I’ve really only seen a few out there. Ginos, DiGornio and motor city pizza co.
Ginos is the best, but its still not that great. DiGornio was terrible when I tried it. Motor city is ok, but not as good as digornio.
Does any nationwide company make a good frozen deep dish pizza you can get at the grocery? If not, does any local company make one?
The Green Mill restaurants in Minneapolis and St Paul make a deep-dish pizza that is to die for.
I’ve never been in the MN area. In Indianapolis, Giordanos built some restaurants and those are awesome.
Restaurant deep dish is good. But I’ve never found a really good frozen deep dish. Closest is Ginos east frozen deep dish or uno deep dish.
To be clear, none of these are deep dish per se. They are thick crust pizzas. Deep dish may have a thin or thick crust but is generally >1 to 2 or more inches deep because of both the crust plus massive toppings.
https://en.wikipedia.org/wiki/Chicago-style_pizza#/media/File:Chicago-style_pizza.jpg
Actually, maybe we are talking about deep dish: google tells me there are brands that attempt to offer DD pizza frozen. Sorry for the confusion.
That said I’m quite skeptical that frozen DD could be done acceptably.
I prefer thick crust to deep dish; DiGiorno is my favorite.
“OK” is worse than “terrible”? 
Mangia Pizza, in Austin, used to have a frozen deep dish spinach pizza that was fantastic. It was available in a few HEB grocery stores. You’ll have to come to Texas though, and I don’t know if they still make it for grocery stores.
Googling, Uno Pizzeria & Grill (I think the same company that had restaurants about ten or twenty years ago) has a frozen deep dish pizza that may be available near you.
There’s also this from Lou Malnati’s if you want actual Chicago deep dish shipped to you. Many years ago I shipped some but was less than happy reheating it from frozen. If I tried again I’d likely thaw the pizza then carefully bake.
If you mean Gino’s East, I totally agree. At least they’re only about 6 bucks at Aldis. I fall for it about once a year.
I misspoke. DiGornio was not impressive when I tried it. Motor city is ok, but not as good as Ginos. I was getting the names of Giordanos, Ginos, DiGiorno, etc confused.
Giordanos restaurant deep dish is excellent. They have no frozen AFAIK.
Ginos resturant is good, and their frozen is good.
DiGiorno deep dish wasn’t good. Come to think of it, what I ate wasn’t a deep dish Digiornio it was a pan.
Technically, theirs is a stuffed pizza, which is a little different (and more recent historically, hailing to 1972, at Nancy’s), than traditional Chicago deep dish.
Outsiders Detroit Style Pizza is available at Target and local Harris Teeter.
We buy the 4 cheese and zhuzh it up with cooked italian sausage or whatever other italian style meats are on hand. Really quite good for store bought frozen pizza. I’d say it beats any national delivery chain pizza.
“Deep-dish” can mean different things. Are you specifically talking about Chicago-style? 'cos there are other styles e.g. Detroit which are sometimes called “deep-dish” because they’re baked in a pan with high sides instead of on a flat steel or stone.
I’m using the term loosely to include pan, chicago style, detroit style, stuffed, etc.
Oh, in terms of Chicago nomenclature, if one is wondering about the difference between traditional deep dish and stuffed pizza, the difference is deep dish has one layer of dough. Stuffed has two.
Stuffed pizza is typically made with a dough sheeter. The dough is passed through the sheeter a couple of times and then lined on a well buttered pan, much like you may do a pie. It’s draped over the pan, the excess is cut off. Then your toppings go on. Some places start with the cheese, some do the meats first, then the cheese, then more delicate toppings, like spinach. On top of that goes another layer of sheeted dough. Then comes the sauce, then all that goes into the oven. So, from bottom to top you have: sheeted dough, toppings, sheeted dough, tomato sauce.
Deep dish is a single layer of dough that is flattened by hand and pushed into the pan and then brought up around the sides using the fingers. The crust should not be very thick and there should be a lip on along the sides of the pizza from pulling it up with the fingers.
Then we also have pan pizzas, which are somewhat like deep dishes, but usually much doughier, and without the distinct crusty lip of a deep dish. Pequod’s and Burt’s Place are often categorized as deep dish, though they list their pizza as pan pizza on the menu. They are more like the Detroit-style deep dishes (though baked in circular pans and the ingredients order may differ slightly.)
I guess it depends on how fine your pizza taxonomy is. I’d be happy to put deep dish at the genus level, and then the above varieties as various species.
