Bar Pie (DOUGH)

Thin n' crispy. A little saucy, big bossy and way too sexy like my crush. (she doesn't know I exist)

Bar Pie is up there for me as one of my favorite types of pizza. Chicago really knew what they were doing with this one. *DAPS UP CHICAGO*

Tavern Pie, Bar Pie… WHATEVER THE FUCK YOU CALL IT just know this SLAPS.

What is Bar Pie?

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Bar Pie was introduced to me in 2016 while watching “the Pizza Show w Frank Pinello.” He did deep dive in one episode talking the history of this pizza culture and how outside the touristy parts of the city this is considered the pizza of Chicago. To me a masterpiece- Bar Pie is known for being crispy, very thin with its signature square cut.

The crispiness acts as a good vehicle for flavor delivery if you ask me. The dough is rolled thin and then cured in the fridge for a day or two allowing us to dry out the dough which will create a cracker like texture during the bake. The sauce then gets lathered on coast to coast of the pie leaving practically zero crust. The crispy edges are way too good and being cut into squares you get lots crispy edges. My favorite are the little triangle corner pieces.

This is true Chicago pizza not that deep dish shit. All my homies hate deep dish… except for one homie. I had this roommate from Chicago in college and he would fly home for our breaks to see his family. He would return with 5 Lou Malnatti Deep Dish Pizza’s in his carry on like a freak. It was funny because this was his favorite food and he would slap one on our kitchen table surrounded by all of our friends huddling the cardboard box so we could take a slice- and we all hated it. This man was serious he would get mad when we said it wasn’t as good as he told us it would be. One time I even saw him fist fight a New Yorker for saying Chicago pizza sucks.

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BAR PIE is cracker-esque and once you get into it you’ll be hooked. Very dip-able pizza here. The dough uses less yeast for less rise, sugar in the dough to help it caramelize the bottom and a olive oil at the end to get nice and golden before charring.