Developed in Chicago around the early 1940's, deep-dish pizza is baked in a pan with high edges to create a deep crust providing room for large amounts of toppings. The toppings then are assembled "upside-down" from their usual order since deep-dish pizza requires a longer bake time and the top layer of cheese would burn. So cheese is on the bottom, followed by other toppings on top.
Paper: Premium 100lb card stock with a pebbly textured finish
31-16 | This derivative work is used under Creative Commons license (CC BY 2.0) with attribution to Dustin Gaffke.