Behind the Line
Topic: A Little Bit of Fun
This or That
Deep-dish or thin crust. One of the most heavily debated regional foods around. Where do you stand?
- Ben Lambert
- Executive Chef
- Bread & Tulips
- New York City
I really like a crispy thin crust pizza. The deep dish is like a gut bomb. Not saying it doesn't have it's place because it does. I used to love pizza hut's deep dish when I was a kid coming out of...
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- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Both. They are different entities and to pit them against each other is
ridiculous. I grew up in the Chicago are and I have always loved good deep
dish. I miss the original Uno's and Due's and r...
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- Zeeshan Shah
- Chef de Cuisine
- Old Town Social
- Chicago, IL
Thin crust all the time.
Deep dish once in a great while- very late at night or early in the
morning- if at all.
Zeeshan Shah
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
Thin crust is my favorite. Pizza is first about a good crunchy, chewy, tasty crust. The toppings are there just to enhance the crust. That said, I'm not above deep dish pizza. Every once in a while...
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![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
Thin crust reigns supreme!
![Pastry chef patrick fahy b-w[1]](/system/avatars/146/thumb/Pastry Chef Patrick Fahy b-w[1].jpg?1319823449)
- Patrick Fahy
- Pastry Chef
- Sixteen
- Chicago
I grew up on deep dish. Then I went to Italy for fourteen months and now I prefer thin crust
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Absolutely thin. I am all about quantity with pizza. Deep dish is like eating lasagna-1 bite and I am done. I like thin, minimal toppings and a salady component!
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Well I live in Philly so quite clearly thinner crust. I don't even consider that deep dish stuff pizza. It's like a casserole or something, that's not pizza!
- Marianne Sundquist
- Owner
- Mess Hall & co.
- Chicago, IL
thin crust!
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
I don't think there is even a debate--thin crust is the best!
- Celina Tio
- Executive Chef/Owner
- JULIAN
- Kansas City, MO
Thin crust
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
I gotta say thin crust. Unless I'm at Burt's then it's deep dish.
- Matt Steigerwald
- Chef/Partner
- Lincoln Cafe and Lincoln Winebar
- Mount Vernon, IA
I'd rather eat a good thin, but I'm glad deep is there when you need to feed an army. The real debate is wood vs coal.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
As thin and crispy as possible. Deep dish is disgusting.
- John Anderes
- Chef
- Telegraph
- Chicago, Illinois
Thin crust - Chicago needs to get its act together with deep dish.
- Rick Gresh
- Executive Chef
- David Burkes Primehouse
- Chicago, Illinois
Thin crust for sure, and only cutting it like a pie! Drives me nuts that pizza places in chicago cut pizzas into squares.
- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
Pizzeria Mozza...... It's like neapolitan but better!
- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
Love them both
- Brian Reilly
- Chef
- Noodlecat
- Cleveland, Ohio
Thin crust. it has to be wood burning oven though.
- Christine Cikowski
- Chef/Partner
- Chicago
Thin crust. As much as I can appreciate a well-executed deep-dish, I prefer the chew and crackly crust of neopolitan style pizza. It's all about the crust.
- Jared Van Camp
- Executive Chef
- Old Town Social and Nellcôte
- Chicago, IL
Deep-dish isn’t even pizza, it’s something else entirely. I love Neapolitan style. Hard to find good Neapolitan in Chicago, but, I love Spacca Napoli. Jonathan gets it right in taste and spirit.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I love thin crust, who doesn't? But, that said, I am a huge fan of deep dish pizza.
Deep dish is for when you want to have a really full satisfying meal. Thin crust is more of a Sunday afternoon f...
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- Mark Steuer
- Chef/Partner
- Carriage House and The Bedford
- Chicago, IL
Thin crust all the way, the thinner the better. I dont quite get the chicago style "pizza". Its way too much of everything in a bad dough. If youre going to doa thicker crust, it should be chewy...
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- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
i am an east coast boy...a proud Philadelphia native..i can't fathom deepdish pizza...it has no appeal to me
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
Varies by mood, but either one had better be at the top of its game.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Thin thin thin. I prefer New York, New Haven, and Neopolitan all over Chicago Style. The Chicago deep dish doesn't have a good crust/sauce/cheese ratio, it's usually too doughy, and I love dough. I...
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