Photo by Kevin A. Roberts
ST. LOUIS: A cracker-thin crust, mysteriously gooey Provel cheese, and square slices define our pies.
Photo by Kevin A. Roberts
NEW YORK: The generous slices of hand-tossed NYC-style pies must often be folded in half to be eaten.
Photo by Kevin A. Roberts
CHICAGO: As thick as lasagna, Chicago’s deep-dish pies include chunky tomato sauce and a wall of crust.
