Chicago-style Pizza, an innovative style of deep-dish pizza, with inverted layers of ingredients, that was developed in Chicago, Illinois, in the 1940s and is one of the culinary hallmarks of the city. Hundreds of years ago in Naples, Italy, pizza (its name related to the Greek pita, or flatbread) was developed in its classic form as a thin layer of dough covered with tomato sauce and topped with mozzarella cheese and basil, a construction known as pizza Margherita. When Neapolitans began to arrive in North America in the 19th century, pizzas grew larger and had more abundant and various toppings, including pepperoni, sausage, onions, and mushrooms.