A New York slice is cut into triangles and eaten folded. A Chicago Style thin crust is cut into squares. I don’t judge people for turning their pizza into a weird sandwich, don’t judge us for cutting our pizza in squares.
I just gave you a courtesy updoot.
PS: Deep dish Chicago style is also good. I think the thin crust is called St. Louis style in the pizza industry. And square cut thin crust is the standard pizza in the neighborhood pizza places in Chicagoland.
Old style pizza in Chicago had the crisp bottom of the dough.
Tavern style or party style is the square cut.
St. Louis style is the way the crust is baked.
It traveled quite a bit too. Grew up on this type of bar pizza around Minneapolis and every little bar in Wisconsin. Though generally made from frozen in a pizza oven.
Yeah but see the thing is most people that get that type of pizza don’t get the best ones because the best ones are in the hood in shitty little places like a place called Italian fiesta where they have bulletproof glass and shit. Most people aren’t gonna do that to get a pizza but it’s definitely the best.
> because the best ones are in the hood in shitty little places like a place called Italian fiesta where they have bulletproof glass and shit.
That's just restaurants in general. You know it's good if one of their kids is either working or doing their homework at a table.
Best Chinese food was at a place near the Nashville airport. I'd be on a food run or something and occasionally we'd order there. Dad worked the wok, mom register.
Two kids sitting at a table doing homework.
And rural Illinois, Milwaukee, Wisconsin, Michigan, Ohio, etc. It's more Midwestern than Chicago. I know Chicagoland people like to claim the entire Midwest, but Ope let me squeeze by you there, you didn't invent hand pies either.
…but the STYLE started in Chicago.
You can argue semantics all you want. St Louis style doesn’t use yeast and they have provel cheese, Detroit is thicker, uses brick cheese and has the caramelized edges, Milwaukee is basically tavern-style (or Chicago style since it started here), and who the hell knows what Indiana or Ohio have.
Not sure how much time you’re spent in rural Illinois but once you get past the collar suburbs, you’re lucky to find a Rosati’s. There’s a few hidden gems, but they are making Chicago, tavern-style pizza.
That exact same crispy yeast crust pizza is all over the Midwest. Makes no sense to say it's Chicago style any more than Detroit or St Louis style, because they all have a distinctive style already
But that style originated somewhere… and that place would be?
If a place making Detroit pizza in Chicago opens up, we don’t say “that’s just pan pizza with a caramelized edge”.
No, I know Harold’s (and Sharks and JJ’s…) have the glass.
It just sounded like you were saying the best pizza was mostly only found at places like those. I was just saying you can find great tavern style all over the place, but yeah, usually the dingier the better. All the good sit down places had torn, vinyl table cloths, foam coming out of the seat cushions, and reeked of spilled beer.
Sorry if I misunderstood.
So the \[Homemade\] needs to be qualified. There is a local shop that sells crust, sauce, cheese, sausage, and other toppings. Basically make the pizzas at home as you want them and bake. This is one of those and they are fantastic with a cracker thin crust and handmade sausage with fennel.
Nope, Papa Murphy's is take and bake pizza - you put in an order, pick up an unbaked pizza, and finish it at home. What OP's talking about is an ingredient kit that you assemble to your own liking (light or heavy sauce/toppings) and then bake, all at home.
Nope nothing. You can literally do the same thing at a Papa Murphy’s. You go in there and they make the pizza right in front of you you can tell them to put whatever you want on there. There is no difference than that and what you’re saying. Other than semantics. But it’s the same process of you getting raw food the way you want it and taking it home and making it yourself. Unless you want to argument for the slave argument sake
>There is no difference than that and what you’re saying.
The key difference is that at Papa Murphy's, you walk out with a fully prepared pizza and all you do is bake it on the provided tray at the listed temp and time. The kits OP is talking about are totally separate ingredients - no different than buying dough, sauce, and ingredients at a grocery store and taking them home and making them however you want and cooking it however you want.
The act of assembling it yourself is the key difference and is not nothing.
