Like most deep-dish pizzas, the Malnati Chicago Classic is built backward compared with, say, a New York pie. After the dough is patted into the bottom of the pan and up the sides (eventually it will form what the restaurant brands its Buttercrust), the mozzarella is laid atop it, followed by any additional ingredients (for the Classic, this entails extra cheese plus lean sausage). Last in the pan is a superb, especially chunky tomato sauce. Not shown: knife and fork.
On my final evening in town, I upsold myself from a personal-size to a small ($14.95), ostensibly meant for two. So how well, you may ask, does deep-dish pizza hold up the next morning? Sorry, you should have asked me during dinner, before I ate the evidence!
Lou Malnati's Pizzeria
439 North Wells St. (West Illinois-West Hubbard Sts.), Chicago
(One of many locations)
(From a June 2016 visit)