The pizza wars are over — and it’s a pie! Er, a tie!

Famed Chicago deep-dish chain, Lou Malnati’s, held a one-night-only pop-up at Toro in the Meatpacking District on Tuesday. And the evening was the best argument so far for bringing high-quality, easy-to-get Chicago pizza to New York City, pronto.

After 70 freakin’ years, many misguided New Yorkers still consider deep-dish to be a cheesy monument to Satan. A coagulated discus of cholesterol and incivility. Downright Windy S–tty. As Don Corleone once said: “Look how they massacred my boy.”

Those haters have been eating the wrong pizza.

Real deep-dish is made from meticulously sourced mozzarella, tomatoes and sausage stacked in perfect proportion atop a fine pastry of a buttery crust.

And Lou Malnati’s makes real deep-dish pizza.

(Full disclosure: When I lived in Chicago, I would pick apartments based on their proximity to these heavenly places of worship.)

Which is why about 300 deep-dish devotees descended on Toro, the restaurant co-owned by Malnati family member Will Malnati, for 90 minutes of chewing, swallowing and sobbing.

Often, limited events like these attract a particular breed of foodie: braggarts (favorite dish: exclusivity; starter of choice: a three-hour wait). But at Toro, the hubbub was neither snooty nor hip, but rather that of enthusiastic Chicago expats, craving a second World Series victory for the Cubs and a taste of home.

Despite the fun, there was a tinge of somberness in the room. Because we all knew that, like Cinderella’s ball, it was a one-shot deal.

Now, there are other purveyors of deep-dish in NYC. Emmett’s, a charming bar in Soho, made waves in 2014 when it began serving pizza to about 30 customers at a time. Huge lines of curious New Yorkers formed — and after long waits they were treated to a product that scratches an itch, but doesn’t satisfy the soul. Then there’s Uno Pizzeria & Grill, a huge national chain. Seeking deep-dish there is like going to McDonald’s looking for beef-and-Guinness stew.

On Tuesday, customers were treated to the genuine article — if they were lucky.

The night, initially planned for 80 people, was announced online May 11. Those seats sold out in minutes, and so the event organizers moved the party into the main dining room and added two more time slots, making room for 220 more fanatics. Those sold out, too. Still, Toro turned away over 300 people.

Waiters and Will Malnati himself milled around the restaurant tempering diners’ demands for a Lou’s outpost to call their own. But the young restaurateur would be smart to heed his customers’ advice. There is a high demand for this product in New York — a city with access to almost anything — from a mighty group of gluttons declaring, “You can have your dollar slices. We want deep-dish!”