Big Poppa's Pizza — Restaurant in Sioux Falls Township

Born and raised in the Chicagoland area..I’ve now tried the deep dish two different times about 3 months apart, with high hopes it could be similar to Lou Malnati’s, Gino’s East, or even Giordanos (stuffed style)..which is the type of pizza they are seeking out at Big Poppa.

Unfortunately, both times I was left with the identical feeling. The pizza is undercooked by at least 5 minutes, maybe more. Cheese is just approaching being melted and the undercarriage of the pizza flops instead of having some sort of stable layer. Having made my own deep dish from scratch numerous times, there’s a trial and error with the deep dish process.

The top layer ended up being a bit of a soupy mess since the cook time isn’t quite right and there’s too much sauce on the top for my liking..but that part isn’t a deal-breaker.

I did a traditional Chicago pie, just sausage with cheese. The ingredients seem to be decent quality along with the sausage and the cheese. The outer dough ring is almost spongy, but nothing that enhances the style that’s being sought after here.

I can understand the amount of high ratings from people who aren’t veteran deep dish folks..it’s still better than a lot of pizza in town..and a unique offering.

I really appreciate the effort and idea of bringing a deep dish pie to Sioux Falls. It feels like the offering is a tad overpriced for...

Bought a Chicago deep dish pizza today I have not had real Chicago style deep dish pizza since being in NYC and Cali so thought I would try Big Poppas..Real Chicago pizza has a fried buttery crust thick on the bottom and crushed tomatoes baked on top. Big Poppas pizza crust was not buttery it was thin at the bottom, no tomatoes on top, and for some reason they put some type of Romano cheese on top. I opened the box and wondered how they messed up the pizza by putting some type of Romano cheese on top, the Romano sprinkle cheese mixed with the oils on the pizza and had an orange vomit appearance, made the pizza look and taste so gross. Spent 50 bucks on a large and had to trash it cause I hated Romano cheese on my pizza. They tried but really do not know what they r doing, I should have chose Dominoes. Next time research Chicago style pizza before making it and selling to the public, and tell your customers what you will be putting on top of the pizza not everyone likes...

Hi there, former Chicago resident here. Wife and I moved to SD 4 years ago, and the number one thing we miss from the Windy City is deep dish pizza. SD is great, but for the longest time, there have been no great options for pizza. Especially deep dish pizza. That all changed when my wife saw a post on FB about big papa's. We were in disbelief that a local joint was serving deep dish. We found some time to order, and got ourselves a pie. Everything was spot on! The only thing I would reccomend to the owners, and other customers, is to order with extra sauce. The pizza is supposed to be swimming in sauce. The pizza was absolutely fantastic, the sauce is the only tweak that I would make. The pizza is no uno's or duo's (if you know, you know) but it is the absolute next best thing without driving 9 hours to Chiraq. Remember, come to Chicago for the food, stay because you got shot lol. Overall, cannot reccomend enough and I hope this place stays around for a...