The Mind of a Pizza Chef
The Tavern Style Technique
Tavern style pizza isn't just "thin crust"—it's a completely different philosophy of pizza construction that requires specific techniques impossible to achieve with traditional hand-stretching methods.
Understanding why we roll instead of stretch, the layering, why squares matter more than triangles, reveals the engineering behind Chicago's best-kept pizza secret. This isn't just about making pizza thinner—it's about mastering a craft that's defined Chicago's neighborhood culture since the 1940s.
Photo Credit: Hayden Dib
June 4, 2025
The Many Faces of Deep Dish
Not all deep dish is created equal. At Deep End Pizza, we serve two very different styles of Chicago deep dish. Our Chicago Stuffed Deep Dish—inspired by Giordano's and Nancy’s—can only be served as whole pies due to its 700g cheese load and structural complexity.
Meanwhile, our Pequod's-style deep dish features that famous deeply-caramelized cheese crust and can hold its shape as individual slices. Understanding these differences is key to appreciating why each style demands specific preparation methods, baking techniques, and serving approaches
Photo Credit: Kit Edwards
May 30, 2025
Recipe: Detroit-Style Pizza: “The New Aussie” Recipe
Paul Kasten, owner and head chef of Deep End Pizza in Fitzroy (Melbourne), Australia, has long been a fan (and champion of) Detroit-style pizza. Born in the U.S., he’s been making Detroit pizzas for years, both at home and at Deep End, where they also serve New York thin crust and Chicago deep dish. When asked to reimagine this Motor City icon for an Australian audience, Paul wanted to create a funky new spin on a beloved local pizza, “The Aussie.”
May 13, 2025
Hot List: Chef Paul's Top Chicago Tavern Pizza Spots
Chicago Tavern Style is the pizza locals actually eat—thin, crispy, cut into squares, and served with cold beer in neighborhood joints since the 1940s. While tourists chase deep dish, Chicagoans know the real deal: cracker-thin crust with that perfect "crunch," minimal cheese, zesty sauce, and those coveted corner pieces. At Deep End Pizza, I'm proud to be the first chef in Australia to serve this Chicago legacy. Our three-layered butter dough takes days to perfect, available in limited quantities daily.
March 14, 2025
Hot List: Chef Paul's Top Deep Dish Spots
Chicago deep dish isn't just pizza—it's architecture. These seven legendary establishments shaped my understanding of how dough, cheese, and technique combine to create edible monuments. From Pizzeria Uno's foundational legacy to Giordano's stuffed innovation, each taught me crucial lessons about patience, precision, and the profound difference between authentic and imitation. At Deep End Pizza, we honor this tradition with two distinct styles: our Chicago Stuffed Deep Dish (inspired by Giordano's whole-pie perfection) and our Pequod's-style slices with that famous caramelized cheese crust. Understanding these masters means understanding why deep dish demands respect, time, and above all, proper technique.
March 3, 2025
Podcast: Pizza Story: Deep End Pizza
For our third episode we welcome Paul Kasten, a highly talented chef and owner of Deep End Pizza located in Melbourne Australia. Paul runs the pizzeria with his wife (Melbourne-native) Kate Paterson. During lockdown his culinary journey took him to Australia where he launched his original concept of opening a pizzeria based on several different styles of pizza, doughs, techniques and ovens. Deep End Pizza serves six different types of pizzas, with the first three styles being Chicago Deep Dish, Detroit-Style and New York. From high-quality, locally sourced ingredients every pizza creates a memorable moment for their customers. They are the first pizzeria in Australia to offer all of these styles and possibly in the world.
February 5, 2025
Hot List: Chef Paul's Top New York Pizza Spots
Pizzerias have been documented to be operating in New York back to the 1890’s. In the scheme of things, that’s actually not long after pizza Napoletana evolved into what most people would recognize today as a pizza. In a city with thousands of pizzerias, with hundreds worth seeking out, one could take many approaches to compiling a list like this. We’ve chosen a set of spots we love, a mix of classics and newcomers whose products exemplify just how great and broad the New York pizza scene is.
January 20, 2025
Podcast: Dirty Linen with Dani Valent
Australia is rife with pizza restaurants but there’s no one doing what Paul Kasten does at Deep End in Melbourne. The year-old restaurant is a destination for New York, Chicago and Detroit-style pizzas, crafted with dedication by an American chef who is a pizza nerd from way back. We talk about the joys and challenges of running a small business with a unique offering. Oh, and cheese pulls, there’s always time to talk stretchy cheese.
July 5, 2023
Podcast: Conversation with a chef with Jo Rittey
Paul Kasten previously worked in fine dining but wanted to ‘put down the tweezers’ and bring rarely found authentic regional American pizza styles to Australia. He opened Deep End Pizza last March in the space formerly occupied by Hammer and Tong just off Brunswick Street and it has been gloriously popular ever since he first opened the doors. Deep End’s Detroit, Chicago and New York style pizzas are each made with a different dough, a different oven, and different care. The bases are meticulously crafted using a variety of flours, fermentation times, handling techniques and baking temperatures.
May 4, 2023