Its a very unique pizza - especially the crust that they do... never had anything like it. Its almost like they use a traditional Chicago-style deep-dish round-pan technique, but then they stretch out the dough and fold it over the edges... basically on like a 90 degree angle. Good stuff.... it gives it a crunch and is not too doughy - unlike most of that CHI stuff that is almost fork-worthy. I used to frequent the location out in the Foothills, but this one has been there forever for a reason. Service is SLOW, and you will definitely be stuck in there for awhile, but its worth a try though....