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Author Topic: ROSATIS-Chicago thin  (Read 772 times)

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Offline TNARBED

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ROSATIS-Chicago thin
« on: April 08, 2022, 10:35:46 AM »

Why I make pizza at homeÖ
$42 for an 18Ē Hawaiian from Rosatis.
With discount included.
When it shows up itís 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 donít go on top. Ok. Fine. Has the cook ever tried eating
This? Is sausage really fully cooked when
Buried?
   Iíve lived in and near Chicago my whole life. Some things about Chicago ďtraditionsĒ
are Not logical.
   Aside from ďitís always been done that wayĒ comments, Does anyone have an opinion?
I still enjoy pizza around here. It could
be alot better with a few tweaks.

Brant

Offline foreplease

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Re: ROSATIS-Chicago thin
« Reply #1 on: April 08, 2022, 09:38:45 PM »
Theyíre 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 donít like.
-Tony

Offline Garvey

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Re: ROSATIS-Chicago thin
« Reply #2 on: April 08, 2022, 11:23:45 PM »
Rosatiís is just meh, so thereís that.  Youíre throwing all of Chicago thin into the same pile to make universal judgments from a few bad Rosatiís?

If youíre 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.  Itíll re-crisp the crust, re-melt the cheese, etc.


Offline vcb

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Re: ROSATIS-Chicago thin
« Reply #3 on: April 08, 2022, 11:50:38 PM »
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.
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Offline TNARBED

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Re: ROSATIS-Chicago thin
« Reply #4 on: April 09, 2022, 09:53:05 AM »

Try to duplicate the things you like about their pizzas and change the things you donít 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.


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Offline Garvey

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Re: ROSATIS-Chicago thin
« Reply #5 on: April 09, 2022, 11:54:22 AM »
Are there no good non-chains near you?

Offline TNARBED

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Re: ROSATIS-Chicago thin
« Reply #6 on: April 09, 2022, 02:55:35 PM »
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.


Offline Garvey

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Re: ROSATIS-Chicago thin
« Reply #7 on: April 09, 2022, 04:42:32 PM »
Those are your only choices or DIY?

Iím so confused

Offline TNARBED

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Re: ROSATIS-Chicago thin
« Reply #8 on: April 09, 2022, 07:50:46 PM »
Those are your only choices or DIY?

Iím 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.

Offline amolapizza

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Re: ROSATIS-Chicago thin
« Reply #9 on: April 10, 2022, 09:05:30 PM »
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..
Jack

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Offline PizzaGarage

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Re: ROSATIS-Chicago thin
« Reply #10 on: April 13, 2022, 11:39:58 AM »
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.

Offline Chicago Bob

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Re: ROSATIS-Chicago thin
« Reply #11 on: June 27, 2022, 10:56:39 PM »
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.   :chef:
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.  :pizza:
« Last Edit: June 27, 2022, 11:02:57 PM by Chicago Bob »
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Offline scott r

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Re: ROSATIS-Chicago thin
« Reply #12 on: June 28, 2022, 07:28:23 AM »
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.

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