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I removed the following paragraph:
The stuffed pizza is a signature dish of the city of Chicago, and can be difficult to obtain in other parts of the US. Though imitations and "deep-dish" style pizza are advertised throughout the country, it is often if not always lacking the same ingredients, consistancy and quality as the deep dish pizza found in Chicago. (Some claim that the crucial ingredient is in fact the water of Lake Michigan.) Thus, if you're looking to acquire some authentic Chicago-style taste, look no further than Giordano's, the original Pizzeria Uno in downtown Chicago, or any of dozens of smaller chains and individual proprietorships serving them up hot out of the oven. Tbat said, a number of other proprieters around the country do deserve honorable mention. Of these honorary Chicago-style pizza restaurants, perhaps the most noteable is legendary Zachary's pizza of Berkeley, California, which has been voted the best pizza in the Bay Area by the East Bay Express for 18 years running (as of 2005).
The whole paragraph was POV—basically free advertising for various pizza shops. Taco Deposit | Talk-o to Taco 14:55, May 1, 2005 (UTC)
Some people should find more and more restaurants that serve Chicago-style pizza and should make a list of restaruants that serve it along with their locations. -- SuperDude 03:28, 16 May 2005 (UTC)
I don't have the resources here being in Houston, Texas, but I would like to see a compiled list of restaurants who will ship Deep Dish pizzas. Online sources are limited to those with decent websites and programmers, but I'm, sure other restaurants are out there.
NO SUCH THING AS "CHICAGO STYLE THIN CRUST" I removed the section of this article which described a "Chicago style thin pizza" The reason is that this "style" of pizza was already common in other major world cities before it became popular in Chicago. Thin crust pizza has never been distinctly a Chicago invention, even though it is commonly served there. Thin crust could just as easily be called Philly, St. Louis, or Milwaukee style pizza. There are literally thousands of places across the globe that offer this style thin crust (or flat pizza as it is nicknamed in Chicago) and none of them outside Chicago term it as "Chicago thin crust" The flattened crust was a style of Italy, Sicily, and later New York City and has become the most common style pizza in nearly every U.S. city. The square cuts were first seen in St. Louis style pizza.
I remember seeing someone added a note about there being Chicago-style pizza available in Calgary. I can independantly confirm that there are an abnormal ammount of Chicago deep dish pizzarias here, and it may be worth noting for future refrence. -- Insomniak 10:44, 4 August 2005 (UTC)
Pizzaria Duo has outlets accross the U.S. and North Amercia now. Ace-o-aces 20:03, 18 September 2005 (UTC)
No, theres mindless people everywhere that think Chicago Pizza is good. Chicago pizza is P.I.N.O. (pizza in name only)
I was unaware that there was a specific type of thin crust pizza unique to Chicago, despite having lived there for 99% of my life. Perhaps It just never occured to me that thin crust pizza wasn't like that in other cities. It there a reference for this fact? Ace-o-aces 20:05, 18 September 2005 (UTC)
I don't know if there's a reference, but thin crust in Chicago is definitely distinct from the rest of the country. I also will say that Aurelio's is not a good example of chicago thin crust -- the crust is much too thin and crackery. A real chicago thin crust is thicker and chewier, with a lot of oil in the dough.
66.146.207.35 21:21, 19 September 2006 (UTC)
I don't think this is specific to Chicago but to many areas of the midwest in general. I've gotten this form of pizza at many small pizza establishments. I can name 4 in the neighborhoods I used to live in in Columbus Ohio (B&B on Karl Rd, Teritas on Cleveland ave, a shop on Oakland Park that no longer exists and Enricos on Franz rd). I've seen multiple references to Milwaukee on the internet for this style of pizza ( http://chowhound.chow.com/topics/351980 for example). One might make a slight distinction in that at most places that I'm familiar with there is a very small lip of plain crust at the edge of the pizza but I've also seen it without. I was disturbed that I couldn't find such a thing in the Boston area until I discovered just how regional it was and settled for finding recipes and making it myself. —Preceding unsigned comment added by 173.9.61.89 ( talk) 22:08, 2 March 2009 (UTC)
Seriously, WTF? Some person keeps trying to claim that Chicago thin crust is "commonly known as tavern pizza." This is simply not true. Why would a pizza joint call its pizza that? It really doesn't make any sense, and I wish that person would stop doing that. Pdpp 19:45, 3 October 2006 (UTC)
Chicago Deep Dish is almost exclusively known (and famous for) having the tomato sauce on top. The picture in the article should have a pizza with sauce on top.
