I love how humble Leo seems to be. You get someone that level of matter expert and he's still chill as heck when in his realm, that's amazing. His advertising for Dixie Ultimate was hilarious.
This is by far the best pizza review video I’ve seen. Finally someone separated the deep dish from the stuffed. And the information was knowledgeable and spot on. Great video! Thank you ❤️ also stuffed or Chicago thin for me 😊
If you're doing Chicago Thin Crust (Tavern Style, cut into squares) go to the usual South Side suspects -- Vito & Nick's, Barraco's (relatives of the original Vito & Nick's owners), Roseangela's, Palermo's (BOTH 63rd & 95th St. locations -- different relatives again), Fox's, Beggar's ("They lay it on THICK"), Giordano's (YES, they have Thin as well as Stuffed), etc. EDIT: West Side Thin Crust -- you GOTTA go to Home Run Inn on 31st St. (though they do have multiple locations). A West Suburban pick to try is Villa Nova on Pershing Rd. (39th St.) in Berwyn (though it was recently sold to new owners and doesn't have a full dining room anymore).
Why did you get the sausage pizza at Lou's and then get like a sausage veggie everything at the other spots all those veggies always makes deep dish soggy
Born and raised in Chicagoland and you guys hit the nail on the head. I only eat deep dish on occasion as opposed to thin crust, but when I do it’s almost always Lou’s. Some people might call that touristy but it’s by far the best. So much garlic flavor in the sausage mixed with the butter crust. It’s on another level
Original Connie's was near Rush and Chestnut, same general area as Uno, Paisano's and Malnati's. The Matriarch would come in on Tuesdays and make Pies for the lunch crowd. You would wait more than two hours for one of these gems. Incredibly thick, huge chunks of ingredients, somehow the crust was not burned and not soaked. Masterful quality at that location that started the chain, but we never hear about it.
Awesome breakdown. Chicago native and pizza lover that has eaten at every place you went to muuuuuultiple times, and I agree that you can't beat Lou's. It's where I take people that come into town and want Deep Dish. You explained it perfectly, but Lou's has a thinner crust, yet holds up well enough to use your hands (once it sets) and the freshness and vibrancy of the tomatoes and balance of topping can't be matched. People on the East Coast joke about Chicago pizza being like a casserole, and for some places I can kinda see that, but Lou's is a perfect middle-ground. In the dead of winter when it's 0 degrees outside and gets dark at 4pm, nothing hits like a Lou's Deep Dish!
17:56: I was TODAY years old when I heard SMOG as an abbreviation of Sausage, Mushroom, Onion & Green Peppers -- it was always touted as a "Chicago Special" or the special of whatever pizza place featured it on their menu.
Bro, I started at Giordano's in the 80s and I still love it. Recently a friend convinced me to go to Lou Malnati's. Apples and oranges in my opinion and I love both. Personally when I make pizza at home, I do the Omnivorous Chicago thin - the best!
@@brokenredbench96 Wha…? Pequods is deep dish. That’s why every single food critic that names it one of the greatest pizzas on the planet calls it deep dish. I’ve literally never heard anyone ever claim that Pequod’s deep dish pizza is not deep dish. It’s literally called deep dish pizza on the menu. You can go to their site. It’s on the front page.
Going to college in Chicago in the early 70s, our group would seek out the new 'IN' pizza. Sure beat Father and Sons pizza that was so thin and greasy you could read through it. Lines outside UNOs and DUEs. So I would order from both. Then we'd wait, halfway between the 2, for whoever called my name first. Then that's where we'd go! I recall the cheese being so stretchy that I would twirl it onto a fork. Into a cheese and sauce ball and then eat it. Almost choked a few times. Still worth it. My girlfriend tried to copy the corn bread in a pizza using Jiffy yellow cornbread mix. One summer taking classes, we'd go to Geno East on Superior every night, and I'd have leftover for lunch the next day. Then repeat. Bacino's on Clark St. was another favorite. Where I first had spinach and mushroom pizza.
You surprised me. In a good way. Chicago guy for 30 years, PNW for 30 years. Food guy for 50 years. I like the analysis. Good fun verbal stabs and volleys. I so miss the food and friendly people in Chicago. Subscribed.
Really cool video, interesting to see the various places and their histories.Two passionate & friendly guys who know what they're talking about, no snobbery or BS.
