CHICAGO — Ike Sewell, who developed a thick crust brimming with bubbling ingredients and christened it Chicago-style, deep-dish pizza, has died at 87.
Sewell died Aug. 20 of leukemia at Northwestern Memorial Hospital here, a family spokesman said.
Sewell's first love was the Mexican food he was raised on in Wills Point, Tex., where he eventually became an All-American football guard at the University of Texas. But Ric Riccardo, his partner in an early restaurant venture, didn't like it, so they hit upon the idea of pizza.
Sewell decided he wanted something more filling than regular pizza. The pair began experimenting and hit upon the deep-dish style with a browned, richly textured and slightly sweet crust that was filled with tomatoes, cheese and sausage or pepperoni.
They opened Pizzeria Uno ( one in Italian) in 1943, and their deep-dish pizza made in an oversized pie tin became one of Chicago's culinary trademarks.