The Layman's Guide To Pizza Styles

[Bob Kazamakis]

@Jeffthepizzaman

I really like their margherita pizza.

 

[MEATeorite]

Hit Piece and had the Hot Doug's but with giardiniera and pepperoni. I normally favor the deep dish, but this is pretty incredible.

 

[Mook]

Made this on the pizzazz today. First time trying deep dish on that. Think I had it on there for 35-40 minutes or so? Crust came out crunchy but not burnt. Cheese was melted but still had enough consistency to make those tasty blobs that sit on the side of each slice. I'd try it again on the pizzazz, but maybe experiment more with the heat settings (dual, lower, upper).

Its not much to look at but I cut it like an ape.

 

[CMNTMXR57]

Stopped by the old pizza place yesterday afternoon to pick something up, while I'm there talking with the manager (who I became friends with over the years), and he offers to make me a pizza. Heck yea...

So I maintained the oven, letting it cook a little longer to properly carmelize the melted cheese, then took it to the other house (where I was going), soooo damn good.

 

[boostedguy05]

Had lous for dinner. Mmmmmm.

 

[Intel]

also, for me, best double dough, Sir Nick's.

I live 5 minutes from Sir Nicks... it has not helped my diet.

 

[boostedguy05]

I live 5 minutes from Sir Nicks... it has not helped my diet.

Which one. I am right by the streamwood one. I love how everything is ready in 15 minutes for pick up.

 

[Intel]

Which one. I am right by the streamwood one. I love how everything is ready in 15 minutes for pick up.

Hoffman estates for me. Used to go there in high school for lunch because of the monster slice.

 

[CMNTMXR57]

I remember, back in the day (so this would've been in the mid 90's), when I worked second shift at CDW and I'd be coming home, I'd always hit up the Sir Nicks in Carol Stream (off Army Trail and Fair Oaks Road) so damn often. They were the only pizza place that were NOT fast food pizza places, that were open.

 

[nytebyte]

Made this on the pizzazz today. First time trying deep dish on that. Think I had it on there for 35-40 minutes or so? Crust came out crunchy but not burnt. Cheese was melted but still had enough consistency to make those tasty blobs that sit on the side of each slice. I'd try it again on the pizzazz, but maybe experiment more with the heat settings (dual, lower, upper).

Its not much to look at but I cut it like an ape.

View attachment 47878

Target had those on sale for HALF price. I bought them all and filled my freezer.
They do take a long time to cook though, so plan ahead . You must cook it the entire recommended time too or else the crust will be soggy.
Years ago, they used to have one of those pop-up thermometers in the middle which helped to know when it was done. Too bad they got rid of them.

 

[Mook]

Ya it was probably 40 minutes on the pizzazz. Everything was nice and cripsy, just takes a bit more experimentation b/c it cooks different than the oven. I ate it all, so I definitely will buy more.

 

[jason05gt]

Every time I check this thread it makes me hungry.

 

[Lead Pipe]

I need to plan a day to head to Elmhurst for a pie from Pizza Palace. I haven't had that in years.

 

[Shawn1112]

First and last thing we always do for vacation. Night before we leave we order a pizza, coming home as soon as I leave Ohare I order a pizza.

 

[radioguy6]

does meat as the crust count as pizza? We ordered a Lou Malnoti's crustless deep dish tonight. It its been on their menu for a while, and damn was it good. For those of you on a low carb/keto diet and/or are gluten free, and like meat its definitely worth a try. The crust is entirely made out of their italian sausage patty. Obviously not the same as buttercrust, but it still satisfied my Lous craving. 1 slice is about 2g carbs.

 

[Mook]

SWEET PICS

 

[Sprayin]

does meat as the crust count as pizza? We ordered a Lou Malnoti's crustless deep dish tonight. It its been on their menu for a while, and damn was it good. For those of you on a low carb/keto diet and/or are gluten free, and like meat its definitely worth a try. The crust is entirely made out of their italian sausage patty. Obviously not the same as buttercrust, but it still satisfied my Lous craving. 1 slice is about 2g carbs.

This sounds interesting.

 

[TonzKnock-G]

Made this on the pizzazz today. First time trying deep dish on that. Think I had it on there for 35-40 minutes or so? Crust came out crunchy but not burnt. Cheese was melted but still had enough consistency to make those tasty blobs that sit on the side of each slice. I'd try it again on the pizzazz, but maybe experiment more with the heat settings (dual, lower, upper).

Its not much to look at but I cut it like an ape.

View attachment 47878

Have one of those sitting in my freezer. Still waiting to be devoured.

 

[Mook]

 

[LikeABauce302]

I've never had the pizza at Garibaldi's, but I like their pastas and other food.

 

[Mook]

 

[Shawn1112]

They arent really everywhere, none in south burbs or the south side. I thought they were opening one on the south side but not sure if it ever happened.
BTW: Had Lou's in Schaumburg last night for dinner.

 

[LikeABauce302]

They arent really everywhere, none in south burbs or the south side. I thought they were opening one on the south side but not sure if it ever happened.
BTW: Had Lou's in Schaumburg last night for dinner.

There is a carry out Lou's in Oak Lawn.

Lou's is mediocre IMO. It's consistent and not bad at all, but it doesn't stand out over any other pizza I've had.

When it comes to Chicago style pizza chain restaurants, I'll choose Giordano's all day.

 

[Shawn1112]

There is a carry out Lou's in Oak Lawn.

Lou's is mediocre IMO. It's consistent and not bad at all, but it doesn't stand out over any other pizza I've had.

When it comes to Chicago style pizza chain restaurants, I'll choose Giordano's all day.

Could be the one I was thinking of. Carry outs suck as they dont have appetizers.

 

[Pro Stock John]

Yeah...no.

Best NYC in Chicago: Jimmy's Pizza Cafe, Lincoln & Foster
Best deep dish: The big three are pretty similar.
Best Chicago thin crust: Lou Malnati's
Best Chicago tavern style: Not sure (Vito's & Nick was underwhelming). I liked Gio's on Harlem and Gigios on Broadway but been a while. Armands on Western maybe.
Best Detroit style: Not sure
Best Pizza: Piece Pizza