![]() ![]() We’re not going to go into the many thin-crust styles here (although if that interests you, we highly recommend Dolinksy’s book) but here are a few of our top picks for slim pizza places in Chicago. There’s also chewier styles of thin pizza that tend to have more of a give due to the higher fermentation of the dough. ![]() That or New York style that can be folded in half and munched on during your lunch break. Crunchy, cracker-esque Tavern-Style cut into squares is typically what Chicagoans think of when it comes to thin-crust. Photo: Steve Dolinsky outlines in his book Pizza City, USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town, there’s technically many thin-crust styles to choose from. This is one of our favorite spots for a quick lunch bite and also delivers nationwide so you can enjoy some delicious ‘za from anywhere in the country. My Pi Pizza also has a vegan menu, so anyone can enjoy its delicious pizza from zero-meat eaters to lactose-intolerant diners. My Pi Pizza serves slices that have an even thickness of crust, a good amount of cheese, and sauce that’s deliciously seasoned with garlic and oregano. Damen Avenue Photo: your craving deep dish, but aren’t hungry enough to finish off multiple slices, My Pi Pizza is one popular pizza joint that sells both deep and thin pizza by the slice. If your family has a pizza feud of thin vs deep-dish, Bartoli’s is the perfect place for a peaceful meal. Bartoli’s also sells really good tavern-style thin crust pizza cut into squares for easy serving. The sauce is hearty with enormous chunks of sweet tomatoes. Located in Roscoe Village, Bartoli’s serves hefty pies packed with cheese and toppings. Addison St Photo: is another place that uses butter instead of oil to grease its pans. Lou Malnati’s ships their pizza all over the country, meaning you can indulge in your favorite childhood pizza without lifting a finger. A knife and fork are required to dine, at least for the first few bites.įor those of you who have moved away from Chicago and miss this nostalgic pizza restaurant, don’t worry. You can’t just shove this pizza into your mouth, though. Lou Malnati’s uses butter to grease its pans rather than oil, which makes the crust flavorful and gives it pastry-like flakiness. With multiple locations in the city and suburbs, Lou Malnati’s is one of our favorite spots for deep dish. Lou Malnati’s, Multiple Locations Photo: place is extremely popular with Chicagoans and borders on being a tourist destination. We prefer thicker ‘za than Uno’s offers (yes, really) but it’s still a great pizza option, especially if you’re new to deep dish. While Uno’s is a classic, it’s not our favorite joint in town. Deep dish here is carried to your table still in the piping hot pan it was baked in, your server holding onto it with a metal clamp, which shows just how fresh it is. The wait can be long, particularly so at the location downtown, but we think it’s worth it, especially since the bar is open seating. You won’t find many Chicagoans here simply because of the hype, but it’s still an excellent place to get a really great pizza pie. Uno’s Pizzeria & Grill, Multiple Locations Nationwide Photo: legendary birthplace of Chicago deep dish, Uno’s is one of the more touristy pizzeria’s in town. If you’re looking for good deep dish in Chicago, here are a few go-to places we recommend. Typically, you’ll feel full on one or two slices, which is why this style of pizza is more of a special occasion meal than a regular night feast. ![]() These thick, gooey masterpieces make for a heavy meal. Approximately 30-45 minutes later, you’ve got a beast of a pizza that’s piping hot and ready to eat. Thick, flavorful marinara is spread on top, followed by a sprinkling of parmesan before popping the whole thing in the oven. Next, mozzarella cheese is layered over the crust typically followed by sausage or any other topping. Making deep-dish starts by pressing the dough in and up the walls of a deep, well-oiled pan. Deep dish pizza reverse-engineers the design of traditional pizza with the sauce served on top of the cheese. While the lore behind who created this pizza is hotly debated, the recipe is about the same from joint to joint. Photo: start with what Chicago is known for, even if it’s not what most Chicagoans eat day-to-day. Don’t get us wrong, we love deep-dish but day-to-day Chicagoans often prefer tavern-style or even New York’s thin-crust (gasp!) Here’s our guide to pizza in Chicago, broken down by style so you can eat ‘za like a true Chicagoan. However, if you ask most Chicagoans, deep-dish isn’t something we eat regularly here. Tourists flock to pizza joints like Uno’s, Giordano’s, and Lou Malnati’s for that brick-thick crust. Chicago is famous for its deep-dish style of pizza. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |