Okay, pizza - both styles.

[BlueKangaroo]

I have somehow managed to acquire myself a new long-distance boyfriend. He's come to visit me a couple of times, which is always fun, but he's left without eating any "Chicago pizza" and this disappoints him. I've tried to tell him that I'd love to eat pizza with him, but if he wants some sort of special experience, I don't really know what's what. I just haven't lived here terribly long or eaten much pizza actually.

All I know, I tell him, is that my former roommate (life-long Chicagoan) says that "real" Chicago pizza is thin crust and "that deep-dish crap is for tourists". But she never really directed me any place awesome for either. We have had deep-dish pizza (dragged by one of his friends when they were out here for business before we started dating), and it was not so good. Ginos, I think it was. He told me later they went to UNO without me, and that was better, but he's still feeling like he's missed out.

So, when he comes to visit again, where should I take him for fabulous pizza, either thin or deep-dish? Public transit accessible is a basic requirement, as I don't have a car.

[sinjin]

I have somehow managed to acquire myself a new long-distance boyfriend. He's come to visit me a couple of times, which is always fun, but he's left without eating any "Chicago pizza" and this disappoints him. I've tried to tell him that I'd love to eat pizza with him, but if he wants some sort of special experience, I don't really know what's what. I just haven't lived here terribly long or eaten much pizza actually.

All I know, I tell him, is that my former roommate (life-long Chicagoan) says that "real" Chicago pizza is thin crust and "that deep-dish crap is for tourists". But she never really directed me any place awesome for either. We have had deep-dish pizza (dragged by one of his friends when they were out here for business before we started dating), and it was not so good. Ginos, I think it was. He told me later they went to UNO without me, and that was better, but he's still feeling like he's missed out.

So, when he comes to visit again, where should I take him for fabulous pizza, either thin or deep-dish? Public transit accessible is a basic requirement, as I don't have a car.

I was born in the city, lived in the burbs for years and still visit family and friends on a regular basis. And yes that deep dish shit is not Chicago pizza. Thin crust is the way to go. Just go to a couple of hole in the wall joints in your neighborhood. You will know good pizza when you taste it. Be prepared to pay for it though, it will cost about 3-4 times as much as that domino's stuff that is NOT pizza. IMHO.

[pulykamell]

Now, when it comes to Chicago pizza, I do like the cracker crust style as exemplified by Vito and Nick's. It's head-and-shoulders above any other cracker crust pizza I've had in Chicago. Marie's would be a distant second. I also enjoy Pat's from time to time, and used to like Candlelight, but that place has become a bit inconsistent. Otherwise, I'm pretty much disappointed with most Chicago thin crust pizzas. From time to time, I definitely enjoy a deep dish.

Vito & Nick's, Marie's, and Candlelight all regularly show up on Chicago best pizza lists. I think Time Out named all three of them in their last pizza round up (in the spring, IIRC). Vito & Nick's (84th & Pulaski) was also recently taped for Food Network's Diner's, Drive-ins, and Dives. It's just another neighborhood bar on Chicago's Southwest Side that happens to make (in my opinion) the best cracker crust in Chicago. The place is a real throwback, and looks like it hasn't changed in fifty years. Be sure to note the carpeting on the wall. The fanciest beer they have on tap is Old Style, and they don't take credit cards. Look at how thin and beautiful this thing is:

http://www.nicegraphics.com/chow/vito-nicks/giardinaira.jpg

Marie's (4127 W. Lawrence) is another time warp with its 70s-era red-vinyl upholstered booths, mirrored walls, and tuxedo-clad bartenders. None of it is meant to be ironic or hip--like Vito & Nicks, it's just frozen in time. I find Marie's pizza to be slightly thicker than Vito & Nicks and the sauce is not quite as heavily spiced. East Coast pizza snob/NYTimes food journalist Ed Levine (author of "Pizza: A Slice of Heaven" pretty much completely skips over Chicago pizza in his book, but when I heard him on local radio here in 2005 plugging his book, Marie's was one of the local joints he mentioned liking (although with Coalfire and Spacca Napoli now in Chicago, he might find more pizzas to his liking on a return trip.) Marie's also has the distinction of being attached to liquor store. Personally, I like to visit Marie's from time to time for its old school charm, but their pizza doesn't completely knock me over like Vito & Nick's does. It also tends to be on the greasy side, but no round-up of Chicago thin crust is complete without a mention of Marie's.

http://slice.seriouseats.com/images/091608%20Marie

Burt's (8541 Ferris, Morton Grove) is Pequod's, but better. Burt Katz used to run Pequod's in the 70s, so he's continuing on the great Pequod's tradition up in Morton Grove, and serving up deep dish, caramelized-cheese crust pizzas in his own eccentric way. When Saveur decided to do its first single-city issue in October 2007, Chicago was the city honored, and Burt's pizza graced the cover. Word to the wise: if you go to Burt's call ahead. He's a lovable, but idiosyncratic motherfucker, and he really wants to know ahead of time how many pizzas he'll need to be making, when you plan to arrive, etc., so everything will be ready for your visit. It's not absolutely required, but it is strongly encouraged. Try not to be late. Burt's masterpiece:

http://farm1.static.flickr.com/56/124304334_35f7a6b080.jpg

Candlelite (7452 N. Western) I'm a little more tepid in recommending. It's very hit-and-miss, has changed owners in the time I've been going there, and since the newest owners, has been a little uneven. That said, it's worth a shot, as when they're on, they have a superb ultra-thin cracker-crust. And the garlic fries are awesome.
http://www.centerstagechicago.com/photoarchive/5945.jpg

Coalfire (1321 W. Grand) exemplifies East Coast/Neapolitan pizza. Technically, it's supposed to be New Haven-style pizza, with the coal-burning oven and all. It's much lighter on the toppings than a typical Chicago thin crust, and the dough is completely different: charred and slightly crisp on the outside, chewy in the center. The flavor is reminiscent of naan straight out of the tandoor. If you're only used to Chicago-style thin crust, this may take some getting used to for you. Here's what a pie looks like:

http://www.tastychicago.com/wp-content/uploads/2007/06/coalfire-small.jpg

[Tangent]

Whoa--how'd you post images? I thought that was disabled?

[Ed Zotti]

Huh, guess I messed up on a setting. But the images are pretty cool, and since traffic in this forum is light we shouldn't run into bandwidth issues. I'll keep images enabled for a while and see how it goes. Nice post, pulykamell. Nice pix.

[lobotomyboy63]

This, from pulykamell, is making me drool:

http://farm1.static.flickr.com/56/124304334_35f7a6b080.jpg

Seriously I looked at it 3 minutes ago and my salivary glands will not stop producing. :eek:

I'm from Illinois but not from Chicagoland. I've heard that Gino's was great so if that's what the OP had, hmm. I've had Uno---very good. I also lurvs me some Giordano's.

http://www.giordanos.com/main.php

[aruvqan]

Vito & Nick's (84th & Pulaski) was also recently taped for Food Network's Diner's, Drive-ins, and Dives. It's just another neighborhood bar on Chicago's Southwest Side that happens to make (in my opinion) the best cracker crust in Chicago. The place is a real throwback, and looks like it hasn't changed in fifty years. Be sure to note the carpeting on the wall. The fanciest beer they have on tap is Old Style, and they don't take credit cards. Look at how thin and beautiful this thing is:

http://www.nicegraphics.com/chow/vito-nicks/giardinaira.jpg



you are cold and cruel .... this is like my ultimate favorite pizza [except for the peppers]

Hey Otak - THIS is the pizza I am looking for ....

And then all we have to decide is which movie =)

[WhyNot]

Candlelite (7452 N. Western) I'm a little more tepid in recommending. It's very hit-and-miss, has changed owners in the time I've been going there, and since the newest owners, has been a little uneven. That said, it's worth a shot, as when they're on, they have a superb ultra-thin cracker-crust. And the garlic fries are awesome.
Candlelite has, once again, switched owners. I'm not sure when the last time you were there was, but the garlic fries were gone under the last new owners, and they're back under the new new owners. (And, OMG, they're amazing!) I agree that their pizza is hit-or-miss. Sometimes it's as good as that Vito & Nick's looks, sometimes they burn stuff or have tasteless sauce. (The BBQ Chicken pizza seems the most prone to burning, but if you want "real Chicago pizza", you won't be ordering BBQ Chicken anyhow, right?)

However, the best thing about Candlelight is that they're half a block from my front door and they have 2 for 1 pizzas on Tuesday nights! So anyone who wants to try them, PM me and I'll meet you there! :D

[BlueKangaroo]

Wow, thanks everyone!

WhyNot, the next time he's in town we should hit Candlelight, then, as I know he'd enjoy hanging out with you and your family again, and your little one sure thought he was fun.

Thanks so much, everyone.

So, how is it that Chicago is known for it's deep-dish pizzas when "real" Chicago pizza is the cracker thin crusts?

[WhyNot]

WhyNot, the next time he's in town we should hit Candlelight, then, as I know he'd enjoy hanging out with you and your family again, and your little one sure thought he was fun.


Yes, yes! And the little one likes their "sliders" - 2 little cheeseburgers that have to be close to 3 ounces each, they're big for little burgers! - that the kitchen is happy to make without buns for her. They're awfully nice about our gluten issues for a place who's menu revolves around starch!

[MikeG]

I think it's because the deep dish style was invented here. You can get thin crust everywhere from Brooklyn to Naples but the Lou's/Gino's/Due style pizza pie is still pretty much only found here.

I've had it in other places around the world and ....yeah, let's not go there.

Great pics, pulykamell!


I had Burts' a couple weeks ago. We called ahead and had a mushroom and sausage - for my money it's the best pizza in Chicago.

For thin crust, I have to also add Delisi's on Western. Their style has been imitated at countless places but it's my favorite thin crust.

Burts
8541 Ferris
Morton Grove
847-965-7997

Delisi's Pizzaa
5806 N. Western
Chicago
773-784-6320

[BlueKangaroo]

I didn't know the deep-dish was invented here! That does explain why it would be so thoroughly associated with Chicago.

Yum. Pizza. I may not wait until the next time he's in town to get some, at this rate!

[Carol Stream]

I heartily recommend www.homeruninn.com

[Bob Ducca]

However, the best thing about Candlelight is that they're half a block from my front door and they have 2 for 1 pizzas on Tuesday nights! So anyone who wants to try them, PM me and I'll meet you there! :D

Hey WhyNot, we don't live far from each other... I'm directly east from you near Howard & Sheridan.

