Having lived in Chicago for 18 years, my boyfriend is a thin-crust/deep-dish pizza lover. Over the years I have become an avid thin-crust consumer, demanding one large Lou Malnati’s thin crust pepperoni pizza at least once a month. However, my heart will always be with my child-hood favorites such as, LaRosa’s, Papa Johns, Donatos and Greg’s Pizza, which used to be owned by my uncle, but was recently sold. :(
One thing linking these pizzas together is the type of crust they use. My boyfriend doesn’t even consider it crust; he calls it “a loaf of bread with pizza sauce on top”. After many hours of defending the pizzas honor and claiming that it is “just as good, if not better than Gino’s East”, I began to agree with him. This doesn’t mean that I don’t like it anymore; it actually makes me appreciate it more.
Take LaRosa’s for example, their “thin crust” is not thin and not crispy like Gino’s East, or Pizza Hut. I do not think it tastes anything like a slice of bread or pita bread, but it has the texture of pita bread. I guess the problem my boyfriend has with it is that it is too thick to be called thin crust but not thick enough to be called deep dish, so it lies somewhere in between.
After trying a couple of other “Cincinnati Pizzas”, we realized that this is
a reoccurring theme throughout the pizza joints in Northern Kentucky and the Cincinnati area. I never thought it was unusual because that’s what I grew up with, but I guess to Chicagoans eating pizza “on bread” may seem totally unappetizing.
What about your hometowns? Are there any pizza joints that boast particular styled crusts?? Do you like this about them, or hate it? Feel free to e-mail any questions or comments to sally.k.dwyer@gmail.com Ciao!
Top Photo by Patti Longmire/Associated Press
Bottom Photo by LaRosa's
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