Chicago-style pizza: Difference between revisions

Chicago-style pizza
	Chicago style pizza
Type	Pizza
Place of origin	United States
Region or state	Chicago, Illinois
Main ingredients	Pizza dough, tomato sauce, cheese
	Media: Chicago-style pizza;

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Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.^[1]^[2]

Deep-dish pizza

According to Tim Samuelson, Chicago's official cultural historian,^[3] there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza.^[4] It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943,^[5] by Uno's founder Ike Sewell. However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe ^[6] and Michele Mohr from the Chicago Tribune reports that Saverio Rosati opened Rosati's Authentic Chicago Pizza in 1926.^[7]

The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust itself is thin to medium in thickness.

Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a fried effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain corn meal, semolina, or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.

The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled "upside-down" from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which sometimes is in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor.^[5] It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.

Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States.^[8]^[9]

Deep-dish pizza
Deep-dish pizza from Pizzeria Uno
Deep-dish pizza from Lou Malnati's

Stuffed pizza

By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese,^[10] and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.^[11] Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza.^[12] Chicago Magazine articles featuring Nancy's Pizza and Giordano's stuffed pizza popularized the dish.

Stuffed pizzas are often even deeper than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much deeper topping density than any other type of pizza. As with deep-dish pizza, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the crust.

At this stage, the thin dough top has a rounded, domed appearance. Pizza makers often poke a small hole in the top of the "lid" to allow air and steam to escape while cooking, so that the pizza does not explode. Usually, but not always, tomato sauce is ladled over the top crust before the pizza is baked.

Thin-crust pizza

There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. This pizza is cut into squares, also known as "tavern style" or "party cut", as opposed to being cut into wedges.^[13]^[14] Among locals, thin-crust actually outsells the more widely known deep-dish style.^[15]^[16]

Toppings

In most of the United States, the most popular pizza topping is pepperoni,^[17]^[18] but in Chicago the most popular topping is sausage.^[19]

References

^ Ali, Tanveer; Ludwig, Howard (January 13, 2015). "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond" Archived 2016-01-01 at the Wayback Machine, DNAinfo. Retrieved January 2, 2016.
^ Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago", Serious Eats. Retrieved January 2, 2016.
^ Borrelli, Christopher. "Tim Samuelson: Chicago's cultural historian". chicagotribune.com. Retrieved 2017-04-09.
^ "Who Invented Deep Dish?", Chicago Tribune, February 18, 2009. Retrieved January 2, 2016.
^ ^a ^b Who Cooked That Up? Archived May 8, 2007, at the Wayback Machine
^ "Pizano's Pizza and Pasta - About Us - The Best Chicago-Style Pizza and Italian Restaurant". www.pizanoschicago.com. Retrieved 2017-04-09.
^ Mohr, Michele (October 22, 1995). "Rosati Family is Dividing Up the Pie". Chicago Tribune. Retrieved June 29, 2019.
^ Zimmerman, Karla; Cavalieri, Nate (2008). Chicago: city guide. Lonely Planet. p. 122. ISBN 1-74104-767-6.
^ Lou Malnati's Deep Dish Pizza
^ Chu, Louisa (September 19, 2016). "Family's Stuffed-Pizza Dynasty Began with a Fight". Chicago Tribune. Retrieved September 21, 2016.
^ Pollack, Penny; Jeff Ruby (2005). Everybody Loves Pizza. Emmis Books. p. 33. ISBN 1-57860-218-1.
^ "Our Story". Nancy's Pizza. Retrieved 2017-04-09.
^ Vettel, Phil; Kevin Pang (2009-07-23). "Pizza slices: Two foodies debate the merits of wedge versus 'party cut'". Chicago Tribune. Chicago, IL: Tribune Company. Archived from the original on 2009-07-26. Retrieved 2009-07-23. {{cite news}}: Unknown parameter |dead-url= ignored (|url-status= suggested) (help)
^ Chahwala, Jaison (March 13, 2017). "20 Great Spots to Taste Real Chicago Pizza: Tavern-Style Thin Crust". Eater Chicago. Retrieved March 13, 2017.
^ Rousseau, Caryn (2014-09-19). "It's not all deep-dish pizza in Chicago". The Detroit News. Retrieved 2017-01-17.
^ John, Derek (December 20, 2013). "Deep Dish or Thin Crust? Even Chicagoans Can't Agree". NPR. Retrieved March 6, 2018.
^ Lutz, Ashley (October 10, 2013). "Here's a Pie Chart of the Most Popular Pizza Toppings". Business Insider. Retrieved August 23, 2017.
^ "The Top 10 Most Popular Pizza Toppings". Huffington Post. November 12, 2013. Retrieved August 23, 2017.
^ Kindelsperger, Nick (August 21, 2017). "Why Are Chicagoans So Obsessed with Italian Sausage on Pizza? An Investigation". Chicago Tribune. Retrieved August 23, 2017.