As to the topic at hand, I'm a thin crust guy as far as Chicago pizza goes. Not sure which is my favorite but I really like the cheap joints like Bacci's where you can get a giant slice for $3 or $4. I like the deep dish stuff occasionally, especially the spinach variety.

[Tibby or Not Tibby]

Vito & Nick's, Marie's, and Candlelight all regularly show up on Chicago best pizza lists. I think Time Out named all three of them in their last pizza round up (in the spring, IIRC). Vito & Nick's (84th & Pulaski) was also recently taped for Food Network's Diner's, Drive-ins, and Dives. It's just another neighborhood bar on Chicago's Southwest Side that happens to make (in my opinion) the best cracker crust in Chicago. The place is a real throwback, and looks like it hasn't changed in fifty years. Be sure to note the carpeting on the wall. The fanciest beer they have on tap is Old Style, and they don't take credit cards. Look at how thin and beautiful this thing is:

http://www.nicegraphics.com/chow/vito-nicks/giardinaira.jpg



I’m sorry, Pulykamell, I mean no disrespect…really I don’t. But I must say, my Maine Coon cat, Tibby, has gacked up more attractive furrballs in his day and he’s not even Italian.

I don’t wish to step on any Chicagoan toes, particularly in your own forum, but yoos guy’s outta leave pizza pie fabrication to the east coast United States, and decidedly south of the Big Apple. You’ve got your Italian Beef and your Chicago Hot Dogs, be proud of them. But, the only thing “deep dish” should be on your rooftop pulling in TV signals.

I’ve got nothing against you Great Lakers, I spent four years in Cleveland a while back and didn't consider it a Mistake on the Lake, at all. In fact, I actually enjoyed my stay there a great deal—I’m sure the beer, hallucinogens and frequent sojourns to Julie’s Comet Gentleman’s Club had little to with it. (BTW: have you ever seen what an experienced bottomless dancer cat walking down a saloon bar can do with a row of beer bottles, without using her hands? I can’t say it was particularly wholesome, or even hygienic…but, it wasn’t altogether uninspiring). Where was I again? Oh, yes, pizza.

Some recent threads in the main SDMB have inspired me to wax poetic about my tender years growing up in Philly-South Jersey. People in-the-know pretty much poo poo both NYC and Chicago pizza as being mere wanna-bees to a piping hot, cheese-dripping, authentic South Jersey pie. And, if you don’t risk a little Mafioso drive-by cross fire walking in the door, you’re in the wrong pizza joint.

Ladies and Gentlemen of the Windy City, feast your eyes on a real pizza pie!;

http://home.comcast.net/~docdanz/pics/pizza.jpg

[BlueKangaroo]

Sorry, Tibbytoes, but I don't believe you. My very close friend Naughty Handkerchief Origami also grew up in that area, and while he's got a lot to say about how awesome a Philly Cheesesteak is and why the Eagles/Phillies/Flyers really are the best team to root for, he's got not a word about South Jersey pizza. In fact, he too was seeking out pizza to eat when he visited me last.

I'm not from any areas famous for pizza, which is why I started this thread, but I'm sure that if Philly/South Jersey were famous for it, I'd have had some already.

That said, I'll be visiting him again at the end of the week. I promise to ask him when I get there.

[WhyNot]

While Jersey pizza has definitely improved over the years, my memories of it are still of the ketchup-on-wonderbread concoctions of my youth. There was a time when Pizza Hut really was the best pizza in town.

[pulykamell]

I’m sorry, Pulykamell, I mean no disrespect…really I don’t. But I must say, my Maine Coon cat, Tibby, has gacked up more attractive furrballs in his day and he’s not even Italian.


Tibbytoes, you have to understand there are many styles of pizza that all can coexist peacefully in the greater pizza universe.

I do like East Coast pizza. A lot. It may be my favorite style (along with true Neapolitan), and here in Chicago we have a place called Coalfire (http://www.lthforum.com/bb/viewtopic.php?p=130521) that makes a wonderful New Haven-inspired style of pizza. In New York, I'm really a fan of Grimaldi's and Patsy's. However, most of the regular New York street-corner pizza, I'm not a fan of. Just like I'm not a fan of most Chicago pizzas. I'm very particular about pizza. Only about 5% of it is truly exceptional. As you can tell, I'm not one of those "there ain't no such thing as bad pizza." I'll eat it all, but there's only a small percentage that give me great joy to eat them.

Vito & Nick's is one of those places. It's not an East Coast pizza, nor does it pretend to be. It's Chicago bar pizza, specifically, Chicago cracker crust. Chicago cracker crust pizza is Chicago's other indigenous pizza, and I would say is consumed by locals in far greater quantities than deep dish (my first deep dish was in high school, and I was born here). The crust is very thin and very crispy, like a cracker. It is not foldable nor is meant to be. It is cut into squares (party cut), as its meant to be eaten as finger food along with your drink at the bar. The sauce is more heavily spiced that in East Coast pizzas. It's a beautiful pizza, satisfying a particular pizza craving. I'd be sad if the style were taken away from my pizza options.