This brings up a useful distinction: which is more encyclopedic, the "Chicago style pizza" that Chigago natives would recognize or the "Chicago style pizza" that most of the United States would recognize? We should clearly discuss both, but I think the more widely used definition should be the focus of the article, even if Chicago residents might find that distasteful (just as distasteful as a New Englander might find "New England clam chowder" as defined by a mid-westerner, but I can't say that their definition isn't encyclopedic). - Harmil 15:12, 8 August 2006 (UTC)
The thin-crust photo is the real problem. First, it's an image of less than 1/3 of the original pizza, and it's a pretty poor photo at that. There's also a dispute over the image copyright tagging. Can someone photograph a real thin-crust with one piece taken out to show thickness in whatever cutting style is typical (e.g. square if that's what is used). - Harmil 15:17, 8 August 2006 (UTC)
Actually, there is no "dispute over the image copyright tagging" that I know of: I took this picture myself. Yes, it is a bad picture. But it is legit. -- Pdpp 18:35, 12 September 2006 (UTC)
Well next time you get pizza, just remember to take a new picture before you finish the thing. I'd do it myself but I'm not living near Chicago now. Ace-o-aces 15:47, 4 October 2006 (UTC)
I think the new thin crust picture is a great improvement. Ace-o-aces 23:32, 3 December 2006 (UTC)
Is it true that Chicago is the only city in the world where pizza is cut into squares? 163.192.21.43 15:26, 25 October 2006 (UTC)
I've never heard Chicago style pizza (deep dish or otherwise) ever refered to as "A pie" which is another note that may differentiate Chicago style pizza(s) from other types. Should this be added?
There's ample use of this term. I hear it commonly. Here are just a few examples: http://collegeadmissions.uchicago.edu/level2.asp?id=356: "Edwardo's Chicago stuffed pizza, flat pizza, and other Italian dishes." http://tv.winelibrary.com/forum/viewtopic.php?p=1460&sid=1d353f3c44ea9f98e917ebdf62efe691#1460: "Lou Malnati's is my favorite. So is Home Run Inn, which is, believe it or not, a great flat pizza." http://www.lthforum.com/bb/viewtopic.php?p=1333&sid=7362676b43b32e34d04f73c613727bb9: "That said, I'll agree that good flat pizza is hard to find in Chicago." http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendid=9996628 "Your Perfect Pizza: Flat pizza -- cheese or spinach, Chicago style -- broccoli and sausage" Fijagdh 09:15, 23 December 2006 (UTC)
Confirming that I hear "flat pizza" all the time. However, no one refers to it as "Chicago-style pizza" except maybe foodies arguing the difference between flat pizza in various cities and some local partisans of the style. Anywhere else in the country, Chicago-style pizza means deep-dish, or maybe stuffed. 75.57.125.155 ( talk) 15:15, 20 March 2008 (UTC)
Pequod's (known for pan and thin): "Thin". And who could forget President Obama's favorite place, Italian Fiesta Pizza on the South Side: "Thin." See http://slice.seriouseats.com/archives/2008/11/italian-fiesta-pizzeria-barack-obama-favorite-pizza-reviewed-chicago-il.html. I am changing the article to include BOTH your "flat" description as well as the majority "thin crust" so as to properly describe this style of pizza. 76.237.184.214 ( talk) 21:08, 27 June 2009 (UTC)
I work at Fasanos pizza of the south side, and have been a lover of pizza all my life... I'm hesitant to edit anything(afraid to mess anything up), but I think this is an interesting fact that isn't put on this wiki.