@@ Line 9: / Line 9: @@
 | creator          =
 | course           =
-| type             = [[Pizza]] [[Casserole]]
+| type             = [[Pizza]]
 | served           =
 | main_ingredient  = [[Dough|Pizza dough]], [[tomato sauce]], [[cheese]]
@@ Line 17: / Line 17: @@
 }}
 {{pizza}}
-'''Chicago-style pizza''' is [[pizza]] prepared according to several different styles developed in [[Chicago]]. The most famous is "deep-dish pizza" in which the dish is baked in a [[casserole]] pan. The pan in which it is baked gives it its characteristically high edge which provides ample space for large amounts of [[cheese]] and a chunky [[tomato sauce]]. Chicago-style may be prepared in deep-dish style and as a stuffed calzone. The claim as to whether or not it is correctly labeled as "pizza" is sometimes a point of contention. According to the [http://www.pizzanapoletana.org/index_eng.php Associazione Verace Pizza Napoletana], an authority on [[Neapolitan pizza]] Chicago deep-dish does not fulfill the requirements to be labeled as "pizza" in much a similar way as [[sparkling wine]] must fulfill certain criteria to be labeled [[Champagne]] <ref>Ali, Tanveer; Ludwig, Howard (January 13, 2015). http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond"] {{webarchive|url=https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |date=2016-01-01 }}, DNAinfo. Retrieved January 2, 2016.</ref><ref>Kindelsperger, Nick (June 2, 2014). [http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html "The Best Deep Dish Pizza in Chicago"], Serious Eats. Retrieved January 2, 2016.</ref>
+'''Chicago-style pizza''' is [[pizza]] prepared according to several different styles developed in [[Chicago]]. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of [[cheese]] and a chunky [[tomato sauce]]. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.<ref>Ali, Tanveer; Ludwig, Howard (January 13, 2015). [http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond "A Guide to Chicago Pizza: From Deep-Dish to Tavern-Style and Beyond"] {{webarchive|url=https://web.archive.org/web/20160101171634/http://www.dnainfo.com/chicago/20150113/chicago/guide-chicago-pizza-from-deep-dish-tavern-style-beyond |date=2016-01-01 }}, DNAinfo. Retrieved January 2, 2016.</ref><ref>Kindelsperger, Nick (June 2, 2014). [http://www.seriouseats.com/2014/06/the-best-deep-dish-pizza-in-chicago.html "The Best Deep Dish Pizza in Chicago"], Serious Eats. Retrieved January 2, 2016.</ref>
-==Deep-dish==
+==Deep-dish pizza==
-According to Tim Samuelson, Chicago's official cultural historian,<ref>{{Cite news|url=http://www.chicagotribune.com/entertainment/ct-tim-samuelson-chicago-historian-20150618-column.html|title=Tim Samuelson: Chicago's cultural historian|last=Borrelli|first=Christopher|work=chicagotribune.com|access-date=2017-04-09|language=en-US}}</ref> there is not enough documentation to determine with certainty who invented Chicago-style deep-dish.<ref>[http://articles.chicagotribune.com/2009-02-18/news/0902180055_1_chicago-pizza-ric-riccardo-pizzeria-uno"Who Invented Deep Dish?"], ''Chicago Tribune'', February 18, 2009. Retrieved January 2, 2016.</ref> It is often reported that Chicago-style deep-dish was invented at [[Uno Chicago Grill|Pizzeria Uno]] in Chicago, in 1943,<ref name=autogenerated1>[http://members.cox.net/jjschnebel/ddishpiz.html Who Cooked That Up?] {{webarchive |url=https://web.archive.org/web/20070508145230/http://members.cox.net/jjschnebel/ddishpiz.html |date=May 8, 2007 }}</ref> by Uno's founder [[Ike Sewell]]. However, a 1956 article from the ''[[Chicago Daily News]]'' asserts that Uno's original chef Rudy Malnati developed the recipe.<ref>{{Cite web|url=http://www.pizanoschicago.com/about.php|title=Pizano's Pizza and Pasta - About Us - The Best Chicago-Style Pizza and Italian Restaurant|website=www.pizanoschicago.com|access-date=2017-04-09}}</ref>
