Growing up on the south side of Chicago, “pizza” meant two things; either thin with a sweet sauce, fennel-y sausage and browned melted cheese on top from any number of store-front shops; or deep pan, one slice is a meal but I’ll take two with buttery crust cradling layers of cheese, garlicky sausage, and chunky tomatoes from downtown restaurants. We left the north siders to their thick-crust variety and would certainly eat it when visiting, if necessary to maintain cross-town friendships, but we’d talk about the winning advantages of our south side thin crust pies all the way home.