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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Wednesday, November 25

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Publication Sat Feb 24 2007

The wide world of thin crust pizza

Following up on Wednesday's story on Spacca Napoli (also discussed here), the Tribune printed an article in Thursday's Dining section on where to find the best examples of other "regional thin crust pizza." While much of Chicago seems to feel that deep dish is the end-all, be-all of pizza, there must be a sizeable population out there who yearns for something a little less, well, dense and doughy. The article identifies four varieties of thin crust pizza - New Haven, New York, California, and Neapolitan styles (and gives brief mention to a fifth - St. Louis style?) - and suggests at least one reliable purveyor of each. Having never taken to the deep dish myself, I'm looking forward to sampling my way through the list. Thin crust is where it's at, and it's about time it got some respect in this town.

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Christine / February 26, 2007 12:57 PM

Yes indeed - there is a "St. Louis style" pizza that is the standard in that city. I grew up in St. Louis and this is simply what I thought pizza tasted like; there was no mention that this was a unique style made only in my hometown. Imo's is certainly the most popular - a very thin crust dusted with cornmeal, a fairly sweet tomato sauce topped with the "provel cheese" - very mild and super melty- and a shake of oregano.

Also unique the St. Louis area is "toasted ravioli". Basically a regular meat ravioli, breaded and fried and served with marinara. A tasty treat!

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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