A Guitar And Gear Support Forum

Cool of me to use three languages here, right?

Pizza lovers, what do you think of the Chicago pizza? How do you like it?

That's one of my dreams in the dreams list - yeah, I know, it's a simple dream -, and I hope one day I can have one, although I'm not sure how true to the original it'll be here in my country.

Anyway, I just want to know what to expect compared to traditional pizza according to your own experiences

Just my opinion here as a pizza eater... Italian is good. NY is good. Chicago is good. Variations are good. The best thing about pizza is its vast diversity. Get a little bit tired of one style, and another style seems to cure that. Want to try unusual toppings nobody uses? I say go for it.

Specific to your question? Sure, Chicago is good. There's more than one in that group. I prefer the thicker crust versions, and think the key to most pizzas is very high heat.

BatUtilityBelt wrote: ↑Sun Mar 02, 2025 12:32 pm Just my opinion here as a pizza eater... Italian is good. NY is good. Chicago is good. Variations are good. The best thing about pizza is its vast diversity. Get a little bit tired of one style, and another style seems to cure that. Want to try unusual toppings nobody uses? I say go for it.

Specific to your question? Sure, Chicago is good. There's more than one in that group. I prefer the thicker crust versions, and think the key to most pizzas is very high heat.

Agree. I am a pizza eater too. I like variety. But it was recently that the Chicago pizza name came to me, and so I started googling and it made it to my list. And just wanted to bring it here to have a nice pizza talk.

The most simple Margherita pizzas start from like $7 here, and although not that expensive it's not that I can have one every time I'd like. I guess it makes more enjoyable the times when we can.

I also prefer thicker, by the way. My wife prefers thinner.

Ok, if that's it, I'm in. I make homemade pizza for gatherings somewhat frequently.

I make my tomato sauce ahead of time so there's always left-over in the fridge:

29 ounce can of tomato sauce
6 ounce can of tomato paste
Rounded tablespoon of garlic powder
A teaspoon of crushed red pepper
1/2 teaspoon of cayenne pepper
Leafies are optional but good

Simmer on low for 1 hour, cool and jar it.

Toppings vary a lot.

Every basic dough recipe on the internet works fine, so mine doesn't matter. I think what does matter about the dough is that it is raised, then kneaded for a good minute, and spread to leave plenty of crust around the edge to rise above the pizza. That way, at the end of each piece of pizza, the crust is a nice bread stick that can be dipped in extra sauce.

I would expect @tobijohn & @Lamf77 to be our experts her at AGF, on Chicago style pizza.

I like Lou Malnati's traditional crust and sausage crust, which I get sent to my house a few times a year to cook at home. I also like Giordano’s.

Like you and @BatUtilityBelt, I like all kids of pizza. Where I grew up in the Philly suburbs, the Greek pizza is a spin on the NY slice, which is also great. Detroit style is fantastic. I am not a huge fan of Missori flat style pizza or California style, but would not turn it down either.

BatUtilityBelt wrote: ↑Sun Mar 02, 2025 3:01 pm Ok, if that's it, I'm in. I make homemade pizza for gatherings somewhat frequently.

I make my tomato sauce ahead of time so there's always left-over in the fridge:

29 ounce can of tomato sauce
6 ounce can of tomato paste
Rounded tablespoon of garlic powder
A teaspoon of crushed red pepper
1/2 teaspoon of cayenne pepper
Leafies are optional but good

Simmer on low for 1 hour, cool and jar it.

Toppings vary a lot.

Every basic dough recipe on the internet works fine, so mine doesn't matter. I think what does matter about the dough is that it is raised, then kneaded for a good minute, and spread to leave plenty of crust around the edge to rise above the pizza. That way, at the end of each piece of pizza, the crust is a nice bread stick that can be dipped in extra sauce.

Yeah, pizza is not that hard to prepare at home, as you do.

My wife used to make pizza frequently years ago - she's the cook, the main chef, I'm just the assistant -. Home made pizza also has its charm. I do like it with extra cheese, regardless of the toppings.

Also, I used to eat pizza with beer. I mean, to have one beer with the pizza. That blend of flavors was delicious. I'm not a drinker, but one beer with pizza is the perfect match for me.

andrewsrea wrote: ↑Sun Mar 02, 2025 5:21 pm I would expect @tobijohn & @Lamf77 to be our experts her at AGF, on Chicago style pizza.

I like Lou Malnati's traditional crust and sausage crust, which I get sent to my house a few times a year to cook at home. I also like Giordano’s.

Like you and @BatUtilityBelt, I like all kids of pizza. Where I grew up in the Philly suburbs, the Greek pizza is a spin on the NY slice, which is also great. Detroit style is fantastic. I am not a huge fan of Missori flat style pizza or California style, but would not turn it down either.