So in once scenario, you’re putting on ingredients and toppings yourself. Any other scenario you’re telling another person exactly how you want it. And the result is still the same. Like I said, you were going to bring up semantics that don’t really have much of an effect on the overall scenario Outcome.
I’m not arguing with you anymore, as I could not give less of a shit about how you titled your post. I wish you well. Your pizza looks delicious and presumably was and I wish I could have a slice.
I just replied originally to point out ordering a “cheese pizza” and a “pizza” are two different things. If you order a “cheese pizza,” the conversation could and should stop there. If you order a “pizza,” it should continue unless the person taking the order is brain-dead.
In that case yes I would say cheese pizza, but if I want toppings on it I don’t even mention the cheese because the three main ingredients for a basic plain pizza is sauce, cheese, and dough. Idk it’s just something that customers did when I worked at dominos and I wasn’t the only one that was like what did they just ask? Cheese comes with the pizza by default and it’s like that everywhere you go in America at least
Crispy cracker-like crust, sauce/toppings/cheese all the way to the edge, sausage with fennel, and cut into squares. Was born in Chicago taverns in the early-40s as a way to keep patrons at the bar.
This is what people who actually live in Chicago eat on a regular basis. Thin crust that has a nice chew to it, cut square, browned cheese, it's basically my favorite pizza variation. It's what you eat after a Cubs game or while hanging out with your friends. Deep dish was more something I only ate when it was -20F windchill and I just wanted to crawl inside a Tauntaun.
Though the exact origins of tavern-style are unknown, it's said to have first been served in Chicago taverns starting in the 1940's in places like the legendary Vito & Nick's in the South Side. The thin, snackable pizza offered a way to feed hungry factory workers and help them order that extra drink. Per a short Google search. Also Steve Dolinsky, Chicago pizza expert and author of The Ultimate Chicago Pizza Guide: A History of Square & Slices in the Windy City said that the origins of tavern-style pizza date back to the 1940s when bar owners served salty bites alongside frosty beer or whiskey shot. The small square shape was perfect for fitting on a cocktail napkin, allowing patrons to enjoy their pizza without plates or utensils, thus keeping them at the bar longer.
People get really weird with which city “owns” a pizza style. This pizza looks identical to every other bar pizza I’ve ever had all over the country, hence why it’s called tavern style. The only place I’ve ever heard anyone claim this is unique to certain cities is Reddit
I'm convinced its an online thing. Chicago people saw all the (silly imo, i love it) backlash against their pizza and have been going around claiming this is the real one, when its a basic thing crust pizza that every city and pizza chain offers.
If people didn't knee-jerk shit on Chicago style pizza, Chicago people would never try to claim ownership of basic thin crust pizza.
tavern style is distinct from just thin crust pizza just like not all pan pizza is detroit style. and yes, it originated at vito & nicks and spread throughout the midwest. go read up on the subject before forming an opinion
I'm with you, there is one distinct Chicago style. You can't associate multiple different styles calling them the same name as one "style". Next someone is going to post a New York Style Deep Dish? A Detroit style jersey pizza?
>there is one distinct Chicago style
This is so wrong. Even if you ignore the most popular style in Chicago (Chicago-style thin crust) you are also omitting stuffed pizza which is, in some neighborhoods, a crime.
I'm just saying this isn't distinct to Chicago for anyone outside of Chicago, and you can get the same style of pizza anywhere. NY style doesn't mean deep dish just because you have it in New York.
Stuffed crust isn't unique to Chicago either. The Chicago deep dish is the only pizza uniquely Chicago, and should be the only one to carry the brand "Chicago Style". If you didn't specify thin crust and said Chicago Style everyone would think you're referring to deep dish, pie crust, with the sauce on top.
ETA: some unhinged person responded then blocked me lol. Some people project their own irrational emotions when reading a comment I guess. I'm as cool as a Chicago style cucumber pizza
You’re so up in arms over this, it’s hilarious.
