American Pies Ancoats

There is a specific kind of commitment required to tackle a Chicago deep-dish pizza. It is less of a quick bite and more of a planned event, usually involving a loose waistband and a genuine appreciation for the structural integrity of dough. Since moving into their larger home on Blossom Street, American Pies has turned this midwestern obsession into an Ancoats staple.

The team behind the concept didn’t just guess at the recipe; they did the legwork in Chicago, visiting the heavy hitters like Pequod’s and Lou Malnati’s to figure out exactly how to handle that much cheese without it becoming a catastrophe. The result is a menu that leans into the “more is more” philosophy of American dining while keeping the quality high enough to satisfy a discerning local crowd.

The foundation of every pie is their signature garlic butter parmesan dough. It’s a rich, biscuit-like crust that manages to hold up against a truly absurd amount of mozzarella and a punchy, nine-ingredient rustic marinara. If you’ve spent your life eating thin-crust Neapolitan, this might feel like a culture shock, it’s thick, indulgent, and meant to be eaten with a knife and fork.

Beyond the headline pies, the menu branches out into “outrageous” territory. You’ll find slow-cooked meats and starters designed for those who think garlic bread is usually too subtle. Think deep-fried lasagne bites and pepperoni-stuffed dough balls that serve as a heavy-hitting warm-up for the main event.

The vibe inside is exactly what you’d want from a neighborhood pizza joint: laid-back, bustling, and unpretentious. They’ve also introduced a Sunday menu for those who want to swap their traditional roast for something arguably more comforting. Whether you’re a deep-dish devotee or a sceptic who needs convincing, it’s a spot that does exactly what it says on the tin, with a lot of heart and even more cheese.

What to expect

• Chicago Deep Dish: Serious, heavy-duty pizzas with high walls and deep fillings.
• The Crust: Extra flavour from the garlic butter and parmesan baked into the dough.
• The Starters: Indulgent, American-inspired sides that don’t hold back on the calories.
• The Atmosphere: A relaxed, social space in the centre of the Ancoats food scene.