In praise of the Chicago 'tavern-style' thin crust pizza: Chicago's unheralded native pizza style is worlds from deep dish, but it's also worlds from other thin-crust styles. pizza foodie Chicago
In recent years, it has often felt like when one sees food-centric discussion of Chicago-style pizza on the web, the thesis of the essay almost invariably comes down to a single point of interest: The fact that deep dish pizza is not actually the go-to, everyday pizza for sauce, dough and cheese-loving Chicagoans.
What so many of the essays about Chicago tavern-style pizza seem to miss, though, is what genuinely separates these pies from the other “thin crust” pizzas of the world, and thus what makes the style unique in its own right. Because suffice to say, Chicago tavern-style pizza has little if anything in common with a frozen Digiorno, or a floppy, foot-long New York sidewalk slice.
Well, for starters, we’re talking about the oldest style of pizza produced in the city, as the more famous deep dish didn’t start to gain prominence until some point in the 1940s. The “tavern-style” pie, on the other hand, evolved much more slowly, wherever Italian immigrants in the city thought to make it.
— As one will notice when looking at tavern-style pizza photos, this type of pizza is pretty much invariably cut into small squares rather than long, traditional triangular slices. These smaller squares are easy to tear off and eat with a single hand, and the thin, crisp bottom crust means that a proper square piece of Chicago tavern-style pizza will never droop when held from an edge with a single hand.
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