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gtmtnbiker wrote:

Luke wrote:Yes! Another Gino's East fan.

I have a dynamite copycat recipe for this.

Count me in. I've had it several times when my brother was going for his MBA at U of Chicago. Good stuff, hardens your arteries though.

Please post your recipe. I have one as well that I'll try to scan/post.

Another Gino's East fan here! Please do post those recipes.

Don't forget Pizzeria Uno's and Giordano's, though. Either is still good deep dish.

On the non-deep dish side, Aurelio's is damn good. What a great crust.

It depends on the pizza for me. ive been known to eat pepperoni or cheese with ranch and hot sauce sometimes for variety. there is a pizza place here that does a pastrami pizza with yellow mustard. i never thought mustard on a pizza would be good, let alone great...pastrami/mustard pizza is great though. theres a pizza place up here that also has peanut sauce for their pizza...YUCK.

one of my favs for pizza is roasted garlic, hamburger and jalapenos. a pizza like that does not benefit from condiments since theres so much flavor going on. my friends often comment that that is a disgusting combo, but i love it...i just reek for a day afterwards.

YoshiEgg25 wrote:Don't forget Pizzeria Uno's and Giordano's, though. Either is still good deep dish.

On the non-deep dish side, Aurelio's is damn good. What a great crust.

Giordano's is damn good. I have a buddy in the Marines who has to have Giordano's as a meal every single time he comes back to visit.

I'll search for it, but I might not be able to post the recipe until this weekend (work and such). I do know that the crust recipe is different from what I usually make, and I believe it calls for AP flour. More on this later.

Uno's was good, but with so many Uno's out there (including the ones in airports) they've really over saturated the market with sub par pies. If you live in Chicago and like thin crust pizza, there is a Joe's Pizza on Milwaukee blvd. that has a dynamite Italian sausage pizza.

True Story: When I was just a kid growing up in Chicago, my parents pizza of choice came from a restaurant named Superossa. The restaurant was something straight out of the Sopranos (but in Chicago) and if I'm correct, was owned and protected by the mafia. I forget the name of the owner, but his name was something very cliche like "Fat Tony". Well, lets just run with that name. Anyway, one day my Father and I ordered a stuffed pizza for take out and waited in the restaurant, standing, for close to thirty minutes. "Fat Tony" approaches my Father and asks, "You and your son are blocking the entrance to my restaurant, have you not been attended to?". My Father replied that we were only waiting for the pizza that we ordered almost half an hour ago. "Fat Tony" replies, "Wait". In less than a minute "Fat Tony" himself brought us a table, two chairs, and bucket of wine. I'm not kidding, he brought wine out in a bucket. "Fat Tony" says, "I apologize, thirty minutes is too long to wait for pizza. Please enjoy our wine, on the house". He then pours my Father a glass of wine, then drops about a Tablespoon of wine in my glass and fills the rest of the glass with water. "Fat Tony" then says something close to "Please allow your son to have a drink of wine water for being so patient".

And that was the first time I had alcohol, and although I didn't get a buzz, I certainly remember the events.

dsheinem wrote:Unless you are eating pizza from NYC or Chicago, you aren't really eating pizza. Put whatever condiments on you want, you plebians.

Detroit-style silician square deep dish disagrees,










can't beat that crust.

Sicilian is good stuff. That is common in NJ/NY.

the King wrote:Detroit-style silician square deep dish disagrees,

Some people are too stupid and lazy to actually toss their dough, but rather wedge it into a square pan.

I'm kidding, but I'm not. But I am.

There's some hypocrisy here, as "dough is the key" but at the same time "fresh toppings make the pizza". I love Sicilian style pizza with the puffy dough and almost charred crust, but King, you have to know that guys from Chi-Town and NY consider that style of pizza to be "Bread Sticks with Toppings".

Unrelated to King's post, but related to this thread:
Now yes, I admit I'm picky about food. I would not say I am a food snob, but I know what I like. BUT! A pet peeve of mine is when someone says that they are making a homemade pizza and they use pre-made crust and top it with jarred sauce and processed mozzarella and packaged pepperoni. That's assembling a pizza.

Luke wrote:Unrelated to King's post, but related to this thread:
Now yes, I admit I'm picky about food. I would not say I am a food snob, but I know what I like. BUT! A pet peeve of mine is when someone says that they are making a homemade pizza and they use pre-made crust and top it with jarred sauce and processed mozzarella and packaged pepperoni. That's assembling a pizza.

That's about as much effort as some people ever want to put into a pizza.

12 pages of pizza discussion. Reason # 524 to join Racketboy.