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Dodgers first baseman Freddie Freeman tracked Royals hitter Isaac Collins’ fly ball through foul territory to just outside the visiting dugout at Dodger Stadium.

He had a plan. With one out in the top of the eighth inning, Freeman was going to lean over the rail to make the catch.

He shuffled, shifted his weight, and the ground disappeared out from under him.

“Obviously there was no rail,” a sore but apparently not seriously injured Freeman said after the Dodgers’ 4-2 win against the Royals.

He pitched sideways, practically clearing the first set of steps and landing on the second flight. Freeman braced himself on his right side, which took the brunt of the impact. But thanks to the angle of the steps, he never hit his head, he said.

“Kneecaps are sore, shoulder is sore, hand is sore, wrist is sore,” Freeman said. “I mean, I fell. But I’m in good spirits. I’ve already cold tubbed. I’ve done everything I needed to do to put myself in a position to be able to hopefully play [Thursday].”

Manager Dave Roberts described Freeman’s status as “day to day” and noted that he’d already planned to give him a day off Friday, the second game of a four-game series against the Brewers. The Dodgers will monitor how Freeman is feeling Thursday morning.

“I think that we really dodged the bullet,” Roberts said. Freeman did not undergo any imaging on his various aches and pains, although he said head athletic trainer Thomas Albert asked if he felt like he needed any.

“I said, ‘Do you want to do a whole-body X-ray?’” Freeman recounted. “And he was like, ‘We can.’ But no, I’m OK.”

Freeman was sore immediately after the fall but finished that half inning in the field. He said after the adrenaline wore off, he motioned to the dugout that he might need a pinch-hitter in the bottom half of the eighth. He was due up first.

Utility player Tommy Edman took the at-bat for him, and Kiké Hernández replaced him at first in the top of the ninth.

It wasn’t the first time Freeman has taken a tumble chasing after a foul ball, but he estimated the last time was about a decade ago, with the Braves in Arizona before they extended the netting.

“Actually went down probably like 10 feet,” Freeman said. “I hit seats and everything. So not my first time.

“I didn’t catch that one either.”

Growing up in suburban Detroit, there was deep-dish square pizza and there was round pizza. The round style was the kind of pizza you’d find at your local bowling alley, roller rink, arcade or neighborhood sports bar. It was thin, super crispy and you could pick it up and eat it with just a napkin.

I wasn’t aware that any of my hometown pizzas were considered trendy until 2016 when Detroit-style pies exploded in NYC and then, during the pandemic, in Los Angeles. But much like the square pizza, the thin, crispy, round pies have an identity as well: Tavern-style pizza has many names (party cut, bar pie, etc.) but it’s the slightly lesser known, thin-crust style of pizza born in the Midwest. And lately, it’s been having a moment in Los Angeles.

“It was the kind of pizza they served you at whatever bar you were at,” says fellow Michigan native Aaron Lindell of Echo Park’s Quarter Sheets. “I wasn’t aware then that it was its own style,” he says.

What makes it a Midwest-style tavern pie exactly? Essentially it’s a lower-moisture, higher-fat dough resulting in a thin, crackery, flaky pizza crust. Typically bar pies go lighter on tomato sauce and caramelize the mozzarella significantly, resulting in a molten matrix of cheese and sauce that takes me back to my childhood with each bite.

Despite its prevalence in Michigan and other parts of the Midwest, tavern-style is most commonly associated with the Chicagoland area, thanks to places like Vito & Nick’s. Lindell developed his own recipe for bar pie in 2023 that combines Midwest tavern style with those of the northeast to bump up business on slower nights. Now, the nights that Quarter Sheets has bar pies on the menu are some of the busiest of the week.

However, Lindell was far from the first to offer a take on tavern-style pizzas here in L.A. Eagle Rock’s Casa Bianca Pizza Pie opened in 1955 with the intention to bring Chicago thin-crust to Los Angeles. Fresh Brothers Pizza opened in 2008 in Manhattan Beach specializing in tavern-style pies and wings and the chain quickly expanded to 20 locations in the SoCal area. In 2013, Rance’s Chicago Pizza opened in Costa Mesa offering both Chicago deep dish and tavern-style (and eventually expanded to Long Beach in 2017). Midwest icon Gino’s East of Chicago even opened in Sherman Oaks in 2019, also offering their take.

And since the pandemic, newer spots have been doing their own versions much like Quarter Sheets.

Here are nine places to try tavern-style pizza around L.A. right now.