Windy City Pie makes Chicago-style deep-dish pan pizza so hearty and magical, it once made Serious Eats food writer J. Kenji-Lopez Alt revise his previously firm negative stance on deep-dish pizza. That's thanks to Chicago native Dave Lichterman's meticulous attention to details like a "delicious caramelized cheese edge." Eating this pizza used to require placing an order at least a day in advance, driving all the way to Sodo (where Lichterman's commissary kitchen was based), texting Lichterman upon arrival, and meeting him on a street corner, where he'd hand-deliver the pie. Luckily, these days you can get it much more easily at Batch Bar.