Why I hate Chicago Style "Pizza"
 

But not all Pizza…. Love the "older" stuff, like the Neapolitans make.
Doing a friend a favor so we decided to bring this to the hallowed Pizza man cave.

We dragged in this heavy POS dough laden pie, what a **** box, crappy engineering. The bearing part of the crust is done $3,000.00 for the part, we located one for 1500, but needs a half day of assembly and 2 days of re assembly. Tomatoes falling out everywhere. interior of what those morons call a pizza is coming apart. Leaks from every orafice.

Now a pizza buyer cannot afford the oven to keep the dough warm and the repairs to his GI tract will be astronomical. I hear when the meat slices are done it's 8K a hole times 8

New York makes real pizza. Chicago sucks dough.

NY, Chicago, Boston, Philadelphia all introduced pizza at roughly the same time. Great pizza can be found in all of those places, plus many other places. The best that I've found is in CT. Just sayin'.

You have just experienced a localized bad experience.

I agree 100%. Living 2-1/2 years in Italy ruined me for stateside pizza. There's a place here in town where I live run by a Neopolitan guy, closest pizza I've had to Italy.

A couple weeks ago the kids wanted Dominoes. I ordered the Brooklyn style. It wasn't half bad for cheap delivery pizza in a pinch. Not bready at all.

Otherwise most "standard" pizza here in the USA is just a giant loaf of bread with some toppings. Ugh. .....But to each his own.

We threw a lot of money at this one... Still a terrible design.

http://forums.pelicanparts.com/uploa...1388275277.jpg

are you insane? look at the Giordano's pizzas. the crust is less than $600 from Lou Malnati's, as well.. the cutting job on Chicago style pizza is as easy as they come.

make sure you grab a beer while you're munching it. if your eater is taking days to do this...he's not doing it right.

Can someone translate?

Oh, I get it... we are riffing on the Ferrari thread...

Nothing to see here... move along... move along

You dont know WTF you're talking about. Please... have you ever actually EATEN a pizza? You have no place to speak.

We use our special home blend nasal queso. Lets see YOU try to do that, fly boy.

Wait a minute, I have to.... http://forums.pelicanparts.com/suppo...s/pukeface.gif

Sorry....

As a moderate, let me note that both can taste good. New York Pizza is great. Chicago style is, of course, not pizza, but can still taste good -- especially if you like quiche.


Now Chew on THAT, you freeakin' Quiche Eaters!

well played, sir.

My guy just stood back and looked at the Chicago style pizza and shook his head. Why'd they do this? Why'd they do that?

Hokey cheese pie...

If you're not eating Pequod's or Burt's, you're not eating Chicago deep dish.

Deep dish pictures please.

Pequod's

http://static.flickr.com/42/85873229_5277873e1d.jpg

that looks a bit toasty around the edges. i hope the bottom is not as carcinogenic.
pepperoni does look good though.

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Believe it or not, the chared part is fantastic. The Pequod's story is an interesting one. One of the bigger chains here, Gino's East serves up a Pequod's rip off pie called the "Char-roni".

While I agree there is a place for such a pie, the regualr operating budget just doesn't justify the obvious skill and time required...IMO the good ol $9.96 pie all twin'd out is a smarter bet anyday...

Any man that has a problem with Lou Malnati's....I will fight you.

In my 20's, I worked in an office in downtown Chicago. If someone wanted Lou's for lunch, they would start chanting, "Disk of death! disk of death! disk of death!". Anyone who wanted to chip in would head for their cubicle.

here ya go, Byron:

http://forums.pelicanparts.com/uploa...1388287183.jpg

+1 Pequods is killer!