"Pat’s Pizza in Lincoln Park is one of the oldest thin-crust pizza shops in the city. The third-generation, family-owned pizzeria is helmed by Gina Pianetto and continues the nearly 75-year-old preparation style and recipe for its signature thin crust. The dough is prepared and sits for seven days before baking to create a sturdier bottom. “Letting it rest allows the dough to dry out more,” says Pianetto. “By removing some of the moisture, it makes for a crispier bottom. That’s one of the reasons you are able to hold a lot of ingredients on the thin crust.”" - Tori Allen