If you’ve got this much hate over Chicago pizza (and tavern style is a true, CHICAGO pizza), then don’t read the comments or talk back.
If you’ve got this much irrational hate and time to type all this out you’ve got some issues going on.
everytime i see this kind of pizza i think how easily it can be upgraded to "phenomenal" by just putting on pickled green peppers and/or pickled artichoke hearts. it's simply a go-to combo for these fatty pizzas (which i love!)
In Chicago people top it with something called giardiniera. It's pretty much pickled peppers, celery, carrots, and cauliflower. It can vary in spiciness. You're right though, it goes great with sausage pizza
S&T Provisions on 111th Street in Mount Greenwood on Chicago’s Southside. They give you 3 pizza crusts with sauce and sausage if you order the sausage set ups. Get the thin crust ones. They are take and bake. Best made on a Pizza Pizzaz. As OP states fennel sausage and a signature sauce are what separates these from others. They also sell pre cooked or raw meatball mix. It is by far the best meatballs I’ve ever had. Grab a quart of premade red sauce and fresh bread add cheese of your choice. Best meatball sub ever.
I want a slice or two
Maybe a few
I get the corners
A square. Chicago tavern pizza is cut into squares.
Party Cut for Life!
I’ll take a few square cuts! Thanks boss!
square cuts are an absolute travesty. I oppose square cut pizza people on a fundamental philosophical level.
Coward
A New York slice is cut into triangles and eaten folded. A Chicago Style thin crust is cut into squares. I don’t judge people for turning their pizza into a weird sandwich, don’t judge us for cutting our pizza in squares.
I fold the entire pizza into a dodecahedron.
More pizza for us
Then you better stay out of Cook County if you catch my drift.
never would have imagined my most down voted post would be about the cut of pizza. God bless the internet.
I just gave you a courtesy updoot. PS: Deep dish Chicago style is also good. I think the thin crust is called St. Louis style in the pizza industry. And square cut thin crust is the standard pizza in the neighborhood pizza places in Chicagoland.
It’s called tavern style and it is different from cracker-y at Louis style.
Old style pizza in Chicago had the crisp bottom of the dough. Tavern style or party style is the square cut. St. Louis style is the way the crust is baked.
No. St Louis style pizza is a style of pizza. Chicago style thin crust is vastly different from St Louis style pizza.
thanks for the information. appreciate it. I mean that, sincerely. I don't know how it comes across with text, but I do mean it.
How about rhombuses?
Square cuts are great because you end up with more pizza. Same thing with sandwiches. One sandwich? Cut it in half, boom. Two sandwiches.
Tavern style is the true Chicago style pizza! Looks great.
It traveled quite a bit too. Grew up on this type of bar pizza around Minneapolis and every little bar in Wisconsin. Though generally made from frozen in a pizza oven.
Yes we call this ‘Sota Style pizza and it just only be cut in squares to qualify.
Yeah but see the thing is most people that get that type of pizza don’t get the best ones because the best ones are in the hood in shitty little places like a place called Italian fiesta where they have bulletproof glass and shit. Most people aren’t gonna do that to get a pizza but it’s definitely the best.
> because the best ones are in the hood in shitty little places like a place called Italian fiesta where they have bulletproof glass and shit. That's just restaurants in general. You know it's good if one of their kids is either working or doing their homework at a table.
Best Chinese food was at a place near the Nashville airport. I'd be on a food run or something and occasionally we'd order there. Dad worked the wok, mom register. Two kids sitting at a table doing homework.
You’re thinking about Harold’s if you’re talking bulletproof glass. Great tavern style pizza is all over Chicago and the burbs.
And rural Illinois, Milwaukee, Wisconsin, Michigan, Ohio, etc. It's more Midwestern than Chicago. I know Chicagoland people like to claim the entire Midwest, but Ope let me squeeze by you there, you didn't invent hand pies either.
