In 2011, Mr. B (Lance Benton, the founder of Buck’s Pizza and affectionately referred to as Mr. B by his crew) began work on the deep-dish dough. He traveled to learn what others were doing. He experimented with different flours, pans, temperatures, and times. Our test kitchen had been turned into the Buck’s Pizza restaurant in DuBois, so he could only work on his dough experiments when the restaurant wasn’t open. He would come to work in the middle of the night to have the time to use the equipment.

Over several months, Mr. B created our deep-dish pizza. It was entirely his project. Of course we helped him, but it was his project. The pan that we use, the lids that we use, the corn oil to brush the pans, the ingredient mix: these were all painstakingly determined by Mr. B. An interesting fact about our deep-dish pizzas: our pans are Detroit-style deep dish pans which are authentic blue steel deep dish pans. This style of pan were originally used as automotive parts trays.

When Mr. B had Buck’s Pizza Deep Dish ready to debut, he set about getting customers to try it. He used advertising but he also personally answered as many phone calls as possible so that he could suggestively sell the new pizza. He was so good at this, that the new pizza was here to stay.

Now that you know more about the origins of our Deep Dish pizza, we encourage you to try it for the first time, or the first time in a while. And, don’t be afraid to customize your order – we always recommend ‘heavy sauce’ (and it’s no extra charge). Choose a specialty or your favorite toppings. The Buffalo Chicken is especially amazing on the Deep Dish pizzas.

Give us a call and ask for Mr. B’s Deep Dish!