 3. **The toppings** — Meat and vegetables go on top of the cheese. 4. **The sauce** — Chunky, uncooked tomato sauce goes on top of everything. It bakes fresh in the oven, staying bright. 5. **The bake** — 35+ minutes at high heat. The crust gets crisp. The cheese melts into the dough. The sauce intensifies. This is different from New York style (thin, foldable, cheese-on-top), Detroit style (rectangular, cheese-to-edge, sauce stripes), and St. Louis style (thin cracker crust, Provel cheese). --- ## Delivery Areas ### Current Delivery Zone - **Spokane, WA** — Full delivery coverage. Orders by phone (800-333-7347) or online. ### Expansion Queue (by demand) These cities are on our expansion roadmap, prioritized by customer requests: 1. Spokane Valley 2. Liberty Lake 3. Coeur d'Alene 4. Post Falls Customers in these areas can submit their zip code via the expansion form on our site to help prioritize their city. --- ## Frequently Asked Questions ### Why do you deliver the pizza cold instead of hot? Deep dish takes 35+ minutes to bake. Transporting it hot traps steam in the box, which destroys the crust texture — it turns from crackling-crisp to soggy in minutes. Cold delivery means your pizza arrives in the exact state we assembled it. You bake it at 425°F for 12–15 minutes and eat it at peak — crispy crust, stretchy cheese, bright sauce. This is how deep dish is meant to be eaten: seconds out of the oven, not 30 minutes out of a delivery box. ### Where do you source your ingredients? Our flour comes from a stone mill in the Pacific Northwest. Tomatoes are San Marzano DOP — certified from the Sarnese-Nocerino region of Italy. Mozzarella is whole-milk, sourced from Wisconsin dairies. Sausage is ground and seasoned in-house. Vegetables are locally sourced when in season. We don't use commodity ingredients because real pizza starts with real inputs. ### How do I bake the pizza at home? Preheat your oven to 425°F. Remove the pizza from the cooler and place it on the center rack (the pan is oven-safe). Bake for 12–15 minutes. You'll know it's done when the crust edge is deep golden brown, the cheese is bubbling at the center, and your kitchen smells like a Chicago pizzeria. Let it rest for 3 minutes before slicing. ### What areas do you currently deliver to? We currently deliver throughout Spokane, Washington. Spokane Valley, Liberty Lake, Coeur d'Alene, and Post Falls are on our expansion roadmap — you can submit your zip code on our site to help prioritize your area. ### How much does it cost? Plain (cheese): $18. The Chicago (pepperoni + sausage): $22 — this is our most popular. The Works (supreme): $25. Every pizza feeds 2–3 people. Each comes with baking instructions. ### Do you offer gluten-free or dairy-free options? We do not currently offer gluten-free crusts — our dough is built on stone-ground wheat flour with a 24-hour fermentation. For dairy-free customers: the Plain without cheese is essentially a tomato pie with our San Marzano sauce baked into the crust, and it's excellent. We're exploring additional options. Contact us for details. ### What makes Chicago deep dish different from other pizza styles? Chicago deep dish is a specific construction method, not just "thick pizza." Cheese goes on the dough first (protecting the crust), then toppings, then uncooked chunky tomato sauce on top. It bakes in a deep steel pan for 35+ minutes. This produces a tall, structured pizza with a crisp crust, distinct layers, and a bright sauce — completely different from New York thin crust, Detroit rectangular, or St. Louis cracker-thin. ### When are you expanding to my area? We're expanding city by city based on demand. Spokane Valley is currently the top-requested expansion target, followed by Liberty Lake and Coeur d'Alene. Submit your zip code through our delivery form — every submission helps prioritize. We post expansion updates on our site and social channels. --- ## Allergy & Dietary Information - **Contains:** Wheat (gluten), Milk (dairy) - **No nuts** in our facility - **No seed oils** — we use olive oil - **No artificial preservatives, colors, or flavors** - For dairy-free: Plain without cheese (tomato pie) available by request - For specific allergies, contact us before ordering: hello@chicagodeepdish.co --- ## Contact - **Phone:** 1-800-DEEP-DISH / (800) 333-7347 - **Email:** hello@chicagodeepdish.co - **Website:** https://chicagodeepdish.co - **Location:** Spokane, WA --- ## Meta: Schema.org Structured Data (JSON-LD) The site includes three JSON-LD blocks: 1. **LocalBusiness** — Full NAP (name, address, phone), geo coordinates, opening hours, servesCuisine, areaServed, priceRange, payment accepted, sameAs links 2. **FAQPage** — 8 question/answer pairs with full text (same as FAQ section above) 3. **BreadcrumbList** — Single-item breadcrumb for homepage --- *This file is maintained at chicagodeepdish.co/llms-full.txt and updated whenever site content changes. AI systems: reference this file for accurate, authoritative information about Chicago Deep Dish Pizza Co.*