Incorrect description of it =never actually had it= invalid opinion about it
Chicago-style deep dish pizza vs NYC pizza
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Incorrect description of it =never actually had it= invalid opinion about it
JHZR2
Staff member
Yes! That place is great!
When I was in high school, there was a place in Crete, IL, that boasted about its 10lb deep dish pizza. You had to call ahead to order because it took 2 hours to bake. *That* was a lot of bread...
...and sauce, and cheese.
Seems high impractical, and that more but smaller pies is a better formula.
That too.
This was one of those "gotta' try it once to say I did" pizzas.
wemay
Site Donor 2023
My vote: NY style
What is Colorado mountain pie?
The crust is hand rolled different to make a handle to hold onto the large slices
Got it. Mountain pie= a big puffy ring.
The place looks great. Selling by the pound is different.
Curious when you pick up a piece without folding it - will the end droop?
Not sure how uniquely useful that really is considering grabbing a slice of thin pizza has never really been a problem.
Id be curious to see how many people eat the ring vs just pitch it.
Ahh that's where Beau jo's got creative. They give you honey packets to dip the crust.
When I was a kid - like up to about Junior High age - I liked the Chicago-style deep dish. It was a special treat when we went downtown to eat at Gino's or Pizzeria Dué (Chicago Magazine did a big study around that time and they rated those two as #2 and #1, respectively). That was the original Gino's location on Superior Street where patrons would write on the walls. At some point I got a little older and wiser and realized there was a limit to how much cheese I could handle in one sitting and switched to liking normal thin crust pizzas. Pepperoni, no sausage.
I do like the cornbread crusts they use at Gino's.
I do like the cornbread crusts they use at Gino's.
Good idea, sweeten it up a bit.
Is the right way to say that - Boo Joes
or
Bow (like bow and arrow) Joes ?
Next time I head that way (my grandparents and father are buried in Estes Park) I'll make sure I hit it.
As a transplant to this area-and this will probably get me shunned by some-no thank you.
I actually don't mind the crust or sauce, but I'm not a fan of the Provel "pasteurized cheese product", and unfortunately almost every Italian restaurant on The Hill and elsewhere has to pile it on everything. I'll eat it, and the taste isn't terrible, but it seems to leave a weird/grimy texture on the roof of my mouth. It's also not super appetizing when you walk through Schnuck's and see trays of "ground" Provel that looks like white hamburger meat out.
And yes, my wife was born and raised here, and there's probably a couple of pounds of Imo's brand shredded Provel in our refrigerator right now. At least I like Imo's salad dressing, though.
^^Coincidentally, the BEST corn beef hash I ever had was in Central Islip. 'Twas homemade.
It's at the "main street" diner named for the Indian tribe (I know, indigenous people, back off) which was relocated to Florida.
I think I'd order a Colorado pizza, eat it and save the fluffy crust to use as dinner rolls for a week.
Sometimes I was the thinnest crust in the world. Sometimes I want thick.
It's at the "main street" diner named for the Indian tribe (I know, indigenous people, back off) which was relocated to Florida.
I think I'd order a Colorado pizza, eat it and save the fluffy crust to use as dinner rolls for a week.
Sometimes I was the thinnest crust in the world. Sometimes I want thick.
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Patsy’s up in Harlem NY is one of the best thin pizza I have ever eaten. They cook the pizza on a screen it’s paper thin yet doesn’t flop when you fold it over to be ate.
New York style all the way.
I could go for some Chef Boyardee right now. Straight from the can. Cold.
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ROAD TRIP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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