Now, given the pictures you linked to, I have to say, and I'm doing my best not to be biased, that the Vito & Nick's pizza looks better than the pizza you linked to. Now, if you had linked to this Patsy's pizza (http://farm4.static.flickr.com/3091/2562900311_57d3ab8bdb.jpg?v=0), I would have a difficult time deciding. Now that is one pretty pizza.

[pulykamell]

Tibbytoes, you have to understand there are many styles of pizza that all can coexist peacefully in the greater pizza universe.


Well, except maybe for St. Louis Imo's-style pizza. Can we all agree that Provel "cheese" (http://en.wikipedia.org/wiki/Provel) has no place on any real foodstuff? ;)

[Tibby or Not Tibby]

While Jersey pizza has definitely improved over the years, my memories of it are still of the ketchup-on-wonderbread concoctions of my youth. There was a time when Pizza Hut really was the best pizza in town.

(GAK)…I believe you’ve activated my furball reflex, madam!

Surely, you’re confusing South Jersey with South Vietnam, or the South Pole, or someplace without a mom and pop pizzeria on every corner, yes!?!

Heck, I think the Jersey Shore alone could hold it’s own in the best pizza department
http://journeypod.wordpress.com/best-pizzas-from-around-the-world/

The very best pizza from any place, and any time was from Dino’s Pizza Parlor in my hometown in New Jersey about 40 years ago. The cheese! Oh, how it stretched and stretched and stretched some more. Then, with an al dente breach, it would snap back to position, sometimes spraying the person seated next to me with pizza grease. And the taste? It wasn’t just mozzarella and smoked provolone, it was mozzarella, smoked provolone and the distilled aura of angels. As for the sauce, dough and toppings? Well just think of those in the same light that Salieri described Mozart in the movie, Amadeus and you’ll be on the right track.

Let me put it another way. If I were on a sinking boat with just enough life preservers to save my wife, two kids and dog, or being faced with the option of replacing each with a slice of Dino’s pizza…well, after licking the grease off my fingers from the first slice, as Lucky’s wire-haired muzzle went under for the third and final time…I’d be faced with some very tough decisions…I mean…perhaps, if I weren’t too hungry, I could spare one of the kids, but…

...sorry for the hijack, I just had to defend a horrendous slur. You may proceed.:)

[WhyNot]

(GAK)…I believe you’ve activated my furball reflex, madam!

Surely, you’re confusing South Jersey with South Vietnam, or the South Pole, or someplace without a mom and pop pizzeria on every corner, yes!?!

:D Nope, Long Branch and environs, 1980s. Sickly sweet sauce and way too much of it on insipidly limp floury dough.

When Dad offered to get pizza, I'd beg for strombolis from Stuff Yer Face instead. Mmm...Garbage Stromboli...



(ETA: Hmmm...Stuff Yer Face's website says they're in New Brunswick, but I swear that was the name of the place we'd go to on the Boardwalk in Long Branch...)

[pulykamell]

Heck, I think the Jersey Shore alone could hold it’s own in the best pizza department
http://journeypod.wordpress.com/best-pizzas-from-around-the-world/


Damn that list sucks. Gino's East is not even top 5 deep dish in Chicago, much less the world. Totanno's, though is a good choice. Here's a guy (http://www.varasanos.com/PizzaRecipe.htm) serious about his east coast pizza. Scroll down and check out his list of best of the best. It's pretty interesting.

[Tibby or Not Tibby]

:D Nope, Long Branch and environs, 1980s. Sickly sweet sauce and way too much of it on insipidly limp floury dough.

When Dad offered to get pizza, I'd beg for strombolis from Stuff Yer Face instead. Mmm...Garbage Stromboli...

(ETA: Hmmm...Stuff Yer Face's website says they're in New Brunswick, but I swear that was the name of the place we'd go to on the Boardwalk in Long Branch...)

Long Branch, New Jersey? Gosh, why didn’t you say so? That’s way up there north of Asbury Park! The North Jersey Shore is a completely different animal from the South Jersey Shore. One’s a ‘burb of NYC; the other, of Philly. You had me worried there for a moment!

Did you know South Jersey’s wanted to secede from North Jersey for a long time?
Split (http://www.nj.com/news/index.ssf/2008/03/north_or_south_jersey_poll_finds_nj_still_battles_split_personality.html)
Oh, and Mr. Zotti, sir, I humbly implore you…nay, I unrepentantly beseech you: will you consider, as the next SD regional venture, Straight Dope Delaware Valley, a message board for the 5.83 million good folks of the Philadelphia-Camden-Wilmington metropolitan area? We’re really cool people with a lot to gossip about.

[Ed Zotti]

Oh, and Mr. Zotti, sir, I humbly implore you…nay, I unrepentantly beseech you: will you consider, as the next SD regional venture, Straight Dope Delaware Valley, a message board for the 5.83 million good folks of the Philadelphia-Camden-Wilmington metropolitan area? We’re really cool people with a lot to gossip about.Believe me, if we can figure out a way to make a buck on this, I'll make it my business to give every human habitation in North America its own branch of TSD. Seriously ... well, I don't want to derail the thread. But we'd love to have a local SD presence in the PA/NJ/DE area.