So great to have our own pizza club

Will search for Greek and NY styles.

Also, like you, even though I have my favorites, I will never turn down any pizza!

andrewsrea wrote: ↑Sun Mar 02, 2025 5:21 pm I would expect @tobijohn & @Lamf77 to be our experts her at AGF, on Chicago style pizza.

I like Lou Malnati's traditional crust and sausage crust, which I get sent to my house a few times a year to cook at home. I also like Giordano’s.

Like you and @BatUtilityBelt, I like all kids of pizza. Where I grew up in the Philly suburbs, the Greek pizza is a spin on the NY slice, which is also great. Detroit style is fantastic. I am not a huge fan of Missori flat style pizza or California style, but would not turn it down either.

Thin crust (Tesla drivers call it Tavern Style) is the traditional Chicago Pizza...cut into squares. Most of the really good places are neighborhood joints...I was a South Sider so Fox's Pub, Vito & Nicks, Palermo's, Rosangela's were some of the go to places.

The original Giardano's Stuffed opened on California about 10 minutes from my home. Back in the day....it was awesome. Franchising and "microflation" have ruined many of the spots. Deep dish and stuff are not considered "Chicago Pizza" by purists.

Where I live now in the Western Burbs...Torterice's, Papa's and L & F are really good!

I like it. But I like most pizza. St Louis style pizza is a bit weird, like a thin cracker like crust. I guess @Andrewfef says that is Missouri style. My favorite pizza is from California, but I refuse to believe California pizza has a particular style other than a willingness to experiment more.

Lamf77 wrote: ↑Sun Mar 02, 2025 7:07 pm

andrewsrea wrote: ↑Sun Mar 02, 2025 5:21 pm I would expect @tobijohn & @Lamf77 to be our experts her at AGF, on Chicago style pizza.

I like Lou Malnati's traditional crust and sausage crust, which I get sent to my house a few times a year to cook at home. I also like Giordano’s.

Like you and @BatUtilityBelt, I like all kids of pizza. Where I grew up in the Philly suburbs, the Greek pizza is a spin on the NY slice, which is also great. Detroit style is fantastic. I am not a huge fan of Missori flat style pizza or California style, but would not turn it down either.

Thin crust (Tesla drivers call it Tavern Style) is the traditional Chicago Pizza...cut into squares. Most of the really good places are neighborhood joints...I was a South Sider so Fox's Pub, Vito & Nicks, Palermo's, Rosangela's were some of the go to places.

The original Giardano's Stuffed opened on California about 10 minutes from my home. Back in the day....it was awesome. Franchising and "microflation" have ruined many of the spots. Deep dish and stuff are not considered "Chicago Pizza" by purists.

Where I live now in the Western Burbs...Torterice's, Papa's and L & F are really good!

Oh, that's interesting, Mike.

I thought Deep dish was the traditional Chicago Pizza, and that's the one I like to try. I have no problem with thin and crust, although I prefer thick.

Those in the pictures look really tasty, especially the deep dish!

(PS: Hope both you and Helen are very well!).

golem wrote: ↑Sun Mar 02, 2025 7:48 pm I like it. But I like most pizza. St Louis style pizza is a bit weird, like a thin cracker like crust. I guess @Andrewfef says that is Missouri style. My favorite pizza is from California, but I refuse to believe California pizza has a particular style other than a willingness to experiment more.

That's me basically: I like most pizza

Pizza and it's variations is one of those things that can be as hotly debated as "tonewood" lol. Same thing with Chili ( noodles anyone ) or Barbecue ( wet/dry/parboiling ). There are likely multiple forums just like AGF ( PDF? ) for every style of pizza too.

The cool thing about Pizza though is that you can replicate almost any style right at home. The wood fired variety is a bit tough as you really need a super hot oven to get the crust to flash rise, but if you have an oven you can make most of them pretty well.

I am more of a fan of the thinner crust/wood fired myself, but Chicago style is good as well. I live about 4 hours from Chicago and while I don't get there often we have restaurants in town that serve it. Seems like the real key is to use copious amounts of butter to get the bottom browned just right, and to also use a hefty pan to cook it in...cast iron is preferred. I have made some pretty good re-creations myself with our scout troop using cast iron dutch ovens and charcoal.

I love pizza.

I have tried pizza in different places, and still need to get a pie in NY, but have been to Giordano's and had their thinner crust and Pequod's deep dish. Liked them both. Will be back in Chicago in April, and planning to go to Lou Malnati's. Also had the St. Louis style pizza, which has a different kind of cheese called Provel, that I wasn't really keen on, but I went with it.

Great topic. Making me hungry!

