You love Chicago pizza. We love Chicago pizza. In my high school days, it was Pizzaria Uno or Due downtown–before their reputations were sullied by franchisization. Then came a My Pi phase–enjoying pizza at the original shop down the block from the Loyola El stop.

On my first date with Barb, sandwiched between watching a polo match at the Chicago Armory and a visit to a Chicago magic bar, we munched on the piping hot cheese pizza at Gino’s East. We enjoyed Gino’s again on the night we got engaged, and completed the Gino’s hat trick on our wedding day, walking from the Drake Hotel for a late-night snack after our afternoon nuptials.

And these days, any excuse is a good excuse to enjoy a Lou Malnati’s pie. Barb is partial to the Lou Special (hold the cheddar cheese, please) while I like to indulge in some pepperoni on my slices. Best when eaten in one of Lou’s sit-down restaurants, the delivered pizzas are nearly as perfect. Even the frozen version can brighten up a weeknight dinner at home.

What do all these pizzas have in common? They are all Chicago legends and they are all deep-dish pizza. Deep dish is what Chicago is known for, as iconic as Vienna Beef Hot Dogs, Garrett’s Caramel and Cheese Popcorn, and Alinea’s five-star meals.

Yes, Giordano’s stuffed-style pizza has its devotees, but that is an anomaly. Single-layer deep-dish is where it is at.

So I was amazed to read an online article in Bloomberg, informing me that the Chicago pizza style that is “taking over the US” isn’t “pudgy deep-dish” but instead cracker thin, crisp-crusted, tavern-style pizza. It’s the rage in Brooklyn, wowing the Northwest in Portland and Seattle, and truffled up for wine-pairing in Napa Valley.

Is it true? Is Chicago’s bulky, broad-shouldered pizza about to be replaced by a crispy cracker slathered in tomato paste? I hate the idea. But I suppose if I can root for The Bear’s Carmy Berzatto to be successful in turning his Italian Beef shack into a Michelin-starred restaurant, I have to be open to food evolution in other Chicago classics as well. Maybe I will try the crispy ‘za at a restaurant in Westmont recommended in the Bloomberg piece.

Just don’t start putting ketchup on my Superdawg!

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