[sinjin]

Well, except maybe for St. Louis Imo's-style pizza. Can we all agree that Provel "cheese" (http://en.wikipedia.org/wiki/Provel) has no place on any real foodstuff? ;)

Gah!!! We live in the St. Louis area now. IMO's is to barf. Family that visit us regularly bring us half cooked pizza's from Chicago because they feel so sorry for us.

[What Exit?]

:D Nope, Long Branch and environs, 1980s. Sickly sweet sauce and way too much of it on insipidly limp floury dough.

When Dad offered to get pizza, I'd beg for strombolis from Stuff Yer Face instead. Mmm...Garbage Stromboli...
Your Pop went to the wrong places in Long Branch. There were two good Pizza places near the railroad station. That would have been on Westwood or West Ave. Both had good homemade sauces without a hint of added sugar and thin crispy crusts. I use to go to either of them semi-often when I worked at the Hospital. My sister still lives in Long Branch, I'll have to ask her if the places are still there. The Attilio's in Ursala plaza may have been the place he ordered from, their pies were poor despite the Attilio's on Broadway being decent.

ETA: The one was Tonys Tomato Pies on Morris Ave and the other was either Nunzio's Pizzeria or Tuzzio's Italian Cuisine both on Westwood Ave.

Jim (Yeah, I know, I'm have a rep for appearing if Jersey in mentioned.)

[Tibby or Not Tibby]

Believe me, if we can figure out a way to make a buck on this, I'll make it my business to give every human habitation in North America its own branch of TSD. Seriously ... well, I don't want to derail the thread. But we'd love to have a local SD presence in the PA/NJ/DE area.

Thanks, Mr. Zotti, you are indeed both a scholar and a gentleman. As far as making a buck on the enterprise, you’ve got to raise the yearly subscription fee and attract millions of additional subscribers. This can easily be accomplished by offering, as an incentive, a free slice of South Jersey Shore pizza pie with every new subscription (you can throw in a Chicago Hot Dog, too, in order not to offend the Windy Citiites).

I’ll now bid y’all adieu, after relating one last zany, but true tale:

At the risk of sounding a bit histrionic, I admit to being a hard atheist, until the day I witnessed God—literally—rip open the heavens, reach down, wrest the last slice of Dino’s pizza pie from my clenched fingers and bellow, in that cool basso profondo voice he’s famous for, “forget the Jews, if I’ve got to choose one thing to be in a covenant with, it’s this Me-damned pizza!”

[chela]

Cracker crust pizza is great! The toppings are mostly under the cheese and that snack size is made for sharing your pie!

That said I grew up loving the greasy pepperoni on top pizzas made by transplants to SoFla from the NJ triangle. But there was a Chicago outlier "Villa Rose" on Dixie Hwy that served the only cracker crust in town.

Chicago beef sandwiches are not to Philly cheese steak subs.

Hot dogs are not properly dressed until done in Chicago style.

Bagels should only come from NY.

[BlueKangaroo]

I had a pizza in DC that was fabulous, and was made with the toppings under the cheese, which was in turn under the sauce. Man, that was some fine pizza. And I loved how the crust didn't get soggy from the sauce.

You guys are definitely helping me out! Thanks so much.

[Man With a Cat]

Sigh....

I knew better. I never exposed myself to this before, but it was the Kid's birthday today and she talked me into taking her to California Pizza Kitchen.

Lessee...... The beer was cold, the dessert rocked. Maybe I picked wrong, Wife says the margherita was awesome.

I mentioned the beer was cold?

BTW, I submit that Home Run, back in the day when you only had the Poker Dog room to sit and eat in was the nirvana of pizza.

[Sarahfeena]

Sigh....

I knew better. I never exposed myself to this before, but it was the Kid's birthday today and she talked me into taking her to California Pizza Kitchen.

Lessee...... The beer was cold, the dessert rocked. Maybe I picked wrong, Wife says the margherita was awesome.

I mentioned the beer was cold?

BTW, I submit that Home Run, back in the day when you only had the Poker Dog room to sit and eat in was the nirvana of pizza. My husband refuses to go to CPK, because he says "that's not pizza." I always tell him that the trick is not to think of it as pizza, but just a meal on a crust. I must admit that they have a couple pizzas I really like, but I don't go there if I'm craving "pizza." It's not the same thing.

[MikeG]

I think of cpk as a fairly tasty open faced sandwich with thin crispy bread.

[WarmNPrickly]

Gah!!! We live in the St. Louis area now. IMO's is to barf. Family that visit us regularly bring us half cooked pizza's from Chicago because they feel so sorry for us.


Agreed. IMO's is really my least favorite pizza. That provel "cheese" is awful.

As for deep dish only being for tourists, I'm going to have to dissagree. Don't get me wrong, I grew up on the thin crust square cut like everyone else, but I really enjoyed Giordano's stuffed pizza. Edwardo's also has a really good stuffed pizza. Since we get pizza in Chicago so rarely now, we only get the stuffed pizza. I guess since I live in Missouri now, that makes me a tourist, but even when I lived in Chicago we more often than not got the stuffed pizza.

[WhyNot]

If it's gonna be stuffed or deep dish, it's gotta be Lou Malnati's (http://www.loumalnatis.com/). Accept no substitutes. (Okay, Gulliver's (http://chicago.metromix.com/restaurants/italian/gullivers-rogers-park/136081/content) in a pinch.)

