Greg,
Been chomping at the bit to say something here. Just figured I didn't want to sound like a pizza snob or something like that and hadn't figured out a way not to. Chicago style deep dish rules. Connie's, Giordano's and myriad other little mom & pop shops around. I have a place called Michael's near the house that does a pretty good pie. Even our thin crust is a bit different from anywhere else I have had pizza. Biggest difference is we put the cheese on top of everythng. From bottom to top it's crust, sauce, ingredients (sausage, mushroom, onion my fav (all fresh of course)) and then butt loads of cheese. Throw it in a proper pizza oven and 35 minutes later you have a masterpiece. That's the proper way to do a pizza. Oh yeah, unless it's deep or thick crust, you don't cut it in slices, you cut in squares. Now you know you got Chicago style.
I typically don't get pizza when I am not in the windy city area. Ok, I've said it. I admit it. I am a freaking pizza snob. Now, would you like to discuss the proper carbonated malt beverages to go with this?
