![]() ![]() Giordano’s is famous for their stuffed deep dish pizza, which comes full-to-the-brim with a range of fresh toppings. The 50-year-old recipe is slowly baked in seasoned cast iron pans until the crust is golden and flaky, then served piping hot and table-side, right out of the pan. Of course, the pizza is worth mentioning. Their downtown location on LaSalle Street is also a brewery and small-stage venue, showcasing live music and comedy throughout the week. But there’s so much more to love about the local chain. Gino’s East is known for their Chicago-style deep dish pizza. No matter which you visit, make sure to upgrade your pie to include their signature buttercrust. They’ve stayed true to that original recipe, expanding their pizza empire to 52 Chicagoland locations. Lou’s was founded by the son of Rudy Malnati, who’s credited by many as being the inventor of Chicago-style pizza. ![]() This family-owned chain is one of the city’s best known spots for deep dish pizza. If there’s a wait, try your luck at their second location Pizzeria Due right down the street. Their signature pie is loaded with sausage, pepperoni, onions, peppers, mushrooms, mozzarella, romano, and Uno’s own chunky tomato sauce. Make sure to grab a knife and fork before digging into one of these hefty pies: Pizzeria UnoĬonsidered by many to be the original deep dish, Pizzeria Uno has become a local legend in the heart of downtown. Invented here during the 1940’s, Chicago’s signature style of pizza is instantly recognizable for its bowl-like crust filled with cheese, sauce and toppings. Chicago’s classic deep dishĬhicago’s deep dish pizza is legendary. Here’s just a slice of Chicago’s pizza options. And what better place to celebrate than Chicago? The city is home to some of the best pies in the country, from deep dish to crispy thin crust and everything in between. Whether it’s a real holiday or not, it’s the perfect excuse to chow down on some ‘za all week long. "It's a much mellower heat because the dough has to rise slowly.Mark your calendars: National Pizza Week is Jan. It's not that you can't make a good pizza in a steel, revolving oven, it's that you can make a better pizza in a stone deck oven," Labriola said. But it's those brightly acidic tomatoes with a hint of oregano and cayenne fennel-jammed sausage from an Alsip butcher and that blend of bel paese provolone and two kinds of mozzarella that makes this deep dish stand out. Labriola knows his dough - he's a bread baker by trade, after all - and this dough rests for two days. ![]() "Lots of great extra virgin olive oil and long fermentations, and then going back to the ingredients, we have a special cheese we put on, the tomatoes we dress lightly," said owner Rich Labriola. Baked for 25 minutes, the pizza manages to attain that perfect ratio of cheese to sauce to crust, which somehow maintains its exterior crispness.įor my number one choice, you've got to head to Oak Brook, where a fantastic dough and a caramelized cheesy edge - a nod to Pequod's - are the hallmarks at Pizza Barra, located in the Oak Brook Promenade. ![]() An oil-rich dough rests for almost a day before getting loaded up with part-skim mozzarella, Anichini sausage and California vine-ripened tomatoes. My number two deep dish pizza resides in south suburban Crestwood at the beloved Louisa's, whose founder worked at Pizzeria Due for more than 20 years. ![]()
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