How do you NOT joke about how Chicago pizza is lasagna? I mean, it's not true, but it's some good trolling.
Haha, yeah all the time.
Most people from Chicago who are in to the city life, or are foodies, will argue that deep dish is not the real Chicago-style pizza, that deep dish is just the tourist-y, marketing representation of "Chicago-style." And that thin crust is the
real Chicago-style. And, as an unbiased outside, they are pretty much correct. There are some great thin crust pizzas in Chicago, like Vito and Nick's, easily better than any deep dish you'll find here.
And, far more thin crust is consumed here than deep dish. Outside of Chicago, deep dish is what is known as Chicago-style, but that's not what most people here are eating. Now, the further you venture away from the city and into the burbs here, the more "Chicago people" will agree that deep dish is indeed Chicago-style. Like my in-laws, who think Lou Malnatti's is the best thing ever. And it's a garbage pizza.
You also have more and more places here expanding beyond both deep dish
and thin crust. Piece has been around a long time, it's one of the best pizzas in Chicago, but it is New Haven style. Same with Spacca Napoli, amazing Neapolitan style. Pequod's has been around a long time and is widely considered one of the best in Chicago, and the funny thing is it's closer to Detroit-style than any Chicago-style (largely due to the caramelized crust and fluffier dough). Same with Burt's. Fat Chris's opened up in my old neighborhood about 5 years ago and is straight-up Detroit style, and marketed as such. Then you have the plethora of places doing well making wood-fired pizzas, like Coalfire. You've got Roots which is good and makes "Quad City-style" (you'll have to look that one up). Paulie Gee's and Dante's do NY-style, which is beloved here by people who can swallow their pride and be objective lol.
Sooooo much good pizza in Chicago that is in no way, shape, or form Chicago-style. Collectively, those non-Chi-style places blow away Chicago deep dish (& "stuffed") as well as thin crust.
Thanks for coming to my pizza talk.