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{"id":902,"date":"2013-08-14T22:29:00","date_gmt":"2013-08-14T22:29:00","guid":{"rendered":"http:\/\/admin.patheos.com\/blogs\/janetheactuary\/2013\/08\/my-regional-pizza-gripe.html"},"modified":"2013-08-14T22:29:00","modified_gmt":"2013-08-14T22:29:00","slug":"my-regional-pizza-gripe","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/janetheactuary\/2013\/08\/my-regional-pizza-gripe.html","title":{"rendered":"My regional pizza gripe"},"content":{"rendered":"\n<\/head>

This is just something of a pet peeve of mine: <\/p>\n

\u201cChicago-style\u201d pizza is not what you think it is. Sure, everyone labels a particular type of deep-dish \u201cstuffed\u201d pizza as \u201cChicago-style\u201d but this is the province of a few specific Chicago chains: Pizzeria Uno, Giordano\u2019s, Lou Malnati\u2019s, most notably. It\u2019s not what a typical Chicagoan eats when they get a pizza at the local pizza place, the sort that\u2019s family-run and has generations of loyal customers. <\/p>\n

That<\/i> pizza has a thin crust, an exceptionally thick layer of cheese, and is cut into squares. Ugh \u2014 I can\u2019t stand it. The edges are crunchy and burnt-tasting, and the interior pieces are just a gloppy mess. <\/p>\n

And my hometown has it\u2019s own \u201cstyle\u201d of pizza \u2014 Detroit-style pizza even gets its own article in Wikipedia<\/a>. Thick-crust, baked in a rectangular pan \u2014 Little Ceasar\u2019s has now been trying to introduce this nationwide (or at least in Chicago), and Jet\u2019s Pizza has expanded at least as far as Chicago (and Grand Haven, where we\u2019re vacationing, and ate it for lunch). Why do I say that Detroit-style pizza is \u201cauthentic\u201d where so-called \u201cChicago-style\u201d pizza is not? <\/p>\n

Simple. Because I remember that on pizza days in school (parochial school, no cafeteria), the pizza was square, much like the pizza that we had for lunch today. <\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"