John's is on NORTH Western
Sorry I apologize...John's Pizza is definately on NORTH Western Ave...a typo.
I've lived in Northern Alabama now for the last 8 years and I come back home to Chicago a few times a year and hit the 3 spots I mentioned above. They have NO good pizza here...mostly all franchise pizza...the odd non-franchise place still blows (when you order a sausage pizza here you beter be damn careful or you'll get regular breakfast pork sausage on it!!).
I miss the food so much so that's why I've been lurking on this forum for months now. I even have to resort to making my own Italian Beef sandwiches but they don't come close to Mr. Beef's & Pizza near Harlem & Irving (they have an interesting pizza too!!). I guess the secret to good Italian Sausage pizza is the use of Chicago's very own Scala Italian Sausage.
A few weeks ago I hit Angelo's Pizza (on Montrose between California & Kedzie I believe). I'm starting to think that Angelo's is my # 1 spot for thin crust now. It's got more of a cracker taste.....I wish to God I had that recipe or if I could duplicate it somehow.
I tried to get the recipe from John's Pizza (even offered the guy $500) and he said no way. The word on the street is that they use a self-rising flour for their dough? I wonder if most mom & pop places use this in their crusts because you can certainly tell the difference between a Chicago-style thin crust and somewhere outside of IL. Most pizza places outside of Chicago seem to have more of a NY style crust/taste...even if it is rolled thin and the dough is docked.