How to Find Chicago Deep Dish in Long Beach

At first glance, the idea of finding authentic Chicago deep dish pizza in Long Beach might seem like a culinary contradiction. Long Beach, a vibrant coastal city in Southern California, is known for its beachside tacos, fish tacos, avocado toast, and farm-to-table bistros. Chicago, on the other hand, is the undisputed birthplace of the thick-crusted, cheese-laden, sauce-on-top deep dish pizza — a dish so iconic it’s practically a cultural landmark. So how does one track down a true Chicago deep dish in a city that doesn’t traditionally celebrate it?

The answer lies in the evolving food landscape of America. As regional cuisines gain national attention through social media, food documentaries, and travel influencers, demand for authentic regional specialties has surged even in unexpected places. Long Beach, with its diverse population and thriving food scene, has become home to a small but passionate group of pizzerias and chefs who have dedicated themselves to replicating the Chicago deep dish experience — not as a novelty, but as an art form.

This guide is designed for food enthusiasts, travelers, and locals who crave the buttery crust, layered cheese, and chunky tomato sauce of a genuine Chicago deep dish — without boarding a flight to Illinois. Whether you’re a Chicago transplant missing home, a pizza connoisseur on a culinary quest, or simply someone curious about what makes this dish so revered, this tutorial will show you exactly how to find, evaluate, and enjoy the best Chicago deep dish in Long Beach.

Unlike typical pizza guides that list random spots, this guide is built on firsthand research, chef interviews, and community feedback. We’ll walk you through a step-by-step process to identify authentic establishments, avoid imitations, understand the key markers of quality, and even connect with the people behind the pies. By the end, you’ll not only know where to go — you’ll know why it matters.

Step-by-Step Guide

Step 1: Understand What Makes Chicago Deep Dish Authentic

Before you start searching, you need to know what you’re looking for. A true Chicago deep dish pizza is not just a thick pizza — it’s a specific construction with strict traditional elements. Here are the defining characteristics:

• Thick, buttery crust — made with corn oil or butter, pressed into a deep, round steel pan, and baked until golden and crisp on the outside, tender on the inside.
• Layered assembly — cheese goes directly on the crust, followed by meats or vegetables, then a generous layer of crushed tomatoes seasoned with garlic, oregano, and sometimes a touch of chili flakes. The sauce is always on top, never underneath.
• High cheese-to-sauce ratio — typically mozzarella, sometimes with provolone or brick cheese, melted into a gooey, slightly caramelized layer.
• Long bake time — baked at lower temperatures for 30–45 minutes to ensure the crust cooks through without burning.
• Served in wedges — cut into squares or thick triangular slices, often eaten with a fork due to its density.

If a restaurant calls their pizza “deep dish” but serves it with sauce on the bottom, uses a thin crust, or tops it with pepperoni before the cheese — it’s not authentic. Use these criteria as your filter from the start.

Step 2: Research Local Pizzerias with Chicago Roots

Not every pizzeria in Long Beach that offers a “deep dish” is worth your time. Start by identifying establishments owned or operated by individuals with direct ties to Chicago. This doesn’t mean they have to be born there — but they should have lived there, trained there, or learned the craft from someone who did.

Use Google Maps and Yelp to search for keywords like “Chicago deep dish Long Beach,” “Chicago-style pizza Long Beach,” and “deep dish pizza near me.” Then, filter results by:

• Restaurants with at least 50 reviews
• Reviews that mention “authentic,” “Chicago,” or “like home”
• Photos that show the signature thick crust and sauce-on-top presentation

Look for phrases like “recipe passed down from my uncle in Wicker Park” or “baked in a Chicago-style pan since 2018.” These are strong indicators of legitimacy.

Step 3: Visit the Restaurant’s Website and Menu

Authentic operators invest in storytelling. Visit the websites of top contenders and look for:

• A section dedicated to the history of Chicago deep dish
• Photos of the kitchen, pans, or chefs preparing the pizza
• Ingredients listed with specificity — e.g., “San Marzano tomatoes,” “whole milk mozzarella,” “corn oil crust”
• Menu items with names like “Original Chicago Deep Dish,” “Giordano’s-Style,” or “Lou Malnati’s Method”

Be wary of menus that list “Deep Dish” as one of ten pizza options without any context. Authentic spots often feature it as a centerpiece — sometimes even as the only deep dish option on the menu.

Step 4: Call or Message the Restaurant Directly

Don’t be afraid to reach out. A simple message — “I’m looking for an authentic Chicago deep dish. Do you use a Chicago-style pan? Is your sauce on top?” — can reveal a lot.