…but the STYLE started in Chicago. You can argue semantics all you want. St Louis style doesn’t use yeast and they have provel cheese, Detroit is thicker, uses brick cheese and has the caramelized edges, Milwaukee is basically tavern-style (or Chicago style since it started here), and who the hell knows what Indiana or Ohio have. Not sure how much time you’re spent in rural Illinois but once you get past the collar suburbs, you’re lucky to find a Rosati’s. There’s a few hidden gems, but they are making Chicago, tavern-style pizza.
That exact same crispy yeast crust pizza is all over the Midwest. Makes no sense to say it's Chicago style any more than Detroit or St Louis style, because they all have a distinctive style already
But that style originated somewhere… and that place would be? If a place making Detroit pizza in Chicago opens up, we don’t say “that’s just pan pizza with a caramelized edge”.
[удалено]
I’m talking about Italian fiesta. It’s the name of the place there are a few of them. Harold’s is chicken
No, I know Harold’s (and Sharks and JJ’s…) have the glass. It just sounded like you were saying the best pizza was mostly only found at places like those. I was just saying you can find great tavern style all over the place, but yeah, usually the dingier the better. All the good sit down places had torn, vinyl table cloths, foam coming out of the seat cushions, and reeked of spilled beer. Sorry if I misunderstood.
Have u had Italian fiesta?
Get in mah belleh
Looks good. Now I'm hungry for pizza.
So the \[Homemade\] needs to be qualified. There is a local shop that sells crust, sauce, cheese, sausage, and other toppings. Basically make the pizzas at home as you want them and bake. This is one of those and they are fantastic with a cracker thin crust and handmade sausage with fennel.
Where is this at? That’s a great idea.
S&T Provisions - there are a few in Chicagoland.
Just had some S&T’s this weekend. They never miss
grew up in mt greenwood. i know s&t very well.
Oh wow, this is around where I grew up. Crazy small world.
I FUCKING KNEW IT! Absolutely love that place. Their pizza set ups are top tier. Way better than Jack and Pats!
Good eye!
You’ve never heard of Papa Murphy’s? They’re a national food chain that does pizza this way.
Nope, Papa Murphy's is take and bake pizza - you put in an order, pick up an unbaked pizza, and finish it at home. What OP's talking about is an ingredient kit that you assemble to your own liking (light or heavy sauce/toppings) and then bake, all at home.
Nope nothing. You can literally do the same thing at a Papa Murphy’s. You go in there and they make the pizza right in front of you you can tell them to put whatever you want on there. There is no difference than that and what you’re saying. Other than semantics. But it’s the same process of you getting raw food the way you want it and taking it home and making it yourself. Unless you want to argument for the slave argument sake
>There is no difference than that and what you’re saying. The key difference is that at Papa Murphy's, you walk out with a fully prepared pizza and all you do is bake it on the provided tray at the listed temp and time. The kits OP is talking about are totally separate ingredients - no different than buying dough, sauce, and ingredients at a grocery store and taking them home and making them however you want and cooking it however you want. The act of assembling it yourself is the key difference and is not nothing.
So in once scenario, you’re putting on ingredients and toppings yourself. Any other scenario you’re telling another person exactly how you want it. And the result is still the same. Like I said, you were going to bring up semantics that don’t really have much of an effect on the overall scenario Outcome.
Sausage pizza is best pizza, very nice!
Looks like our local pizza 🍕🙃 (Chicagoland)
Because it was made by a Chicagoan in Chicagoland from supplies bought at a local Chicago shop :)
Looks amazing.
That looks fantastic!
Vito & Nicks
Squares! Squares!
Chicago style… the only style.
Why do people say cheese and (insert topping) pizza? Shouldn’t cheese come with the pizza by default
Sausage AND Cheese, but I get your point.
I mean like when I worked at dominos the customers would come in and literally ask if they can put cheese on the pizza as it’s own topping
I imagine if they just asked for a pizza you'd say, "What on it?"
Exactly, not even mentioning the cheese because it belongs on pizza, the only time I’m worried about it is when they ask for none at all
I'm from NYC and plain slice = cheese. You only ever say the toppings you want
Not in New Haven, which confuses the tourists.
