A million questions I had while eating my deep dish at one of Chicago's many fine pizza establishments, Gino's East
  1. Was deep dish or thin crust invented first?
  2. Why do they use a different crust for deep dish and thin crust, at the same restaursnt
    ...or do they?
  3. How many pounds does my deep dish weigh?
    And how does the weight of the pizza translate to calories because my pizza was seriously heavy...
  4. Do they use a different oven to cook the deep dish ones vs. the thin crust pizzas?
    Why do they tell me deep dish takes an hour...can't they just turn up the heat in there
  5. Do Americans eat more deep dish or more thin crust?