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Chicago Style Thin Crust or Tavern Style Thin Crust (Detroit-Northern Suburbs)

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Chicago Style Thin Crust or Tavern Style Thin Crust (Detroit-Northern Suburbs)

hower1k | Sep 9, 2011 10:22 PM

I'm Looking for a restaurant that serves a chicago style thin crust any suggestions.

"Tavern Pizza", has a thinner crust than Chicago-style deep dish, and is baked flat rather than in a deep dish pan. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top. The crust is invariably topped with a liberal quantity of southern-Italian style tomato sauce, which is usually quite herbal or highly spiced, and typically contains no visible chunks of tomato. Next, a layer of toppings is added, and a layer of mozzarella cheese which frequently separates from the bottom crust due to the quantity of tomato sauce. Chicago-style thin crust pizzas are cut into three-to-four-inch (8–10 cm) squares, also known as "party cut", as opposed to a "pie cut" into wedges. The small size of the squares makes it unnecessary to fold the slices. Chicago-style pizza is prevalent throughout the Midwestern US. In fact, most of the neighborhood pizza parlors in Chicago and the rest of the Midwest serve Chicago-style thin crust,

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