>>96693054>>96693002>chicago styleactually chicago style is misleading because we have several types of pizza and even within such labels as 'deep dish' every place has a different take on it
like giordano's has an distressingly large amount of cheese and the crust is sometimes compared to pastry dough with its flaky layers but the flavors are really simple
lou malnati's sauce isnt blended totally smooth so you get little chunks of juicy tomato bursting with savory flavor and the crust is more comparable to crumbly shortbread
the most common pizza eaten throughout the city is a thin crust pizza cut into squares and this thinness varies as well, a thicker, bread-y "thin" crust is popular in mexican neighborhoods and a classic italian place's thin crust will be truly thin and have a chewy crunch like a flaky cracker
there are also neapolitan style pizza places, especially on the northside