I've never been a fan of pizza (or any Italian food for that matter) but will say that in my opinion, ANY THIN CRUST pizza is only good for tossing out in the yard like a frisbee for the dogs benefit.

jhull54 wrote: ↑Mon Mar 03, 2025 11:50 am Also had the St. Louis style pizza, which has a different kind of cheese called Provel, that I wasn't really keen on, but I went with it.

Yes. Like @golem stated - St. Louis style is a /pizza like substance,' almost in the genre of 'pizza rolls.' It is a cracker crust, Chef Boyardee bland sauce and a processed cheese made to taste like mozzarella, American and Swiss - all cut in squares, like @Lamf77 mentioned. Not fantastic, not gross and definitely not a substitute for east-coast styles.

andrewsrea wrote: ↑Mon Mar 03, 2025 2:20 pm St. Louis style is a /pizza like substance,'

I thought it was weird that the cheese was literally running off the sides of the slices. Not oozing off, mind you. Running off. As almost liquid. Not used to it, but again, when in Rome...

@jhull54 those places you can ask for Mozzarella and it tastes better that way.

We do have regular pizza places in the area too. I'm not sure if Pi is still open, but that was my favorite.

golem wrote: ↑Tue Mar 04, 2025 8:06 am I'm not sure if Pi is still open, but that was my favorite.

Covid killed Pi two years ago.

Chicago style is not pizza. It is a fine casserole, but it is not pizza.

(New York pizza snob here.)

golem wrote: ↑Tue Mar 04, 2025 8:06 am @jhull54 those places you can ask for Mozzarella and it tastes better that way.

Thanks for that info. I remember the pizza place was called Imo's, and that was apparently their signature pie.

To be clear--the pizza was fine, just not what I was used to cheese-wise.

glasshand wrote: ↑Tue Mar 04, 2025 11:18 am Chicago style is not pizza. It is a fine casserole, but it is not pizza.

(New York pizza snob here.)

If this is a NY pizza, I'm all in, doesn't matter if it's thin!

andrewsrea wrote: ↑Tue Mar 04, 2025 10:50 am

golem wrote: ↑Tue Mar 04, 2025 8:06 am I'm not sure if Pi is still open, but that was my favorite.

Covid killed Pi two years ago.

I had to look it up. Rumor has it he has a startup that's more profitable and he's focusing his energy on that. The last location close din July.

I attended a training course in Chicago in the winter of '87. One if the instructors took us out for Chicago style pizza. I have to admit it was damn good. I gave up pizza when I had the stent installed. My favorite though is NY style. The best pizza I have ever eaten came from a good friend's restaurant. He has retired and closed the joint now but man it was the best Italian food ever. He made his own sauce, grated his cheese fresh too. When you pick up a pizza to go from his restaurant, it would feel like there was nothing n the box. The crust was thin, light and slightly chewy. I do not like a heavy greasy pizza.

Funny Italian restaurant story. Papa Joe's is an iconic joint and it 2 miles from me. I do not eat there much but I do go there for a cocktail in the afternoon sometimes. The girl behind the bar was taking a to go order. I can only assume the caller asked, "what is a Stromboli", because I heard her say, "It's like a giant hotpocket." That cracked me up.

I used to eat pizza about once a week back in "Joisey", being so close to NYC we had some great pizza joints. Here in Thailand, I've had 2 slices of pizza in my 10 years here. A couple of Western chains are represented here and from what I hear, the pizza is pretty bad. There is a chain called Scoozi here that is supposed to have a decent pizza offering. In addition, right here in our crappy little local town, there is a small pizzeria that supposedely has great pizza but I'm usually driving past it at 9 or 10 AM and never stopped. Of Course in Bangkok itself, being a large metropolis, down in the commercial center there are of course many authentic Italian places with real Pizza ovens imported straight from Naples. But alas, I live in the boring suburb in a gated community where Grab (our Uber eats) delivery of some fried pork and papaya salad is considered fine dining.

Tonray's Ghost wrote: ↑Tue Mar 04, 2025 8:21 pm I used to eat pizza about once a week back in "Joisey", being so close to NYC we had some great pizza joints. Here in Thailand, I've had 2 slices of pizza in my 10 years here. A couple of Western chains are represented here and from what I hear, the pizza is pretty bad. There is a chain called Scoozi here that is supposed to have a decent pizza offering. In addition, right here in our crappy little local town, there is a small pizzeria that supposedely has great pizza but I'm usually driving past it at 9 or 10 AM and never stopped. Of Course in Bangkok itself, being a large metropolis, down in the commercial center there are of course many authentic Italian places with real Pizza ovens imported straight from Naples. But alas, I live in the boring suburb in a gated community where Grab (our Uber eats) delivery of some fried pork and papaya salad is considered fine dining.

But you DO plan to have some pizza in your next trip to the US, right?