I was introduced to Deep Pan Pizza by friends from Chicago when we were all down in Chitown for Christmas on the south side. They liked Geno's East And that is the 1st taste of that style of pizza I ever had and loved it. I have also had Geno's East frozen pizza from the store and its not as good. I have also had Uno's frozen from the store and Its about the same as Geno's East frozen. Not much for flavor in the store bought. However I liked the cooked pizza from the restaurant so much that I use to go down and buy 13 cooked Geno's East pizza's at once and put them in ice chests with dry ice and drive back to MN where I live. That was a 9 hour drive one way, a hotel stay overnight and then get the Pizza's and dry ice the next day and go back home. lol And what I can say is its worth the trip. When I got home most of the pizza's were frozen and I would vacuum pack them and put them in the freezer. And OH MAN does it taste good reheated in the microwave. Doing it this way tastes so much better than getting it frozen in the store and cooking it urself. I would like to go back sometime and try some of the others, some that u didn't mention and try some of the thin crust.
This video has got me all kinds of homesick for Chicago, outstanding series with the right guys at the helm. Great work to the Crew and thank you to covering Pisano’s too!! Their thinner crust style is fantastic, kinda like a crispy, buttered biscuit!
Good job! I've been eating pizza in Chicago for over 70 years (Papa Milano's on Howard). The best way to eat Lou's is IN the Lincolnwood location (something about the Chicago water) and right from the pan. If you cut it and put it in a box the crust gets soggy. Piero's in Ravinia makes a very good extra thin crust.
Lou’s has the butter crust. Giordanos is like eating thick bread. The crust is all important. Say no to thick bread crusts! (Lou’s salad is fire 🔥 too)
Thanks for the trip. Ate at Unos in Dallas when we lived there. We are getting a Lou Malnatis here in West Phoenix in the next 30 days! Looking forward to it. Yum. Yum. Was missing the great pizza for many decades. Thanks again. You are an expert.
Love the videos and the breakdown of why you all like them. I was a little surprised about Lou's being the favorite. I find Lou's pretty inconsistent from store to store and order to order. I would have loved to see you all order the exact same toppings from each place for better comparison. Keep feeding us more awesome content!
I wish Burt Katz of Burt's Place didn't retire and die. His deep dish was legendary. When I make a homemade Chicago deep dish, I put the veggies on top but sometimes spinach under the sauce.
Going to Chicago this week, read the comments, most agree with you on Lou’s and also every other says Pequoid Getting an Italian beef as well while I’m in town! Thanks
I had pequads and it was delicious and filling! The crust is caramelized and very addicting but I still couldn’t finish eat a small pizza, should have gotten the personal pizza , but loved every bite ! I wish I upload pictures lol
Lou's has always been my favorite and I'm eating "The Lou" as I watch this. :) (A pizza so good we gave it his name! Spinach mix (enhanced with garlic, basil & onion), mushrooms and sliced Roma tomatoes covered with three cheeses, on a garlic Buttercrust™.)
I've never had Pequods, but I've heard about it, and wish it was included. Giordano's is the absolute best pizza I've had and it's not close. That crust is just insane.
Whenever I go to Chicago for the weekend, I go to Malnati's on Rush. Their sauce is fresh and bright. If you order the pizza when you make your reservation it can be done fro you shortly after you arrive. A pan pizza takes 45 minutes in the oven.
Gumminess is the polite way of saying it's undercooked. 😂 Personally I love a little bit of gumminess on the top of the dough. Reminds me of my mom's pizza 40 years ago. She would try her hardest but more times than not I would hear her swearing about how the pizza dough wasn't cooked properly.
I agree about cooking the veggies along with draining your tomatoes enough. When I first started making deep dish I discovered if you weren’t careful your crust would be swimming in water. I usually just stick with sausage and pepperoni
I love how Leo (also my fathers name!) could have easily just have phoned it in but instead goes full Michelin Sherlock Holmes on the stuff. Great guys.
I found a recipe for Geno East pizza. The key ingredient in the cornmeal crust is cream of tartar. Also put the cornmeal in a coffee grinder and make it a very fine grind. Perfect!
@@pamelasmith6221 having not been to chicago or experienced chicago-style deep dish, what about giordano's? it feels like this video may be incomplete without it.
