Hot take: this is the real Chicago pizza.
Not deep dish. This.
Cracker-thin, crispy, cut into squares so nobody has to pretend they’re only having one piece.
Built in taverns to keep drinks flowing, like Tapas 800 years ago: cheap dough, fast bake, no ceremony.
And yes… anchovies.
Also olives, because I love olives and they’re readily available in a Chicago tavern.
Slices create boundaries.
Squares remove them.
This pizza disappears without any acknowledgement of its grace, every single time.
by twohundred37
4 Comments
recipe of the dough please
Do you listen to 88 Fingers Louie?
Amazing thanks
Thin crispy crust pizza is everywhere. We call deep dish and stuff pizza Chicago pizza, because it’s what you guys are known for, and it’s much more abundant in Chicago than anywhere else.
We get you guys order tavern style more than anything else. It’s Chicago’s favorite pizza. It’s a lot of cities favorite kind of pizza.