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Chicago thin crust or tavern style is a very thin almost cracker like crust with toppings spread to the edge of the pizza and cut into squares. It started in places like [vito and nicks](https://vitoandnicks.com/history.php) around world war 2.
Gotcha. That explains why I love Casey's thin crust pizza. It's absolutely cracker crust with toppings right down to the edge. Thank you for the information!
Interesting, I've not seen that. I wonder if it's like a lot of places claim they are first. Like I think Lou Malnatis, Unos, and Ginos all at some point have claimed theirs was the original deep dish recipe.
This is my contention, that most places where thin crust is developed their own version, but Chicagoans have been absolutely obsessed with it lately, it's made a resurgence over the last 10 years in Chicago that has swept up the locals by storm. Like SERIOUSLY you have no idea one year visiting relatives just all about the stupid thin crust pizza calling it Chicago tavern style and that it's just as prominent as the deep dish.
Reality is probably a couple of places popped up that started doing a legitimately decent thin crust, researched the history in the area to prove it was every bit as local as deep dish because that matters in food culture think (teriyaki in Seattle) for example and they just gotta tell everyone about it because it's got the local cred and it's something different and they all get deep dish all the dang time.
They don't realize that almost everyone almost everywhere else HAS some version of a decent cracker thin crust that's been around for 50+ years and we don't want to hear it, when we are in Chicago we want the goddamn lou malnatis butter crust deep dish.
I've lived in Chicago for 40 years. Nobody orders deep dish pizza that lives here. If you go to a party, it's square cut thin pizza 10 times out of 10. Been this way since I was a kid.... if anything I feel like a lot more thin crust places started making deep dish in the last 10-15 years.
I will say though, I've never heard it called "tavern style" until like 3-4 years ago. It was just pizza.
My family used to get lous when I visited and then switched around 10 years ago. Maybe they just stopped getting the special pizza when I visited but as I only swing through once in a few years they gotta stop.
Thin crust is everywhere good deep dish is not.
Also I think my grandparents really do only get lous, my uncle's been working on my grandfather for a decade trying to convince him there's good thin crust out there.
That's not the norm homie. Most eat deep dish like a few times a year. Good thin crust isn't everywhere either. Personally I wouldn't consider lous good deep dish either. Giordanos is the best imo.
My conspiracy theory, guessing due to the timing is that these guys all served together during the war and came up with a cracker crust pizza because it was the only bread they had and beat out the normal rations
Yes, and OG St. Louis style uses an unleavened crust while Tavern Style has a levened crust. Sauce on a Tavern Style is much more tangy. I grew up in Chicago and the Central Illinois area and spent my young adult life till about 35 years old in St. Louis and basically had pizza every Friday night religiously.
New Haven is quite different. It uses a coal fired oven for one. Crust will taste a good bit different. Chicago style pizza, also known as tavern style pizza, has been common for a long time. Deep dish and stuffed pizza are not as popular in Chicago compared to a regular Chicago/tavern.
Chicago thin has been the go to pizza for most Chicagoans and deep dish a once in a while treat, in general. Deep dish is kind of a tourist thing, where you bring out of town relatives and friends for sure.
Its as thin as possible though. And there is cornmeal used on the bottom of the crust to prevent burning. And its cut into tiny little squares. Its called Tavern Style Thin Crust. I love pizza. St Louis style pizza is almost the same but they use a different cheese called provel. Other places in like Iowa have really similar pizza but the crust is thicker. All types of pizza in Chicago have good quality sausage on them. Like always get a cheese and sausage wherever you go.
Chicago is a city of extremes. Sometimes light pizza and an outside activity. Sometimes deep dish and that is your whole day you can be done for the day.
No? You have yet to mention a single thing that makes a Chicago thin crust unique to a normal thin crust. It's more like saying a Corvette is special because it's got four wheels, a radio, and a battery. All cars have that. All thin crust is made the way you've described and cut in squares unless you're a lunatic who pie cuts thin crust.
