Chicago Weekly recently reported that a debate has stirred on the south side over which is better — thin or deep dish? One south side chef has even referred to the Chicago deep-dish as a pizza for tourists.
In actuality, Chicago stakes claim to three styles:
Essentially a casserole of delicious ingredients, Chicago-style pies are hearty and filling.
Also called tavern-style pizza, these pies typically feature a crispy crust. Also, they’re quite often cut into squares.
It’s a close cousin to the Chicago stuffed pie, the obvious difference being that all the toppings are placed on the top and there is only one layer of dough. Deep-dish pizza is sometimes cut into wedges, sometimes cut into square slices.
In the end, the battle over favorites all boils down to which hungry diners enjoy. Chicago thick, thin and deep-dish have all demonstrated staying power with long histories of serving greater Chicago and reaching far beyond its city limits.
To read the Chicago Weekly story, click here.
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