Rating Every DEEP DISH Pizza in Chicago (ft. Chef Leo Spizzirri)

[JeffKeryk]

Stop. You're killing me!

 

[Randy_R]

First time I went to Due’s was 1967 with the folks. The next year I had my own car. I jumped on the Ike, maybe still called Congress back then, took lower Wacker Drive, called emerald city or something like that because of it’s green lighting. It ended at Grand Avenue and Due’s was just a few blocks. I went there until mid 70’s when I discovered Lou’s was in Elk Grove Village. I think that was just the second Lou Malnati’s. Now I live at least 50 miles from the nearest one. I get there couple times a year. Still tastes the same to me.

 

[UncleDave]

Perhaps, but then what can we say about the 1929 Valentine's Day massacre near Oven Grinder Pizza?

Never paid attention to its location, but it sounds like the boys had a schedule that may have been their downfall.

 

[Urshurak776]

If your description of it being "all bread" is accurate then it wasn't authentic Chicago deep dish. Authentic Chicago pies have thin L shaped crust thats crisp.

What you had was clearly a deep something - but authentic Chicago style it wasn't.

Many New Yorkers seem surprised, almost aghast to learn that pizza comes in different styles and is actually a regional dish.

Because they don't have access to authentic versions of anything other than thin crust pizza they often don't actually know what each is, or what is and isn't authentic.

Most places dont actually get any version of it right from New York all the way across the country.

I’ll ask him what the name of the place was. I just know I didn’t care for it at all. Not my jam.

 

[UncleDave]

I’ll ask him what the name of the place was. I just know I didn’t care for it at all. Not my jam.

That'd be interesting to know.
It'd be more interesting if he knows exactly what he ordered and where.

Many places that sell Chicago style pies also sell Detroit style which matches your description much closer.
Both are " deep dish". Very few get them both right.

Curious - how do you define an authentic New York Style Pizza ?

 

[GON]

For me, if it's deep dish, it has to be Pequod's.

I have heard of Pequod's and would like to try it. Maybe do a frozen Pequod's via mail order.

 

[Dr_Dr3i]

I have heard of Pequod's and would like to try it. Maybe do a frozen Pequod's via mail order.

It won't be as good as it would be having it freshly baked in one of their pans, but it's still better than most.

Another place I frequent when I'm in Chiraq for work is Bongiorno's.

 

[y_p_w]

That'd be interesting to know.
It'd be more interesting if he knows exactly what he ordered and where.

Many places that sell Chicago style pies also sell Detroit style which matches your description much closer.
Both are " deep dish". Very few get them both right.

I'm confused. There are supposed to be different Chicago styles including deep dish (pan), stuffed, and tavern styles. This composite photo is pretty good at showing the difference.

I believe Uno is probably the best known example of deep-dish, while Giordano's is the best known stuffed.

 

[UncleDave]

I'm confused. There are supposed to be different Chicago styles including deep dish (pan), stuffed, and tavern styles. This composite photo is pretty good at showing the difference.

I believe Uno is probably the best known example of deep-dish, while Giordano's is the best known stuffed.

There are different styles of thick Pizza made Chicago as well as the tavern style.

Note: Tavern style and a Tavern Cut aren't the same thing.
A true Tavern style has each topping on each piece so any piece you grab.

Neither of these two pictures show me the depth, or illustrate the crispness of crust on the bottom.

I can tell you the top one APPEARS to be more of an authentic Chicago style the upper one as
the Sauce is on the top layer.

 

[y_p_w]

I can tell you the top one APPEARS to be more of an authentic Chicago style the upper one as
the Sauce is on the top layer.

I think we're going around in circles. There are different styles with origins in Chicago. One isn't more authentic than the other.

https://www.thedailymeal.com/1176464/no-deep-dish-and-stuffed-pizza-arent-the-same-thing/

Here's Giordano's, which is Chicago-style stuffed. Two thin layers of dough with ingredients "stuffed" inside and a layer of chunky tomato sauce on top. Ignore the title, as the proper description is stuffed.



This is Pizzeria Uno. I guess they call it deep-dish, but some call it pan. It's one thick layer of dough, cheese, toppings (if any) and tomato sauce.

 

[UncleDave]

I think we're going around in circles. There are different styles with origins in Chicago. One isn't more authentic than the other.

https://www.thedailymeal.com/1176464/no-deep-dish-and-stuffed-pizza-arent-the-same-thing/

Here's Giordano's, which is Chicago-style stuffed. Two thin layers of dough with ingredients "stuffed" inside and a layer of chunky tomato sauce on top. Ignore the title, as the proper description is stuffed.



This is Pizzeria Uno. I guess they call it deep-dish, but some call it pan. It's one thick layer of dough, cheese, toppings (if any) and tomato sauce.

A bit.
Both of these are authentic, both share a core part of their construction.
A thin L shaped layer of crust thats snaps when you bite or cut it with a fork- all the way to the very center of the pizza

If you look at the depth of crust in these pictures neither can be categorized as "mostly bread"

NO authentic Chicago style pie has a crust made up of "mostly bread".

 

[k1xv]

With the new tariffs, I can only afford pizzas made with domestic ingredients. No more imported mozzarella.

 

[Fattylocks]

Never mind.

 

[UncleDave]

Longer video, almost 30 minutes.

Knowing which pizza was rated best is nice. The best part of the video is the pizza chef's comments. The chef has incredible knowledge of pizza.

Have 30 minutes to kill and have a passion for pizza- this video is a good watch.

Not surprised the chain oven place took a hit here.
You cannot make this properly in a chain oven.

 

[Fattylocks]

With the new tariffs, I can only afford pizzas made with domestic ingredients. No more imported mozzarella.

The best pizza cheese comes from Wisconsin.

 

[UncleDave]

The best pizza cheese comes from Wisconsin.

At least a tie. Vermont makes a decent version as well.

But the tomatoes.....this is gonna be a problem.

 

[Fattylocks]

So, I'm a New York Pizza guy (I'm Italian, from Long Island.)

One of the guys in my group at work is in Chicago. We were all out there a few years ago and he took us to his favorite place to get Chicago deep dish. A couple of the guys loved it, a few of us were looking at each other like.....no.

It was all bread.....way too much bread for me.

Each to his own I guess, but it was not good to me at all.

Sounds like you got skunked. Never had a deep dish that was bready.

 

[UncleDave]

Part of the reason you dont see many authentic Chicago pie places is the time and oven type you need to pull it off. Lots of peeps dont want to make that time commit.

A large Chicago pie spends 45 minutes in the oven, so between sitting down, ordering making and cooking you are spending more than an hour at dinner more like an hour and half on a busy night. Dinner is an event spent over lots of talking laughing and pitchers of beer because it's taking a while.


Contrast a thin place - You can turn tables much quicker at a thin place.
The pie spends 9 minutes in an oven or 10 on a chain.
Everybody get their own little disk their way.
In an out in 45 minutes or less.

 

[UncleDave]

I have heard of Pequod's and would like to try it. Maybe do a frozen Pequod's via mail order.

Currently the guys that do it the best.
Wont be the same but you'll get the idea.