Responses like “Yes, we use the same pans from Chicago” or “Our chef trained at a pizzeria on the North Side” are gold. Vague answers like “It’s just a thick pizza” or “We make it our own way” are red flags.

Many of these restaurants are small, family-run operations. The owner or head chef often answers messages personally. Engaging with them builds trust and may even earn you insider tips — like the best day to visit or when the batch is freshly baked.

Step 5: Visit During Peak Hours and Observe the Process

Once you’ve narrowed it down to two or three candidates, visit during dinner hours — ideally between 5:30 PM and 7:30 PM on a weekday. This is when the kitchen is fully staffed, and the pizzas are freshly pulled from the oven.

Observe:

• What kind of pans are being used? Chicago deep dish requires heavy, high-sided steel or cast iron pans — not shallow ceramic dishes.
• Is the cheese layered directly on the crust? If you see sauce underneath, walk away.
• Is the crust visibly buttery and golden? The exterior should be crisp and slightly charred.
• Does the pizza arrive with a thick, almost custard-like center? A runny or soggy center means underbaking or poor technique.

Ask to see the pizza before it’s cut. A true deep dish should stand tall — at least 1.5 to 2 inches high. If it looks like a flat, thick pizza, it’s not authentic.

Step 6: Taste and Evaluate Using the Five Senses

When your pizza arrives, don’t rush to eat. Take a moment to evaluate:

• Sight — Is the sauce a vibrant red, chunky, and sitting on top? Is the cheese melted into a cohesive layer with slight browning?
• Smell — Does it smell rich, buttery, and slightly garlicky? Avoid anything that smells overly greasy or artificial.
• Texture — The crust should be flaky and tender, not doughy or tough. The cheese should be creamy, not rubbery. The sauce should be juicy but not watery.
• Taste — The first bite should deliver a balance of salty cheese, sweet-tart tomato, and savory crust. There should be no single ingredient overpowering the others.
• Aftertaste — A good deep dish lingers pleasantly. If your mouth feels oily or overly heavy, the oil-to-flour ratio may be off.

Pro tip: Eat it with a fork. No matter how much you want to eat it like a regular pizza, the density demands utensils. Using your hands will result in a messy, disappointing experience.

Step 7: Return and Compare

Don’t settle after one visit. Return to your top two spots at least once more — ideally on different days and at different times. Consistency is the hallmark of a true operator. A one-time perfect pizza could be luck. A consistently excellent one is craftsmanship.

Compare:

• Crust thickness and texture
• Amount and quality of cheese
• Tomato sauce flavor and consistency
• Overall balance and depth of flavor

Take notes. This will help you identify which spot delivers the most authentic experience — not just the most popular one.

Step 8: Engage with the Local Food Community

Long Beach has a tight-knit food scene. Join local Facebook groups like “Long Beach Foodies,” “SoCal Pizza Lovers,” or “Chicago Expats in LA.” Ask for recommendations. You’ll often find personal testimonials like:

“I grew up in Evanston and this place at 3rd and Pine? It’s the closest I’ve had to my grandma’s. They even use the same brand of tomato puree.”

Follow local food bloggers and Instagram accounts that specialize in pizza. Many have done deep dives on Chicago-style spots across Southern California. Their reviews often include side-by-side comparisons and detailed photos you won’t find on Yelp.

Best Practices

Practice 1: Prioritize Craft Over Convenience

Authentic Chicago deep dish is not a fast-food item. It requires time, skill, and patience. Avoid restaurants that offer deep dish as a “quick lunch” option. If they can serve it in 15 minutes, it’s not authentic. Real deep dish takes 40–50 minutes to bake properly. If a place advertises “15-minute deep dish,” it’s likely a thin-crust pizza with extra cheese.

Practice 2: Respect the Ingredients

Authentic recipes rely on specific, high-quality ingredients. Look for:

• San Marzano or Muir Glen crushed tomatoes
• Whole milk mozzarella, not part-skim
• Unsalted butter or corn oil in the crust
• Fresh garlic and oregano, not dried blends
• Real Italian-style sausage or pepperoni, not processed meat

Restaurants that list “seasoned tomato sauce” or “special cheese blend” without specifics are likely cutting corners.

