Common misconceptions about your style of pizza?

Pizza Shop Talk The Think Tank
1

I manage a Chicago Style Pizzeria and the most common complaint is that our Chicago style pizza isn’t “thick” enough.

We manage at least a half inch of crust rimming the greased pan along with a bit less then that forming the base of the pie.

Is this a subjective or objective thing?

2

For our Chicago style pie we use 1.75" deep pan and it is filled to the rim. Crust comes to the top. Pizza fills to the top when we start cooking and settles a bit.