I think in the 1980s I was at Ginos and loved it! But that was a long time ago.
Chicago Deep Dish
- Thread starter StevieC
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I ordered a huge pizza (4 of us) at Lou Malnatis about 7-8 years ago and I loved it. That was about the only good tomato sauce/chunks pizza I had in the US.
Originally Posted by StevieC
So I'm in Chicago for work until tomorrow and I was told I have to try Deep Dish Pizza while I'm here so I google local places and pick one that gets the highest reviews, and ordered a pizza.
I have to say I was quite disappointed and I could have far better pizza at home. I don't see what the fuss is all about and it leads me to believe it's just a tourist trap sort of thing.
Thoughts?
Well just about anywhere you get a Pizza in North America is not true to authentic Italian pizza.
So I'm in Chicago for work until tomorrow and I was told I have to try Deep Dish Pizza while I'm here so I google local places and pick one that gets the highest reviews, and ordered a pizza.
I have to say I was quite disappointed and I could have far better pizza at home. I don't see what the fuss is all about and it leads me to believe it's just a tourist trap sort of thing.
Thoughts?
Well just about anywhere you get a Pizza in North America is not true to authentic Italian pizza.
It's pizza pie in Chicago. It really isn't what you would think of when eating pizza anywhere else. That said you must have gotten a less than desirable sample cause it's pretty dam good! I still prefer NY style but the pie isn't bad either.
I'm a southern boy who will eat just about anything once. In other words I don't shy away from trying something new.
I'm a southern boy who will eat just about anything once. In other words I don't shy away from trying something new.
If you're not from Chicago, then you just don't get it. Sorry.
I grew up in Chicago, and my favorite pie, far and away is Chicago-style deep-dish. Living in Phoenix, I try to get it at least a few times a year, although it's hard to find a place here that really gets it right. Rosati's comes close, as does Oregano's... but it's not the same.
That said, I also do enjoy pizza in just about any other form, including New York style, but it doesn't satisfy me like a good thick slice of Chicago-style does. Never will.
I don't get the hate on Chicago-style.. it's tasty, whether or not YOU consider it "real pizza".
I grew up in Chicago, and my favorite pie, far and away is Chicago-style deep-dish. Living in Phoenix, I try to get it at least a few times a year, although it's hard to find a place here that really gets it right. Rosati's comes close, as does Oregano's... but it's not the same.
That said, I also do enjoy pizza in just about any other form, including New York style, but it doesn't satisfy me like a good thick slice of Chicago-style does. Never will.
I don't get the hate on Chicago-style.. it's tasty, whether or not YOU consider it "real pizza".
I consider pizza to be whatever you want to call "pizza." There is a Rosati's in my area and I get their CDD once in a while as a change of pace even though I'm originally from NY. There was a place in Prestonwood Mall in the 1980s called The Flying Tomato that had very good DD pies. I think of it as a bunch of pizza toppings inside a bread shell.
I love pizza and make a habit out of eating everywhere I can in the world.
You can get thin crust, flat pizza anywhere -
Its very hard to find authentic Chicago pizza outside of Chicago. I only found two places in all of LA that get it right.
Lots of Chicago stye pizza - isn't.
Chicago style pizza does not have thick crust, nor is it doughy.
If thats what you had - it wasn't Chicago style, but something else.
It's thin crust and crunchy - shaped like an L - or a pie crust without a top.
Not cracker thin, but thin with no air in it - not at all spongy. It should snap when you cut it with a fork.
Anything "spongy" is not authentic.
Detroit style pizza is also interesting and more on the doughy side but cooked in square pans. The corner pieces are the ones to go for with that style.
I've been all over NYC -95% of the pizza is lame- only a few good thin crust places left with most serving old reheated slices that have been on a counter all day.
UD
You can get thin crust, flat pizza anywhere -
Its very hard to find authentic Chicago pizza outside of Chicago. I only found two places in all of LA that get it right.
Lots of Chicago stye pizza - isn't.
Chicago style pizza does not have thick crust, nor is it doughy.
If thats what you had - it wasn't Chicago style, but something else.
It's thin crust and crunchy - shaped like an L - or a pie crust without a top.
Not cracker thin, but thin with no air in it - not at all spongy. It should snap when you cut it with a fork.
Anything "spongy" is not authentic.
Detroit style pizza is also interesting and more on the doughy side but cooked in square pans. The corner pieces are the ones to go for with that style.
I've been all over NYC -95% of the pizza is lame- only a few good thin crust places left with most serving old reheated slices that have been on a counter all day.
