For fucks sake

A wise man is he.

or maybe a wise ass. 

I'm originally from Chicago and the kind pictured below is actually more popular there (than deep-dish) and it's the way my father would make them at home:


Chicago-style tavern-style thin-crust pizza

...While in New York, bakers who had immigrated from Italy made pizzas using the traditional method of tossing the dough by hand; the tavern owners who first developed Chicago's thin-crust pizza instead rolled their dough or used mechanical sheeters. This led to thinner crusts than those present in hand-tossed pizzas.

This pizza is cut into squares, also known as "tavern-style" or "party cut", as opposed to wedges. The name "tavern-style" comes from the pizzas originally being served in taverns, often as an enticement to drink alcohol. This origin in taverns is also linked to the pizza's shape, as the square shape of the slices made it possible for taverns that did not have plates to instead set them on napkins....

 

Anon wrote:

I'm originally from Chicago and the kind pictured below is actually more popular there (than deep-dish) and it's the way my father would make them at home:
 

Exactly. Deep dish pizza is not pizza. It's a casserole.
 

you Devil, you.

What kind of pizza is a pie face?
 

I remember 19¢ burgers but not this cheap pizza...


They didn't shred the cheese??