You need commitment — and a sizable appetite — to eat at Fat Pie Pizza, especially if you’re going to belly up to a Chicago-style creation that can weigh in at a whopping 6 1/2 pounds.
“It’s a lot of pizza,” says Kim Mindnich, director of restaurant operations for the eatery at 1015 Harris Ave. in Fairhaven. “We put more toppings on our pizzas than anyone. They’re just loaded.”
That’s in part because Fat Pie spreads its toppings from edge to edge, allowing the cheese to melt and caramelize the sides of its pizzas.
That’s been the case since Fat Pie opened in January 2014, dishing out Chicago- and Detroit-style pizzas cooked in a pan to a populace more accustomed to thinner crusts.
Take its Chicago-style — the fat pie pizza that gives the restaurant its name. It has a flaky cornmeal crust, and the pizza is 2-plus inches thick throughout.
“It is a deep-dish pizza,” Mindnich says.
Fat Pie’s Detroit-style pies, which also are cooked in a pan, aren’t as thick, about 3/4-inch to an inch deep. The crust is light, tender and crispy on the bottom. Detroit-style is one that’s better-known in the Midwest, and is like a Sicilian pizza in that it’s rectangular.
Fat Pie’s Detroit combinations are a bit more popular with customers. The favorite is a Detroit-style pizza called the Motown — sausage, pepperoni, bacon, mushrooms, black olives, red onion, roasted garlic, mozzarella and classic red sauce.
Still, there remained diners hungry for a thin crust. So, in July, Fat Pie introduced its Brooklyn combination. The pizza will still be cooked in a pan, and Hefeweizen beer is used to make the crust light and tender .
“It’s our take on a New York-style pizza,” Mindnich says. “We’ve got the whole country covered now.”
Fat Pie Pizza is open 11 a.m. to 10 p.m. daily. Contact: 360-366-8090 and Facebook.
Kie Relyea is a reporter for The Bellingham Herald.