# Barbecue Styles **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 24, 2021, 11:36pm UTC](https://boards.straightdope.com/t/barbecue-styles/944974 "2021-06-24T23:36:13Z")\ **Posts on this page:** 1\ **Showing post:** 22
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [June 25, 2021, 3:23am UTC](https://boards.straightdope.com/t/barbecue-styles/944974/22 "2021-06-25T03:23:18Z")
> [@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.”](https://www.youtube.com/watch?v=jCgYMFtxUUw) 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: [![](https://cdn.vox-cdn.com/thumbor/qsCWd57RrIJuF2e1Mh7tmZvr520=/1400x1050/filters:format(jpeg)/cdn.vox-cdn.com/uploads/chorus_asset/file/21919446/50317166956_dd2c3a0d33_h.jpg) ](https://cdn.vox-cdn.com/thumbor/qsCWd57RrIJuF2e1Mh7tmZvr520=/1400x1050/filters:format(jpeg)/cdn.vox-cdn.com/uploads/chorus_asset/file/21919446/50317166956_dd2c3a0d33_h.jpg) --- _[View the full topic](https://boards.straightdope.com/t/barbecue-styles/944974)._