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Favorite Pizza (8 Viewers)

Went to Pizza Rock in Vegas twice last week. The one just off Fremont St. in the downtown area, near the Golden Nugget. Phenomenal.
 
Try this one if you can

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krafticus said:
I’ll be driving past Chicago tonight.

Who’s got the best? Ideally, I’d like to stay away from downtown (as I’ve never driven in Chicago, or even been to it). Driving from MD to WI today, roughly 8pm CT arrival in Chicago.
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Lou Malnatis is deep dish, but fantastic. Plenty of them throughout the burbs. It's okay to be a tourist. The thin-cut square ones are solid too and are also available there. <why not both gif>
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Bonus drunk-pizza w/ @moechar in NY last Friday:
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Pizza, A Love Story (2019)
(The documentary is a little dated so apologies if it has already been referenced in this thread.)
I grew up on the Canadian prairie so it proved highly educational for me! :-)

I’ve enjoyed a great slice at @Pippa game but not sure where it came from - La Ruota maybe? I think La Ruota. That’ll be my (uneducated) vote for Vancouver area pizza!
 
Nice bump. I've been figuring things out and have my ingredients and recipe down pat at this point. I usually elect to buy dough from the supermarket that's trucked in from a place in New York that makes really good dough rather than make my own as time nowadays is hard to come by. Some recent pies...
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krafticus said:
I’ll be driving past Chicago tonight.

Who’s got the best? Ideally, I’d like to stay away from downtown (as I’ve never driven in Chicago, or even been to it). Driving from MD to WI today, roughly 8pm CT arrival in Chicago.
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Keep us posted on what you try.
 
TomC727 said:
Not deep dish. That’s tourist crap.

True Chicago style is square cut thin crust with a cracker style crust.

If you are traveling through the south suburbs, I’d recommend Fox’s.

If you are near south side of the city, the classic is Vito & Nicks (cash only).
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+1 to Vito & Nicks. Great thing crust in Chicago.
 
chopper said:
Pizza, A Love Story (2019)
(The documentary is a little dated so apologies if it has already been referenced in this thread.)
I grew up on the Canadian prairie so it proved highly educational for me! :-)

I’ve enjoyed a great slice at @Pippa game but not sure where it came from - La Ruota maybe? I think La Ruota. That’ll be my (uneducated) vote for Vancouver area pizza!
Click to expand...
La Ruota o Pizza Garden it’s my favorite industrial pizza ( franchise)
But many local good Italian pizzeria around
My wife it’s the best!!!!!
 
upNdown said:
Okay, I didn’t know we were doing specifics. There’s a place near me - Denly Gardens, in Weymouth, Massachusetts that makes the best pizza I’ve ever had. They’ve been around since 1933 and everything inside appears original.
Their pizza is a thin crust Italian, similar to New York style. It’s buttery, it’s salty, it’s perfect.
I can’t tell you how much my mouth watered, just typing this.
The pizza on the bottom is their Super - pepper, onion, mushroom, salami, and sausage - as good as it gets.
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South shore bar pizza has a nice little niche carved out for themselves.
 
Best in Chicago is Lou Malnati's Classic with the butter crust. That's as Chicago as you get. But if you prefer Chicago thin crust (I'm in that same group, @BPTDirector!) there's a bunch of solid options depending on where you are. Kim's Uncle is great on the south side. Barnaby's is controversial but I think it's solid if you're up north. Or Burt's pizza if you like the burnt cheese crust kinda thing. In Morton Grove, right in my neighborhood.
 
JMC9389 said:
Nice bump. I've been figuring things out and have my ingredients and recipe down pat at this point. I usually elect to buy dough from the supermarket that's trucked in from a place in New York that makes really good dough rather than make my own as time nowadays is hard to come by. Some recent pies...View attachment 1423886View attachment 1423888View attachment 1423889View attachment 1423890View attachment 1423891
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What are you cooking those in? They look great!
 
Teach42 said:
What are you cooking those in? They look great!
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Electric oven on the convection bake setting at 500F. Baked for 10 minutes on a 1/4 thick baking steel, rotating the pizza 1/4 of the way every 2-3 minutes.
 
Weather looks pretty crappy around Chicago. Hopefully my tires can handle the weather and we can find a decent place.
 
The corn meal crust puts this one at the top of my list. So, so, so good. Not really corn meal, but that's what the texture is like.

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JMC9389 said:
Nice bump. I've been figuring things out and have my ingredients and recipe down pat at this point. I usually elect to buy dough from the supermarket that's trucked in from a place in New York that makes really good dough rather than make my own as time nowadays is hard to come by. Some recent pies...View attachment 1423886View attachment 1423888View attachment 1423889View attachment 1423890View attachment 1423891
Click to expand...

Nice, this is my style of pizza... Are you using any dusting of cornstarch for the (underside) of the crust?
 
Taghkanic said:
Nice, this is my style of pizza... Are you using any dusting of cornstarch for the (underside) of the crust?
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No need. I use a round 9 inch cake pan and pour a handful of bread flour into it and spread it out so the bottom is coated with flour, and put my dough ball in there and stretch it out to the size of the cake pan, flip it to assure both sides of the dough have a light dusting, before transferring it to a flour dusted countertop to further stretch and shape the dough.

I've used cornmeal on the peel at times to assure that the pizza launches well into the oven, but the difference between that and flour is negligible in terms of effectiveness.
 
krafticus said:
Weather looks pretty crappy around Chicago. Hopefully my tires can handle the weather and we can find a decent place.
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Depending on your route. Fox’s is right off I-80 in the southwest suburbs in the town of Mokena.
 
Pizza in Greece has progressed from inedible to very nice and very close to the original Italian, over the last few decades. That includes Pinsa, nowadays.

I remember as a child, back in the 70s, an advertising banner (apparently of a Greek restaurant owner who had come back from Canada, where he had worked as an immigrant):
OUR PIZZAS ARE CANADIAN
It sounded more like a threat :)
 
I’m a fan of Pequod’s, Geno’s East, and many others in Chicago. You almost need to search for a bad one. Giordano’s is my youngest son’s favorite on the deep dish.
 
Maybe this was already addressed, and the idea is probably anathema to those posting... But has anyone found a halfway decent brand of frozen pizza? I would like to have something I could keep in the freezer for emergencies...
 
Taghkanic said:
Maybe this was already addressed, and the idea is probably anathema to those posting... But has anyone found a halfway decent brand of frozen pizza? I would like to have something I could keep in the freezer for emergencies...
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Lotzza Motzza is a pretty good frozen pizza.
 
Teach42 said:
Best in Chicago is Lou Malnati's Classic with the butter crust. That's as Chicago as you get. But if you prefer Chicago thin crust (I'm in that same group, @BPTDirector!) there's a bunch of solid options depending on where you are. Kim's Uncle is great on the south side. Barnaby's is controversial but I think it's solid if you're up north. Or Burt's pizza if you like the burnt cheese crust kinda thing. In Morton Grove, right in my neighborhood.
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Yo teach, did you used to play in Branko’s Sunday tournament?
 

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