Tourists come to Chicago for pizza that defines the city. With fork and knife in hand, they cut and slice their way through deep dish pies. But unbeknownst to them, they’re eating a lie.
Chicagoans know the truth. Deep dish was invented around 1943, while tavern-style has been around much longer. It features cracker-thin crust that's usually square-cut and often loaded with fennel-heavy sausage. Unlike New York-style pizza, Chicago’s thin crust is crispy and cannot be folded. This is because dough is rolled, not tossed, and cooked much longer to ensure that crunch. And while most pizzerias outside the Midwest cut their slices into triangles, Chicago-style is "tavern cut" into various-sized squares for sharing and meant to be enjoyed alongside cheap beer.
For a look at deep-dish pizzerias, check out this map.
As of August 20, the city has mandated that everyone wear facial coverings while indoors. For updated information on coronavirus cases, please visit the city of Chicago’s COVID-19 dashboard. Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.Read More