In the world of pizza, Chicago will forever be associated with the gut-busting deep-dish version. But recently, it’s the city’s crisp-crusted, tavern-style pie that’s dominating menus from New York to Los Angeles.
“Nothing is more Chicago than a cracker-thin pizza,” maintains Tony Scardino, a Windy City pizzaiolo who runs the Professor Pizza pop-up. His family started serving tavern pies to Chicagoans 80 years ago.
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