+According to Tim Samuelson, Chicago's official cultural historian,<ref>{{Cite news|url=http://www.chicagotribune.com/entertainment/ct-tim-samuelson-chicago-historian-20150618-column.html|title=Tim Samuelson: Chicago's cultural historian|last=Borrelli|first=Christopher|work=chicagotribune.com|access-date=2017-04-09|language=en-US}}</ref> there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza.<ref>[http://articles.chicagotribune.com/2009-02-18/news/0902180055_1_chicago-pizza-ric-riccardo-pizzeria-uno"Who Invented Deep Dish?"], ''Chicago Tribune'', February 18, 2009. Retrieved January 2, 2016.</ref> It is often reported that Chicago-style deep-dish pizza was invented at [[Uno Chicago Grill|Pizzeria Uno]] in Chicago, in 1943,<ref name=autogenerated1>[http://members.cox.net/jjschnebel/ddishpiz.html Who Cooked That Up?] {{webarchive |url=https://web.archive.org/web/20070508145230/http://members.cox.net/jjschnebel/ddishpiz.html |date=May 8, 2007 }}</ref> by Uno's founder [[Ike Sewell]]. However, a 1956 article from the ''[[Chicago Daily News]]'' asserts that Uno's original pizza chef Rudy Malnati developed the recipe <ref>{{Cite web|url=http://www.pizanoschicago.com/about.php|title=Pizano's Pizza and Pasta - About Us - The Best Chicago-Style Pizza and Italian Restaurant|website=www.pizanoschicago.com|access-date=2017-04-09}}</ref> and Michele Mohr from the [[Chicago Tribune]] reports that Saverio Rosati opened [[Rosati's Authentic Chicago Pizza]] in 1926.<ref>{{cite web|url=https://www.chicagotribune.com/news/ct-xpm-1995-10-22-9510220247-story.html|last=Mohr|first=Michele|date=October 22, 1995|title=Rosati Family is Dividing Up the Pie|work=[[Chicago Tribune]]|accessdate=June 29, 2019}}</ref>
-The primary difference between deep-dish and pizza is that, as the name suggests, the crust is very deep, creating a very thick casserole that resembles a pie more than a [[flatbread]]. Although the entire casserole is very thick, in traditional Chicago-style deep-dish, the crust itself is thin to medium in thickness.
+The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a [[flatbread]]. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust itself is thin to medium in thickness.
-Chicago Style deep-dish is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a [[deep frying|fried]] effect on the outside of the crust. In addition to ordinary wheat flour, the dough may contain corn meal, [[semolina]], or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.
+Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a [[deep frying|fried]] effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain corn meal, [[semolina]], or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.
-The thick layer of toppings used in deep-dish requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer. Because of this, the toppings are assembled "upside-down" from their usual order on a pizza. The crust is covered with cheese (generally sliced [[mozzarella]]), followed by various meat options such as [[pepperoni]] or [[Italian sausage|sausage]], the latter of which sometimes is in a solid patty-like layer. Other toppings such as [[onion]]s, [[mushroom]]s and [[bell pepper]]s are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of [[Parmesan]] cheese is added for extra flavor.<ref name=autogenerated1 /> It is typical that when ordered for carry-out or delivery, the pie is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.
+The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled "upside-down" from their usual order on a pizza. The crust is covered with cheese (generally sliced [[mozzarella]]), followed by various meat options such as [[pepperoni]] or [[Italian sausage|sausage]], the latter of which sometimes is in a solid patty-like layer. Other toppings such as [[onion]]s, [[mushroom]]s and [[bell pepper]]s are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of [[Parmesan]] cheese is added for extra flavor.<ref name=autogenerated1 /> It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.
