Chicago-style thin crust pizza in SF, the penninsula, or East Bay?
I've been having difficulty finding the real Chicago-style pizza: the kind people actually eat in Chicago, that has a thin, somewhat crispy crust, a generous layer of sauce, and the toppings underneath the cheese, cut into squares. Not the "deep dish" or "stuffed" kind we used to have only once or twice per year, which is only slightly more "Chicago-style" than chinese checkers is Chinese.
Patxi's makes some bold claims, but it isn't quite right. Not bad, but it isn't it. And the SF location had no idea what I was talking about, when I asked for squares.
I know this can be had outside of Chicagoland. If in Tucson AZ there were two chains and at least as many mom-and-pop joints serving it, there has to be at least one in the Bay Area. Any tips?
I lived in the Chicago area for over 30 years and know what you are talking about, but can't imagine why you are searching for it. It is just a basic all- American style pizza with the topping under the cheese, cut it into squares, rather than pie-shaped slices, that make it totally unpleasant to eat. We used to see it at office parties. When we had a a chance we headed for dip dish versions.
If you are homesick for squares, maybe you could ask Little Star to cut one of their thin versions into squares. If they don't already put the cheese on top as they do for the deep dish, then they might even do that for you.
Now a good sausage sandwich with giardinera from Portillo's -- that would be worth having here. There is a Portillo's in the LA area (Buena Park).
Capo's is opening this month.
Then, one that might be worth a call though not in your designated area. Bricks in Petaluma was a branch of Bricks in Chicago.
I enjoyed it very much some years ago, per this report,
But when I googled to see its status, apparently it changed names a couple years ago and is now called Brixx. The "about" section of the website no longer mentions Chicago style thin crust. http://brixxpizzeria.com/about.html However, maybe a call to find out if the style of pizza is still the same would be fruitful.
Capo's menu lists "cracker-thin" among the styles they're going to offer, you might call and ask for a more detailed description.
Little Star's specialty is deep-dish. Their thin-crust is good but doesn't match the description.
Deep-dish is called Chicago-style because that's where it was invented.
To answer my own query: Windy City Pizza serves the real Chicago-style thin crust. They'll get confused if you call it Chicago-style and won't know what you mean if you ask for it cut into squares. But it's the real thing, and as good as some of the reliable pizzerias--Vito and Nick's, Casciani's, Fasano's--on the South and Southwest sides of Chicago.