The Chit Chat Chit Chat Thread

Lilofan

Well-Known Member
It doesn't matter if it is flat or deep dish, it all can be bad pizza depending on the chain, company, or who makes it. I've had great thin crust pizza, but I've had bad thin crust pizza also.
Great thin crust - NYC, NJ
Not great thin crust - FL and anywhere in the South

The opposite
Great barbeque - Few places FL , NC,SC but tops is TX.
Not great barbeque - NYC, NJ
 

MouseDreaming

Well-Known Member
There used to be a chain Deep Dish place in Vermont called Uno's. I went there a lot. I just checked and there are none in North Carolina.
Chicago is home to Uno, and is the original Chicago deep dish. At one time it was so popular, they bought a place across the street, and called it Due. Lou Malnati used to work in the kitchen there, and then left after a disagreement to start his own place. That place opened in Lincolnwood, right in time for Passover, in a neighborhood with a large Jewish population. Luckily, much like DL, they were able to pull through a rough opening. Their pizza is tied for first in my house. Uno closed their location that was by me, but honestly, it was never as good as Lou or Giordanos.
 

MouseDreaming

Well-Known Member
There used to be a chain Deep Dish place in Vermont called Uno's. I went there a lot. I just checked and there are none in North Carolina.
Chicago is home to Unos. It was so popular, Unos was on one corner in the River North neighborhood, and Due’s was kitty corner.
Real enough for me…!!!!! :hungry:
I still like the fact that a Texan, Ike Sewell, had a hand in creating deep dish pizza in Chicago, back in the day…!!! :)

We also have a place here called Via 313 (5 locations now), founded by two guys who moved here to Austin from Detroit.
They have a deep dish pizza called “The Detroiter” (of course ;)), that is very, very delicious…they add the fresh sauce to the top after they take it outta’ the oven…sooo darn good…!!!!! :hungry:

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we just call that Detroit pizza. And when DS was living in Denver, he had to try Colorado style. Apparently what makes it CO style is you dip the crust in honey. So, if you have to dip the crust end in ranch, does that make it WI style pizza, @ajrwdwgirl ?
 

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