So what makes it stand out is the thin

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Photo Credit/Louis Jaeger's Pizza Louis Jaeger's pizza differs from other American pizzas in several ways. First, the crust is as thin and crispy as a biscuit. Many people compare eating a St. Louis-style pie to eating cheese and crackers. That's how thin the crust of this pie is. Like New Haven-style pies, St. Louis-style pizza is also cut into irregular shapes and sizes. Most of the time you will get square slices instead of triangles.

Unlike other types of pizza, St. Louis Chao's pizza has toppings that panama phone number library extend all the way to the edge of the pie; the sauce has a slightly sweet flavor; and it's topped with local Prover cheese. Invented in St. Louis, Missouri, it combines provolone, cheddar, Swiss cheese and liquid smoke. Stuffed Pizza vs. Deep Dish Stuffed pizza originated in Chicago and has a thick, chewy crust. layer of pizza dough that covers the top and seals it like a dessert pie.

Yes this is getting dangerously close to pie territory but it's definitely still a pie. Stuffing a pizza on the inside is filled with a lot of ingredients—literally anything you want to stuff it in—so a topping pie without its convenience may lack the structural integrity needed to stay together while eating. The stuffed pizza will be topped with a generous sprinkling of hot tomato sauce upon removal from the oven. Detroit-Style Pizza Detroit-Style Pizza Stays True to Its Urban Roots Detroit-style pizza starts with the blue and steel pans used in baking.