![]() The owner is Tom Lease, a transplant from the ‘burbs of Chicago. Any place that has the gumption to name its establishment “Chicago’s Original Pizza” better live up to that lofty claim, and this place does. Hank Vaughn This was a bit of a drive, in rush-hour traffic, no less, but it was worth it. How does DFW fare in providing options to sate their Chicago thin-crust pizza cravings? Let’s look at three Dallas-area restaurants that purport to serve this forgotten style of Chicago pizza. Try doing that with a three-inch thick wedge of deep dish the next morning.ĭeep dish's supplanting of thin crust in the popular psyche of the nation makes it a challenge for Chicago ex-pats living scattered about the country in search of a good tavern-style pizza. ![]() One or two small square slices heated up for “breakfast” the next day, popped into your mouth while waiting at a stoplight during your commute to work? Yum. It travels better than deep dish for deliveries and heats up better the next day. It takes minutes to prepare and bake, unlike deep dish that takes 45 minutes. Instead of eight slices per pie, a round pizza cut in 2-inch squares can yield two dozen or more pieces. Tavern-style pizza became popular in Chicago at the end of Prohibition when local bars started serving pizza that could be easily served on and held with a napkin. While this style of pizza may have gone the way of the Whig party for tourists, it still remains the quintessential Chicago pizza for many current and former Chicagoans. This has become "Chicago-style pizza," and it differs greatly from New York-style pizza, giving us a strong two-party system that would seem to appeal to everybody.įor many Chicagoans, true Chicago-style pizza is not that thick slab that resembles a manhole cover (not just in appearance but also weight), but rather the super-thin pizza cut into squares (as God intended pizza to be served), often referred to as tavern-style pizza. These cheesy, gooey wheels have become synonymous with Chicago, for better or worse, and can be found in most metropolitan areas now. ![]() If asked what food Chicago is best known for, most people would likely answer deep-dish pizza, which was made famous by Chicago institutions such as Giordano’s, Gino’s East and Malnati’s.
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