Thanks to a trifecta of deep dish, stuffed and pan pizza, no city in the world is as synonymous with thick-crusted pizza as Chicago. But what if you’re not looking for pizza that’s thick as a brick, but one that’s as thin as possible?
Look at the pizza from overhead, and it appears similar to other thin-crust options around Chicago, albeit cut into slices instead of tavern-style squares. But hold up a slice, and you’ll realize the crust rises about a millimeter or two. You might be tempted to call it cracker-thin, but it’s honestly skinnier than most crackers.
Paper Thin Pizza owners Drew, left, and Ray Anthony sit together inside Soho House Chicago, Jan. 6, 2022. Anthony readily admits the dough is “very tough to work with,” so to keep it from sticking to the pan, the rolled-out dough rests on parchment paper, something he notes other thin-crust spots in Chicago do. But unlike most, the dough is topped while still cold and placed in the oven with the parchment paper still attached to the bottom.
And anyone who grew up here is rolling their eyes at the phrase 'land of deep dish'. Everyone knows the best pizza place is the local mom and pop pizza joint down the block.
The gauntlet has been thrown, Monicals_Pizza.
TheJazzPhD , have you had this pizza yet
Cc stoolpresidente
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