Styles
Chicago, 1940s
Deep dish
A pie you eat with a knife
A buttery wall of dough, cheese first, then toppings, then crushed tomato on top so the cheese does not scorch. It is a casserole to its enemies and a monument to its fans.
Chicago also has tavern thin — a completely different pie. Do not let one argument erase the other. Deep dish is the one that needs a wait and a napkin on your lap.
Where to eat it
Rooms that speak this dialect.
ChicagoEditorPequod's Pizza
Chicago, United States
2207 N Clybourn Avenue, Chicago, IL 60614
Editor's pick
Caramelized cheese crust. The Chicago pan that is not Lou Malnati’s and does not want to be.
New
ChicagoEditorLou Malnati's Pizzeria
Chicago, United States
439 N Wells St, Chicago, IL 60654
Editor's pick
Butter crust, cheese first, tomato on top. The Chicago pie people actually argue about.
4.5 · 15k · Google