What’s not to love about a food that’s really a party?
. Capital One has had no involvement in any editorial aspect of the production of this content.Text in this section is partially pulled from a 2014 article on the best Chicago deep-dish, written by Nick Kindelsperger.
Those are the differences, but you know what? Except, perhaps, for food writers, no one really cares. When people come to Chicago, they just want to experience a big, overloaded pizza with lots of toppings, and stopping to explain this classification system gets old fast. Plus, like everything in life, things are never completely clear cut. Some deep dish pizzas have a flaky crust, while a few stuffed pies have crumbly ones.
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