For those suggesting Pequods as the go to deepdish, i respectfully have to disagree.

Never had their stuff until i started working in the loop, and believe me, i dont think its bad by any means, i just dont think i'd go and suggest it as a top option.

I guess Gino's east would be my first choice or Giordano's, but i dont know if i could actually pick. If'n i had to though, Pequods would not be the recommendation.
- BlazinMike

I think Pequods is very good - but Burt Katz’ Next place - Burt’s Place - was better - both Burt and his place are gone now. It was all in the crust.

Yep, Lou's and Uno's original
- John Jaeckel

Although I didn't write ...and by write, I mean cut, paste, format....the insert for insulin 20 years ago to make me an expert on diabetes, I did work in the pizza business for 15 years. Deep dish pizza is NOT Chicago pizza! Thin crust, thick crust, deep dish? Thin crust pizza, Chicago style, is as unique as a Chicago hot dog. Please don't, please

As a Chicagoan, I still need someone to explain this to me about deep dish.

More of a good thing? I get.

But WHY... WHY... would anyone ever want to put the sauce on top?!?!?!?!

You have one chance - when you bake it - to use the Maillard reaction to make something golden brown and delicious...

Cheese can be golden brown and delicious.

Meats can be roasted to perfection.

Even a top crust can be nicely browned.

But tomato sauce? While everything that can be made to taste good through browning - steams underneath?

Makes no sense.

Same with the Chicago hot dog. Who in their right mind would want a bland dog floating in scum on a steamed bun? Give me a grilled polish with grilled onions at Comiskey any day.

As a Chicagoan...
- busmaster

As a foreigner, I always asked the same question. I always chalked it up to "you have to try it first" type of things.

Love new-york (thin crust) pizza. The pizza around Montreal tends to be too doughy and sloppy (too much acidic tomato sauce + loads of lousy cheese = heartburn)

I like the lebanese bakery style pizzas (thin crust, crunchy yet chewy) and the neapolitan style joints that are popping up (pricy and full of hipsters)

As a Chicagoan, I still need someone to explain this to me about deep dish.

More of a good thing? I get.

But WHY... WHY... would anyone ever want to put the sauce on top?!?!?!?!

You have one chance - when you bake it - to use the Maillard reaction to make something golden brown and delicious...

Cheese can be golden brown and delicious.

Meats can be roasted to perfection.

Even a top crust can be nicely browned.

But tomato sauce? While everything that can be made to taste good through browning - steams underneath?

Makes no sense.

Same with the Chicago hot dog. Who in their right mind would want a bland dog floating in scum on a steamed bun? Give me a grilled polish with grilled onions at Comiskey any day.
- busmaster

Bet you don’t like the dipped, soggy Italian beef sandwich, either....

As a foreigner, I always asked the same question. I always chalked it up to "you have to try it first" type of things.

Love new-york (thin crust) pizza. The pizza around Montreal tends to be too doughy and sloppy (too much acidic tomato sauce + loads of lousy cheese = heartburn)

I like the lebanese bakery style pizzas (thin crust, crunchy yet chewy) and the neapolitan style joints that are popping up (pricy and full of hipsters)
- kinigitt

I love Lou's, and and even order it to be sent to my house in Kentucky, but my favorite ever Chicago pizza was from when I was a kid. We'd visit my uncle who lived a few blocks away from Wrigley, and we'd always get thin crust from a place that closed down several years ago. I think it was called Lagablos, but it's been almost 30 years since I've had it, so I could be wrong.

Bet you don’t like the dipped, soggy Italian beef sandwich, either....
- StLBravesFan

My family is traveling to Minnesota next summer (from Kentucky), and I already can't wait for Portillo's!

I love Lou's, and and even order it to be sent to my house in Kentucky, but my favorite ever Chicago pizza was from when I was a kid. We'd visit my uncle who lived a few blocks away from Wrigley, and we'd always get thin crust from a place that closed down several years ago. I think it was called Lagablos, but it's been almost 30 years since I've had it, so I could be wrong.
- tvetter

D'Agostino's still there...

Wisest answer yet!
Not sure what I landed on....hockey blog or yelp? Wtf???

