It's almost as if he's been secretly following Contingent tours and that segment's an attempt to wrangle an invitation to Chicago for pizza and hot dogs. Are you listening, Buddy Roadhouse?
Jon Stewart sounds a little mad right now, so I'd be too scared to invite him here for dinner. OTH, I'd be amazed if some savvy marketing guy, hired by one of the "big name" Chicago Style Pizza joints hasn't already sent a truckload of frozen Pan Pizzas to the Daily Show offices. Dumb New Yorkers; they'll probably screw it up reheating them, then blame it on the guy who sent them.
It should be noted, there are multiple styles of Pizza served in our town. Plenty of tavern style thin crust places, maybe more than Pan Style places. In reference to the Pan Style Pizza, there are actually at least two versions that frequently get confused. There's the original Pan Style, which is generally not as thick as it appears to be. Cooked in a deep dish baking pan, the dough is pulled up the side, creating the illusion that it is an inch or more thick. In fact, it is only slightly thicker than a tavern style version.
The other "in-the-pan" style Pizza is what we call a Stuffed Pizza. It's a fairly new addition to the scene, certainly not as old as the original Pan Style. There's no question this is a THICK Pizza. The difference between the Pan Style and the Stuffed Pizza involves placement of the ingredients. A Pan Style Pizza starts with the dough base, followed by a layer of sliced Mozzarella cheese. Raw crushed tomatoes or a rustic tomato puree (not a marinara sauce as Mr. Stewart wrongly claims) goes on top, followed by your ingredients. A shake of Parmesan or Romano cheese and a little dried oregano tops it all off.
The Stuffed Pizza is prepared more like an actual pie. A thin crust on the bottom, followed by mounds of shredded Mozzarella, then your ingredient choices. Another layer of dough covers it up, and only then is the tomato sauce added, on top of the second layer of crust. No argument that this version sounds more like a casserole. But I still love it.
Also, there are different variations within that "original" Pan Style method. As I said, some of them have the dough pulled up the side of the pan, creating a dam that holds the ingredients in place. Other create a level crust, allowing the sliced cheese around the edge to melt down and create a "caramelized" crust. Some places incorporate corn meal into the crust, others do a straight wheat crust.
The only reason Pan Style Pizza is called "Chicago Style Pizza" is because it was invented here. It is not necessarily the predominant style served in Chicago Pizza places. in fact, most Chicago foodies will argue that the tavern style, or traditional thin crust version (cut in squares, of course) is the true Chicago Pizza.