ROSATIS-Chicago thin

[TNARBED]

Why I make pizza at home…
$42 for an 18” Hawaiian from Rosatis.
With discount included.
When it shows up it’s usually
assembled with everything buried
under the cheese all in the soggy center.
Very little cheese around the edge.
Where it does best.
Some of that crust gets eaten but usually
tossed out.
    I get it. In Chicago toppings don’t go on top. Ok. Fine. Has the cook ever tried eating
This? Is sausage really fully cooked when
Buried?
   I’ve lived in and near Chicago my whole life. Some things about Chicago “traditions”
are Not logical.
   Aside from “it’s always been done that way” comments, Does anyone have an opinion?
I still enjoy pizza around here. It could
be alot better with a few tweaks.

Brant

[foreplease]

They’re probably trying to keep each other happy and pleased to offer their version of pie. I would bet they have a large following of long-time loyal customers that they do not want to alienate.


Try to duplicate the things you like about their pizzas and change the things you don’t like.

[Garvey]

Rosati’s is just meh, so there’s that.  You’re throwing all of Chicago thin into the same pile to make universal judgments from a few bad Rosati’s?

If you’re not dining in the restaurant, get your pizzas *uncut*.  Have a preheated stone waiting, and slide that uncut pie onto the hot stone for a few mins to reanimate it.  It’ll re-crisp the crust, re-melt the cheese, etc.

[vcb]

Not all Rosati's are the same.
I grew up near one out in the burbs that was pretty decent, but I've had hit or miss at locations in the city.

[TNARBED]

Try to duplicate the things you like about their pizzas and change the things you don’t like.

Fully agree.
All good ideas...
They have professional tools at
their fingertips and choose to
make soggy pizzas. For sure
different shop owners produce
different product. Lou Malnatis
Palatine barely cooked their
pizzas. They should have bought
another oven to keep up with
orders. I'll never order from there
again. I suppose that's what this
all comes down to. Don't support
places with inferior product.

[Garvey]

Are there no good non-chains near you?

[TNARBED]

Are there no good non-chains near you?

Rosati's, Malnati's, Giordano's.
Good for feeding big groups.
Mostly undercooked.
I guess that's what people like.
Someone keeps buying it.

[Garvey]

Those are your only choices or DIY?

I’m so confused

[TNARBED]

Those are your only choices or DIY?

I’m so confused

There's other places around.
We're in Barrington.
Not the choices of Chicago.
Rosati's was our spot for years.
Under newer mgmt. It could be
better. If we're paying top dollar,
I'm expecting it to be pretty good.
There's several mom/pop places
we could give a try.

[amolapizza]

I suppose that's what this all comes down to. Don't support places with inferior product.

Nah, make it yourself if you can make it better!  It's both tastier and more satisfying..

[PizzaGarage]

If you notice a lot of places have "pizza makers" that use both hands to grab a bunch of shredded cheese then place it all in the center of the pizza then work to push out to the edges.  If not done correctly and evenly more cheese is in the center.  A poor method to distribute the cheese but it's fast and the commercial places like speed.  The bake is wrong too, cheese discoloration across the surface and the crust can't firm up with boat loads of cheese in the middle, toppings don't do too well either in the center.  Typical of the chains around Chicago I suspect.

[Chicago Bob]

If you notice a lot of places have "pizza makers" that use both hands to grab a bunch of shredded cheese then place it all in the center of the pizza then work to push out to the edges.  If not done correctly and evenly more cheese is in the center.  A poor method to distribute the cheese but it's fast and the commercial places like speed.  The bake is wrong too, cheese discoloration across the surface and the crust can't firm up with boat loads of cheese in the middle, toppings don't do too well either in the center.  Typical of the chains around Chicago I suspect.

   

   Perfect response to Brant's question.....lazy, and or, ill trained pizza makers.   
It probably gives the pizza maker a sense of self accomplishment when they can crank the pies out quickly in a busy shop but this just leads to "dump an run" pizzamaking. 

[scott r]

Can you order it well done with pineapple on top?  That would probably fix your issues, pineapple weeps quite a bit of moisture onto a pizza and it really needs to be on top to properly dry out.  It will also taste better because it will caramelize.  If not I would avoid Hawaiian pizzas here.