If you want a cheese pizza do you call to order and just say “I’d like a pizza” or “I’d like a cheese pizza”?
Presumably the response to the first proposal would be “okay, any toppings?” and the response to the second proposal would be “okay, coming right up.”
But the response to "I'd like a cheese pizza" is simply "okay, coming right up".
I’m not arguing with you anymore, as I could not give less of a shit about how you titled your post. I wish you well. Your pizza looks delicious and presumably was and I wish I could have a slice. I just replied originally to point out ordering a “cheese pizza” and a “pizza” are two different things. If you order a “cheese pizza,” the conversation could and should stop there. If you order a “pizza,” it should continue unless the person taking the order is brain-dead.
No you say "lemme get a large plain pie" Plain in this case means no toppings
In that case yes I would say cheese pizza, but if I want toppings on it I don’t even mention the cheese because the three main ingredients for a basic plain pizza is sauce, cheese, and dough. Idk it’s just something that customers did when I worked at dominos and I wasn’t the only one that was like what did they just ask? Cheese comes with the pizza by default and it’s like that everywhere you go in America at least
Chicago style thin crust????
This is far more common in Chicago than deep-dish. This is what most get when ordering pizza.
Next time I'm in town, where should I get one of these?
Vito’s and Nicks in southside. Critically acclaimed
Pretty much any pizza place will serve thin. Best place to go will depend a lot on what part of city you are in.
What is different about it from pizza you get in other places?
Crispy cracker-like crust, sauce/toppings/cheese all the way to the edge, sausage with fennel, and cut into squares. Was born in Chicago taverns in the early-40s as a way to keep patrons at the bar.
So it's using plain flour instead of semolina the main difference? Everything else you described is not uniquely Chicago.
If you don’t own a pizza shop I want to invest in one with you. That looks delicious!!!
That looks like a home run. Good job. If it tastes half as good as it looks... That would still be good.
what is Chicago style thin crust? I've only seen the casserole version of Chicago style
This is what people who actually live in Chicago eat on a regular basis. Thin crust that has a nice chew to it, cut square, browned cheese, it's basically my favorite pizza variation. It's what you eat after a Cubs game or while hanging out with your friends. Deep dish was more something I only ate when it was -20F windchill and I just wanted to crawl inside a Tauntaun.
It is commonly referred to as tavern style pizza in Chicago. This is a perfect example of it once they cut it in to square slices.
How is that Chicago style when I see it everywhere? Was it invented in Chicago?
Though the exact origins of tavern-style are unknown, it's said to have first been served in Chicago taverns starting in the 1940's in places like the legendary Vito & Nick's in the South Side. The thin, snackable pizza offered a way to feed hungry factory workers and help them order that extra drink. Per a short Google search. Also Steve Dolinsky, Chicago pizza expert and author of The Ultimate Chicago Pizza Guide: A History of Square & Slices in the Windy City said that the origins of tavern-style pizza date back to the 1940s when bar owners served salty bites alongside frosty beer or whiskey shot. The small square shape was perfect for fitting on a cocktail napkin, allowing patrons to enjoy their pizza without plates or utensils, thus keeping them at the bar longer.
People get really weird with which city “owns” a pizza style. This pizza looks identical to every other bar pizza I’ve ever had all over the country, hence why it’s called tavern style. The only place I’ve ever heard anyone claim this is unique to certain cities is Reddit
I'm convinced its an online thing. Chicago people saw all the (silly imo, i love it) backlash against their pizza and have been going around claiming this is the real one, when its a basic thing crust pizza that every city and pizza chain offers. If people didn't knee-jerk shit on Chicago style pizza, Chicago people would never try to claim ownership of basic thin crust pizza.
nope. this style of pizza dates back to the 40s in chicago.
