In recent years, Chicagoans have raged that deep-dish pizza isn’t what real locals eat. The infatuation with stuffed, deep dish, pan, etc. comes from clever marketing and outside media who fumble when ...

Let’s take a culinary journey to the heart of the Midwest, where pizza is as rich in history as it is worthy of taste. Don’t forget what you learned about Chicago’s thicker style. today we will cut ...

Roll out the dough into a 6-by-12-inch rectangle. Brush the remaining 1 tablespoon of oil on the surface of the dough. Starting at the short end, roll the dough into a tight cylinder.

Crust Pizza officials announced in an email the pizzeria opened its 34th location in Texas and fourth location in the Cypress ...

We tasted 6 classic national pizza chains, including Pizza Hut, Domino's, and more faves, to find the best of the bunch. Here ...

Often considered the true local style of pizza, with deep dish being derided as a tourist option, Chicago-style thin crust has what is described as a cracker crust and is cut into squares, similar ...

Crust Pizza Co. has specialized in Chicago-style thin crust pizzas since 2011. Some starting appetizers include $8 garlic knots, $3 pepperoni rolls, and $8 garlic cheese bread.

Chris Flores – Partner, Chicago’s Pizza Chicago’s Pizza: Lakeview – 3114 N. Lincoln Ave. Ravenswood – 1919 W. Montrose Ave. Old Irving – 4520 W. Irving Park Rd chicagos-pizz… ...

When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re not my favorite because of their floppy, almost soupy center. Detroit-style ...

Unlike Neapolitan, which benefits from pro-level pizza ovens that can get up to 900 degrees or higher, baking it in 90 seconds, this dough works best at 450 degrees — well within reach of any ...