Zach WeinersmithSomeone defend Chicago pizza. I don't get it.
Misuse Case@ZachWeinersmith It’s basically casserole but it’s a good kind of casserole.
Whidou@ZachWeinersmith Chicago pizza is basically a quiche, right? Quiches are delicious.
Alex Wild@ZachWeinersmith if you fall from a tall building, of which Chicago has many, and you land on a local pizza, your chances of survival are higher than in New York where the thin crust provides almost no cushioning at all.
Elisa Coghlan@alexwild @ZachWeinersmith This will be true only if you don’t fall on the tavern-style Chicago pizza, in which case your chances would be even…thinner.
Lynda Delph@alexwild @ZachWeinersmith don’t forget about Detroit
MisterCitrusSystem@alexwild @ZachWeinersmith this is my favorite toot today
Jeff Martin@ZachWeinersmith It's a pot pie, but it's made out of pizza.
Albert Cardona@ZachWeinersmith The extra oiliness keeps you warm in a Chicago Winter.
Waterluvian@ZachWeinersmith When a pizza and a lasagna love each other very much…
His Royal Chiggness@ZachWeinersmith sometimes you want a casserole that tastes similar to pizza
Not a Spring Onion@ZachWeinersmith
Like Stockholm syndrome for food.
Like Stockholm syndrome for food.
StarkRG@ZachWeinersmith It's an entire meal in a slice.
Michael Dunlap@ZachWeinersmith I’m from the New Haven area and am legally prohibited from recognizing Chicago deep dish as a type of pizza at all
Mark W. Gabby-Li 🐌@ZachWeinersmith
Delicious layers of sauce and cheese, it's like lasagna in a crispy crust!
I also love eating the leftover sides of the crust with honey.
My favorite place to get Chicago-style pizza is Patxi's Pizza, but it's been a long time since I've been there.
Chris Hisle@ZachWeinersmith it’s pizza-flavored pie
Morten@ZachWeinersmith
Horizontal fondue.
Horizontal fondue.
@ZachWeinersmith
I'm not defending it.
I'm not defending it.
GrayGooGlitch 
@ZachWeinersmith
It tastes good and vaguely resembles a pan pizza, what's not to get?
Also it's basically a biscuit dough treated like a pie crust and covered in all the foods that Italy makes well.
Warren Terra@ZachWeinersmith
Everybody loves lasagna. What if lasagna but with a hard dry outer layer?
Everybody loves lasagna. What if lasagna but with a hard dry outer layer?
Mans R@ZachWeinersmith The dish is OK, but it's not pizza.
Orc@ZachWeinersmith thin or thicc crust?
Jeremy Kahn@ZachWeinersmith De gustibus non est disputandum.
Paul Lalonde@ZachWeinersmith casserole pie.
esebefe@ZachWeinersmith why is no one talking about the tavern style Chicago pizza???
Phokal@ZachWeinersmith you’re teenager hungry and want to cook and eat at least three pizzas at once
Dwemthy@ZachWeinersmith Chicago style deep dish is an ingredient by ingredient embellishment and exaggeration of a pizza to create a dining experience others are not bold enough to attempt.
The crust is thick, cooked in a pan to achieve a crunchy crust like freshly baked bread. Strong enough to carry the rest of the ingredients and with a unique flavor of it's own.
The audaciously abundant cheese, bordering on excessive, provides a rich substrate for the "toppings."..
Speaking of the toppings, they are not on top, but buried under the sauce, held fast by the cheese. Here they stay warm while spreading flavor into the cheese layer...
@ZachWeinersmith
Finally the sauce, full of tomato chunks, caps the whole thing off. Putting that on top is the final twist on the standard concept of a pizza. The acid and tang of the sauce hits your mouth differently when it's not sandwiched between a thin layer of cheese and a flimsy crust.
Finally the sauce, full of tomato chunks, caps the whole thing off. Putting that on top is the final twist on the standard concept of a pizza. The acid and tang of the sauce hits your mouth differently when it's not sandwiched between a thin layer of cheese and a flimsy crust.
@ZachWeinersmith
And if that won't convince you to stop attacking Chicago's own pizza casserole I will defend it with the very pan I cook it in: a cast iron skillet. With that implement I will withstand your siege while my beloved pizza nourishes me through the protracted battle.
And if that won't convince you to stop attacking Chicago's own pizza casserole I will defend it with the very pan I cook it in: a cast iron skillet. With that implement I will withstand your siege while my beloved pizza nourishes me through the protracted battle.
Chris Hallbeck@ZachWeinersmith I never even heard of it until I moved away from the area for college. ¯\_(ツ)_/¯
Amelia Bellamy-Royds 
@ZachWeinersmith Chicago deep dish pizza: because sometimes you're craving pizza topping flavour, lots and lots of pizza toppings, but you don't want bread. Bread'll just fill you up so there's less room for pizza toppings. So, you put the pizza toppings in a quiche crust instead, piled way deeper than any flatbread crust would allow.
Main benefits:
Maximize pizza flavour density.
Lower carb to grease ratio.
One pizza can actually satisfy 4 people.
You can order garlic bread if you want bread.
bluGill@ZachWeinersmith if it has a city name you should wait until tried in that city before passing judgement. Often when taking something out of the city they cheat a bunch of little things that are important.
Seth A. Roby@ZachWeinersmith syllogism:
1. The best part of pizza is the toppings
2. More toppings is better
3. Chicago style pizza
Tim Saylor@ZachWeinersmith Pizza is delicious. Chicago style is like double the pizza per pizza.
Brian Dear@ZachWeinersmith I'm not always in Champaign-Urbana, Illinois, but when I am, I stop at Papa Del's Pizza, which I've visited as recently as a few months ago and as far back as 1980, when I was first introduced to Papa Del's and the concept of Chicago deep-dish pizza. It is very very good and one might say I love, no, loof, no, lurve it. I've been tempted from time to time to order a frozen Papa Del's pizza shipped w/ dry ice overnight via FedEx, but I haven't ever done it . . . yet. 😎
Dominion@ZachWeinersmith When I think of ordering pizza no one seriously suggests Chicago style pizza. It's just a different kind of pizza and there are times you want to order specifically deep dish and that's when you get it. It's just a cheese casserole.
Leon Barrett@ZachWeinersmith It's so cheesy! If you want to eat lots of melty cheese, it's hard to beat, like a meal of mozzarella sticks.
@ZachWeinersmith “there is no bad pizza” https://youtu.be/8ahcDlu-akk
Glove and Boots | There's No Bad Pizza | Funny videos | Puppets
@ZachWeinersmith You can set up artillery behind the outer layer of crust, and then to provide enfilade fire you emplace Maxims under cover of cheese-breads spaced evenly around the main pizza itself. The pie should be essentially impregnable at this point. If you can keep a force ready to sally forth when enemies try to bypass your position, you should be able to crush them with little trouble.
Nick has moved to Mathstodon@ZachWeinersmith Sort of the opposite of what you're asking for, but I had to link this old (but epic) Jon Stewart rant against deep dish pizza for anyone who hasn't seen it. I actually like deep dish pizza and don't think any respectable pizza should be foldable, but this bit still gets me every time.
https://youtu.be/jCgYMFtxUUw
https://youtu.be/jCgYMFtxUUw
Jon Stewart Deep Dish Rant
Scott the F is implicit Baxter@ZachWeinersmith It lasts for days. And it allows you to enjoy the greatest volume of cheese possible at one sitting. More than lasagna.
Billy O'Neal@ZachWeinersmith Step 1: Really like cheese. Step 2: ??? Step 3: Profit!
Geoffrey Adams@ZachWeinersmith
Every city
Has a pizza
That they're proud of
In their region.
Every pizza
Has a city:
A place to call its own.
Every city
Has a pizza
That they're proud of
In their region.
Every pizza
Has a city:
A place to call its own.
Rob Ricci@biogeo @ZachWeinersmith And Detroit can keep theirs