Six American Pizza Styles

The Legend. The Beast. The 1.5kg Cheese Bomb. Our homage to Giordano's famous creation – a towering 2.25-inch thick masterpiece with a tender bottom crust, thin top crust, and a magnificent middle stuffed with premium cheese and toppings, crowned with our signature sauce. Worth every minute of the 40-minute bake time.

The Local's Secret. Ask any Chicagoan what they actually eat at home – it's this thin, buttery crust cut into squares like they've done since the 1940s. Our multi-day dough process blends multiple flours, cultured butter, and heaps of labor to recreate that perfect tavern pie experience. Each batch is small, limited, and absolutely worth planning ahead for.

The caramelized edge slice of heaven. Not to be confused with its Chicago Stuffed Deep Dish cousin, this Chicago legend features a thicker base and that unmistakable charred cheese crust that circles the edge. It's not burnt – it's perfection. Available by the slice, it's the perfect gateway to deep dish exploration.

A taste of Chef Paul's childhood stomping ground. New York's sophisticated cousin from Connecticut features a distinctively crisp, charred crust that only comes from perfect technique and blazing heat. This heritage recipe from Chef's home state delivers a thin, structured base that supports premium toppings without sacrificing that perfect fold.

The square deal with the crispy cheese crown. Fall in love with this fluffy, focaccia-like square pie with its signature crispy rim of caramelized cheese. Light enough to feel good about, but sturdy enough to handle bold toppings – it's the perfect canvas for Chef Paul's most creative flavor combinations.

Not your average NYC pizza. Forget everything you think you know about NY pizza. Chef Paul's version pays homage to the higher-end pizzerias of the Big Apple – with the perfect balance of chew and crisp, premium toppings, and that distinctive fold that keeps everything in place.