It’s nice to see you collaborate with Chef Leo again! He’s offering some solid comments on these different stops for sure! Judging from the comments of the different pizzas, it seems like just about every one of them got some solid praise, though My Pie had a few notable things going against it such as water from the veggies ruining the integrity of the pizza, the type of oven used for cooking the pizza not crisping it enough and so forth. I’m going to say that My Pie was the least favorite of the bunch.
Last time I ate at Lou Malnati's was back in the 90s. Looks the same to me. Deep fried dough, twenty pounds of cheese, five pounds of meat and a can of crushed tomatoes. Then they take a sledge hammer to a head of garlic and throw it on top. They bake for 3 hours and then serve you something slightly cooler than the surface of the sun. You can take two bites and your are done eating for the rest of the week.
Many years ago Giordano's pizza, on Rush Street and Chicago Avenue, was my introduction to Chicago's deep-dish pizza, and it was fantastic; but, somehow in my opinion it always gets a bad rap from other voices compared to other deep-dish Chicago pizzas. I've also had Lou Malnati's pizza too, when it was on Wells Street in Chicago - delicious! Btw: It's too bad you guys didn't grab a pizza from Giordano's.
This was the most awesome video you’ve ever produced. I loved it thanks a lot for all the work you put into it. Can’t wait to see a thin crust. Pizza crawl video video soon
Well Done! Couldn't have picked a better mouth piece for the voice of Chicago Pies. Yes I'd like to see a thin crust/tavern pie episode. Californian here and have been to Chicago a couple of times and enjoy the deep dish (Uno's mainly). Wife and I met some boys from the hood here in Camp Pendleton area and they said the best Chicago pizza (thin crust) was Vito’s & Nick’s Pizzeria. Next summer, with the help of you fellows and others, we have a list of places to try. Cheers
@@mvterzo really?? That’s even better to know! I like that little bar and I’ll sit there by myself. Very nice group of people that come in to dine. Not strange to be by myself at the bar either.
Adam! Absolutely your best episode. The camerawork was awesome. Both for the scenery and also close up on pizza. But you should have had pequods and original pizza house But I do love Lou Malnatis thr best
Just visited Chicago for the first time about a month ago and had two deep dish pizzas and enjoyed both. We had Gino’s East and Giordano’s and I have to say that I liked Gino’s East better, though they were both good. I’m looking forward to trying more in the future. Great video,
I ate about a dozen different deep dish pizzas growing up. My brother even worked at My π 2 on the North Shore. My favorite is Malnati's. Never had Paisano's or Pequod's though. Burt died before I could make it to Burt's place. They were closed the day I was in the neighborhood and tried to stop by.
This is shockingly comprehensive. Glad you included Pizano's and My Pie, they are pretty good and often left out. These are also all true deep dish as youmentioned some of the "pan" options are really great but a little different. Lou's butter flavor in the crust is ridiculous. I lived there 10 years, I never had Bartoli's wish I'd have tried it, but I ate the rest of these pretty frequently.
I lived in Chicago for five years, and I actually really enjoyed Giordano's when I was in the mood for deep dish. I am curious why you guys talked about it, but didn't go there for one of the pizzas. Is it because it's considered a stuffed pizza and not really deep dish?
Lou's overall tough to beat, love their sausage, very consistent store to store. OG Giordano's location still different from all other locations, worth the effort. Pizanos very unique as well. So many great local options, NY floppy mushy style can't even come close. One of the few things I miss about midwest livin is a great pie!
This was really an awesome video. Lou Malnatis was #1 I am guessing the one you liked the least was My Pie ? was it this order 1. Lou Malnatis 2. Pizzeria Uno 3. Bartoli 4. Gino's East 5. Pizano's 6. My Pie
When you do your tavern pizza crawl I hope you will include Villa Nova in Stickney...need a sausage pizza from Villa Nova and they have one of those great old Fauld carousel ovens. Since 1955.
Great review...Kinda surprised that Pequods didnt make the list but if Lous is your type of pie, I always tell people that if you like Lou's, you'll LOVE Uncle Jerry's in Cary IL! A quirky place but pizza is phenomenal!
As a New Haven style pizza fan, I would like to see a Tavern style crawl. Also after seeing what Chicago Style pizza really is I agree with your review. To me, the crust needs a crunch, the "pull" is paramount and the sauce shouldn't overpower the pie! You have expanded my pallet of pizza!