Chicago is famous for Deep Dish pizzas, but through my experience, the thin crust pizza out-sells it in Chicago by a very wide margin. On a Friday night, we'll make over 600 pizzas, and out of them, maybe 10 are deep dish. We maybe make 10 stuffed pizzas in a whole week. Even at parties and such, people are more likely to order the thin crust. Also, I've never ever heard of it being called "flat" pizza. That must be something people outside of Chicago call it.
Deep Dish pizza is more expensive than the Thin Crust. I definately eat more thin Crust, but to me it is a special treat to eat a deep dish or a stuffed pizza. They are very very good, it's just the whole price issue with me. I don't know about anyone else though.
Also on the deep dish...
"On the usual pizza, about a pound of cheese is used. Then a layer of seasoned crushed tomatoes goes on top and the pizza is baked to completion."
This is not a very common practice, hardly the usual pizza. Most deep dishes don't use a pound of cheese... A stuffed pizza maybe, but not a deep dish.
"Deep-dish pizza is often eaten with a knife and fork, since its thick gooeyness makes it messy to eat with the fingers."
This is also false. Deep Dish pizza is eaten like any regular pizza. Stuffed pizzas are the ones eaten with knives. Whoever wrote the deep dish part of the article must have had stuffed and deep dish pizza confused or something.
I have to say though, the stuffed pizza part of the article accurately displays a technique to making a stuffed pizza. Where I work, we don't use a special pan for Stuffed though, we just fold the top dough under the bottom dough. They are probably the hardest pizza to make, but they are very tasty.
Anyway, I know this is irrelevent, but Chicago pizza is great. It is the top on my list of reasons never to move away from Chicago.
75.4.178.248 True I suppose, but it definately isn't a requirement.
The Nancy's that is mentioned in this article is not the "real" Nancy's. It's a chain that took their name. The real Nancy's is a single restaurant on York road, south of Grand Ave. They are the acclaimed deep-dish makers. This is akin to the "Real Famous Ray's" phenomenon in New York. -- 76.217.84.153 16:36, 17 May 2007 (UTC)
I just ate at Due in April 2007 and the cheese is most certainly underneath of the toppings. The cheese is placed on the dough, underneath of both the sauce and toppings.
I suggest you go there yourself ;-) and edit the article accordingly.
For the record, it is amazing pizza and was open at 1am on Easter Monday - a true blessing!
76.211.230.103 01:41, 4 September 2007 (UTC)kreine 76.211.230.103 01:41, 4 September 2007 (UTC)
Maybe I'm wrong, but I had the impression that Chicago-style pizza crusts are typically made with a dough recipe similar to what Americans call "biscuits" and Brits call "scones" -- which is to say a "quick dough," leavened with baking powder instead of yeast. Can any Chicago natives confirm or deny? Throbert McGee 05:02, 4 September 2007 (UTC)
The intro to this article says that deep-dish pizza "features a buttery crust," but the section on deep-dish pizza describes the crust as "made with olive oil and cornmeal." Which is it? If you mean to say that the olive oil gives the crust a particularly rich texture, someone should find a better wording that doesn't imply the presence of butter. Pedantically yours, FreplySpang 00:59, 31 January 2008 (UTC)
Stuffed pizza is not usually made with a layer of dough on top. Matter of fact it is identical to the deep dish pictures of the pizza's posted in the article. Some restaurants add a layer at the top...but the more famous one's in Chicago like Giordano's the restaurant credited in the article as popularizing the recipe does not. Here is a link to the website's stuffed pizza page, and as you can see in the picture, there is no layer of crust on the top , just tomato sauce.