[WarmNPrickly]

I'm not at all a fan of Lou Malnati's. I don't like Gino's either. I've never had Gulliver's pizza.

[MikeG]

You really need to try Burts. He taught the chefs at Gullivers (who promptly forgot it all).

[ArrMatey!]

Okay, I have to add to this thread, if only a question. I moved out of Forrest Park about 6 years ago, out to the 'burbs (Lombard) and I haven't found a single local pizza place that's any good at all.
It's mainly a crust factor. I love a good, tasty crust, not just a 'topping delivery vehicle'. I also like a lot of meat on meat-based pizzas. If anyone can save me from having to deal with (shudder) the constant Pizza Hut that my friends seem to like, I'd be very, very greatful!

[pulykamell]

Okay, I have to add to this thread, if only a question. I moved out of Forrest Park about 6 years ago, out to the 'burbs (Lombard) and I haven't found a single local pizza place that's any good at all.
It's mainly a crust factor. I love a good, tasty crust, not just a 'topping delivery vehicle'. I also like a lot of meat on meat-based pizzas. If anyone can save me from having to deal with (shudder) the constant Pizza Hut that my friends seem to like, I'd be very, very greatful!

I've never been there, but perhaps you can try Venuti's in Villa Park? I've heard decent things about it, but I personally can't vouch for it.

[WarmNPrickly]

There is a Rosati's Pizza on Roosevelt. It's been a long time since I've been to a Rosati's though. I can't even remember what it was like. There is a Giordano's in Oakbrook Terrace that might not be to far.

To be fair, there really are three kinds of Chicago Style pizza. There is the thin crust, the pan pizza and the stuffed pizza. Giordano's has a stuffed pizza. I used to work at a place that did a bizzare combination of the stuffed and the thin crust pizza called the double decker. I'm sure others did it, but I never saw it anywhere else. It was very cheesy. Honestly, I think the cheese is the most important part of any Chicago style pizza. Thank you Wisconsin. YMMV

[Snarky_Kong]

My favorite deep dish pizza is Papa Del's in Champaign. Granted I haven't had anything from Chicago other than Nancy's or Gino's in a while.

[pulykamell]

To be fair, there really are three kinds of Chicago Style pizza. There is the thin crust, the pan pizza and the stuffed pizza.

Yeah, my own Chicago pizza taxonomy goes like this: thin crust, deep dish. Deep dish is subdivided into stuffed or regular deep dish. In general, my friends use "deep dish" to only refer to unstuffed deep dish pizza, and "stuffed" for the stuffed kind. I consider pan pizza yet another style of pizza (with the cheese and toppings on top, as opposed to under the tomato sauce. Also, pan is more focaccia-like.)

If you're a stickler, the non-deep dish can probably be subdivided into various categories, like cracker crust (most bar pizzas), and the slightly heavier crusts of places like Home Run Inn, and the medium crust at Connie's.

[Man With a Cat]

Okay, I have to add to this thread, if only a question. I moved out of Forrest Park about 6 years ago, out to the 'burbs (Lombard) and I haven't found a single local pizza place that's any good at all.
It's mainly a crust factor. I love a good, tasty crust, not just a 'topping delivery vehicle'. I also like a lot of meat on meat-based pizzas. If anyone can save me from having to deal with (shudder) the constant Pizza Hut that my friends seem to like, I'd be very, very greatful!


Try here. (http://www.papapasseros.com/)

Not far from Lombard, and worth the trip.

[Sarahfeena]

There is a Rosati's Pizza on Roosevelt. It's been a long time since I've been to a Rosati's though. I can't even remember what it was like. There is a Giordano's in Oakbrook Terrace that might not be to far. I think Rosati's is a pretty decent version of the standard Chicago thin crust.

ArrMatey!, I live near Forest Park, and we've been going to Bertolli's River Pizza on Lake Street. If you've ever been there, Rosati's is pretty close to it. (Also, do you have any suggestions for other places in the Forest Park/Oak Park/River Forest area?)

ETA: I think out near Lombard there's an Aurelio's somewhere...their pizza is a little different (a sweeter sauce, I think?) but I used to really like it when I worked down in the South burbs.

[ArrMatey!]

All right. Rosati's pizza has been ordered! (Oddly, the Lombard branch of their operation isn't listed on their website. I had to get their number from another location.) A tad bit pricey, but I'll report in later with the straight dope on it.

[ArrMatey!]

Arighty, review on Rosati's.

Meh.

First of all, they got my order wrong, but that's a minor detail. Pizza is edible, lots of cheese, good toppings. The crust, however... The crust is like eating raw dough. I had expected better. The crust actually takes away from the eating experience, and thus, I can only grade them a C+. Coulda been a B- if they'd gotten the order right at least.
So there you go. The search for palatable local pizza continues.

[pulykamell]

Arighty, review on Rosati's.

Meh.

First of all, they got my order wrong, but that's a minor detail. Pizza is edible, lots of cheese, good toppings. The crust, however... The crust is like eating raw dough. I had expected better. The crust actually takes away from the eating experience, and thus, I can only grade them a C+. Coulda been a B- if they'd gotten the order right at least.
So there you go. The search for palatable local pizza continues.