I think I love ricobenes the most I know it’s more known for its breaded steak sandwich but that dough crunch with the layers of cheese to sauce is nuts.
Great work, gentlemen. Chicago deep-dish, Chicago guys with Chicago accents. Nice detailed analysis. Much easier than actually doing the dégustation. Wise leaving out Giordano's in view of its "stuffed" product not strictly being deep-dish. But what about the recipe's origins at the long-gone Riccardo's? Lou's is at the top of my list, but it's a close call with most of those I've tried of the other contenders. Also agree thst relative newcomer Labriola deserves mention. Pequod's? Nah -though maybe with some Starbucks? Buon Appetito a Tutti ...
No Vito and Nick’s or Fox’s? I know they aren’t in the loop area but they are awesome pizza. And for pan pizza Home Run Inn! Also big thanks for the shoutout that deep dish isn’t the only Chicago pizza style! South sliders have the thin tavern style pizza and we love it!
I would love to see a Tavern Style/Thin Crust Pizza Review.
Aurelio's an immediate candidate
on it's way!
Grand Stand in Franklin Park the best
Father and Son was one of the best. Sadly long gone now. Love Tavern style.
Do that in New York
I love how humble Leo seems to be. You get someone that level of matter expert and he's still chill as heck when in his realm, that's amazing.
His advertising for Dixie Ultimate was hilarious.
Chef Leo's Chicago accent is both calming and mesmerizing.
Lol I hear zero accent. Must be because I'm from Chicago. 😂
@@macattack1428 exactly what I was thinking as well.
@@macattack1428He has that old school Chicago accent
And his side burns
That's the only wholesome accent in Chicongo.
This is by far the best pizza review video I’ve seen. Finally someone separated the deep dish from the stuffed. And the information was knowledgeable and spot on. Great video! Thank you ❤️ also stuffed or Chicago thin for me 😊
Dw ya’ll Tavern, Pan and Stuffed crawls are all coming your way. In the meantime, comment where you’d like to see us go. Include the name and style.
tavern, palermos on 95th
Barnaby's Northbrook & Grand Stand Pizza in Franklin Park (Tavern)
If you're doing Chicago Thin Crust (Tavern Style, cut into squares) go to the usual South Side suspects -- Vito & Nick's, Barraco's (relatives of the original Vito & Nick's owners), Roseangela's, Palermo's (BOTH 63rd & 95th St. locations -- different relatives again), Fox's, Beggar's ("They lay it on THICK"), Giordano's (YES, they have Thin as well as Stuffed), etc.
EDIT: West Side Thin Crust -- you GOTTA go to Home Run Inn on 31st St. (though they do have multiple locations). A West Suburban pick to try is Villa Nova on Pershing Rd. (39th St.) in Berwyn (though it was recently sold to new owners and doesn't have a full dining room anymore).
Tavern - Novel Pizza in Pilsen
Why did you get the sausage pizza at Lou's and then get like a sausage veggie everything at the other spots all those veggies always makes deep dish soggy
I laughed out loud at the end when Chef Leo said he's not a pizza expert! The guy showed expert knowledge the whole video. 😂
That is funny, he's a humble guy.
Holy Moly...being a pizza maker back in the day (1980 - 1985), I love what you guys did here. Thank you!
I enjoy Leo dropping all that pizza knowledge. More please
Born and raised in Chicagoland and you guys hit the nail on the head. I only eat deep dish on occasion as opposed to thin crust, but when I do it’s almost always Lou’s. Some people might call that touristy but it’s by far the best. So much garlic flavor in the sausage mixed with the butter crust. It’s on another level
I haven’t tried a ton, but Lou’s is the best I’ve had, too.
You have Gio's, Pequods, and a host of others in Burt's tradition.
Lou's is the most bland pizza I've had in all of Chicago land. Take the blinders off. Zero salt in their ingredients
thank you for checking us out! - chris from bartolis
@@playinnchris7555 thanks for showing us around mane.
Hands down, the best pizza review I've seen. Love the knowledge that was on display at each location. Great job.
Original Connie's was near Rush and Chestnut, same general area as Uno, Paisano's and Malnati's.
The Matriarch would come in on Tuesdays and make Pies for the lunch crowd.
You would wait more than two hours for one of these gems.
Incredibly thick, huge chunks of ingredients, somehow the crust was not burned and not soaked.
Masterful quality at that location that started the chain, but we never hear about it.
