In Chicago it seems people cut pizza different then anywhere else in the country—many places cut thin crust pizza into squares. This odd cutting technique accomplishes a few crucial things from my vantage point:
1) A person can eat several small squares of pizza and not feel like they are eating too much.
2) Square cutting completely segregates the crust from the mushy gooey inside—if you are a crust lover, this is very good news.
3) Square cutting is what Father and Son Pizza does to their gluten free pizzas to differentiate from the regular pizza.
I have heard for years that Father and Son offers a wide variety of gluten free options—I was very skeptical because of cross contamination worries. After drilling the manager— I asked her the same questions-over and over and over- I was satisfied with her answers! The gluten free boy ate the pizza and loved it!
If you are not near Chicago you can make an imitation of square cut, thin crust Father and Son style Chicago pizza--I use UDI's divine pizza crust!
Father and Son does have a gluten free menu—I would still suggest calling ahead to let the manager know about your gluten allergy.
Gluten free pizza--Chicago style , cut in squares!
Gluten free thin crust pizza-Chicago style!
- 1 UDI'S gluten free pizza crust
- 2 Tablespoons Pastorelli pizza sauce
- 1 Tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- pre heat oven to 360
- on a parchment lined cookie sheet--place pizza crust
- drizzle crust with olive oil, then with a spoon cover crust with pizza sauce
- sprinkle shredded cheese and italian seasoning
- bake for about 8 minutes then broil the last minute so the cheese gets bubbly!
- cut in to squares, the Chicago way!