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Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Midwest thin-crust pizza.
If you’re a Chicago deep-dish enthusiast, move along, this article is not for you. Ok, now that that’s sorted: Welcome to the inner circle of those of us who know that the true regional pizza icon of the Midwest is tavern-style. It’s cracker-thin, crisp, square-cut, and best enjoyed with a cold Old Style beer. Across the region, each city lays claim to a spin on the formula, and variations on the theme range from subtle to chaotic. The big question is: Which is best, and are they even distinct enough from each other to warrant ranking? Let’s find out.
