Deep Dish vs. Tavern Thin: The Real Chicago Argument

Deep dish is a occasion. A buttery, cornmeal-edged crust holds a wall of mozzarella, chunky sausage and bright crushed tomato that goes on top, not underneath. It takes 45 minutes in the oven and it feeds a table.

Tavern thin is a Tuesday. Cracker-crisp, cut into squares — the party cut — with the toppings pushed to the very edge so every piece has a crunchy corner. It is what Chicago actually eats on a weeknight, and what shows up at every graduation party on the South Side.

Our freezer case carries both: Home Run Inn, Vito & Nick's and Rosati's for the thin crust faithful, and the pub-style boxes for everyone in between. Bake on a rack, not a sheet, and let it rest three minutes before cutting.