So basically, a typical NY style thin crust...except for the square cutting, which would have you deported here...lol
So basically, a typical NY style thin crust...except for the square cutting, which would have you deported here...lol
actually no, the crust is significantly different. it's really it's own animal.
Like the thinner crust style, myself. Tourist style sits on my stomach like a big rock.
I have had pizza from Lou Malnati‘s and Giordano‘s and to me the crust is not thick, the cheese, and meat and sauce are thick, is there a deep dish pizza in Chicago that I don’t know about that’s got a thick crust?
What makes a pizza Chicago style?
What is Chicago-Style Pizza? | Chicago Foods | Skydeck
The most unique and recognizable element of Chicago pizza, deep-dish crust is at least an inch deep, allowing room for extra sauce and toppings. With its even higher crust, stuffed pizza resembles a pot pie or casserole dish more than a New York-style thin-crust pie
I have had pizza from Lou Malnati‘s and Giordano‘s and to me the crust is not thick, the cheese, and meat and sauce are thick, is there a deep dish pizza in Chicago that I don’t know about that’s got a thick crust?
According to Google:
the entire pizza is quite thick, yes. the crust not so much. calling it "thick crust" is misleading. most of the chicago style pizza has a crust that is not much thicker than a NY pie. the composition is quite different though. NY style is closer to the Neapolitan styles from italy using a higher gluten flour where chicago style uses AP and Semolina (some actually use corn meal) and produces a firmer and somewhat more 'biscuit' like texture (think of that nice crispy part on the bottom of a southern style drop biscuit when it's nicely browned and crunchy)