Whether you call it party-cut, bar-style, tavern-style, Midwest thin crust, Chicago-thin or, if you’re from the Midwest, just plain “pizza,” it’s equally easy to share with a large group, or to polish off on your own.

Among his many revelations: a game-changing technique for yielding that crisp crust at home.
Some family members may call it obsessive behavior. I call it a…

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