It’s a colossal affair, and in contrast to the New York-style slice that you pick up, fold, and eat out of hand, Chicago-style means utensils. The tall slice stands strong due to the thick crust, which requires a little light sawing with a knife. That crust, made with cornmeal, is a bit buttery and slightly tangy. With all of the fillings (including the chunky tomato sauce), I felt like I was eating more of a quiche than a pizza. Continue reading Pizza Parlor Friday Holler: Kylie’s Chicago Pizza