Author Topic: It's official. I'm going to Chicago this summer.  (Read 8721 times)

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Offline RSMBob

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Re: It's official. I'm going to Chicago this summer.
« Reply #50 on: July 19, 2010, 12:53:58 AM »
DKM...great read. I can't believe you held yourself in check ordering small pizzas at each place! Yes, with just the non-thin crust places, there are probably another 5-10 that you could easliy work into your next trip and not be disappointed.

Two questions...where is it that you live, and can we read the rest? heck, I for one would like to follow your train blog as well!


Offline DKM

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Re: It's official. I'm going to Chicago this summer.
« Reply #51 on: July 19, 2010, 05:31:12 PM »
The full blog is at http://theimperial1.blogspot.com/

Lou Malnati's actually linked to in on twitter/facebook

I live near Fort Worth, TX
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Offline rkelly

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Re: It's official. I'm going to Chicago this summer.
« Reply #52 on: August 17, 2010, 04:52:12 PM »
Next time you are here, you have to try Giordano's. Excellent stuffed crust pizza. Not too far from Gino's is Al's Number One Beef. You have to go to the one Ontario or Taylor. Those two are the best.

Sorry to break in on a topic a month later. I am new to the forum. I guess I take for granted the availablity of great pizza everywhere in the chicago area. Even in the burbs! That is until I visit family members in other states and taste what qualifies for pizza there.

I loved reading your blog.

Offline DKM

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Re: It's official. I'm going to Chicago this summer.
« Reply #53 on: August 20, 2010, 11:21:48 PM »
Thanks, it will probably be a couple of years, but Chicago is on our list to go back to and I plan to try more pizza places.
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Offline Aldo

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Re: It's official. I'm going to Chicago this summer.
« Reply #54 on: November 10, 2010, 12:53:32 AM »
DKM et al, see http://www.pizzamaking.com/forum/index.php/topic,12256.0.html for a link to a story on the variety of pizzas in Chicago.  Lots of great places, not just the "Chicago style" we hear so much about.  They make so much more there!

Back when I lived there, on Broadway (or was it Clark or Halsted?) there was a little Nancy's pizza place.  Real small, maybe twenty feet wide for a storefront, probably less -- they had slices of spinach stuffed pizza to go.  It was my first exposure to stuffed pizza, and I loved it.  It hooked me.  Today, Nancy's website claims it invented the stuffed pie.  I urge you to check it out and see if it's still there -- a block toward the lake from the Century Mall.

Growing up there, I tried stuffed pies all over the city.  I once had a great pie in Bellwood at Gioacchino's, but Edwardo's was good, as was Bacino's, and Giordano's in Hyde park.  In short, too much great pizza, not enough lifetimes to eat it all -- in Chicago alone.  I urge you to explore, explore, explore!

Lots of great thin in Chicago as well (even lots of wood-fired oven pie places are popping up.)  As for "Chicago thin," I heard Aurelios in Homewood is legendary, decades old.  I also like Connie's thin, too, though it really isn't anything special.  It just hits the spot.  Carmen's in Evanston is (was?) OK as well, but for stuffed.

And of course, pan pizza at Lou Malnati's in Lincolnwood -- THAT'S the specific Malnati's to go to.  As to Uno and Due, compared to the other pies out there, IMHO, I think much ado about nothing describes them well.  Heck, the old "My Pie" (picture the "pi" symbol for the number 3.14...) on Clark (but sob sob now gone!) used to better Uno's or Due's as I recall.

But it's all a matter of preference.  Try it all -- lots of grea pizza of all kinds!

And don't forget Chicago dogs!  Next time you're there, get Chicago's own Vienna hot dogs -- Superdawg is a MUST stop-at.

« Last Edit: November 10, 2010, 12:58:50 AM by Aldo »

Offline Mick.Chicago

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Re: It's official. I'm going to Chicago this summer.
« Reply #55 on: November 10, 2010, 08:07:08 PM »
Hey Aldo, glad you had fun!

I live somewhere in between Superdawg and Lincolnwood how lucky am I?

I was recently at the new location, it took them 50 years but they did it! 

Superdawgs dog is different to the regular Vienna beef and it is worth going to one of the last car hop joints in the area. 

Here's a pic I took of Maurie Berman and his wife Flo out side of the original location.

