Dallas is arguably a pizza city. We have some legit world class pie from Naples-natives, New York City slices made with water filtered to mimic the Big Apple’s taps. We’ve got brick ovens shipped in from Italy and thick bricks of Detroit’s finest. And while Chicago is known for it’s deep-dish style pizza, we’ve actually got more of the thin tavern style, made to be eaten at a bar on small plates to nosh along with a frothy pint. Who’s hungry? Dang.
Chicago’s Best Slice (or Squares)
Carl Sandburg once described Chicago in his eponymous poem as the “city of Big Shoulders,” and it’s no wonder, what with lifting and hauling all those massive deep-dish pizzas everywhere. These huge, thick slabs of cheese and crust that can take an hour to bake and even longer to eat have become synonymous with the city of Chicago, for better or worse. It’s no surprise, therefore, that to the otherwise uninitiated, these dense gooey wheels have become the paradigm of Chicago-style pizza in the hungry hearts (hat tip Bruce Springsteen) worldwide…