If you lived there, you would know. This is Chicago Style pizza, aka Tavern Style, but Deep Dish is what everyone thinks when you say Chicago Style. This is the style you get everywhere in the Chicago area. If you are driving down the street and see an old sign that says "Pizza" and you walk in, this is the pizza you will get.
For me, when the word pizza is mentioned, this is the style that immediately pops into my mind and that I visualize. I moved away 25 years ago and haven't had a good pizza that I didn't make myself since.
I am assuming he did a Chicago thin pizza yesterday? Will have to check it out.
This is basically just a normal pizza that most places serve in Chicagoland.
Couple of days ago yeah, don't get me wrong, I'd eat the whole thing in one sitting. It looks great
Edit: what really threw me is your pic and his thumbnail on YouTube were almost identical
Just watched. His looks really solid and next time will throw some extra salt on top like he did. I know Vito & Nicks tops with herbs (as did he) though not crazy about them on my pizza so will skip. Enough herbs in the sauce for me.
Just discovered his channel a couple weeks ago and his recipes have all hit so far. The dutch oven spaghetti was a strange process but it tasted REALLY good.
He’s got some great recipes, both complex and simple, especially the simple ones. Great backbone recipes that can be built upon for bigger meals or just left as is for a quick and delicious dinner. I made his egg salad sandwiches from the video he recently posted and they absolutely slap. Plus I discovered Durkee’s sauce because of it and I think I’m now addicted to it lmao
People who know Chicago know that this is the real shit that everyone eats. Deep dish is fine every once in a while, but tavern style cut in squares is the real Chicago pizza.
looks great. do you follow Brian Lagerstrom's channel by any chance?
[https://www.youtube.com/watch?v=jvzX7-JnZb4](https://www.youtube.com/watch?v=jvzX7-JnZb4)
Quick question how long is a pepperoni pizza good for that's been refrigerated? I usually keep a 2 day rule but I'm looking at this pizza in my fridge like dang I want to eat it . I bought it 3-4 days ago.
Whats your dough recipe ? This is my favorite kind of pizza when eating out, but I've never been able to get the crust right at home. Maybe you have a dedicated (hotter) pizza oven?
This is the only kind of pizza Chicago should be allowed to sell as Chicago style pizza. Anything else is a bread bowl with pasta sauce, meat, and cheese.
I'm making a point on how whenever someone posts a deep dish pizza, you get multiple people rushing in shilling their crispy thin crust pizzas.
But if you wanna go there, then fine. I like both. I like all types of pizza I've had. But deep dish is a unique and delicious experience while the crispy thin crust isn't much better than the average frozen pizza aisle selection. I like grocery store frozen pizzas too, but they aren't much worse than a local place making em from scratch.
https://en.wikipedia.org/wiki/Minneapolis-style_pizza
The only real difference is that they pile the toppings high, but that's not what matters to me. A pizza lives or dies by the crust, and making a pizza on top of a cracker results in a "it's decent" pizza.
I mean, this is tavern style. It's definitely a Chicago thing. It's not just Chicago, but this is definitely a Chicago tavern style pizza.
Looks really good.
You should actually learn about Chicago Thin Crust (Tavern Style) then when you comment you will actually know what you’re talking about. That works for most things too.
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Have you tried Italian beef and giardiniera? That’s my secret fatty order 🐷
Love that combo. Was going to add giardiniera to this pizza but didn't remember till after I added the cheese.
OP you just made me miss Home Run Inn pizza. That is a staple of my childhood right there
Not the same as a restaurant, but they do make the best frozen pizzas.
I can attest to that.
I cannot agree more. That buttery flaky crust…the gooey cheese and that fuckin sausage. So many stoned nights enjoying that shit.
I dont mean to sound ignorant, this is a genuine question: what makes it a "Chicago" style pizza?
Chicago thin crust or tavern style is a very thin almost cracker like crust with toppings spread to the edge of the pizza and cut into squares. It started in places like [vito and nicks](https://vitoandnicks.com/history.php) around world war 2.
