The story of Indiana pizza is mostly one of regional influence and corporate greed. Indiana is caught between two equally strong forces, which basically carve the state in two. On the north is the strong pull of Chicago and its thin crust, tavern-style pizza. Pizza comes in squares up there, with a strong preference for sausage. Southern Indiana, on the other hand, seems to show a lot of influence from the hands of Papa John's, which originated in the southern town of Jeffersonville, only to multiply into the third biggest chain in the country.
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If you are a fan of beer and are anywhere near Munster, Indiana, you owe it to yourself to check out Three Floyd's Brewpub. And if you want to eat while you're there, for pizza at a bar you can do a whole lot worse than the thin-crust pies served there.
Serious Eats Chicago contributor Daniel Zemans (of Chicago Pizza Club) checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] John's Pizzeria 247 Ridge Road, Munster, IN 46321 (map); 219-836-8536; theoriginaljohns.com Pizza Style: Thin-crust Oven Type: Gas The Skinny: South suburban institution no longer operating in Illinois but still putting out delicious pies with spectacular sausage Price: Medium with one topping, $16.20 In 1943, Sicilian native Phil Bacino opened John's Pizzeria in Calumet City just south of Chicago. Over the next 60-plus years, the place was an institution that passed down through...