UD
I agree about the pizza in NYC, Dave. When I've been there in recent years it wasn't as good as I remembered it. I can get very good NY style pizza three miles from my house at a family owned place. I've also had better NY style pizza in New Jersey than in NY. Based upon your description of authentic CDD I've never had the real thing. Flying Tomato was the closest. They used to say that theirs was, literally, "pizza pie."
Originally Posted by DBMaster
I agree about the pizza in NYC, Dave. When I've been there in recent years it wasn't as good as I remembered it. I can get very good NY style pizza three miles from my house at a family owned place. I've also had better NY style pizza in New Jersey than in NY. Based upon your description of authentic CDD I've never had the real thing. Flying Tomato was the closest. They used to say that theirs was, literally, "pizza pie."
I wasnt specifically referring to you, but the guy that said it was like a "loaf of bread" - that was defiantly not the real thing if that it tasted like.
My sister lives in NY and I go there on business often - my current hit rate on slice pizza places is 4-5 bad experiences to one good one these days.
NY pizza USED to be good and affordable as far back as the early 2K's - but the cost of city has driven out many establishments.
the saying was a good slice should cost what a subway ride does, but a worthy slice and a drink are 5-7.00 (vs 2.75) .
The all night diners you could get anything at are all but gone now as well.
UD
I agree about the pizza in NYC, Dave. When I've been there in recent years it wasn't as good as I remembered it. I can get very good NY style pizza three miles from my house at a family owned place. I've also had better NY style pizza in New Jersey than in NY. Based upon your description of authentic CDD I've never had the real thing. Flying Tomato was the closest. They used to say that theirs was, literally, "pizza pie."
I wasnt specifically referring to you, but the guy that said it was like a "loaf of bread" - that was defiantly not the real thing if that it tasted like.
My sister lives in NY and I go there on business often - my current hit rate on slice pizza places is 4-5 bad experiences to one good one these days.
NY pizza USED to be good and affordable as far back as the early 2K's - but the cost of city has driven out many establishments.
the saying was a good slice should cost what a subway ride does, but a worthy slice and a drink are 5-7.00 (vs 2.75) .
The all night diners you could get anything at are all but gone now as well.
UD
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Originally Posted by groomerz
Try to get to ALs beef for Italian beef , Hot or sweet peppers, Regular, or Dry or dipped in the aujus . My fav is sweet, dipped
I've given up on DDP when I visit Chicago. The way to go is Italian Beef, dipped, with hot giardiniera (hot pepper mix).
Try to get to ALs beef for Italian beef , Hot or sweet peppers, Regular, or Dry or dipped in the aujus . My fav is sweet, dipped
I've given up on DDP when I visit Chicago. The way to go is Italian Beef, dipped, with hot giardiniera (hot pepper mix).
I had deep dish from Lou's last night and it was much better than my first experience.
Not sure I'm a fan in general but I would order from Lou's again because it was so much better.
Not sure I'm a fan in general but I would order from Lou's again because it was so much better.
Originally Posted by StevieC
I had deep dish from Lou's last night and it was much better than my first experience.
Not sure I'm a fan in general but I would order from Lou's again because it was so much better.
Good to hear you had a better experience this time - I was bummed by your prior experience.
Lous makes a pretty good Chicago style pie - not the best - but definitely good enough to be in rotation.
UD
I had deep dish from Lou's last night and it was much better than my first experience.
Not sure I'm a fan in general but I would order from Lou's again because it was so much better.
Good to hear you had a better experience this time - I was bummed by your prior experience.
Lous makes a pretty good Chicago style pie - not the best - but definitely good enough to be in rotation.
UD
Its interesting wiki uses Lous, Giordanos, and Genos - as examples. "The trinity" as some refer to them- often with Unos swapped in for one name or the other.
Pequods is stellar.
The biggest problem with the Chicago style is that it takes a long time to cook - 45Min for a large. Lots of places Chicago serve beer by the pitcher.
Thin small pizza can be cranked out in 5-10 minutes. "800 degrees" is an example of this. Bigger ones in only a few min more.
The 2 restaurants can never work the same way.
UD
Pequods is stellar.
The biggest problem with the Chicago style is that it takes a long time to cook - 45Min for a large. Lots of places Chicago serve beer by the pitcher.
Thin small pizza can be cranked out in 5-10 minutes. "800 degrees" is an example of this. Bigger ones in only a few min more.
The 2 restaurants can never work the same way.
UD
When I go back to Chicago again with work I will be sure to try the other ones mentioned to see if they are better than Lous, but Lous was far better in my opinion than the first one which was a big disappointment.
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Originally Posted by PimTac
Stevie, you should of had a steak instead.
Stevie, you should of had a steak instead.
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