![]() The Sauce: Sauce is the rug that ties the room together.The Fillings: Is the pizza gloriously decadent, or does it feel like it’s lacking something? Are the ratios of sauce to cheese and cheese to crust lopsided, or are they consistent throughout? Most importantly: is there enough cheese, and does it pull away with satisfying yardage of gooey strands?.The outer texture of the crust should be crisp, especially on the bottom, and the line where the dough meets the cheese should be baked through without being doughy or gummy, which is a serious issue for all too many deep-dish pies. Instead, I’m looking for utility, something that can stand up to all that cheese without becoming a soggy mess. The Crust: I’m not looking for my crust to mimic artisan-quality bread.The crust is also breadier and more in line with pan pizzas you'd find elsewhere in the country. Pan Pizza: The distinguishing feature here is a ring of caramelized parmesan cheese, which crisps up in the pizza pan.Giordano's is the most famous practitioner of this style, though there are a surprising number of places serving stuffed pizza. Most people don't even know it's there because it's so thin and is the same color as the cheese. But what truly sets stuffed pizza apart is an additional layer of dough above the cheese and below the sauce. ![]() Instead of crumbly, the crust is flaky, and it's often possible to see distinct laminated layers of dough. Stuffed Pizza: The first thing you'll notice here is that the ends are actually even taller than deep dish.This is the style you'll find at most of the big-name Chicago chains, including Lou Malnati's, Uno's, Pizano's, and Gino's East. It features a moderately thick and crumbly crust, which is topped with loads of mozzarella, toppings, and a layer of tomato sauce that is usually on the chunkier side.
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