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Nov 30, 2010 08:36 AM

Chicago Style Thin Crust Pizza in Seattle?

Yes, I've seen the other thread, but that seems to be focused on deep dish pizza. Being a Chicago native now living in Seattle, I've had a difficult time finding pizza similar to back home. I’ve tried Kylie’s, Delfino’s, Wallingford, etc. but those places are off the mark a bit (for thin AND thick). They either go too heavy on the cheese or dough (making it somewhat too thick) or use huge chunks of veggies (not diced or even thinly sliced). Another thing I noticed across the board with Seattle pizza spots, you really skimp out on the sauce. It seems like only a smattering of sauce on the pizza, which I find really perplexing. Don’t get me wrong: they’re still decent pies, just not as good as back home.

In any case, I’m looking for a real thin crust, tavern style ( or square cut / cut into squares) pizza. I have yet, to find any place that does this. Any ideas?

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  1. I think you're SOL on square-cut. As far as I know that is a Chicago thing. I suppose there's no reason you couldn't ask your server to have it cut into squares for you, or to just bring it to the table uncut with a pizza slicer.

    Is there any particular establishment you're looking to replicate? Thin crust varies a great deal in the Chi, in both quality and style. I think Seattle does some very nice high-end/gourmet thin crusts, but falls short on the quality slice from the corner shop (although I've enjoyed a slice from Mad Pizza in SLU several times). As a fellow Chicagoan now relocated to Seattle, I've learned to embrace what Seattle does well while accepting there are certain things I'm just not going to get until I fly back east for a visit. It's funny, in Chicago I grew so tired of transplants from New England and New York ragging on Chicago's thin crust.

    Aside from the usual suspects, Stellar Pizza and Ale down in Georgetown does a very nice thin crust pizza, altho I wouldn't say it's Chicago style.

    1. Zayda Buddy does a thin crust square cut pizza, they call Minnesota style.
      I haven't tried it, and I don't know if a proud Chicagoan can accept this imitation, but it might be worth a shot.

      5 Replies
      1. re: GreenYoshi

        Funny, in NJ we called square pizza Sicilan style. It was thicker crust than NY/NJ style thin crust, but still way thinner than what we east-coasters think of as Chicago or deep dish. Didn't know that it was a chicago thing. Haven't seen any here. Now I am going to have to get some when I am in the city @ Christmas.

        1. re: bluedog67

          Sicilian is typically a rectangular pizza cut into rectangular slices. The Chicago tradition OP is talking about is cutting a round (and thin) pizza into square pieces (except those on the circumference, which obviously have a round side). ZB is definitely worth a try.

        2. re: GreenYoshi

          Me and my wife are proud Chicagoans and can vouch for Zayda Buddy. We put extra cheese on ours though. If you want to feel more midwestern, they have fried cheese curds as well. As a point of reference, I also enjoy thin crust over deep dish - Marcello's Father & Son is a must for me every time I go back home.

          I feel your pain though - enough that I signed up for the board just to reply to this... finding good pizza (or at least a pizza in tune with Chicago) can be quite a struggle, it took us over a year before we found anything decent.

          1. re: whine_n_cheez

            Lived in Minneapolis and Chicago and can also vouch for Zayda Buddy (Makes me think back to the good old days of Leona's right around the corner from my apartment). I am a thin crust/square cut pizza guy and love their pizza.