Chicago style pizza in Indy area? (Indianapolis, Zionsville: delivery, food, residential)

[grmasterb]

Originally Posted by Toxic Toast

With all due respect to Chicago's Pizza, because the servers are always nice and I do like the pizza; calling themselves "Chicago's" pizza and dubbing their signature pie the Magnificent Mile is an insult to real Chicago style pizza. You can't make a standard deep-dish pizza and call it Chicago Style because your crust is thick.

You guys do realize that a lot of Chicagoans don't eat deep dish, right? They snicker that it's for the tourists.

[Toxic Toast]

Originally Posted by grmasterb

You guys do realize that a lot of Chicagoans don't eat deep dish, right? They snicker that it's for the tourists.

I know people like that; and I don't care.

[missik999]

Originally Posted by grmasterb

You guys do realize that a lot of Chicagoans don't eat deep dish, right? They snicker that it's for the tourists.

Really? All of the native Chicagoans I know eat deep dish. They just argue (loudly) about which is the best. Most of my Chicago friends like Lou Malnati's, and when I visit I have to ask for Gino's or Uno, which I like better than Malnati's.

[grmasterb]

Originally Posted by missik999

Really? All of the native Chicagoans I know eat deep dish. They just argue (loudly) about which is the best. Most of my Chicago friends like Lou Malnati's, and when I visit I have to ask for Gino's or Uno, which I like better than Malnati's.

Whenever I eat pizza with my Chicago co-workers, nobody ever eats deep dish. The three pizza establishments you mention, plus Giordano's, are mostly located in downtown, River North or in other touristy/hotel hot spots around Chicagoland. When you get into the neighborhoods and check out the mom-and-pop pizza joints, not much deep dish.

[WILWRadio]

I used to stop at a place in Lansing, IL when I was in Chicago or passing through for pizza.

Mama Rigetta's Pizzeria - Lansing, IL

I just found out they apparently closed. This place had the best pizza I've had in the Midwest. I never tried their Deep Dish but the regular crust was excellent. They used Stanislous tomatoes for their sauce and melded perfectly with the flavorful crust and toppings.

Anyone that looks down on Chicago Style Deep Dish is a pizza snob. :-) Granted it is very different from a typical pizza but it still is good in its own right when it is made properly. I hear the same thing from certain Chili snobs that refuse to consider Cincinnati Chili "chili". Regardless of the name both are good and I just try to think of it as being something offbeat and I am not overly concerned with the name since both are quite tasty. "A rose by any other name would smell just as sweet".

[grmasterb]

Originally Posted by WILWRadio

Anyone that looks down on Chicago Style Deep Dish is a pizza snob. :-) Granted it is very different from a typical pizza but it still is good in its own right when it is make properly. I hear the same thing from certain Chili snobs that refuse to consider Cincinnati Chili "chili". Regardless of the name both are good and I just try to think of it as being something offbeat and I am not overly concerned with the name since both are quite tasty. "A rose by any other name would smell just as sweet".

Funny, 'cause I was thinking about remarking about the pizza snobbery here as it relates to the criticism of Imo's in St. Louis. But I would argue that deep dish isn't pizza. It's casserole.

Skyline Chili is horrible, though.

[missik999]

Originally Posted by grmasterb

Whenever I eat pizza with my Chicago co-workers, nobody ever eats deep dish. The three pizza establishments you mention, plus Giordano's, are mostly located in downtown, River North or in other touristy/hotel hot spots around Chicagoland. When you get into the neighborhoods and check out the mom-and-pop pizza joints, not much deep dish.

The Gino's and Giordano's where we used to go were in Orlando or Tinley Park, and Malnati's is in LaGrange.

Now I'm seriously craving pizza........

[WILWRadio]

BTW. I actually make my own NY Style pizza at home. I purchased a small yet real pizza oven (goes to 675 degrees) and pizza stone to give it an authentic taste. I can't make a New Haven or Neapolitan style though since that requires a temperature of around 800 degrees. Those ovens cost a lot of money.

You can make Chicago Style at home with regular All Purpose flour and a $350 to 450 degree oven. Each online recipe seems a little different and has a different cooking temperature. Some people are trying to replicate the Giordano's recipe that people are talking about here. They apparently use 6 in 1 tomatoes for that Deep Dish pie. I'm going to buy a pan and start making at home.

NY Style requires Ca**** 00 flour and something like the King Arthur Sir Lancelot flour to make an authentic crust. If you are going to make your own Chicago Deep Dish pizza just make sure you buy a good quality all purpose flour.

Caputo Pizza Flour | Gourmet Italian Pizza Flour

King Arthur Sir Lancelot Unbleached Hi-Gluten Flour - 3 lb.

6in1 tomato sauce : Escalon Tomatoes and Tomato Sauces

[WILWRadio]

Originally Posted by grmasterb

Funny, 'cause I was thinking about remarking about the pizza snobbery here as it relates to the criticism of Imo's in St. Louis. But I would argue that deep dish isn't pizza. It's casserole.

Skyline Chili is horrible, though.

Skyline is too salty. I make my own now and it has a lower sodium content.

Price Hill Chili on Glenway is apparently quite good and I hope to try it the next time I am in Cincy. Gold Star is my preference if I have to eat something out of a can. Lower salt content.

Yes, Deep Dish Pizza is much like a casserole. Still tastes good when properly made regardless of the name.

I've tried St. Louis Style twice and I just can't handle that cheese that they use. Processed something and provolone? It destroys my taste buds.

[domergurl]

We tended to gravitate toward Edwardo's deep dish. When we lived near Gurnee, we always went with Nancy's.

My favorite Chicago food, though, is the beef ... that, done well, is a work of art.