I've known Chef Leo for years. One of my favorite people of all time.
Awesome breakdown. Chicago native and pizza lover that has eaten at every place you went to muuuuuultiple times, and I agree that you can't beat Lou's. It's where I take people that come into town and want Deep Dish. You explained it perfectly, but Lou's has a thinner crust, yet holds up well enough to use your hands (once it sets) and the freshness and vibrancy of the tomatoes and balance of topping can't be matched. People on the East Coast joke about Chicago pizza being like a casserole, and for some places I can kinda see that, but Lou's is a perfect middle-ground. In the dead of winter when it's 0 degrees outside and gets dark at 4pm, nothing hits like a Lou's Deep Dish!
It's one of the most bland pizzas I've ever eaten. Zero salt in the crust or sauce.
17:56: I was TODAY years old when I heard SMOG as an abbreviation of Sausage, Mushroom, Onion & Green Peppers -- it was always touted as a "Chicago Special" or the special of whatever pizza place featured it on their menu.
Now living in North Carolina and I miss the pizza but definitely miss the Special.
Pizza Puffs from iltaco are a childhood staple that i still crave all the time, legendary classic.
It's the one thing I grab like everyday if I can.
Bro, I started at Giordano's in the 80s and I still love it. Recently a friend convinced me to go to Lou Malnati's. Apples and oranges in my opinion and I love both. Personally when I make pizza at home, I do the Omnivorous Chicago thin - the best!
my mans! Love to hear it. Giordano's will def be included in the stuffed pizza crawl.
Pequods is the only deep dish that matters. That’s why it consistently wins best pizza in the world across every food critic website.
@@WhatDoesEvilMean ain't deep dish, but it is good af
@@brokenredbench96 Wha…? Pequods is deep dish. That’s why every single food critic that names it one of the greatest pizzas on the planet calls it deep dish.
I’ve literally never heard anyone ever claim that Pequod’s deep dish pizza is not deep dish. It’s literally called deep dish pizza on the menu. You can go to their site. It’s on the front page.
@@WhatDoesEvilMeanbro their website literally says pan pizza.
From all your stops I concur that Lou Malnotti looked the best presentation, texture and color came through looking so good!!
Going to college in Chicago in the early 70s, our group would seek out the new 'IN' pizza. Sure beat Father and Sons pizza that was so thin and greasy you could read through it. Lines outside UNOs and DUEs. So I would order from both. Then we'd wait, halfway between the 2, for whoever called my name first. Then that's where we'd go! I recall the cheese being so stretchy that I would twirl it onto a fork. Into a cheese and sauce ball and then eat it. Almost choked a few times. Still worth it. My girlfriend tried to copy the corn bread in a pizza using Jiffy yellow cornbread mix. One summer taking classes, we'd go to Geno East on Superior every night, and I'd have leftover for lunch the next day. Then repeat. Bacino's on Clark St. was another favorite. Where I first had spinach and mushroom pizza.
You surprised me. In a good way. Chicago guy for 30 years, PNW for 30 years. Food guy for 50 years. I like the analysis. Good fun verbal stabs and volleys. I so miss the food and friendly people in Chicago. Subscribed.
Really cool video, interesting to see the various places and their histories.Two passionate & friendly guys who know what they're talking about, no snobbery or BS.
Thanks!
fun vid! Looking forward to the other Chicago pizza crawls!
I was introduced to Deep Pan Pizza by friends from Chicago when we were all down in Chitown for Christmas on the south side. They liked Geno's East And that is the 1st taste of that style of pizza I ever had and loved it. I have also had Geno's East frozen pizza from the store and its not as good. I have also had Uno's frozen from the store and Its about the same as Geno's East frozen. Not much for flavor in the store bought.
However I liked the cooked pizza from the restaurant so much that I use to go down and buy 13 cooked Geno's East pizza's at once and put them in ice chests with dry ice and drive back to MN where I live. That was a 9 hour drive one way, a hotel stay overnight and then get the Pizza's and dry ice the next day and go back home. lol
And what I can say is its worth the trip. When I got home most of the pizza's were frozen and I would vacuum pack them and put them in the freezer. And OH MAN does it taste good reheated in the microwave. Doing it this way tastes so much better than getting it frozen in the store and cooking it urself.
I would like to go back sometime and try some of the others, some that u didn't mention and try some of the thin crust.