I've actually somehow never had Rosati's, but if the dough seemed undercooked to you, try ordering the pizza "well done" next time (which is what I usually do at my favorite pizza haunts, as I like the dough a little more done and the cheese a little more browned.)

[Kalhoun]

Rosati's used to be good, but I think they've fallen away.

For a great and interesting pizza experience, try Chicago Pizza & Oven Grinder. They make the pizza upside down. All the toppings go in a bowl. They cover the bowl with crust, bake it, and flip it over to serve it. Yum!!! Love that pizza!

[BlueKangaroo]

Kalhoun, that sounds neat. And delicious. Thanks!

[bobot]

I the south suburbs, ar almost anywhere else, you can't beat Enrico's in Frankfort. Route 30 and LaGrange.

[Kaio]

Deviating slightly, but does anyone know of a place in Chicago to get good white pizza? I haven't had it in years and I really really miss it.

[TheFifthYear]

Try Piece (1927 W. North Ave). They do a pretty decent white pizza.

[Folly]

Try Piece (1927 W. North Ave). They do a pretty decent white pizza.

Not to mention award winning microbrew. Try the Worryin' Ale.

I've got to get back there sometime soon.

[laurengr12]

I have to agree that Homerun Inn has the best pizza. Lou Malnati's, not so much, I was thrown by that big one piece sausage across the entire top of the pan pizza. Aurelio's was a favorite because they had that "sweet" sauce & didn't use that horrible anisette stuff.

When I worked downtown, the bank used to order pizza's from a shop on Upper Wacker Drive near Michigan Ave. I cannot remember if it was Barone's or Bacci's,,but it was excellent!

Giordano's was so-so.

Homerun Inn has frozen pizza's at Jewel. We bought several last time we were home & brought them here to Cinci to distribute to the neighbors. It was close, but never the same as fresh.

[WhyNot]

I have to agree that Homerun Inn has the best pizza. Lou Malnati's, not so much, I was thrown by that big one piece sausage across the entire top of the pan pizza....

Giordano's was so-so.

I think you've got your pizzas switched. Giordano's uses the "slab o' sausage" covering the entire surface; Lou Malnatti's uses pieces of sausage (http://www.flickr.com/photos/kthread/2699767648/), unless I'm losing my mind. The only place I've discovered a slab o' sausage in Malnatti's is in their "lo-carb" pizza, which we get for my gluten intolerant daughter - the sausage is patted into the shape of a crust and the cheese and sauce put on top of it.

[WarmNPrickly]

I think you've got your pizzas switched. Giordano's uses the "slab o' sausage" covering the entire surface; Lou Malnatti's uses pieces of sausage (http://www.flickr.com/photos/kthread/2699767648/), unless I'm losing my mind. The only place I've discovered a slab o' sausage in Malnatti's is in their "lo-carb" pizza, which we get for my gluten intolerant daughter - the sausage is patted into the shape of a crust and the cheese and sauce put on top of it.

I have been going to Giordano's for years and they have never used the "slab-o-sausage" in my experience. I was pretty sure that Lou Malnoti's had used it. This is one reason I never went there. Maybe they changed. I think Gino's, uses it. I haven't been there in a while either. I hate the slab-o-sausage on pizza.

[BlueKangaroo]

The very phrase "slab-o-sausage" pretty much disgusts me. I cannot imagine such a thing on top of my pizza. Ew, I say!

[WhyNot]

I have been going to Giordano's for years and they have never used the "slab-o-sausage" in my experience. I was pretty sure that Lou Malnoti's had used it. This is one reason I never went there. Maybe they changed. I think Gino's, uses it. I haven't been there in a while either. I hate the slab-o-sausage on pizza.
Hmm...maybe it was Gino's. I don't really go there or Giordano's, maybe I've confused my "Gee" pizza parlors. Definitely not Lou Malnatti's, though.

[Sarahfeena]

Hmm...maybe it was Gino's. I don't really go there or Giordano's, maybe I've confused my "Gee" pizza parlors. Definitely not Lou Malnatti's, though. Gino's East had it, for sure. Never cared for that.

[GameHat]

Arighty, review on Rosati's.

Meh.

First of all, they got my order wrong, but that's a minor detail. Pizza is edible, lots of cheese, good toppings. The crust, however... The crust is like eating raw dough. I had expected better. The crust actually takes away from the eating experience, and thus, I can only grade them a C+. Coulda been a B- if they'd gotten the order right at least.
So there you go. The search for palatable local pizza continues.

I think this review is pretty spot on for Rosati's. I've never been a fan.

[pulykamell]

Hmm...maybe it was Gino's. I don't really go there or Giordano's, maybe I've confused my "Gee" pizza parlors. Definitely not Lou Malnatti's, though.

Malnati's does the sausage disk, too, along with Gino's. It's possible that it varies by location, but my experience has been the sausage disk at Malnati's. If you google "malnati's sausage disk" or "malnati's sausage slab," you'll see it's a common description of that pizza. (Googling also reveals that you can ask for crumbled sausage at both chains.)

[pmwgreen]

Dave's Italian Kitchen in on Chicago Ave in Evanston. I've been going there for years. Try a garlic and onion pan-pizza.