69.209.205.81( talk) 02:47, 31 October 2008 (UTC)
Having been born and raised in Chicago and growing up on bi-monthly pizza orders my whole life, I, and pretty much every Chicagoan I know who watches the Food Network, are certainly surprised to find that everyone thinks we eat pan or deep dish pizza and that this is "Chicago pizza." 90% of the pizza Chicagoans order is Chicago-style thin crust, which is thin and crispy, very close to a pizza you would order in Rome, Italy. The "deep dish" or pan pizza is reserved for special occasions, once a year or less. It's pretty annoying to hear New Yorkers criticize "Chicago pizza" thinking we eat that huge casserole dish all the time. We are more thin crust lovers than anything.-- 69.209.231.7 ( talk) 02:34, 9 May 2009 (UTC)
Why is there a reference to "flat pizza" supported by a cite to a UTAH magazine purporting to describe how we speak here? The article seems to use a restauranteur's "flat pizza" description of the pizza as a marketing tool. "Thin crust" is how this pizza is described in Chicago. If flat is used, as contended by a few users above, at least cite to a reputable source, preferably a Chicago-based source or a reknowned expert on Chicago cuisine lingo usage.-- 76.237.197.27 ( talk) 23:59, 20 August 2009 (UTC)
original research and synthesis. similar arguments were used here, but unless you can find references that say outright that it is referred to as this, then it fails to meet standards. riffic ( talk) 04:38, 9 September 2009 (UTC)
Why is pan pizza included in this article? Its inclusion here presents it as something from Chicago or something that Chicago people eat, when it's a very different food product from any type of pizza that could be called Chicago-style. Pan pizza is conventionally-topped pizza with a thick bread-like dough. I'm from Chicago, and I've only ever seen pan pizza from national chain restaurants. Why is it on this page? — Preceding unsigned comment added by 119.4.198.41 ( talk) 03:40, 2 December 2012 (UTC)
Is it true that Chicago-style pizza originates from Sicilian pizza or sfincione? That's something that I read on the page about Sicilian pizza, in particular on the talk section, and I was wondering if Chicago-style pizza is really a spin-off or if it is an overall different kind of pizza. For example, are they both baked in a pan? Do they both share a high cornicione (i.e. the outer edge of the pizza)? Is the pizza dough made with the same ingredients? I think all this should be taken into account to establish the differences between Chicago-style pizza and Sicilian pizza, I think they basically share a thick crust and a tomato topping but, aside from that, they look pretty different from each other.-- Teno85 ( talk) 12:28, 22 November 2015 (UTC)
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I removed the following paragraph:
The stuffed pizza is a signature dish of the city of Chicago, and can be difficult to obtain in other parts of the US. Though imitations and "deep-dish" style pizza are advertised throughout the country, it is often if not always lacking the same ingredients, consistancy and quality as the deep dish pizza found in Chicago. (Some claim that the crucial ingredient is in fact the water of Lake Michigan.) Thus, if you're looking to acquire some authentic Chicago-style taste, look no further than Giordano's, the original Pizzeria Uno in downtown Chicago, or any of dozens of smaller chains and individual proprietorships serving them up hot out of the oven. Tbat said, a number of other proprieters around the country do deserve honorable mention. Of these honorary Chicago-style pizza restaurants, perhaps the most noteable is legendary Zachary's pizza of Berkeley, California, which has been voted the best pizza in the Bay Area by the East Bay Express for 18 years running (as of 2005).
The whole paragraph was POV—basically free advertising for various pizza shops. Taco Deposit | Talk-o to Taco 14:55, May 1, 2005 (UTC)
Some people should find more and more restaurants that serve Chicago-style pizza and should make a list of restaruants that serve it along with their locations. -- SuperDude 03:28, 16 May 2005 (UTC)
I don't have the resources here being in Houston, Texas, but I would like to see a compiled list of restaurants who will ship Deep Dish pizzas. Online sources are limited to those with decent websites and programmers, but I'm, sure other restaurants are out there.
NO SUCH THING AS "CHICAGO STYLE THIN CRUST" I removed the section of this article which described a "Chicago style thin pizza" The reason is that this "style" of pizza was already common in other major world cities before it became popular in Chicago. Thin crust pizza has never been distinctly a Chicago invention, even though it is commonly served there. Thin crust could just as easily be called Philly, St. Louis, or Milwaukee style pizza. There are literally thousands of places across the globe that offer this style thin crust (or flat pizza as it is nicknamed in Chicago) and none of them outside Chicago term it as "Chicago thin crust" The flattened crust was a style of Italy, Sicily, and later New York City and has become the most common style pizza in nearly every U.S. city. The square cuts were first seen in St. Louis style pizza.
