I enjoy Giordano’s pizza. I don’t know that I could eat it on a regular basis, but I go there when I am in the Windy City. You have to go to the restaurant just off “the mile” downtown to really appreciate it. The frozen ones that you can get from them and bake at home aren’t the same.
I prefer NYC style thin crust. And it really is the dough, yeast, and the high heat that makes it. But, a well done Chicago Deep is a pleasure too.
Just didn’t care for it. Thought it might explain Chicongo’s high murder rate. 8-0