1. Chicago style is cooked in a pan
That thick, notable crust comes from being baked in a deep-dish, well seasoned, cast iron pan. The only thing a New York slice touches is the bottom of an industrial oven. Whither the humanity?
2. Chicago style is totally flipped
The whole internal structure of the pizza is inverted. After the dough is pressed out in the deep-dish pan, with the sides pressed up a bit, a layer of mozzarella is spread out on the bottom. And that’s not for aesthetic reasons: Gino’s cooks say that if you put the cheese on top, the cooking time would burn it because...