TAVERN- STYLE
Chicago's original, a product of Midwestern taverns and bars. Always square-cut, thin and crispy.
Favorite: Vito & Nick's, Ashburn
Vito & Nick's
NYC SLICEFloppy, oversized, wedge cut with occasional grease drip toward the point.
Favorite: Jimmy's Pizza Cafe, Lincoln Square
Jimmy's Pizza
ARTISANLonger fermentation time, almost ciabatta-like in texture. Fancier toppings like soppressata and burrata.
Favorite: Pizzeria Bebu, Lincoln Park
NEAPOLITAN
Adheres to strict Italian standards with regard to tomatoes (San Marzano), flour (00), oven temperature (around 850 F) and cheese (fior di latte).
Favorite: Spacca Napoli, Lincoln Square
Adheres to strict Italian standards with regard to tomatoes (San Marzano), flour (00), oven temperature (around 850 F) and cheese (fior di latte).
Favorite: Spacca Napoli, Lincoln Square
DEEP-DISH
Made in an anodized steel pan about 2 inches high. Dough is pressed down in the center, topped with cheese, ingredients and then sauce, finished with pecorino Romano.
Favorite: Labriola, Mag Mile
Made in an anodized steel pan about 2 inches high. Dough is pressed down in the center, topped with cheese, ingredients and then sauce, finished with pecorino Romano.
Favorite: Labriola, Mag Mile
STUFFED
Same architecture as deep: bottom crust, cheese, but then a thinner layer of dough and a lake of tomato sauce on top.
Favorite: Suparossa, Portage Park
Same architecture as deep: bottom crust, cheese, but then a thinner layer of dough and a lake of tomato sauce on top.
Favorite: Suparossa, Portage Park
Suparossa
SICILIAN
Made in a rectangular pan where the dough is left to proof after sauce and cheese have been applied. Toppings go on just before baking. Resembles focaccia in texture and chew.
Favorite: D'Amato's Bakery, Noble Square
Made in a rectangular pan where the dough is left to proof after sauce and cheese have been applied. Toppings go on just before baking. Resembles focaccia in texture and chew.
Favorite: D'Amato's Bakery, Noble Square
D'Amato's
ROMAN
"Al taglio" is focaccia- esque and crispy, with a wide range of toppings. Cut with scissors, then weighed and reheated to order.
Favorite: Bonci, Fulton Market
"Al taglio" is focaccia- esque and crispy, with a wide range of toppings. Cut with scissors, then weighed and reheated to order.
Favorite: Bonci, Fulton Market
Bonci
DETROIT
Similar to a Sicilian in origin; brick cheese is pressed into the raw dough, all the way to the edge, which fills a deep, square or rectangular pan. Finished pies feature a burnished, charred upper rim.
Favorite: Union Squared, Evanston
Similar to a Sicilian in origin; brick cheese is pressed into the raw dough, all the way to the edge, which fills a deep, square or rectangular pan. Finished pies feature a burnished, charred upper rim.
Favorite: Union Squared, Evanston
Union Squared
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