Where to find the thinest of thin crust pizza in Louisville?

I grew up north of Chicago, south of Milwaukee, eating pizza that was super thin with chunks ... not pellets, not squares or circles of sausage. Can I find such a pizza here in Louisville? I'm impatient and hungry for the good stuff. Thanks!

We like the Sicilian at California Pizza Kitchen, it's thin and crunchy has Capicola, Pepperoni, Fresh basil. It's a chain but they sure have the crust down.

GG

I buy that at Krogers and make it at home! LOL! I'm looking for something less chainy and more authentic, if that makes sense ... even though that pizza is pretty good.

[Robin Garr]

Gina, I'm not sure about the chunks of sausage (although it sounds great), but for good thin crust see Boombozz's Neapolitan pizzas, and also the new Brooklyn pie being currently served only at Springhurst; Caffe Classico has good, thin pizzas, individual serving size, and the one called The Bobo is meatful, as I recall - not sure about the sausage, though. Luigi's downtown has thin NYC-Italian style with various toppings.

I grew up north of Chicago, south of Milwaukee, eating pizza that was super thin with chunks ... not pellets, not squares or circles of sausage. Can I find such a pizza here in Louisville? I'm impatient and hungry for the good stuff. Thanks!

As a Chicago native I can tell you there is nothing here that is really that close to real Chicago thin crust style. The most notable difference is the sausage. I have not found anybody that has that same heavy fennel lumpy sausage. Charlestown Pizza, while not Chicago style, makes a very good midwest style pizza that he sells with a square cut.
Luigis makes a pizza that has something close,as far as the crust goes,but its all NY on top.
One other option is to go to Lotsa Pasta and get a "ball" of their frozen pizza dough,let it thaw over night and cut it in half, we actually use less than half,roll it out super thin so you can almost see thru it, cook it off on a stone and top with your own stuff. We get our bulk sausage from Chicago and freeze it in pizza size amounts.
I keep meaning to try the pizza Come Back Inn(KY location) but I always end up getting the Italian beef instead. Those guys are from Chicago so they should know what they are doing.

I never got the whole rabbit pellet sausage thing that seems so popular on pizza outside Chicago.

John, you've had it too! I am sad to hear there is nothing like that around here. IMO, it is the best way to eat pizza!

We are going to have to try all your suggestions!

As a Chicago native I can tell you there is nothing here that is really that close to real Chicago thin crust style. The most notable difference is the sausage. I have not found anybody that has that same heavy fennel lumpy sausage. Charlestown Pizza, while not Chicago style, makes a very good midwest style pizza that he sells with a square cut.
Luigis makes a pizza that has something close,as far as the crust goes,but its all NY on top.
One other option is to go to Lotsa Pasta and get a "ball" of their frozen pizza dough,let it thaw over night and cut it in half, we actually use less than half,roll it out super thin so you can almost see thru it, cook it off on a stone and top with your own stuff. We get our bulk sausage from Chicago and freeze it in pizza size amounts.
I keep meaning to try the pizza Come Back Inn(KY location) but I always end up getting the Italian beef instead. Those guys are from Chicago so they should know what they are doing.

I never got the whole rabbit pellet sausage thing that seems so popular on pizza outside Chicago.

Nothing is thinner than Pizza King! Ask for it well done, and never, ever, under any circumstances get extra cheese.

What is Chicago thin crust? Must be a copy-cat job. Naw, if you want thin crust, you're talking St. Louis style pizza, and it doesn't exist here (which in my opinion is a good thing. . .).

For those not in the know, St. Louis style exists nowhere else (I don't think)--cracker/cardboard thin crust, often tasting like cardboard, topped with weird sweet sauce and, yes, processed Provel cheese.

I discovered two things that St. Louis created--that, and T-Ravs (toasted raviolli). The latter is much better.

BTW, if you to go Boombozz Taproom for the Neapolitan (which is very good), try their T-Ravs. Best I've had outside of STL.

You're talking about Imos right?

(STL native here)

My husband and I have seriously considered having the 1/2 baked Imo's pizza shipped to us for $75.00. That's how much we love it. Nothing I've tried in Louisville even comes close. Provel cheese is the key and it's impossible to buy here.

Robin's suggestion of Boombozz is about as close as you can get.

Regarding their T-Ravs, is it a meat or (the typical) cheese filling? I've had trouble finding authentic, meat-filled ravioli in Louisville.

You're talking about Imos right?

Regarding their T-Ravs, is it a meat or (the typical) cheese filling? I've had trouble finding authentic, meat-filled ravioli in Louisville.

Yep, mostly referencing IMOs. I suppose since you're a native, it's okay for you to like it. Heh. I only lived there for 3 years--great drunk food, but made me sick otherwise. It was cheap though.

Boombozz's T-Ravs were meat filled, if I remember correctly. It was a little late and I poached one from a friend. They seemed pretty legit to me.

The best thing about provel cheese it that it is NOT available around here

Bonnie & Clydes on Dixie Highway has a thin cracker crust and homeade Italian sausage, although I can't remember if it is in chunks or circles? The place is a true classic and very consistently awesome.
Check it out!

At the Charlestown Pizza Company we do an extra thin 10 inch pie, where we stretch our 8 inch dough out a little thinner and limit the toppings to provide the structural integrity necessary to pick up a slice. Our sausage however, is a small ground sausage with fennel, but not the chunky Italian style.

If you want the thin pie, you'll have to ask for the "Thin Ten" its not on the menu and is generally done as a favor to our east coast customers, the Jersey natives seem to love it.

shawn

(and we can always cut in slices upon request)

I discovered two things that St. Louis created--that, and T-Ravs (toasted raviolli). The latter is much better

St Louis is also credited with the invention of the ice cream cone and cotton candy. Dr Pepper was introduced to the public at the historic worlds fair in St Louis. I have also heard people argue that the hamburger is a St Louis invention as a vendor at the fair was selling Hamburg style steak served between bread.