The so-called “New England” style pizza is probably found in only one corner of Massachusetts.
I grew up on Pizza in the New Haven area. Not only Sally’s, Modern, the Spot, and Pepes, but other solid pizzerias like Tolli’s (East Haven), Bimontes & Sorrentos (Hamden), Angelo’s (North Haven).
The White Clam is a New Haven thing, but hardly dominates. Also, in New Haven a standard plain apizza from Sally’s or Pepe’s comes without mozzarella, only a sprinkling of Parmesan.
I have NO idea why this page would cjoose BAR pizza as representative. Were they paid?
Also, I lived in Chicago for three years. I was also a cook at Eduardo’s (mostly stuffed). The thin square cut was NOT the most common. Just because it is served in some pubs does not make it common. For a non-junk thin pizza I tried “Home Run Inn”. Pedestrian.
Chicago is dominated by Deep Dish and Stuffed, and unlike the northeast where something that becomes a chain is almost disqualified from being taken seriously, it is a mark of arrival in Chicago and the Mid-west.
So, Giordano’s, Uno’s, Gino’s, Edwardo’s, Connie’s . . . all dominated by deep dish and stuffed, even if thin is also on the menu.
You missed Lou Malnati’s, maybe the most popular with 76 Chicago area locations. We get frozen half-baked large sausage pizzas, that turn out as good as pickup from the restaurant.
Born and bred in Brooklyn, USA.
I’ll go for Grimaldi’s any time - but it’s 300 miles away.
I’ve had Lou Malnati’s and Giordano’s deep dish. Great stuff! Plus, Lou Malnati’s had the best calamari I’ve ever eaten…
Really, the BAR? Not Frank Pepe’s or Sal’s or Modern?