I remember seeing someone added a note about there being Chicago-style pizza available in Calgary. I can independantly confirm that there are an abnormal ammount of Chicago deep dish pizzarias here, and it may be worth noting for future refrence. -- Insomniak 10:44, 4 August 2005 (UTC)
Pizzaria Duo has outlets accross the U.S. and North Amercia now. Ace-o-aces 20:03, 18 September 2005 (UTC)
No, theres mindless people everywhere that think Chicago Pizza is good. Chicago pizza is P.I.N.O. (pizza in name only)
I was unaware that there was a specific type of thin crust pizza unique to Chicago, despite having lived there for 99% of my life. Perhaps It just never occured to me that thin crust pizza wasn't like that in other cities. It there a reference for this fact? Ace-o-aces 20:05, 18 September 2005 (UTC)
I don't know if there's a reference, but thin crust in Chicago is definitely distinct from the rest of the country. I also will say that Aurelio's is not a good example of chicago thin crust -- the crust is much too thin and crackery. A real chicago thin crust is thicker and chewier, with a lot of oil in the dough.
66.146.207.35 21:21, 19 September 2006 (UTC)
I don't think this is specific to Chicago but to many areas of the midwest in general. I've gotten this form of pizza at many small pizza establishments. I can name 4 in the neighborhoods I used to live in in Columbus Ohio (B&B on Karl Rd, Teritas on Cleveland ave, a shop on Oakland Park that no longer exists and Enricos on Franz rd). I've seen multiple references to Milwaukee on the internet for this style of pizza ( http://chowhound.chow.com/topics/351980 for example). One might make a slight distinction in that at most places that I'm familiar with there is a very small lip of plain crust at the edge of the pizza but I've also seen it without. I was disturbed that I couldn't find such a thing in the Boston area until I discovered just how regional it was and settled for finding recipes and making it myself. —Preceding unsigned comment added by 173.9.61.89 ( talk) 22:08, 2 March 2009 (UTC)
Seriously, WTF? Some person keeps trying to claim that Chicago thin crust is "commonly known as tavern pizza." This is simply not true. Why would a pizza joint call its pizza that? It really doesn't make any sense, and I wish that person would stop doing that. Pdpp 19:45, 3 October 2006 (UTC)
Chicago Deep Dish is almost exclusively known (and famous for) having the tomato sauce on top. The picture in the article should have a pizza with sauce on top.
This brings up a useful distinction: which is more encyclopedic, the "Chicago style pizza" that Chigago natives would recognize or the "Chicago style pizza" that most of the United States would recognize? We should clearly discuss both, but I think the more widely used definition should be the focus of the article, even if Chicago residents might find that distasteful (just as distasteful as a New Englander might find "New England clam chowder" as defined by a mid-westerner, but I can't say that their definition isn't encyclopedic). - Harmil 15:12, 8 August 2006 (UTC)
The thin-crust photo is the real problem. First, it's an image of less than 1/3 of the original pizza, and it's a pretty poor photo at that. There's also a dispute over the image copyright tagging. Can someone photograph a real thin-crust with one piece taken out to show thickness in whatever cutting style is typical (e.g. square if that's what is used). - Harmil 15:17, 8 August 2006 (UTC)
Actually, there is no "dispute over the image copyright tagging" that I know of: I took this picture myself. Yes, it is a bad picture. But it is legit. -- Pdpp 18:35, 12 September 2006 (UTC)
Well next time you get pizza, just remember to take a new picture before you finish the thing. I'd do it myself but I'm not living near Chicago now. Ace-o-aces 15:47, 4 October 2006 (UTC)
I think the new thin crust picture is a great improvement. Ace-o-aces 23:32, 3 December 2006 (UTC)
Is it true that Chicago is the only city in the world where pizza is cut into squares? 163.192.21.43 15:26, 25 October 2006 (UTC)
I've never heard Chicago style pizza (deep dish or otherwise) ever refered to as "A pie" which is another note that may differentiate Chicago style pizza(s) from other types. Should this be added?
