Getting to the 'Crust' of the Issue

Before we begin I do realize that the actual statement is 'crux of the issue' but after reading this post you'll probably understand a little better as to why I am referring to crust. According to an article on MSNBC yesterday, thin-crust pizza appears to be making a major inroads in Chicago of all places and the reason that this is considered a fairly significant occurence is the fact that typically, Chicago has been known for deep dish crust which makes pizza more akin to a pie than a traditional pizza as pictured at left. But according to the article, this is a sign of the changing times.

Now you know it's a slow news week when sites start covering changing pizza trends and how men's underwear buying habits can indicate whether or not the recession is coming to an end or is on the verge of getting worse. Anyways, I digress; it seems that Chicagoans are finding that there is a growing appeal for thin crust Neapolitan style which has long typefied New York style pizza and the pizza that most people associate with the dish. Chicago has been credited with originating the deep dish pizza but now it seems that an influx of those born outside of Chicago are demanding that more thin crust be made available to them.

For me personally, pizza is a food I enjoy and I enjoy a variety of different types. As to whether I would prefer thin versus thick crust is more a matter of what my mood happens to be and what I feel like eating. Purists will argue that one type of pizza crust is better than another in terms of the enjoyment of what you're eating but the article didn't stop there. What the article indicated is that what many patrons believe the thin crust promotes is the showcasing of the chefs talents and his ability to use fresher ingredients. Now that shouldn't lead you to believe that a thicker crust is somehow older but what I think is the real reason for the appeal is that when you're exposed or given only one version of a dish for a very long time then you don't know any better until you try something different.

For example, if you've only ever eaten deep dish pizza, the experience of eating a Neapolitan pizza would probably leave you feeling you'd experienced something new and unique and being human that would likely mean feeling something that leads you to believe that the overall experience is better. Similarly, many patrons indicated that they felt that many of the 'boutique' pizzerias opening up these days indicated a trend towards improving quality. Why? Because these are places that don't deliver or take phone orders. There again it's all in how you sell the product. Sure you can limit your customer base to dine-in only and indicate that it's because the product is so good that it can't be 'messed up' by being boxed and delivered. Of course if that's what you want your customers to believe then why would you say anything different? Variety is the spice of life and I think it's good that Chicagoans are finally getting something new and different (for them at least).