For most Chicagoans, the real go-to Chicago-style pizza is not that thick overly sauced 5-pound slab of overpriced dough called "deep dish" but rather the thin, crispy perfectly topped tavern-style pizza so prevalent in local corner bars. Thankfully, the Dallas area has a few spots serving pizza in this manner, and Louie's is perhaps the oldest and most beloved of the bunch, and understandably so. The pizza bears a rich and complex sauce that you know has been simmering slowly for hours on the back stove. It sits atop a crust that is thin but not overly cooked, with plump, fresh toppings.