I would also advise anyone going to Chicago to get an Italian beef from the Vienna beef factory cafe, sit along side the workers and eat what they eat and make. And yes also get a hot dog from there
« Last Edit: November 10, 2010, 08:09:38 PM by Mick.Chicago »

Offline BTB

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Re: It's official. I'm going to Chicago this summer.
« Reply #56 on: November 12, 2010, 10:20:16 AM »
I get somewhat upset when I hear about Jeff Ruby's article in Chicago Magazine about Chicago's five best pizzas. I like the remark of one blogger (among many) who first responded when the article first came out last summer: "I can't believe how few of these pizzas are Chicago-style?  Was the judging panel from New York? As I said elsewhere, his Top Five Chicago Pizzas does not reflect one traditional kind of Chicago pizza (either deep dish or thin or cracker crust).  So in other words . . . five pizza places that are very late comers to the Chicago pizza scene that represents a style of pizza that is atypical or somewhat "foreign" to the metropolitan area . . . are better than the likes of the many great Chicago Style thin and thick crust pizzerias.  I guess people see things differently.

Here's a list of some of Chicago's great pizzas that I wrote up a year or two ago.  My opinion only, I realize.  I may alter it slightly if I wrote it again today, but it still reflects some great, great pizzerias that IMHO I don't often experience in my travels across this great country.  Realize, of course, that in a visit to Chicago like DKM did, it would be difficult to impossible to travel about the large metropolitan area to visit many of these pizzerias.  DKM was wise to limit his search area to the near River North area where some of the best places are at, rather than cabbing or driving about the big city.  See http://www.pizzamaking.com/forum/index.php/topic,8295.msg72764.html#msg72764

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« Last Edit: November 13, 2010, 03:27:40 AM by BTB »

Offline norma427

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Re: It's official. I'm going to Chicago this summer.
« Reply #57 on: November 12, 2010, 12:03:54 PM »
BTB,

In your last post you referenced a link to the pizzerias you thought were the best.  It is interesting that you named Vito & Nickís pizzeria as one of the best.  I donít know if you saw or not the link Peter just referenced for a video taken at Vito & Nickís pizzeria.  It shows they use milk in their dough.  This is where Peter posted the link to the video http://www.pizzamaking.com/forum/index.php/topic,576.msg117024.html#msg117024

Since they use milk in their dough, I wonder if it would be worth experimenting with milk in a dough to try and make a thin crust pizza like Vito & Nickís.  Did you ever try milk in dough for a thin crust pizza?  Could you tell me how Vito & Nickís thin crust tastes and if it is crunchy?

Norma
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Offline BTB

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Re: It's official. I'm going to Chicago this summer.
« Reply #58 on: November 12, 2010, 12:35:34 PM »
Good question. This is kind of puzzling to me in that I thought I heard that use of milk in pizza dough mitigates against a crisp crust.  And Vito and Nick's -- one of Chicago's many great thin crust pizzas -- is often noted as being a crispy pie, near that of a "crackercrust."  Many rave about their crispy crust characteristic.    I've been to the great V& N on a number of occasions and generally experienced a great thin crust pizza that is tremendously flavorful and tasty.  But on an increasingly number of occasions, the crust hadn't been as crisp as I previously recalled, but instead softer and not so crackerlike.  That's why I often refer to their style as semi-cracker crust or even less. 

Since viewing the Guy Fieri television show filmed at V & N, I've been very bewildered about the  amount of milk that supposedly is added to their formulation.  In one way, I can't believe it -- even tho I've seen one of the owners adding milk to the crust mixture on TV.  Milk, I thought, works against making the crust crispy, but instead more softer, chewy and tenderer.  What's others' experience?  As it stands now, I am not big on adding milk into the crust formulation and wonder about its inclusion.  I've seen others (like Marc Malnati) send people off on wild goose chases with "misinformation" about formulations, oven temperatures, and recipes and wonder if that didn't happen here.  But who knows.  What do others' think?  Peter, how do you think milk affects the crispness factor in thin crust pizzas?

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« Last Edit: November 13, 2010, 07:37:46 AM by BTB »


Online Pete-zza

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Re: It's official. I'm going to Chicago this summer.
« Reply #59 on: November 12, 2010, 03:09:21 PM »
Peter, how do you think milk affects the crispness factor in thin crust pizzas?

BTB,

I'm afraid if we get into a discussion of this topic here we will end up hijacking DKM's thread on Chicago-area pizza establishments. If someone wants to start a new thread on the topic at the appropriate time, that may be the best way to address the topic.

Peter

Offline loowaters

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Re: It's official. I'm going to Chicago this summer.
« Reply #60 on: November 12, 2010, 03:33:32 PM »
We've done some discussing of milk in thin crust before.  I didn't look all the way thru this thread but you're more than welcome to take it over here.  http://www.pizzamaking.com/forum/index.php/topic,6368.msg71787.html#msg71787

Loo
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Offline BTB

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Re: It's official. I'm going to Chicago this summer.
« Reply #61 on: November 12, 2010, 05:18:36 PM »
Thanks for the suggestion, Peter.  I moved the discussion per Loo's suggestion. Please edit as may be necessary.
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