Barbecue Styles

[kenobi_65]

@Stranger_On_A_Train

I would not presume to critique ever pizzaria in Chicagoland but every time someone has boasted about their favorite “Chicago-style pizza” it has turned out to be some kind of casserole in which the pizza is buried under a layer of marinara, cooked to the consistency of an apple pie. “I want to know that when I get drunk and pass out on my pizza, that I’m not gonna drown.” I’m sure there is real pizza to be had somewhere in Chicago, but it isn’t the style recognized as “Chicago-style pizza”.

For most people who aren’t from Chicago, when they hear “Chicago style pizza,” they picture only a deep dish and/or stuffed pizza, as that’s the style which gets press, and to which tourists tend to get steered. But, there’s a completely different Chicago style, which, IME, is what locals actually eat more often – it has a very thin crust (usually a crisp “cracker crust”), and gets cut into smallish squares (“tavern cut”), like so: