Is Thin Crust the New “Chicago Style?”

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Friday, December 13, 2013 - 5:03pm

Like a protective mother, we’ll always defend deep-dish pizza from angry New Yorkers, but lately Chicagoans have flocked to the thin crust pizza. To help get a grasp on this new trend, here's a look at three new restaurants changing the way we eat ‘za.

Blaze Pizza – Opening its first Chicago location on Belmont Avenue between Clark & Sheffield, Blaze Pizza will allow you to create their own custom pizzas using “homemade” dough, over 40 sauce options and a variety of artisanal meats and cheeses. Cooked at lightning fast speed, the pizzas will sell for around $7.00. Blaze opens to the public Thursday, December 19th.

Eataly – You’re probably sick of reading about Eataly, but the New York based restaurant/grocery store/brewery/wine bar/coffee shop can dish out a thin crust pizza every 45 seconds!  The downside to La Pizza's thin crust is that it only comes Neapolitan.

Stella Barra Pizzeria (pictured above) – The Lincoln Park pizzeria may have started in California, but executive chef and part owner Jeff Mahin is 100% Chicago. With a resume that includes Nobu, The Fat Duck, L2O and Do-Rite Donuts, Stella Barra is Jeff’s opportunity to make you pizza – thin artisan pizza with some of the best dough in town.

So is thin crust the new Chicago style? Every world class city imports cultures from around the world and we should be proud to see thin crust gain a foothold in Chicago. New cultures make a neighborhood shine brighter and they challenge locals businesses to experiment with new ideas.  

Deep dish pizza won’t leave Chicago any time soon, but Gino’s East and Giordano's better take note, because the balls in their court to innovate. 

Joe Piehl's picture
Chicago Editor Joe Piehl
Joe Piehl

A TLT contributor since 2010, Joe is the Chicago Editor. Outside TLT, Joe keeps an eye out for awesome activities and he writes a travel blog: Joe the Explorer.

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