I just flew in to the Windy City and I had to have a deep dish pizza for my first dinner tonight.
I can hear my producers yelling at me now. I was starving and the pie’s aroma overwhelmed me. I didn’t think of the food porn still shots until I was sated. This was all that was left of the pie when I remembered I needed a photo.
This one’s from Lou Malnati’s, the runaway winner of the last March’s Eater Chicago best deep dish poll beating out Gino’s East, Pizzeria Uno and Giordano’s.
Luckily for me there’s a branch of all 4 close to the hotel I stay at during my frequent trips to Chicago so I’ve had them all. Lou Malnati’s is one of my go-to places too. They’ve been making deep dish for decades.
While I love a good deep dish my favorite pizza is a true Neapolitan thin-crust pie encircled with a puffy dark crust. That one’s in and out of a wood burning beehive oven in 60-90 seconds. You have to wait for these deep dish pies for about 40 minutes so you gotta be patient.
In an article on certified true Neapolitan pizza, The Wall Street Journal reported that “When Lou Malnati’s…decided to introduce its version of a Neapolitan pizza, it offered it as an appetizer.”
“That speaks to what we think about it,” says spokeswoman Meggie Lindberg. The chain discontinued its Neapolitan offering since so few customers ordered it, she says.”
My choice this time is the Chicago Classic with Lou’s trademarked Buttercrust that costs 75 cents more and worth every penny. Layers of sausage, tomato sauce and extra cheese atop the almost flaky buttery crust, it’s a 3-inch high slice of heaven.
If you’re not in Chicago make a deep dish pizza at home with my recipe. If your in San Francisco’s North Beach get a really good deep dish pizza at Capo’s where they celebrate Chicago Italian-American food.
Italian beef sandwich, Chicago Dawg, pastrami, the difference between deep dish and stuffed pizza, it’s all in my Chicago street food prowl post. Gotta love the Windy City.
Keep on cooking. Buon appetito!