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Drawbacks

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There should be mention of how this style of pizza carries the drawback of bringing the very hot toppings into direct contact with the roof of your mouth directly behind your incisors, thus repeatedly burning highly sensitive tissue if freshly served at the intended temperature. — Preceding unsigned comment added by 2607:FEA8:E320:3CD:8CCF:798E:8CA4:6A65 (talk) 22:06, 1 November 2016 (UTC)[reply]


Not the place for it. This is an encyclopedia article, not a 'how to' or a 'pros vs cons' forum. And regardless, it's NPOV as not everyone will agree what is a drawback and what is not. Ryecatcher773 (talk) 20:28, 2 November 2016 (UTC)[reply]

If someone can find a reliable source with an article about the hazards to one's hard palate, a summary of its information could be included. 68.173.169.107 (talk) 17:40, 26 June 2020 (UTC)[reply]

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Thin crust

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Thin crust is actually St. Louis Style Pizza, not "Chicago-Style tavern crust" SeanSTL (talk) 18:54, 11 December 2017 (UTC)[reply]

According to whom? Without a reference from a reliable source allowing verification of this assertion, it's not appropriate for the encyclopedia. - Julietdeltalima (talk) 19:17, 11 December 2017 (UTC)[reply]
Actually, St. Louis-style pizza is different from the thin-crust pizza in Chicago. It's made with Provel cheese, and the crust, which is very thin and crunchy, is made without yeast. But, yes, it's not about our opinions, it's about having reliable sources for the material in the article. There aren't any that support the idea that the thin-crust pizza in Chicago is St. Louis-style. — Mudwater (Talk) 19:47, 11 December 2017 (UTC)[reply]

I'm going to add information on the origins of Deep Dish Pizza.Anastasi6 (talk) 19:03, 30 April 2018 (UTC)[reply]

Chicago thin crust

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Doesn't thin crust hail from the South Side of Chicago? I thought, when I lived there 20+years ago, it was Chicago South side thin crust and Chicago East side stuffed crust Eeclwa (talk) 16:05, 19 August 2018 (UTC)[reply]

I corrected the wiki to have thin crust and stuffed crust right alongside the deep dish in the second sentence with a source along with multiple existing sources claiming that the thin crust predates the deep dish and is Chicago's most popular pizza. I used the word refers and includes all 3 because Chicago-style deep-dish, Chicago-style stuffed crust and Chicago-style thin crust pizzas are all referred to in Chicago and Illinois as Chicago-style pizza. Hardly anyone outside of Illinois other than it's neighbors even know we have a thin crust thinking we just eat deep dishes all the time. For the wiki to pop up bypassing all the search results on google and showing pictures of the deep dish and saying Chicago-style refers to the deep-dish.... and not mentioning thin crust till you click the wiki and scroll down to the section is a travesty. No wonder no one knows we have a thin crust pizza. I purposefully did not add that Chicago, some sources say South Side Chicago, originated the tavern-style thin crust pizza because alot of the included sources mime this but there is no receipts I could see. It's an incredibly popular style that goes all over the midwest and even into NY, its a bar pizza. To boast two distinct and popular styles and not have receipts would not be ok. --Hobbles4u (talk) 05:14, 17 July 2023 (UTC)[reply]

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External links seem out of order or inaccurate; for instance #6 seems to reference a Chicago Daily News article (which I don't see in the links/footnotes) but points at a pizza shop's homepage, while 7,8 look intended to point at shops but point elsewhere(?). Can anyone check out or fix? KenThomas (talk) 22:15, 28 April 2019 (UTC)[reply]

Criticism

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I really feel like this article should have a 'criticism' section. I don't know of anyone outside Chicage who would consider "Chicago pizza" an actual pizza. 80.217.161.224 (talk) 00:26, 27 April 2021 (UTC)[reply]


I feel like with the criticism, should be discussion how some consider it to really be a casserole — Preceding unsigned comment added by 98.115.154.41 (talk) 18:30, 7 July 2022 (UTC)[reply]

Sauce

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The current version of this article mentions only the usage of uncooked canned crushed tomatoes as the sauce, but is a more typical bold-flavored pizza sauce (flavored with garlic, oregano, black pepper, red chili flakes or powder, olive oil, vinegar, sugar, etc.) never used to make Chicago-style pizza? 173.88.246.138 (talk) 20:38, 30 April 2021 (UTC)[reply]

More information about origin/precedents needed

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In order to treat this subject in properly encyclopedic manner, it should be stated where exactly in Italy Rudy Malnati and Saverio Rosati's ancestors came from, in order that the regional Italian roots of this type of deep-dish pizza be explored. 173.88.246.138 (talk) 20:41, 30 April 2021 (UTC)[reply]

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