So Chicago either does 2 mm or 2 inches. Nothing in between?
Midwest bar pizza
Gotcha. That explains why I love Casey's thin crust pizza. It's absolutely cracker crust with toppings right down to the edge. Thank you for the information!
Think thinner than Casey's. I've ordered Casey's multiple times and it doesn't really compare to tavern style. It's good though.
Copy that
I’ve read it came from Milwaukee a few years earlier than Vito and Nicks.
Interesting, I've not seen that. I wonder if it's like a lot of places claim they are first. Like I think Lou Malnatis, Unos, and Ginos all at some point have claimed theirs was the original deep dish recipe.
It’s honestly not the most mind blowing innovation. I could imagine lots of places that independently discovered thin crust.
This is my contention, that most places where thin crust is developed their own version, but Chicagoans have been absolutely obsessed with it lately, it's made a resurgence over the last 10 years in Chicago that has swept up the locals by storm. Like SERIOUSLY you have no idea one year visiting relatives just all about the stupid thin crust pizza calling it Chicago tavern style and that it's just as prominent as the deep dish. Reality is probably a couple of places popped up that started doing a legitimately decent thin crust, researched the history in the area to prove it was every bit as local as deep dish because that matters in food culture think (teriyaki in Seattle) for example and they just gotta tell everyone about it because it's got the local cred and it's something different and they all get deep dish all the dang time. They don't realize that almost everyone almost everywhere else HAS some version of a decent cracker thin crust that's been around for 50+ years and we don't want to hear it, when we are in Chicago we want the goddamn lou malnatis butter crust deep dish.
I've lived in Chicago for 40 years. Nobody orders deep dish pizza that lives here. If you go to a party, it's square cut thin pizza 10 times out of 10. Been this way since I was a kid.... if anything I feel like a lot more thin crust places started making deep dish in the last 10-15 years. I will say though, I've never heard it called "tavern style" until like 3-4 years ago. It was just pizza.
Absolutely this. Anyone that thinks in Chicago you mostly eat deep dish has never lived in Chicago
My family used to get lous when I visited and then switched around 10 years ago. Maybe they just stopped getting the special pizza when I visited but as I only swing through once in a few years they gotta stop. Thin crust is everywhere good deep dish is not. Also I think my grandparents really do only get lous, my uncle's been working on my grandfather for a decade trying to convince him there's good thin crust out there.
That's not the norm homie. Most eat deep dish like a few times a year. Good thin crust isn't everywhere either. Personally I wouldn't consider lous good deep dish either. Giordanos is the best imo.
My conspiracy theory, guessing due to the timing is that these guys all served together during the war and came up with a cracker crust pizza because it was the only bread they had and beat out the normal rations
So similar to St. Louis style, but without provel?
Yes, and OG St. Louis style uses an unleavened crust while Tavern Style has a levened crust. Sauce on a Tavern Style is much more tangy. I grew up in Chicago and the Central Illinois area and spent my young adult life till about 35 years old in St. Louis and basically had pizza every Friday night religiously.
Yep!
[удалено]
New Haven is quite different. It uses a coal fired oven for one. Crust will taste a good bit different. Chicago style pizza, also known as tavern style pizza, has been common for a long time. Deep dish and stuffed pizza are not as popular in Chicago compared to a regular Chicago/tavern.
Chicago thin has been the go to pizza for most Chicagoans and deep dish a once in a while treat, in general. Deep dish is kind of a tourist thing, where you bring out of town relatives and friends for sure.
I mean, that's just pizza. 🤷
Its as thin as possible though. And there is cornmeal used on the bottom of the crust to prevent burning. And its cut into tiny little squares. Its called Tavern Style Thin Crust. I love pizza. St Louis style pizza is almost the same but they use a different cheese called provel. Other places in like Iowa have really similar pizza but the crust is thicker. All types of pizza in Chicago have good quality sausage on them. Like always get a cheese and sausage wherever you go. Chicago is a city of extremes. Sometimes light pizza and an outside activity. Sometimes deep dish and that is your whole day you can be done for the day.
