Received a frozen Lou Malnati's pizza as a mail christmas present, cooked it up by the directions, and my god it was delicious.
Liu Malnati’s. Butter crust. :)
More lead?
I know numerous people from all over the united states who stop through Chicago and grab a few Chicago style pizzas in some travel container and bring it back with them to their sad towns that don’t serve Chicago style pizza. Its not a better pizza. Its a completely different dish. And people love it. Don’t compare thin to Chicago style. They are two different things. One is a meal, the other a snack.
Pizza, like bbq, makes every man a genius and his neighbor a cretin.
I like cracker thin crust pizza. If I want a lot of dough, I eat pasta. I prèfer spinach, mushroom, peppers for toppings and a little extra cheese.
I use a fork and knife and a plate.
Pass the shake cheese and the cayenne flakes please.
I’ve got 4 large half-baked Lou Malnati’s pizzas in my freezer ready for Christmas Eve. We’re over 500 miles from Chicago.
Best pizza I’ve had was home made deep dish Sicilian, made by Mrs. Celestre, for parties at her house, when I was in college with her son.
Used to have a Chicago style pizza joint where I live. Best pizza I’ve had since leaving Pittsburgh. I couldn’t keep him in business, apparently, alas.
There are two types of Chicago pizza -— pan pizza and thin crust. I grew up about 90 miles from Chicago, in an area with plenty of real Italian pizza places. Thin crust was the only kind available, and it is my favorite. Here in Oklahoma, it’s really hard to find good authentic pizza; the natives think pizza hut and Simple Simon’s pizza is good. One of the few things I miss about Illinois is good pizza. Of course, I have to make my own if I want any around here. Two most important parts of pizza is the crust and the sauce. Get either one of those wrong, and you’ve got nothin!
All fine as long as folks realize this isn’t pizza: it’s a bready cheese casserole.