Old Chicago, a chain based in the Boulder, Colo., suburb of Louisville and specializing in deep-dish pizza, started experimenting with artisan-style pizza two years ago.
 “It has less cheese, more of a ciabatta-esque crust,” explained corporate chef Mike Thom.
 The chain offered a variety of premium toppings on the new pizzas, such as prosciutto, fresh sage and onion confit, and a more pungent cheese blend of mozzarella, Swiss and Parmesan.
 Thom said the pizzas did ...

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