While pizza is a delight enjoyed by millions across the United States and beyond, few places do pizza quite like the Midwest. Coming from a proud Midwesterner, pizza is a sacred meal for many in the heartland of the United States, especially those of us from in and around the cities of Chicago and St. Louis, where tavern-style and thin St.
Louis-style pizzas are the two dominating types — sorry , I still love you. However, one thing that often gets forgotten by non-Midwesterners is that tavern-style pizza, and St. Louis' thin-crust pizzas are far from the same thing.
While their similarities, such as having thin crust and being cut into squares, differentiate the two styles from other kinds of pizza in the United States, they quickly begin to differ greatly beyond that point. From their dough to the types of cheeses that are put on top, knowing the differences between tavern-style and thin crust is of the utmost importance — especially if you plan on traveling to St. Louis or Chicago.
Not all Midwestern pizza styles are the same To start, let's look at the perception of each pizza. While is the premier pizza in the Second City, it has also become popular across America in recent times. Alternatively, you'd likely struggle to find St.
Louis-style thin crust outside the city's surrounding area, leading to its slightly lessened notoriety among many non-Midwesterners. Beyond that, the differences can most easily be identified by looking at the crust of each pizza; tavern-styl.