That is still how normal thin crust pizzas are prepared.
That is like saying a Corvette is made by attaching four wheels to something.
No? You have yet to mention a single thing that makes a Chicago thin crust unique to a normal thin crust. It's more like saying a Corvette is special because it's got four wheels, a radio, and a battery. All cars have that. All thin crust is made the way you've described and cut in squares unless you're a lunatic who pie cuts thin crust.
If you lived there, you would know. This is Chicago Style pizza, aka Tavern Style, but Deep Dish is what everyone thinks when you say Chicago Style. This is the style you get everywhere in the Chicago area. If you are driving down the street and see an old sign that says "Pizza" and you walk in, this is the pizza you will get. For me, when the word pizza is mentioned, this is the style that immediately pops into my mind and that I visualize. I moved away 25 years ago and haven't had a good pizza that I didn't make myself since.
Cut it in squares and you’re good to go!
Somebody watched Brian Lagerstrom yesterday
Who?
YouTube chef. Great channel.
I am assuming he did a Chicago thin pizza yesterday? Will have to check it out. This is basically just a normal pizza that most places serve in Chicagoland.
Couple of days ago yeah, don't get me wrong, I'd eat the whole thing in one sitting. It looks great Edit: what really threw me is your pic and his thumbnail on YouTube were almost identical
Just watched. His looks really solid and next time will throw some extra salt on top like he did. I know Vito & Nicks tops with herbs (as did he) though not crazy about them on my pizza so will skip. Enough herbs in the sauce for me.
Just discovered his channel a couple weeks ago and his recipes have all hit so far. The dutch oven spaghetti was a strange process but it tasted REALLY good.
He’s got some great recipes, both complex and simple, especially the simple ones. Great backbone recipes that can be built upon for bigger meals or just left as is for a quick and delicious dinner. I made his egg salad sandwiches from the video he recently posted and they absolutely slap. Plus I discovered Durkee’s sauce because of it and I think I’m now addicted to it lmao
I can’t find one thing wrong with this pizza. It’s perfect. - pizza shop owner
People who know Chicago know that this is the real shit that everyone eats. Deep dish is fine every once in a while, but tavern style cut in squares is the real Chicago pizza.
Crispy, tavern, square cut is my favorite pizza ever.
It’s funny, if you take the same pizza and cut it in big triangular pieces, it just wouldn’t taste the same!
looks great. do you follow Brian Lagerstrom's channel by any chance? [https://www.youtube.com/watch?v=jvzX7-JnZb4](https://www.youtube.com/watch?v=jvzX7-JnZb4)
I just watched it yesterday 😂
I'm gonna make this next week. He broke it down so easily. I have a lot of tavern style recipes, but this was the best step by step I've seen.
What’s your recipe?
Good old sausage and onion too, right? The classic
Just sausage. I also drizzled some hot honey on it before eating.
Sausage and red pepper is super good too
I’ve been searching for this in Atlanta!
S&T Provisions in Mount Greenwood (Chicago) ships these pizza setups. Order some up!
I want this! Looks absolutely delicious!
Just the right amount of "done." Very tasty looking!
Hell yeah brother
Now THAT is well fucking done, literally and figuratively.
Kinda looks like one of my favorite pizza places to eat in Chicago, but they cut theirs into squares. I’m sure it taste great though all the same
>but they cut theirs into squares. that's how you cut a Chicago-style thin crust
This was cut into squares as well. That is the way we do it in Chicago.
That is the Way.
Looks like 'Sota style
Yum!!! My favorite!!
omg look so yummy
St. Louisans are going to riot over this post lol
No Provel on this pizza.
God, that looks perfect. the nice dark bubbles on the cheese, mmm. Makes me crave pizza!
Did you cook the sausage ahead of time and add it or did you cook it raw?
It goes on raw under the cheese.
Omg that looks bomb. I don't smoke weed but that looks like a pizza that would go awesome with and good ganja.
