Thursday, October 17, 2013


It has been brought to my attention that not everyone is familiar with the regional bastardizations of pizza America has created since stealing the dish from the Italians.* As a chick in Chicago, I would like to remedy this situation by the following chart:

Please note that I stole the GF/Vegan idea from my friend, Nick. He makes a good case, no?

*Originally pizza was not really a dish you looked forward to. It was like stew. You made it to get rid of all the leftover crap from previous dinners so as not to waste food. Crust, sauce, yesterday's meatloaf,** the salad remnants from the night before, crud, these peppers look like they're gonna go... and cheese to hold it all on there!

** Be aware that this part is made-up. Leftovers didn't exist in plenty the way they do now, there were no refrigerators. I imagine if you had some peperoni but not enough to really feed someone for a meal, that would go on there but that sounds way too appetizing to get my point across. The truth is, olden-day leftovers must have rocked. 


  1. Ah, the St Louis pizza! its called provel cheese! if only it were provelone haha. hate to love it

    1. I had no idea that St. Louis pizza even has it's own cheese! (I looked it up on wikipedia because I was fascinated). Evidently, provel is a mixture of swiss, cheddar and provolone. No wonder the stuff sticks to the roof of your mouth! Thanks for the wisdom, Andrea! I, too, am a little embarrassed at how much I love St. Louis style (I grew up in St. Louis). ME: OMG! St. Louis Style! OTHER PEOPLE: Is it good? ME: No. But Im ordering it. I would not suggest you do.