It happened again. A friend announced on Facebook that her husband had gotten a job in Chicago and, in the same breath, to “bring on all the deep-dish.”
Sigh.
This is a book about pizza in Chicago, meaning we’ve eaten about 100,000 pizzas in Chicago to write it. So we can say with confidence — whether you agree or not — that sure, there’s some deep-dish out there that’s good. Great, even. (See several entries on our list of favorite pizzas here.) But deep-dish is not everything.
This isn’t a new idea, but it is one worth drumbeating, time and again, until the Jon Stewarts and Michael Symons of the world stop fixating on one style of pizza that most of us eat maybe, maybe, twice a year.
Or, forget the world. You all know what’s up, and that’s what matters. You know, as reporter Christopher Borrelli writes in his essay on the state of Chicago pizza, that “the reality on the ground is not about deep-dish. It’s about variety.”
Page through this book and you’ll find just that, from a list of trucks delivering slices on the go to praise for a new Logan-Square-by-way-of-Brooklyn pizzeria baking deliciously thin crusts to a playbook for how to get killer pizza and killer wine into your (soon-to-be) greasy little hands without even leaving the house.
And don’t worry: I’ll be slipping a copy of this guide to my friend before she’s even out of the airport. Welcome to Chicago; now shut up and eat some Coalfire.
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