SUITS+BOOTS

When you think of Chicago pizza, the image of the tall wall of crust containing a thick slab of molten cheese and the layer of sauce on top comes to mind. Deep dish/pan pizza is the Chicago-style pizza. But because of its sheer decadence by nature of the giant slices with ungodly amounts of cheese, deep dish remains an investment of time, money, and effort best saved for special occasions. Enter the Chicago thin crust pizza.

Differing from New York pizza in many ways (I won’t get into them now), one of the more interesting differences is the way Chicago thin crust is served. “Party cut” or “tavern cut” into squares, the thin crust pizza offers non-homogenous pieces (inside crustless, outside with crust, and tiny outside triangles). Perhaps a subtle tribute to the Cartesian grid of arterial streets in the city, the way the pizza for the masses in Chicago is cut is a tradition worth noting.