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On Friday, we asked you: How would you describe deep dish pizza to someone who’s never had it before?
“It’s like if you take a regular pizza and mate it with a casserole, and slather it with awesome.” — Mike Irving
“It’s like diving into a pool of yummy cheese and tomato sauce with a savory flakey bottom.” — Philip Garofalo
“Above ground swimming pool made of bread filled with molten hot lava covered in a cheese tarp.” — Jeff Riemersma
“The pizza only tourists eat.” — Mary Puckett Shaughnessy
“The Pizza we give to tourists. Then I’d take them for some real Chicago pizza.” — Kenny Perales
“The first thing I say is that most Chicagoans eat thin crust pizza. Deep dish is a tourist thing. Real Chicago pizza is thin crust, tavern style.” — Mary E. Sullivan Bauer
“What can we say about deep dish? We can say that most of us love our beloved deep dish but truthfully we are most likely to order a thin crust tavern style pizza. (We make terrific thin too!) Occasionally, when the mood strikes us we will choose a deep dish.” — Melissa Bernardin
“Deep dish can be described as having all of the flavor you associate with pizza and a heavy consistency that can be compared to lasagna. The sauce tends to be a little bit spicy and typically is baked for around 40 minutes which gives the crust more of an oven baked bread flavor. It tastes familiar and like nothing else in the world all at once.” — Rich Williamson