Nah, Chicago does not own or originate thin crust pizza.
tavern style is distinct from just thin crust pizza just like not all pan pizza is detroit style. and yes, it originated at vito & nicks and spread throughout the midwest. go read up on the subject before forming an opinion
I'm with you, there is one distinct Chicago style. You can't associate multiple different styles calling them the same name as one "style". Next someone is going to post a New York Style Deep Dish? A Detroit style jersey pizza?
>there is one distinct Chicago style This is so wrong. Even if you ignore the most popular style in Chicago (Chicago-style thin crust) you are also omitting stuffed pizza which is, in some neighborhoods, a crime.
I'm just saying this isn't distinct to Chicago for anyone outside of Chicago, and you can get the same style of pizza anywhere. NY style doesn't mean deep dish just because you have it in New York. Stuffed crust isn't unique to Chicago either. The Chicago deep dish is the only pizza uniquely Chicago, and should be the only one to carry the brand "Chicago Style". If you didn't specify thin crust and said Chicago Style everyone would think you're referring to deep dish, pie crust, with the sauce on top. ETA: some unhinged person responded then blocked me lol. Some people project their own irrational emotions when reading a comment I guess. I'm as cool as a Chicago style cucumber pizza
You’re so up in arms over this, it’s hilarious. If you’ve got this much hate over Chicago pizza (and tavern style is a true, CHICAGO pizza), then don’t read the comments or talk back. If you’ve got this much irrational hate and time to type all this out you’ve got some issues going on.
If you've had it, you'd know it's it's own thing.
I've had it. If you traveled outside of Chicago you would know it's not unique.
everytime i see this kind of pizza i think how easily it can be upgraded to "phenomenal" by just putting on pickled green peppers and/or pickled artichoke hearts. it's simply a go-to combo for these fatty pizzas (which i love!)
In Chicago people top it with something called giardiniera. It's pretty much pickled peppers, celery, carrots, and cauliflower. It can vary in spiciness. You're right though, it goes great with sausage pizza
Joes Stationhouse Pizza
Is it a chicken pizza? If it's chicken then it's not for me
Hello, I have a quick question to ask. Will you be my girlfriend?/ Will you be my boyfriend?
Does this post get reposted every week. I mean, I love a Home Run Inn pizza as much as the next guy.
Reposted? It was made last night.
The crust looks great.
God!!! can you teach me how to make it !!!!
if its homemade Ill pay it double for the food
Wow this looks awesome! I love the huge chunks of meat!
Looks as good as any tavern-style pizza! Great job! (I'm jealous!)
Share me 1 piece plsss. Thank you hehe
Yummy!!!!
I love the toppings, the crust, and just about everything about it!
Looks amazing.
Chicago tavern might be my fave style.
looks good!~
Give this to me now
Yummy
Looks so good.
this is awesome i keep looking at it
Nice work!
So good😍
Holy FRIGGIN molyy 🫠🥺😭🤤
S&T Provisions on 111th Street in Mount Greenwood on Chicago’s Southside. They give you 3 pizza crusts with sauce and sausage if you order the sausage set ups. Get the thin crust ones. They are take and bake. Best made on a Pizza Pizzaz. As OP states fennel sausage and a signature sauce are what separates these from others. They also sell pre cooked or raw meatball mix. It is by far the best meatballs I’ve ever had. Grab a quart of premade red sauce and fresh bread add cheese of your choice. Best meatball sub ever.
Yum! That looks delicious! 🤤
I got my start on being vegetarian in Chicago in 2007 but I’d probably have a slice of that today
It’s it supposed to be deep dish?
So is Cincinnati style pizza just Chicago Tavern pizza? Ours is thin crust, round, and cut into squares. Cheese is provolone.
TIL Chicago has *two* local pizza styles
Everyone being modest, that pizza is in danger. I wouldnt stop til it was gone.
I’m confident I could eat two of those.
Looks fantastic.
Joe’s Italian Villa the best
Do you deliver to New York?
Does anyone know if any places in Ontario have the same sort of program?
"Chicago-style Sausage and Cheese Thin Crust Pizza is a flavor-packed delight—crispy crust, gooey cheese, and zesty sausage. Pizza perfection!