Chicago Is the Home of 3 Pizza Styles and 1 Undisputed Topping

Chicago-style can be interpreted in two different ways, depending on who you ask: either deep dish or Tavern. There are more variations within those categories — is it a deep-dish pizza, a pan, or a stuffed one? What’s the difference between a tavern-style crust and a thin or cracker-thin crust? What makes each pizzeria unique?

In 1943, Pizzeria Uno invented deep-dish pizza, which was marketed as having a “buttery crust with a tall edge, like a pie of fruit.” Ingredients are layered on top of each other, and the cheese is placed under the tomato sauce. The stuffed pizza style was introduced not long after deep-dish pizzas were invented. It added a thin layer to the crust that separated the sauce from the remainder of the pie.

The deep-dish pizza can weigh up to a pound, but the tavern-style Chicago pizza has a thin, light crust that is cut into squares for sharing.

Chicagoans, on the other hand, prefer the tavern-style pizza. Most pizzerias make both Chicago-style and New York-style pizzas. The ones we spoke to said that their sales were evenly split.

Chicago is united in its opinion that sausages are the best pizza topping. Chicago’s sausage history dates back to meatpacking and butchering, industries that were important in the 1800s. This is why Chicago hot dogs are famous.

When people hear Chicago, they think of deep-dish pizza. Deep-dish is the foundation of many of Chicago’s most famous pizzerias, such as Pizzeria Uno, Lou Malnati’s, or Giordano’s.

Pequod’s in Lincoln Park is a deep-dish restaurant that stands out with its pan-style signature and extra layers of cheese. Fresh mozzarella is mixed into the crust, and a thin layer of cheese is added to the edge of the pan for a caramelized look.

The deep dish and stuffed pizza may appear the same from the outside; however, there is a very small and important difference. There is a thin layer of dough that separates the toppings from the sauce. This prevents the toppings from blending together with the sauce and the sauce from leaking into the toppings.

Dave Howey, of Nancy’s Pizza, says that when you bite into stuffed pizza, you get the distinct flavor of the ingredients. It’s like biting through layers of ingredients as opposed to a mixture, such as you would with deep dish.

After moving to Chicago in 1971, Rocco and Annunziata (Nancy) Palese introduced stuffed Pizza. Nancy’s, which has locations in Illinois and across the United States, is still the king of this style. Nancy’s has grown, but it still stays true to its roots. It uses the same family farms that were used 50 years ago.

Martin Flores, who was 16 at the time, immigrated from Mexico to America with a dream of opening a new restaurant. In 1991, he founded Chicago’s Pizza – what he called the “American Dream Pizzeria” – and it has now expanded to three Chicago locations, run by Martin Flores’ children and his nephew. It is known for its popular stuffed pizza, which has a buttery crust with a flaky texture. The shop also uses fresh ingredients like its marinara sauce and proprietary blend sausages. There is even a gluten-free option.

As a way to encourage their customers to drink, bartenders in neighborhood taverns started making small and inexpensive pizzas. Tony Scardino, of Professor Pizza, says that it was their version of having snacks and peanuts on the bar. It was a salty bite, but not too heavy, which curbed beer cravings. Bartenders provided free small square pizza slices to guests so that they could enjoy a cold beer and a tasty slice of pizza.

Candlelite is one of Chicago’s most beloved tavern-style pizza establishments. Candlelite’s original location in Rogers Park has a famous cracker-thin pizza crust that has earned it a loyal fan base, particularly for its Candlelite White Pizza. The popular pizzeria now has a second location at the iO Improv Theater in Lincoln Park, closer to downtown.

Pat’s Pizza, located in Lincoln Park, is one of the oldest thin-crust pizza shops in the City. Gina Pianetto, the third-generation owner of this family-owned pizzeria, continues to follow the recipe and preparation style that has been used for nearly 75 years. To create a more durable bottom, the dough is prepared for seven days and then rested.

Pianetto says that letting the dough rest will allow it to dry more. By removing moisture from the bottom, you get a crispier crust. It’s also one of the main reasons why you can fit so many ingredients on a thin crust.

Vito & Nick’s in Chicago is said to have been the place where thin-crust pies were first created. It began serving thin-crust pizza in Chicago 80 years ago. The secret family recipes are still the same, even though the pizzeria has changed locations several times. This small, but mighty shop is capable of producing more than 1,000 pizzas per week. It is quite an accomplishment considering that it doesn’t offer delivery or accept cash. Rosemary Barraco George, third-generation owner of the shop, says that her father always said people would walk to buy something if they really wanted it.

Tony Scardino took his decision to master the art of making pizzas seriously. He traveled to San Francisco, California, to train with two World Pizza Champions and to attend the World Pizza Expo. Scardino takes his pizza-making experience to Chicago, where Professor Pizza serves a variety of styles, including thin crust. The Deluxe Sausage & Pepper is a specialty, with whipped ricotta, sweet drop peppers, and whipped ricotta.