Eater - "Chicago Tavern-Style Pizza is Sweeping America"
"But why is Chicago thin-style trending right now?
Thin Chicago tavern-style can be seen as a foil to the thick heavy Detroit style square pizzas that have dominated over the last decade. People are ready for a lighter form of cheese and carbs; the pizza pendulum has swung the other way.
“I think it’s lighter to eat,” says Greg Baxtrom who recently started serving the thin pies at his restaurant and bakery Patti Ann’s in Prospect Heights, New York. “Nothing against doughier deep dish—they have their place. It’s just super heavy and super filling, and they don’t make great leftovers,” says Baxtrom, who grew up in a small town just outside of Chicago.
Another potential reason why Chicago tavern-style is trending is that it’s relatively easier to produce and execute culinarily compared to say a classic Neapolitan-style pizza, which requires building and maintaining a fire inside an expensive, large, often-imported oven.
What is more, tavern-style pizzas do not require stretching out the dough to order—they can be pre-stretched and simply topped and baked to order in an electric or gas-powered oven. “You can make it ahead of time, which always means I can ensure the consistency better," says Baxtrom. “It’s consistently being able to provide a good product.”"
New York Times - "Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned."
Axios - "This year's pizza trends: Fewer pineapples, more pickles"
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