-Some Chicago deep-dish restaurants ship their casseroles, partially baked and frozen, within the continental United States.<ref>{{cite book|title=Chicago: city guide|last1=Zimmerman|first1=Karla|last2=Cavalieri|first2=Nate|publisher=Lonely Planet|year=2008|isbn=1-74104-767-6|pages=122}}<!--| accessdate = 2010-09-06 --></ref><ref>[http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza Lou Malnati's Deep Dish Pizza]</ref>
+Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States.<ref>{{cite book|title=Chicago: city guide|last1=Zimmerman|first1=Karla|last2=Cavalieri|first2=Nate|publisher=Lonely Planet|year=2008|isbn=1-74104-767-6|pages=122}}<!--| accessdate = 2010-09-06 --></ref><ref>[http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza Lou Malnati's Deep Dish Pizza]</ref>
 <gallery class="center" caption="Deep-dish pizza" widths="220px" heights="160px">
@@ Line 37: / Line 37: @@
 ==Stuffed pizza==
 [[File:Chicago-style-pizza-01.jpg|left|thumb|Stuffed pizza from Giordano's]]
-By the mid-1970s, two Chicago chains, [[Chicago Franchise Systems, Inc.|Nancy's Pizza]], founded by Rocco Palese,<ref>{{cite news |first=Louisa |last=Chu |date=September 19, 2016 |title=Family's Stuffed-Pizza Dynasty Began with a Fight |url=http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html |newspaper=Chicago Tribune |access-date=September 21, 2016}}</ref> and [[Giordano's Pizzeria]], operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish and created the "stuffed pizza" also known as a calzone.<ref>{{cite book  | last = Pollack | first = Penny |author2=Jeff Ruby | title = Everybody Loves Pizza | publisher = Emmis Books | date = 2005 | pages = 33 | isbn = 1-57860-218-1 }}</ref> Palese based his creation on his mother's recipe for scarciedda, an Italian [[Easter]] pie from his hometown of [[Potenza]].<ref>{{Cite web|url=http://www.nancyspizza.com/our-story.html|title=Our Story|website=Nancy's Pizza|access-date=2017-04-09}}</ref> ''Chicago Magazine'' articles featuring Nancy's "Pizza" and Giordano's "stuffed pizza" popularized the dish.
+By the mid-1970s, two Chicago chains, [[Chicago Franchise Systems, Inc.|Nancy's Pizza]], founded by Rocco Palese,<ref>{{cite news |first=Louisa |last=Chu |date=September 19, 2016 |title=Family's Stuffed-Pizza Dynasty Began with a Fight |url=http://www.chicagotribune.com/dining/foodfocus/ct-nancys-pizza-profile-food-0921-20160916-story.html |newspaper=Chicago Tribune |access-date=September 21, 2016}}</ref> and [[Giordano's Pizzeria]], operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza.<ref>{{cite book  | last = Pollack | first = Penny |author2=Jeff Ruby | title = Everybody Loves Pizza | publisher = Emmis Books | date = 2005 | pages = 33 | isbn = 1-57860-218-1 }}</ref> Palese based his creation on his mother's recipe for scarciedda, an Italian [[Easter]] pie from his hometown of [[Potenza]].<ref>{{Cite web|url=http://www.nancyspizza.com/our-story.html|title=Our Story|website=Nancy's Pizza|access-date=2017-04-09}}</ref> ''Chicago Magazine'' articles featuring Nancy's Pizza and Giordano's stuffed pizza popularized the dish.
-"Stuffed pizzas" are often even deeper than deep-dish, but otherwise, it can be hard to see the difference until it is cut into. A "stuffed pizza" generally has much deeper topping density than a regular deep-dish. As with deep-dish, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the crust.
+Stuffed pizzas are often even deeper than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much deeper topping density than any other type of pizza. As with deep-dish pizza, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the crust.
-At this stage, the thin dough top has a rounded, domed appearance. Chefs often poke a small hole in the top of the "lid" to allow air and steam to escape while cooking, so that the calzone does not explode. Usually, but not always, tomato sauce is ladled over the top crust before the dish is baked.
