Originally Posted by brokencycle
So, I ordered over the phone. When I showed up, it was a mad house, the hostess at the counter was rude and took 15 minutes to get my pizza that was literally two feet from her. Also somehow they managed to fucking burn the pizza. Not just the crust, but the top too. There were big spots on 1/3 the pizza that didn't have sauce on top. WTF.
Davannis sausage deep dish has always been my go-to in the twin cities. Much more like a true deep dish than a stuffed pie.
Originally Posted by GreenFrog
Is dat deep dish any good? Can't say I've ever felt compelled to try it.
Deep dish is good as shit...People who shit on it are weird. They must either think that pizza must be exclusive to their definition of it and so if they don't like it better than NY style pizza, it can't be good...or they think there is something wrong with a pile of melted cheese, meat, and bread.
I mean, how can it not be good? Take a shit ton of melted cheese. Add some cured pork product and some sauce, put it on top of a bready crust with a bit of crisp. Its not healthy, its not something you pick up by the slice (you really need a fresh pie out of the oven so it stays gooey), but it is good shit.
There are two types prevalent in Chicago:
- Stuffed. This is a deep dish pizza that has a second layer of crust across the top. This isn't true chicago deep dish, but the biggest chain in the area, Giordano's, makes stuffed pizza, so people kind of think it is synonymous. I don't care for it as much. The top crust is kind of weird...it is covered in sauce, so it doesn't really bake and you just end up with gooey bread dough. I had friends who had eaten it many times before they even realized there was a top crust--they just thought it was weird cheese.
- Deep dish. This is just a hearty pizza cooked in a deep pan. When you get pizza hut pan pizza, you are really ordering a lighter approximation of deep dish. Compared to a hand tossed pizza, you have thicker bready crust, more cheese, maybe more toppings, etc.
There are some variants within deep dish:
-Uno/Due style (don't go to the "Uno's" chain though...they bought the name, but are nothing like the actual Chicago location) make a pizza that's pretty soupy. Pretty wet tomato sauce, and often toppings like green peppers and onions that give off extra moisture when they bake. I like it, but it really is closer to Pizza Soup--knife and fork required while it is still warm, and I eat it very rarely.
-Little bit more solid, closer to a much deeper pan pizza. Lou Malnatis as my favorite small chain, Pequods as an excellent example (but with a long wait). Might need a knife and fork when it is fresh out of the oven, but after it cools down a bit, you can eat it by hand if you so choose. Lou's loos more like this (although who orders plain cheese deep dish?):
so not a crazy soup like Uno's. Difference from a pizza hut might be that instead of little sausage pellets tossed on top of the pizza, they put more like a "layer" of sausage. Pequods builds it a little deeper than that, and lets the cheese go over the edge of the crust and create their famous caramelized crust.
- Some places are put some sauce over the cheese, while others have cheese on top. I've seen the extra sauce on top described as "Sicilian Style Deep Dish" while the cheese on top being "Traditional Pan"
It may be disgusting from a caloric sense, but I don't see how anyone with taste buds who likes normal pizza could dislike that. Even living in Chicago, I don't eat it that often. We've also got chicago-style thin crust (tavern-style pizzas that are pretty great, although they cut them into squares)...and lately I've been partial to a Michigan chain called Jet's that does more of a traditional pan pizza.