What is this "pizza" you speak of?

**Aemilius Paulus** · 09-27-2009, 05:07

Originally Posted by Azathoth

Like most other foods, pizza isn't unhealthy unless you habitually overeat.

Nice way to absolutely ignore my post... But of course, that was purposeful, eh?

**coalition** · 09-27-2009, 16:41

Originally Posted by Aemilius Paulus

Nice way to absolutely ignore my post... But of course, that was purposeful, eh?

Ever heard of tl;dr?

**Aemilius Paulus** · 09-27-2009, 17:40

Originally Posted by coalition

Ever heard of tl;dr?

I think we all have...

Pardon me, I forgot to [insult] my posts for my fellow EB Taverners. You'll have to excuse those poor brutes - they are not capable of [insult]

. God, they remind me so much of [obscenity]...

At least they could have paid lip-service to my post... Lip service is better than no service

.

**Samurai Waki** · 09-27-2009, 20:09

Come on this is about Pizza. Healthy or not, shouldn't matter. Although it can be hazardous to eat if you get a really hot slab of cheese that slaps you in the chin and gives you a 2nd degree burn.

**Prussian to the Iron** · 10-10-2009, 13:50

pizza, in my definition, is anything that meets all the following qualifications:

1. has some form of crust
2. has tomato sauce underneath some form of cheese
3. is NY-style mofos!

**ajaxfetish** · 07-04-2012, 03:29

I now invoke the blessings of all the dark gods as I command this thread ... to live!!!

Ahem.

So, I'll be picking up my little sister from the airport in Chicago later this month, and I want to take the chance to experience a real Chicago pizza. So the question is, where do I go? Who'all make the best deep-dish pizzas in the Windy City? (and are any of them compatible with a grad student budget?) I've noted down Carmen's, as recommended by Lemur in the OP. Is this the place to go, or should I be heading somewhere else?

Ajax

**Lemur** · 07-06-2012, 03:33

Originally Posted by ajaxfetish

So the question is, where do I go? Who'all make the best deep-dish pizzas in the Windy City?

My Chicago pizza info is seriously out of date, but if you're willing to accept decade old recommends:

Carmen's for the stuffed spinach.
Giordano's for meat lovers.
Gino's East for the full tourist experience. (Great atmosphere, dive-joint taken to a fine art)

**Major Robert Dump** · 07-04-2012, 04:35

I would tell you people, but then I would have to kill you.

I have recipes. Good recipes. And ideas. Comes with working at/partially owning a pizzeria through college, where I would come in and make what I wanted, not what was on the menu.

QSR Pizza, I actually like little ceasars, as in good pizza for 5 dollars. Cicis is the same. Both suck, but for the price or feeding stupid kids...vavoom

As for large chains, Mazzios has far superior IMO.

There is no point in talking about my fave ma and pa shops, because none of you will have heard about them.

I will say this: it's all about the dough.

**Centurion1** · 07-04-2012, 05:21

^ pizza snob

I live in the bronx so the best new york style pizza in the world is at my fingertips. Literally 5 grade a pizza places I KNOW of within 4 blocks of me each with superb pizza.

I do go to little caesars sometimes when im feeling cheap and craving trash

**Major Robert Dump** · 07-04-2012, 07:39

Originally Posted by Centurion1

^ pizza snob

I live in the bronx so the best new york style pizza in the world is at my fingertips. Literally 5 grade a pizza places I KNOW of within 4 blocks of me each with superb pizza.

I do go to little caesars sometimes when im feeling cheap and craving trash

Man, The Ceasars cant be beat for feeding a trailer full.

And yes, I am a pizza snob. I will give you all another clue after crust being #1

#2 is where you get your cheese. There is a moisture level that mozerella needs to be at in order to get that uber "burned at the top" fell should you choose to go well done, or "gooey in the middle" fell should you choose to put all your toppings above the cheese.

Hell, I'm feeling generous, so I will gie u number 3:

You must drain unccoked veggies of water and pre cook greasy meats to keep moisture from accumulating underneath the top layer after cooking. Lots of local restos have what they call the "Pizza X Flop" where you take the fresh pie, turn it over, and body slam the box to shoot al the grease off the pie and into the box... no need for this if u have a solid prep crew and drained ingredients....

edit man my spelling sucks hen drunk and hungry

**Major Robert Dump** · 07-04-2012, 07:41

Amd for the record, ATPG is totally gonna come to work with me at my new pizza shops in the pacific. Now all I gotta do is invite him and get him to agree