When I worked at Straw Hat Pizza 40 years ago, the dough went through a roller that made a flat strip. We would use round templates to make them in to round pizza shapes.
At Chuck E Cheese in 1984, the roller thing would first make an elongated oblong shape, which we then rotated 90 degrees and fed through again to make a nice round of dough (which then went on a pan for later use).
I’m sure you understood the point I was trying to make. I’ve spent only a few days in Chicago and didn’t mind eating at a couple of great steakhouses but never got the chance to try anything else except snacks at convention centers. I don’t recall just what cut I ordered at the Palm but it was one of 3 best steaks I’ve ever had.
For my money, there’s no such thing as dough that is “too thin” unless it can’t physically hold the toppings.
Agreed
For that matter, contrary to what many think, Chicago deep dish is also a fairly thin crust.
The one I still don’t get is “New York style”. New Yorkers always describe it as a completely unique style, because it has tomato sauce and cheese on it! And you can eat it with your hands! Which somehow makes it different from the pizza you’ll find anywhere else in the US?
I think the defining characteristic of New York pizza is it’s foldablility. You can fold other kinds of pizza but it isn’t necessary for getting the slice into your mouth with one hand.