In fact, Kenji just released a book about Wok cooking!

Rice cookers, too. Lots of techie opinions about those, e.g. is induction worth the extra money.

(I think they misinterpreted the parent comment as saying that Chicago thin crust is superior to New Haven, instead of that it's better than the more well-known-outside-of-Chicago pizza style, which is what I think the parent comment was saying.

(If they _were_ actually saying that Chicago thin crust is in fact better than New Haven thin crust, well then I don't need to try this pizza either to know that it's not. /s))

I lived in Chicago for 15 years. Tavern-style pizza in Chicago can be good, but Piece's pizza (New Haven style) is better than most Chicago-style pizza. My go-to before I left the city was Crushed Pizzeria, which is Neapolitan-influenced. The only place I can ever remember eating decent tavern-style pizza is at dive bars. The thin crust from places like Giordano's and Rosati's is a soggy disgusting mess.

Yes. I don't like any of it. The texture. The seasoning. The cheese. The bake. Awful IMHO.

Yep. Of the several native chicago friends in my extended friend circle, all but one has a strong preference for the tavern square cut style

Tavern pizza is pretty common throughout Chicagoland—most non chains specialize in it. But it’s not always cracker thin.

To be fair, an awful lot of upper-middle class esp. North Side Chicagoans aren't from Chicago. The inner suburbs are far more Chicago than a lot of neighborhoods in the city that are filled with various Midwestern emigrants (who didn't think they were good enough for NY, and didn't think they were good looking enough for California, so ended up in the second city.) The inner suburbs are filled with the descendants of white flight from the 50s-70s, who had been in the city for generations when most of its cultural touchstones were established.

I'm from Chicago and I like deep dish, but these big thin slices are also good. It's obvious what the default is: when I was a kid "pizza" meant Giordano's or Eduardo's or Lou Malnati's or The Medici, or Unos or Dues, etc. Thin crust was called "thin crust." This article uses the same convention.

edit: I think there was an exception for Reggio's. Maybe we thought of it as "pizza" because it's so dense and advertised as a "butter crust."

Exactly. It has everything I want: meat, cheese, and the bread all pre-packed for consumption.

I’ll second Jet’s for Detroit-style, get the 8-corner or large deep dish. Tall, crispy edges. Little Caesar’s gets a pass on their Detroit-style, but Pizza Hut’s recent take was just disrespectful.

That article mentions Pequod’s as a Chicago deep dish with the kind of burnt cheese crustiness of Detroit style. I absolutely agree. If you visit Chicago and think you are supposed to try deep dish to complete your tourist checklist, go over there - you will not be disappointed.

Check out Kenji's recipe, it is really easy and forgiving to make Detroit style at home. Don't worry about getting the perfect rectangular steel pan either, a cast iron skillet works great. I use regular supermarket cheese too instead of ordering the more authentic brick cheese.

Provel isn't worthy of using the word "cheese" to describe it. (said lovingly as someone who worked in STL and was often handed pies of "office pizza" from Imo's.)