P.s.
"Chicago pizza" is NOT defined by the deep dish crap ur all shoveling
Go to palermos on 63rd st
Go to nick and Vito's on Pulaski
Go to any neighborhood pizza joint....it's about the sauce and the sausage, not what ya read on the inter wide web....get out and learn before ya preach
Peace and love
- dpard

In all honesty, what you trust more on beer and food... the Nancys @Yelp or a bunch of Hockey fans???

Fair warning - I accidentally caught the pre-game for a Vegas game against -I forget who now .... Over the Top didn't begin to describe it.

D'Agostino's still there...
- RaleighHawk

Tried it once and didn't care for it. The sauce ruined it, it's way too sweet...JMO.

For thin crust I like Piece (Connecticut style) or Spacca Napoli (Neapolitan).

As a Chicagoan, I still need someone to explain this to me about deep dish.

More of a good thing? I get.

But WHY... WHY... would anyone ever want to put the sauce on top?!?!?!?!

You have one chance - when you bake it - to use the Maillard reaction to make something golden brown and delicious...

Cheese can be golden brown and delicious.

Meats can be roasted to perfection.

Even a top crust can be nicely browned.

But tomato sauce? While everything that can be made to taste good through browning - steams underneath?

Makes no sense.

Same with the Chicago hot dog. Who in their right mind would want a bland dog floating in scum on a steamed bun? Give me a grilled polish with grilled onions at Comiskey any day.
- busmaster

You can't beat it, scum and all. Any decent place will serve a natural casing dog. Gold Coast grills their's but I'd still rather have a steamed version from Portillo's...Vienna all beef natural casing dog dragged through the garden with Mary Ann's steamed poppy seed bun...like I said can't beat it.

i agree that Maxwell Street Polish are also really good but I can feel my arteries clogging as I eat one, so only in moderation.

Although I didn't write ...and by write, I mean cut, paste, format....the insert for insulin 20 years ago to make me an expert on diabetes, I did work in the pizza business for 15 years. Deep dish pizza is NOT Chicago pizza! Thin crust, thick crust, deep dish? Thin crust pizza, Chicago style, is as unique as a Chicago hot dog. Please don't, please
- dpard

Resentment is a poison you take, thinking it will kill someone else.

As a Chicagoan, I still need someone to explain this to me about deep dish.

More of a good thing? I get.

But WHY... WHY... would anyone ever want to put the sauce on top?!?!?!?!

You have one chance - when you bake it - to use the Maillard reaction to make something golden brown and delicious...

Cheese can be golden brown and delicious.

Meats can be roasted to perfection.

Even a top crust can be nicely browned.

But tomato sauce? While everything that can be made to taste good through browning - steams underneath?

Makes no sense.

Same with the Chicago hot dog. Who in their right mind would want a bland dog floating in scum on a steamed bun? Give me a grilled polish with grilled onions at Comiskey any day.
- busmaster

Ummm yeus

As a foreigner, I always asked the same question. I always chalked it up to "you have to try it first" type of things.

Love new-york (thin crust) pizza. The pizza around Montreal tends to be too doughy and sloppy (too much acidic tomato sauce + loads of lousy cheese = heartburn)

I like the lebanese bakery style pizzas (thin crust, crunchy yet chewy) and the neapolitan style joints that are popping up (pricy and full of hipsters)
- kinigitt

Piece is full of hipsters and theirs is thinner and cooked with super hot fire - also a micro brewery - in a pretty fun part of town. One of the dudes from Cheap Trick is a part owner. Dave Grohl can usually be found there when the foo fighters are in town.

Piece is full of hipsters and theirs is thinner and cooked with super hot fire - also a micro brewery - in a pretty fun part of town. One of the dudes from Cheap Trick is a part owner. Dave Grohl can usually be found there when the foo fighters are in town.
- fattybeef

Rick Nielsen. A few of his guitars are hanging in the rafters. Ate there on occasion but it was almost always packed. I was in their delivery zone which was nice.

I agree. I don't think it is that great and I have tried tons of combinations. Also the wait line can be horrible.

Personally, I don't think Nancy's Pizza on 2900 N. Broadway gets enough credit for their stuffed pizza. Prefer Gino's over Giordano's. If anyone is feeling adventurous I always recommend Kumas.
- bhawks2241

Love Nancy's. That's my go-to.