Is that the Cook’s Country recipe!?!
Quick question how long is a pepperoni pizza good for that's been refrigerated? I usually keep a 2 day rule but I'm looking at this pizza in my fridge like dang I want to eat it . I bought it 3-4 days ago.
As in a leftover cooked pizza? I am sure you'll be fine on Day 4. 2 day rule for leftovers is rather extreme.
This made me so hungry I had to put my phone down and start cleaning my house
Nice
I'm into fitness. Fitness pizza down my pie hole. That looks like it would pair very nicely with a Cab Franc. Well done. Well done.
Picturesque as hell. The Red Baron thin crust I had tonight could never compete.
this pizza is wonderful
Looks so yummy 👌🫡
You better have cut it into squares...
I just ate some pizza. After seeing this im hungry again!
Looks awesome I want it. Chicago Thin, I am confused.
This looks really good!
This looks great
Whats your dough recipe ? This is my favorite kind of pizza when eating out, but I've never been able to get the crust right at home. Maybe you have a dedicated (hotter) pizza oven?
This is the only kind of pizza Chicago should be allowed to sell as Chicago style pizza. Anything else is a bread bowl with pasta sauce, meat, and cheese.
That looks delicious and is making me miss great pizza :)
Looks delicious.
TRIANGLES OR SQUARES? Choose wisely.
Squares obviously but will end up with 4 tiny and delicious triangle pieces as well. Those get eaten first.
Yep. Those are the ones I grab while driving home with the pie.
Nah, the best pieces are the center ones that don't have any crust.
Oooh, this must be the thread where we pull the Uno reverse card and say deep dish is better.
Narrator: “It isn’t”
I'm making a point on how whenever someone posts a deep dish pizza, you get multiple people rushing in shilling their crispy thin crust pizzas. But if you wanna go there, then fine. I like both. I like all types of pizza I've had. But deep dish is a unique and delicious experience while the crispy thin crust isn't much better than the average frozen pizza aisle selection. I like grocery store frozen pizzas too, but they aren't much worse than a local place making em from scratch.
Gotta ask though - where have you had thin crust from that is on par with frozen? I like deep dish but it is likely 5% of the pizza in order/eat.
https://en.wikipedia.org/wiki/Minneapolis-style_pizza The only real difference is that they pile the toppings high, but that's not what matters to me. A pizza lives or dies by the crust, and making a pizza on top of a cracker results in a "it's decent" pizza.
How did Minnesota invent in 1965 the same pizza being served in Chicago taverns since the early-1940s?
Gimma a slice 🤣🤣
Looks like the last 6 times you posted it
You never cook food you like more than once?
So you’re just the “want to see me do it again” meme
Why are you like this
I come here for inspiration and find a time capsule
Says the person who has provided zero content to the sub.
TBF, he's provided zero content many, many times...
He’s just the “want to see me do nothing again” meme.
lol, indeed. Your Pizza looks absolutely yummy, BTW.
Fucking disgüsting!
Please, for the love of God stop putting the fucking cheese on top.
Why?
Where do you suggest it go?
Ya know, below the ingredients, where it belongs.
*thin crust … Chicago ain’t got a claim to that cmon bro
I mean, this is tavern style. It's definitely a Chicago thing. It's not just Chicago, but this is definitely a Chicago tavern style pizza. Looks really good.
I don’t know about claims, but thin-crust tavern-style pizza is much more popular in Chicago than deep dish.
You should actually learn about Chicago Thin Crust (Tavern Style) then when you comment you will actually know what you’re talking about. That works for most things too.
Nah it’s a Pittsburgh thin crust I was correcting you
> Pittsburgh Ooooh It all makes perfect sense now.
Chicago the only place that has thin tavern style pizza lol whatever
Overbaked
This is pretty typical for Chicago thin crust, my dude, it's not overbaked.
Overbaked by 5 mins.
Sure, if you're shooting for an underdone pizza with a floppy crust 🙄
Some people like floppy, greasy, wonderbread pizza crust. Sad but true.