292. Chicago Thin Pizza: An Underdog No More

Send us Fan MailWhen most people think of Chicago pizza, they picture a deep-dish behemoth, a cheesy beast you need a fork and knife to conquer. But locals know the real MVP of the region is Chicago Thin – and it’s finally getting the love it deserves.We sat down with Tony Troiano of J.B. Alberto’s Pizza, a 60-year-old Chicago institution and recent winner of the Great American Pizza Challenge for Best Traditional Thin Pizza. Troiano has been in the game a long time and had some incredible insights about why this crispy, tavern-style pie is taking over.While tourists line up for deep-dish, Troiano says locals are gathering for game days and family parties around a box of thin crust. “Ninety-five percent of the people in Chicago ... they’re eating a thin-crust pizza,” he says.In fact, our own 2026 Pizza Industry Trends Report reveals that Chicago Thin is now the third most popular pizza style in the country! “I probably wouldn’t have competed with this particular pizza five years ago,” Troiano says. Now, he’s seeing it embraced on a national and even international level.A key element to J.B. Alberto’s award-winning pies is the hand-pinched, house-made raw sausage. This might sound scary to some, but Tony insists it’s a game-changer. “The flavor difference is so much better,” he says. Pinching nickel-sized pieces ensures it cooks perfectly during a 12-minute bake, releasing just the right amount of flavor into the pie. And if you’re still worried? “Put it on top,” Tony advises. “That makes people feel better.”To get the full story, listen to the complete Hot Slice episode with Tony Troiano. Show Notes: Download an expanded version of the 2026 Pizza Industry Trends Report!Visit J.B. Alberto’s website, where a “secret menu” item is available only online!