Although I didn't write ...and by write, I mean cut, paste, format....the insert for insulin 20 years ago to make me an expert on diabetes, I did work in the pizza business for 15 years. Deep dish pizza is NOT Chicago pizza! Thin crust, thick crust, deep dish? Thin crust pizza, Chicago style, is as unique as a Chicago hot dog. Please don't, please
- dpard

You can get thin crust pizza anywhere, and it can rival some of the best thin crust in Chicago. Deep dish is most certainly a "Chicago" thing. There are far fewer places to get deep dish outside of Chicago. I get that maybe you don't like it or don't think so, but for someone who hasn't been there or hasn't tried it, Deep dish is the way to go for that Chicago experience.

You can get thin crust pizza anywhere, and it can rival some of the best thin crust in Chicago. Deep dish is most certainly a "Chicago" thing. There are far fewer places to get deep dish outside of Chicago. I get that maybe you don't like it or don't think so, but for someone who hasn't been there or hasn't tried it, Deep dish is the way to go for that Chicago experience.
- JRoenick97

No kidding. DC is barren of good pizza. I miss Chicago pizza...

No kidding. DC is barren of good pizza. I miss Chicago pizza...
- hpk90

I don't care for Malnati's and I'd kill for a Malnati's here. There is NO deep dish around me. Seattle is closest which is 4 hours away. Luckily we have a Chicago food truck that does beef and dogs though.

You can get thin crust pizza anywhere, and it can rival some of the best thin crust in Chicago. Deep dish is most certainly a "Chicago" thing. There are far fewer places to get deep dish outside of Chicago. I get that maybe you don't like it or don't think so, but for someone who hasn't been there or hasn't tried it, Deep dish is the way to go for that Chicago experience.
- JRoenick97

While you can get thin crust pizza anywhere, you can't get GOOD thin crust everywhere. Most of it's garbage.

You can order Lou's online and have it shipped. Go to Piece and enjoy a good pie with some of their beer.

You can get thin crust pizza anywhere, and it can rival some of the best thin crust in Chicago. Deep dish is most certainly a "Chicago" thing. There are far fewer places to get deep dish outside of Chicago. I get that maybe you don't like it or don't think so, but for someone who hasn't been there or hasn't tried it, Deep dish is the way to go for that Chicago experience.
- JRoenick97

I grew up in Chicago, so pizza to me was always in the order of crust, sauce, topping, cheese. I moved to Columbus, OH and found that their version of pizza reverses the order of topping and cheese so that the toppings were on top. Initially, my reaction was , but since I've been here 20+ years, I've gotten used to it except when I make homemade, I still put the topping on before the cheese by habit (to the consternation of my husband who is a native of this area ) . So, to fill in the void as we await the next blog/game, what do you think? topping then cheese? or vice versa? Enquiring minds want to know.

Edit: This is for thin crust/hand-tossed pizzas.

I grew up in Chicago, so pizza to me was always in the order of crust, sauce, topping, cheese. I moved to Columbus, OH and found that their version of pizza reverses the order of topping and cheese so that the toppings were on top. Initially, my reaction was , but since I've been here 20+ years, I've gotten used to it except when I make homemade, I still put the topping on before the cheese by habit (to the consternation of my husband who is a native of this area ) . So, to fill in the void as we await the next blog/game, what do you think? topping then cheese? or vice versa? Enquiring minds want to know.
- conwell

I've always done toppings then cheese when I do it at home. Sometimes I get crazy and do toppings-cheese-toppings. This is for deep dish. Thin crust I do toppings on top usually.

While you can get thin crust pizza anywhere, you can't get GOOD thin crust everywhere. Most of it's garbage.

You can order Lou's online and have it shipped. Go to Piece and enjoy a good pie with some of their beer.
- HawkintheD

Agree you have to search it out, but man, we have a couple great thin crust places here in Spokane.

You can get thin crust pizza anywhere, and it can rival some of the best thin crust in Chicago. Deep dish is most certainly a "Chicago" thing. There are far fewer places to get deep dish outside of Chicago. I get that maybe you don't like it or don't think so, but for someone who hasn't been there or hasn't tried it, Deep dish is the way to go for that Chicago experience.
- JRoenick97

Anyone remember Eduardo's Pizza? I used to get single serving deep dish there way back in the 80's.