All this talk of local pizza but.....

Have we gotten to, or are we on our way to having a Louisville style pizza?

It doesn't yet appear that way to me. Not necessarily complaining. But, we have a lot of pizza in this town from Pizza Hut and Papa John's to smaller chains and local parlors like Bearno's, Spinelli's, Papaleno's, Coals, D'orio's, Snappy Tomato, et al, and now word of an upcoming one in Nulu from the folks at 21C, it leaves one to wonder of we'll ever have our own idenitity for style. Or, could it be Louisville style means a little bit of everything? After all we are geographically at a crossroads of North/South and East/Midwest so why shouldn't our style just be variations of all established styles any thoughts?

When we moved here three years ago, we were told that the "casserole" type pizza (e.g. Wicks) was most indicative of the "Louisville" pie. Personally, I can't say that I've found this to be the case. As you basically stated, Louisville is all over the map when it comes to pie. I suppose I like that.

oops forgot to mention Wick's in my post. don't know how that one could have slipped me. I've dined under the Elvis jockey on Baxter many a time. No disrespect intended to Wick's or others I may have not mentioned.

[Robin Garr]

Have we gotten to, or are we on our way to having a Louisville style pizza?

Yeah, pizza experts generally lump the big, everything pie from Wick's, Clifton's and Impellizzeri's into the category of "Louisville-style" pie. Fairly thin crust, with toppings and cheese piled extra high, often in layers (cheese, toppings, more cheese).