This week, host and producer Jim Hanke examines the national interest in Chicago tavern-style pizza -- razor thin, cut to squares and for some, putting traditional deep dish to shame. Author, media personality and pizza expert Steve Dolinsky provides some history on this Windy City mainstay, and Chicago Tribune food critic Louisa Chu discusses three particular spots adding unique spins to tavern-style, and taking that crispy, savory circle to a whole new level.

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