Fifteen times thicker than New York style, and twenty times Neapolitan, Chicago deep-dish stuffed-crust made me understand why pizzas are called pies. We tried two different places; the famous Giordano’s, and Exchequer. Giordano’s took longer to bake, nearly an hour, but it was worth it. Each slice was more of a cohesive unit, the cheese not slidding off as much as the slice from the Exchequer, which required the assistance of a fork. I don’t think stuffed crust was the right name for either of them. Both pizzas were really a thin crust, covered in an inch and a half of sauce, cheese, and pepperoni, sealed in with another layer of crust, then topped with more sauce and cheese. They were by far the heaviest things I’d ever eaten in my life, with not an air pocket or light ingredient to be found.
Although both were good, Giordano’s was undeniably better, living up to and surpassing its reputation. I’ve decided that Chicago pizza is the equal of New York style, just very different. All pizzas styles are created equal, but all pizzas are not, as the horrid pizza I was forced to consume in South Dakota showed me. Seriously, it was so bad, we didn’t even take back the leftovers to eat for breakfast.

Additional Note on Breakfast Pizza
I’ve decided that New York pizza and bad replicas of it should have their leftovers be eaten cold the next morning, and Chicago and Neapolitan should be reheated. For Neapolitan, use a toaster oven, and for Chicago, heat in a microwave until the inside is the temperature you want, then finish off in a toaster oven to restore the crispiness of the crust. Or if you’re really patient, which I am most certainly not in the mornings, simply heat it in an oven until it reaches the desired temperature.