There's ample use of this term. I hear it commonly. Here are just a few examples: http://collegeadmissions.uchicago.edu/level2.asp?id=356: "Edwardo's Chicago stuffed pizza, flat pizza, and other Italian dishes." http://tv.winelibrary.com/forum/viewtopic.php?p=1460&sid=1d353f3c44ea9f98e917ebdf62efe691#1460: "Lou Malnati's is my favorite. So is Home Run Inn, which is, believe it or not, a great flat pizza." http://www.lthforum.com/bb/viewtopic.php?p=1333&sid=7362676b43b32e34d04f73c613727bb9: "That said, I'll agree that good flat pizza is hard to find in Chicago." http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendid=9996628 "Your Perfect Pizza: Flat pizza -- cheese or spinach, Chicago style -- broccoli and sausage" Fijagdh 09:15, 23 December 2006 (UTC)
Confirming that I hear "flat pizza" all the time. However, no one refers to it as "Chicago-style pizza" except maybe foodies arguing the difference between flat pizza in various cities and some local partisans of the style. Anywhere else in the country, Chicago-style pizza means deep-dish, or maybe stuffed. 75.57.125.155 ( talk) 15:15, 20 March 2008 (UTC)
Pequod's (known for pan and thin): "Thin". And who could forget President Obama's favorite place, Italian Fiesta Pizza on the South Side: "Thin." See http://slice.seriouseats.com/archives/2008/11/italian-fiesta-pizzeria-barack-obama-favorite-pizza-reviewed-chicago-il.html. I am changing the article to include BOTH your "flat" description as well as the majority "thin crust" so as to properly describe this style of pizza. 76.237.184.214 ( talk) 21:08, 27 June 2009 (UTC)
I work at Fasanos pizza of the south side, and have been a lover of pizza all my life... I'm hesitant to edit anything(afraid to mess anything up), but I think this is an interesting fact that isn't put on this wiki.
Chicago is famous for Deep Dish pizzas, but through my experience, the thin crust pizza out-sells it in Chicago by a very wide margin. On a Friday night, we'll make over 600 pizzas, and out of them, maybe 10 are deep dish. We maybe make 10 stuffed pizzas in a whole week. Even at parties and such, people are more likely to order the thin crust. Also, I've never ever heard of it being called "flat" pizza. That must be something people outside of Chicago call it.
Deep Dish pizza is more expensive than the Thin Crust. I definately eat more thin Crust, but to me it is a special treat to eat a deep dish or a stuffed pizza. They are very very good, it's just the whole price issue with me. I don't know about anyone else though.
Also on the deep dish...
"On the usual pizza, about a pound of cheese is used. Then a layer of seasoned crushed tomatoes goes on top and the pizza is baked to completion."
This is not a very common practice, hardly the usual pizza. Most deep dishes don't use a pound of cheese... A stuffed pizza maybe, but not a deep dish.
"Deep-dish pizza is often eaten with a knife and fork, since its thick gooeyness makes it messy to eat with the fingers."
This is also false. Deep Dish pizza is eaten like any regular pizza. Stuffed pizzas are the ones eaten with knives. Whoever wrote the deep dish part of the article must have had stuffed and deep dish pizza confused or something.
I have to say though, the stuffed pizza part of the article accurately displays a technique to making a stuffed pizza. Where I work, we don't use a special pan for Stuffed though, we just fold the top dough under the bottom dough. They are probably the hardest pizza to make, but they are very tasty.
Anyway, I know this is irrelevent, but Chicago pizza is great. It is the top on my list of reasons never to move away from Chicago.
75.4.178.248 True I suppose, but it definately isn't a requirement.
The Nancy's that is mentioned in this article is not the "real" Nancy's. It's a chain that took their name. The real Nancy's is a single restaurant on York road, south of Grand Ave. They are the acclaimed deep-dish makers. This is akin to the "Real Famous Ray's" phenomenon in New York. -- 76.217.84.153 16:36, 17 May 2007 (UTC)
I just ate at Due in April 2007 and the cheese is most certainly underneath of the toppings. The cheese is placed on the dough, underneath of both the sauce and toppings.