+At this stage, the thin dough top has a rounded, domed appearance. Pizza makers often poke a small hole in the top of the "lid" to allow air and steam to escape while cooking, so that the pizza does not explode. Usually, but not always, tomato sauce is ladled over the top crust before the pizza is baked.
 {{clear left}}
@@ Line 47: / Line 47: @@
 <!-- This section is linked from [[Pizza]] -->
 [[File:Chicago thin crust pizza.jpg|thumb|right|Chicago-style party-cut thin-crust pizza]]
-There is also a style of thin-crust pizza found in Chicago and throughout the rest of the [[Midwest]]. The crust is thin and firm enough to have a noticeable crunch, unlike a [[New York-style pizza]]. This pizza is cut into squares, also known as "tavern style" or "party cut", as opposed to being cut into wedges.<ref>{{cite news | last = Vettel | first = Phil |author2=Kevin Pang | title = Pizza slices: Two foodies debate the merits of wedge versus 'party cut' | work = Chicago Tribune | place = Chicago, IL  | publisher = Tribune Company | date = 2009-07-23 | url = http://www.chicagotribune.com/entertainment/dining/chi-090722-pizza-cut-debate,0,7968080.story | accessdate = 2009-07-23}}</ref><ref>{{cite web |first= Jaison |last=Chahwala |date=March 13, 2017 |url=http://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style |title=20 Great Spots to Taste Real Chicago Pizza: Tavern-Style Thin Crust |website=Eater Chicago |access-date=March 13, 2017}}</ref> Among locals, thin-crust actually outsells the more widely known deep-dish style.<ref>{{cite news | last = Rousseau | first = Caryn | title = It's not all deep-dish in Chicago | work = The Detroit News | date = 2014-09-19 | url = http://www.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ | accessdate = 2017-01-17}}</ref><ref>{{cite web |first=Derek |last=John |date=December 20, 2013 |url=https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |title=Deep Dish or Thin Crust? Even Chicagoans Can't Agree |website=NPR |access-date=March 6, 2018}}</ref>
+There is also a style of thin-crust pizza found in Chicago and throughout the rest of the [[Midwest]]. The crust is thin and firm enough to have a noticeable crunch, unlike a [[New York-style pizza]]. This pizza is cut into squares, also known as "tavern style" or "party cut", as opposed to being cut into wedges.<ref>{{cite news | last = Vettel | first = Phil | author2 = Kevin Pang | title = Pizza slices: Two foodies debate the merits of wedge versus 'party cut' | work = Chicago Tribune | place = Chicago, IL | publisher = Tribune Company | date = 2009-07-23 | url = http://www.chicagotribune.com/entertainment/dining/chi-090722-pizza-cut-debate,0,7968080.story | accessdate = 2009-07-23 | archive-url = https://web.archive.org/web/20090726105418/http://www.chicagotribune.com/entertainment/dining/chi-090722-pizza-cut-debate,0,7968080.story | archive-date = 2009-07-26 | dead-url = yes }}</ref><ref>{{cite web |first= Jaison |last=Chahwala |date=March 13, 2017 |url=http://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style |title=20 Great Spots to Taste Real Chicago Pizza: Tavern-Style Thin Crust |website=Eater Chicago |access-date=March 13, 2017}}</ref> Among locals, thin-crust actually outsells the more widely known deep-dish style.<ref>{{cite news | last = Rousseau | first = Caryn | title = It's not all deep-dish pizza in Chicago | work = The Detroit News | date = 2014-09-19 | url = http://www.detroitnews.com/story/life/food/2014/09/19/chicago-pizza-tour-slice-pie-deepdish/15907921/ | accessdate = 2017-01-17}}</ref><ref>{{cite web |first=Derek |last=John |date=December 20, 2013 |url=https://www.npr.org/sections/thesalt/2013/12/20/255601925/deep-dish-or-thin-crust-even-chicagoans-cant-agree |title=Deep Dish or Thin Crust? Even Chicagoans Can't Agree |website=NPR |access-date=March 6, 2018}}</ref>
 ==Toppings==
@@ Line 54: / Line 54: @@
 ==See also==
 * [[Pan pizza]]
-{{portalbar|Chicago|Food|Pizza}}
+{{portalbar|Chicago|Food}}
 ==References==
@@ Line 74: / Line 74: @@
 [[Category:Pizza styles]]
 [[Category:Stuffed dishes]]
-[[Category:Culinary dishes]]