[ArrMatey!]

Stop the presses!

(I always wanted to say that. :) )

For those of you out in the western 'burbs, there's a little pick-up place in Lombard, Gianorio's. I tried out their stuffed pizza last week. Oh my word, was it good! I've promised myself I won't overdose on it; I'm rationing myself to one a week. It's a little pricey, but a small stuffed sausage pizza was enough for two meals for me, and... Wow. So good. Can't recommend it enough!

[WarmNPrickly]

I recently had a good experience with Connies out in Naperville. It's not the stuffed pizza that I like, but it was quite tasty. It had almost no sauce and was filled with good cheese. I may go back.

[thatdudeguydude]

May I just say it's good to know that other Chicagoans feel the same way, that the deep dish and stuffed really is just some touristy stuff. Anyway, I was lucky enough to have a father who managed Barry's Spot on Broadway for 20 years, so I got to grow up in a real Chicago pizza joint. This was before Barry sold it and it became what it is today. It used to actually have a bar and a dining room and big screen projection TV and good pizza (it's not so good these days)....the memories...

Anyway, I still think that Martino's on Peterson is one of the best underrated whole pizzas you can get. Also, Villa Palermo on Devon (I mean come on!) is a given for their slices. As far as Lou's, I always hated it. My pops, the pizza man, loves it and used to take us there all the time, I too always was disgusted by the sausage disk, and this is coming from a meat lover who can devour meat like an animal. Just something about it, not right. And the sauce, horrible. I don't know what people like about Lou's, but I still don't get it.

IF I had to go deep dish, may I just say, that Pequods, SUCKS, and is terribly overrated. It's a big pile of bread. Um, yeah, I'm cool on eating two loafs of bread, I'll pass. I have no idea why so many of my friends, also natives, really think it's a good pie. It's horrible. Now their thin crust, excellent however, I must say. But back to my IF I have to go deep dish, I'll stick with Gino's East or Chicago Pizza, yeah I said it. I think them delivering all night helps too.

[porcupine]

Aurelio's thin crust. That is all.

[Omniscient]

I'm totally late to the party here but I wanted to offer an additional couple suggestions.

Brick's on Lincoln is excellent Chicago thin crust. Zesty, crisp and excellent toppings.

Also Pequod's has been obliquely mentioned, also in Lincoln Park. They were at one time the standard for deep dish pizza. I really love their pie but they've gotten a touch inconsistent as of late. When I started ordering from them they were epic, but the last 2 or 3 times the cheese ratio has dwindled quite a bit. It was never a super cheesy stuffed type but it had enough cheese to make the thicker crust delightful but the last few time it was barely there making it taste more like a french bread pizza or something. I complained and asked if their recipe had changed and they said it hadn't. Not sure what the deal is, but when it's good it's GREAT. I really need to get over to Burt's and try that out.

I drove down to try Vito & Nick's after seeing them featured on Food Network and I was pretty uninspired. The flavor was good and they toppings were plentiful, almost too much so, but I found the "cracker crust" to not be very crackery. In fact it got pretty soggy and greasy. It was thin, which is good, but the volume of toppings and pepperoni grease really wiped out any crispiness. I'd go back since it was tasty and filling, but I can't imagine real Chicagoans would hail this as a classic of the style.

Also, the service really sucked and the pizza took FOREVER to come up. Classic bar pizza is wonderful because it's typically fast and easy. This place made it seem like an ordeal and I could do without the surly old hag they call a waitress. Perhaps the fact that the pizza took forever explains the sogginess, but it's a hell of a long drive for me so I don't know when I'll give them a second chance.

[Shepy]

Thin crust: D'Agostino's or John's (on Western, best-kept pizza secret in Chicago).

Deep dish: Uno, Due, or Giordano's. My choice would be Due.

White Pizza (just for you, Kaio): Piece on North Avenue. As long as you're in the area and looking for non-Chicago-style pies, Santullo's has great NY style pizza, but the quality goes down the crapper if you get it delivered. Always eat in at Santullo's.

[Skammer]

I went to college in Evanston and lived in the area through my 20's, so I ate a lot of Pizza. For deep-dish (which was my favorite), the first choice was Carmen's in Evanston. Giordano's or Eduardo's where good alternates, as was Dave's Italian Kitchen (although at DIK we usually got something other than pizza).

For thin crust, Gulliver's was the choice. I think they also had the double-stacked thin crust, which I recall was just like one thin crust pizza on top of another. Delicious!

Anyway I hadn't seen Carmen's mentioned and I wanted to make sure to through in a recommendation. (Also, I used to go to church with the Malnati's - very nice people, and decent pizza but not my favorite).

[Tim R. Mortiss]

I used to love Carmen's back in my grad school days (the 80s) at NWU; I don't know if they even still exist.

For some reason, we often had lunch at a greasy, NYC-style joint called Gigio's or something like that. Can't imagine why, though. It sucked!

edit: oh yeah, I remember why. It was cheap, and we were poor!

[MikeG]

Carmen's used to be awesome but has slipped badly in recent years. I too loved it in HS (ETHS '88). Gigio's is still there at the corner of Davis and Maple and still cranks out the big greasy slices.

We had another Burts last week- medium sausage and mushroom. Incredible as ever.