I suggest you go there yourself ;-) and edit the article accordingly.
For the record, it is amazing pizza and was open at 1am on Easter Monday - a true blessing!
76.211.230.103 01:41, 4 September 2007 (UTC)kreine 76.211.230.103 01:41, 4 September 2007 (UTC)
Maybe I'm wrong, but I had the impression that Chicago-style pizza crusts are typically made with a dough recipe similar to what Americans call "biscuits" and Brits call "scones" -- which is to say a "quick dough," leavened with baking powder instead of yeast. Can any Chicago natives confirm or deny? Throbert McGee 05:02, 4 September 2007 (UTC)
The intro to this article says that deep-dish pizza "features a buttery crust," but the section on deep-dish pizza describes the crust as "made with olive oil and cornmeal." Which is it? If you mean to say that the olive oil gives the crust a particularly rich texture, someone should find a better wording that doesn't imply the presence of butter. Pedantically yours, FreplySpang 00:59, 31 January 2008 (UTC)
Stuffed pizza is not usually made with a layer of dough on top. Matter of fact it is identical to the deep dish pictures of the pizza's posted in the article. Some restaurants add a layer at the top...but the more famous one's in Chicago like Giordano's the restaurant credited in the article as popularizing the recipe does not. Here is a link to the website's stuffed pizza page, and as you can see in the picture, there is no layer of crust on the top , just tomato sauce.
69.209.205.81( talk) 02:47, 31 October 2008 (UTC)
Having been born and raised in Chicago and growing up on bi-monthly pizza orders my whole life, I, and pretty much every Chicagoan I know who watches the Food Network, are certainly surprised to find that everyone thinks we eat pan or deep dish pizza and that this is "Chicago pizza." 90% of the pizza Chicagoans order is Chicago-style thin crust, which is thin and crispy, very close to a pizza you would order in Rome, Italy. The "deep dish" or pan pizza is reserved for special occasions, once a year or less. It's pretty annoying to hear New Yorkers criticize "Chicago pizza" thinking we eat that huge casserole dish all the time. We are more thin crust lovers than anything.-- 69.209.231.7 ( talk) 02:34, 9 May 2009 (UTC)
Why is there a reference to "flat pizza" supported by a cite to a UTAH magazine purporting to describe how we speak here? The article seems to use a restauranteur's "flat pizza" description of the pizza as a marketing tool. "Thin crust" is how this pizza is described in Chicago. If flat is used, as contended by a few users above, at least cite to a reputable source, preferably a Chicago-based source or a reknowned expert on Chicago cuisine lingo usage.-- 76.237.197.27 ( talk) 23:59, 20 August 2009 (UTC)
original research and synthesis. similar arguments were used here, but unless you can find references that say outright that it is referred to as this, then it fails to meet standards. riffic ( talk) 04:38, 9 September 2009 (UTC)
Why is pan pizza included in this article? Its inclusion here presents it as something from Chicago or something that Chicago people eat, when it's a very different food product from any type of pizza that could be called Chicago-style. Pan pizza is conventionally-topped pizza with a thick bread-like dough. I'm from Chicago, and I've only ever seen pan pizza from national chain restaurants. Why is it on this page? — Preceding unsigned comment added by 119.4.198.41 ( talk) 03:40, 2 December 2012 (UTC)
Is it true that Chicago-style pizza originates from Sicilian pizza or sfincione? That's something that I read on the page about Sicilian pizza, in particular on the talk section, and I was wondering if Chicago-style pizza is really a spin-off or if it is an overall different kind of pizza. For example, are they both baked in a pan? Do they both share a high cornicione (i.e. the outer edge of the pizza)? Is the pizza dough made with the same ingredients? I think all this should be taken into account to establish the differences between Chicago-style pizza and Sicilian pizza, I think they basically share a thick crust and a tomato topping but, aside from that, they look pretty different from each other.-- Teno85 ( talk) 12:28, 22 November 2015 (UTC)