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In response to
"TripAdvisor's top pizza places in Chicago "
by
crash davis 😺
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Pizza taxonomy is a touchy subject and your classification of pizza styles and pizza in general might differ from ours. That’s okay–we just hope you
Posted by
psilotum
Nov 7 '24, 17:21
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find it delicious. Our interpretation of the Chicago-style landscape is as follows
Deep-Dish
Traditional (e.g. Lou Malnati’s, Pizzeria Uno, Pizzeria Due, Gino’s East, Pizano’s, Bartoli’s Pizzeria)
Deep Pan (e.g. Burt’s Place, Pequod’s, Labriola Chicago, Milly’s Pizza In The Pan, George’s Deep-Dish)
Stuffed (e.g. Giordano’s, The Art of Pizza, Bacino’s, Edwardo’s, Nancy’s)
Tavern-Style
Traditional (e.g. Vito & Nick’s, Phil’s Pizza, Candelite, Marie’s Pizza & Liquors)
‘Cured’ (e.g. Pat’s Pizza, Kim’s Uncle, Crust Fund Pizza)
Pastry (e.g. Barnaby’s, Home Run Inn)
Pizza Puffs
Yes, Pizza Puffs were invented in Chicago and no we’re not influenced by them.
Our influences
We offer two styles of Chicago pizza: a specific style of Chicago deep-dish pizza known as Chicago deep pan pizza and Chicago ‘cured’ tavern-style thin crust pizza.
Our deep pan pizzas are inspired by the spongier, sweeter crust of Papa Del’s and the caramelized (well… it’s technically Maillard browned) cheese edge and balance of Burt Katz’s Pequod’s and Burt’s Place.
Our tavern-style thin crust pizzas take inspiration from the dough ‘curing’ technique pioneered by Pat’s Pizza and then perfected by Kim’s Uncle in Westmont while holding a lot of admiration for the pizzas at Vito & Nick’s.
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