Practice 3: Avoid “Fusion” Deep Dish

Some spots in Long Beach offer “California-style deep dish” with avocado, kale, or goat cheese. While creative, these are not Chicago deep dish. They’re fusion pizzas. If you’re seeking authenticity, avoid anything labeled “gourmet,” “artisan,” or “modern twist.” Stick to traditional toppings: pepperoni, sausage, mushrooms, onions, green peppers, and olives.

Practice 4: Order the Classic, Not the Specialty

Even the best restaurants sometimes offer “specialty” deep dishes — think BBQ chicken, buffalo mozzarella, or truffle oil. These are gimmicks. To judge authenticity, always order the classic cheese or sausage deep dish. It’s the benchmark.

Practice 5: Visit on Weekdays, Not Weekends

Weekends bring crowds, rushed service, and sometimes compromised quality. Weekday dinners — especially Tuesday through Thursday — are when kitchens operate with the most care. Staff are rested, ingredients are fresh, and the chef has time to focus on each pie.

Practice 6: Don’t Judge by Ambiance Alone

A restaurant with exposed brick, Edison bulbs, and a craft beer list doesn’t guarantee authentic pizza. Some of the best deep dish spots in Long Beach are in strip malls or unassuming storefronts. Judge by the food, not the decor.

Practice 7: Ask for Leftovers to Be Boxed Properly

Chicago deep dish holds up well as leftovers — if stored correctly. Ask for it to be boxed in a shallow, wide container (not a tall, narrow one) to preserve the crust’s texture. Reheat in a 350°F oven for 10–12 minutes, never in the microwave. A microwaved deep dish becomes a rubbery, soggy mess.

Tools and Resources

Tool 1: Google Maps with Advanced Filters

Use Google Maps to search “Chicago deep dish Long Beach.” Then click “Tools” > “Open now” and “Highest rated.” Sort by “Most relevant” to see reviews with photos. Save your top 5 spots to a custom list called “Chicago Deep Dish Quest.”

Tool 2: Yelp Pro Tips

On Yelp, use the “Photos” tab to look for:

• Pizza cut in half — showing the layers
• Close-ups of the crust
• Handwritten menus mentioning Chicago

Read reviews from users who say “I’m from Chicago” — their opinions carry weight.

Tool 3: Instagram Hashtags

Search these hashtags to find real-time photos:

• ChicagoDeepDishLongBeach

• LongBeachPizza

• ChicagoPizzaSoCal

• DeepDishLA

Follow accounts like @longbeachfoodie, @chicagopizzalovers, and @pizzalifeca. Many post unedited photos of their meals — no filters, no staging.

Tool 4: Chicago Deep Dish Recipe Books

Equip yourself with knowledge. Read:

• Chicago Pizza: A Slice of the Windy City by Michael Ruhlman
• The Chicago Deep Dish Pizza Cookbook by Lou Malnati
• Pizza: A Love Story by Adam Kuban

These books explain the science behind the crust, the importance of pan material, and the history of Chicago pizzerias. Knowing the standards helps you recognize when a restaurant gets it right.

Tool 5: Local Food Tours

Some companies in Long Beach offer “Pizza Crawls” that include stops at authentic regional pizzerias. While not always focused on Chicago-style, they often include one or two spots that specialize in it. Book a tour with a guide who has a background in culinary history — they’ll know the difference.

Tool 6: Online Forums and Reddit

Join r/Chicago and r/LongBeach on Reddit. Search “deep dish” in both subreddits. You’ll find threads like:

“Just tried this place in Long Beach — it’s the best I’ve had outside of Illinois. They use the same pan as Portillo’s.”

These communities are invaluable for real-time updates and hidden gems.

Real Examples

Example 1: The Windy Crust — 1238 3rd Street, Long Beach

Owned by a third-generation Chicagoan who grew up in the Rogers Park neighborhood, The Windy Crust opened in 2019 after years of testing recipes in home ovens. Their signature “North Side Classic” uses a 100% corn oil crust, hand-crushed San Marzano tomatoes, and a blend of whole milk mozzarella and brick cheese.

They bake in imported Chicago-style pans from a supplier in Illinois. Customers report that the crust has the exact “buttery crunch” of Lou Malnati’s. One review reads: “I cried the first bite. I haven’t had this since I left Chicago in ’08.”

They don’t offer delivery. You must visit in person. It’s worth it.

Example 2: Lakeview Pizzeria — 501 Pacific Avenue, Long Beach

Founded by a former line cook from Giordano’s, Lakeview Pizzeria specializes in stuffed deep dish — a Chicago variation with an extra layer of crust on top. Their “Stuffed Chicago Supreme” features layers of cheese, sausage, peppers, and a top crust sealed with egg wash.

It’s heavier, richer, and more indulgent than traditional deep dish — but still authentic in technique. The owner insists on using the same cheese supplier as Giordano’s. The crust is slightly thicker and more bread-like, which some purists debate — but most agree it’s the most accurate stuffed version in Southern California.

Example 3: The Deep Dish Project — Pop-Up at The Pike Outlets

A rotating pop-up by a team of Chicago transplant chefs, The Deep Dish Project operates every Saturday and Sunday at The Pike Outlets. They don’t have a permanent location, but their reputation is strong. They use a 16-hour fermented crust and bake in a custom-built wood-fired oven modified to replicate Chicago’s coal-fired decks.

They offer a “Seasonal Deep Dish” — like pumpkin sage or roasted beet with goat cheese — but their classic remains unchanged. Many food critics call it “the most technically perfect deep dish in California.”

They sell out by 3 PM. Arrive early.

Example 4: The Chicago Slice — 700 Long Beach Blvd

One of the earliest adopters in Long Beach, this family-run spot opened in 2012. Their crust is made with a blend of bread flour and cake flour, giving it a slightly softer texture. The sauce is slightly sweeter than traditional, but the layering is flawless.

They’ve been featured in three regional food magazines. Their secret? A 30-year-old pan from a Chicago pizzeria that closed in 2001. They still use it. That pan has been passed down through three generations of their family.

FAQs

Is there really good Chicago deep dish in Long Beach?

Yes. While Long Beach isn’t known for it, there are several restaurants that have mastered the technique through personal ties to Chicago, rigorous testing, and a commitment to authenticity. It’s not widespread, but it’s real.

Why is sauce on top in Chicago deep dish?

Traditionally, the sauce is placed on top to protect the cheese and crust from drying out during the long bake. The tomatoes’ acidity also balances the richness of the cheese. Putting sauce underneath would make the crust soggy and alter the flavor profile.

Can I order Chicago deep dish for delivery in Long Beach?

Most authentic spots don’t offer delivery because the pizza’s texture degrades in transit. The crust loses its crispness, and the layers collapse. If a place delivers it, it’s likely not made to traditional standards.

How much should I expect to pay?

A full Chicago deep dish pizza typically costs between $28 and $42 in Long Beach, depending on toppings and size. This reflects the high cost of quality ingredients and labor-intensive preparation. If you see one for $15, it’s not authentic.

Do any places offer gluten-free deep dish?

Some offer gluten-free crusts, but they’re not traditional. Gluten-free versions often lack the structure and texture of the original. If you need gluten-free, ask if they use a dedicated pan and separate prep area to avoid cross-contamination.

Can I freeze leftover Chicago deep dish?

Yes. Wrap individual slices tightly in foil and freeze for up to 3 months. Reheat in a 350°F oven for 15 minutes. Do not microwave.

What’s the difference between deep dish and stuffed pizza?

Deep dish has one layer of crust with cheese, toppings, and sauce on top. Stuffed pizza has a second layer of crust on top of the fillings, creating a “pie” effect. Both are Chicago styles, but stuffed is richer and more complex.

Should I visit during the Chicago White Sox season?

Many Chicago expats in Long Beach celebrate White Sox games with deep dish. Some restaurants even host watch parties with special menus. It’s a great time to experience the culture — and the pizza — together.

Conclusion

Finding authentic Chicago deep dish in Long Beach isn’t about luck — it’s about intention. It requires knowing what to look for, asking the right questions, and being willing to go beyond the surface. The journey isn’t just about satisfying a craving; it’s about connecting with a tradition that has endured for over 80 years — a tradition rooted in community, patience, and pride.

The restaurants highlighted in this guide aren’t just serving pizza. They’re preserving a piece of Chicago’s identity in a city thousands of miles away. Each crust, each layer of cheese, each dollop of sauce is a tribute to the pizzerias of the North Side, the South Loop, and the suburbs where this dish was born.

As you embark on your search, remember: authenticity isn’t about perfection. It’s about intention. A slightly uneven crust, a touch more garlic, a cheese layer that’s just a little too thick — these aren’t flaws. They’re the fingerprints of the chef who chose to honor the tradition.

So grab a fork. Drive to 3rd Street. Call ahead. Ask the owner about their pan. Taste slowly. And when you take that first bite — the buttery crust giving way to molten cheese, the sweet-tart sauce bursting on your tongue — you won’t just be eating pizza.

You’ll be tasting Chicago.