This video has got me all kinds of homesick for Chicago, outstanding series with the right guys at the helm. Great work to the Crew and thank you to covering Pisano’s too!! Their thinner crust style is fantastic, kinda like a crispy, buttered biscuit!
I didn't find them until I was getting ready to move.
Good job!
I've been eating pizza in Chicago for over 70 years (Papa Milano's on Howard).
The best way to eat Lou's is IN the Lincolnwood location (something about the Chicago water) and right from the pan. If you cut it and put it in a box the crust gets soggy.
Piero's in Ravinia makes a very good extra thin crust.
Loved Papa Milano's. Always thought Lou Malnati's too salty. Prefer Giordano.
Lou’s has the butter crust. Giordanos is like eating thick bread. The crust is all important. Say no to thick bread crusts! (Lou’s salad is fire 🔥 too)
Thanks for the trip. Ate at Unos in Dallas when we lived there. We are getting a Lou Malnatis here in West Phoenix in the next 30 days! Looking forward to it. Yum. Yum. Was missing the great pizza for many decades. Thanks again. You are an expert.
Leo Spizzirri is the man. Thank you, thank you for coming.
Love the videos and the breakdown of why you all like them. I was a little surprised about Lou's being the favorite. I find Lou's pretty inconsistent from store to store and order to order. I would have loved to see you all order the exact same toppings from each place for better comparison. Keep feeding us more awesome content!
There is nothing better than a sausage, pepperoni , buttercrust Lou's. The Pepperoni is so spectacular it just melts in your mouth.
Adam recently discovered your channel and love the content you make; keep it up man!
I love Giordano's and Home Run Inn
I wish Burt Katz of Burt's Place didn't retire and die. His deep dish was legendary. When I make a homemade Chicago deep dish, I put the veggies on top but sometimes spinach under the sauce.
Going to Chicago this week, read the comments, most agree with you on Lou’s and also every other says Pequoid
Getting an Italian beef as well while I’m in town!
Thanks
Pequad's is "pan pizza" not deep dish, but it SLAP:S. Enjoy!
Great summation, thanks for the video! I'm wondering your take on Pequods and (not deep), Coalfire
I had pequads and it was delicious and filling!
The crust is caramelized and very addicting but I still couldn’t finish eat a small pizza, should have gotten the personal pizza , but loved every bite !
I wish I upload pictures lol
I see Chef Leo, I click like!
Lou's has always been my favorite and I'm eating "The Lou" as I watch this. :) (A pizza so good we gave it his name! Spinach mix (enhanced with garlic, basil & onion), mushrooms and sliced Roma tomatoes covered with three cheeses, on a garlic Buttercrust™.)
Lou’s is definitely the best of all the ones you went to, but Pequods and Giodanos are my faves 😋
I've never had Pequods, but I've heard about it, and wish it was included. Giordano's is the absolute best pizza I've had and it's not close. That crust is just insane.
Beggar's can't be beat for thin crust. Giordano's for stuffed.
@@macedindu829 Pequods is pan though. It's more of a Detroit style in a round pan.
Whenever I go to Chicago for the weekend, I go to Malnati's on Rush. Their sauce is fresh and bright. If you order the pizza when you make your reservation it can be done fro you shortly after you arrive. A pan pizza takes 45 minutes in the oven.
Chef got it right. Deep dish is a feeling. When you get it, you gotta get your fix!
Gumminess is the polite way of saying it's undercooked. 😂
Personally I love a little bit of gumminess on the top of the dough. Reminds me of my mom's pizza 40 years ago. She would try her hardest but more times than not I would hear her swearing about how the pizza dough wasn't cooked properly.
That pie looks amazing and I can just taste it through the screen
I agree about cooking the veggies along with draining your tomatoes enough. When I first started making deep dish I discovered if you weren’t careful your crust would be swimming in water. I usually just stick with sausage and pepperoni
Your videos are amazing man. The production. Quality. Content. You’re out here working hard man! I’m in the west burbs, let’s get a beer sometime 🙌🏾😂
Pizano's Thin Crust with the Buttercrust is probably one of my favorite Pizza's. Never tried their Deep Dish.
Agreed, their thin crust has a great crunch, with great cheese pull 🍕
I love how Leo (also my fathers name!) could have easily just have phoned it in but instead goes full Michelin Sherlock Holmes on the stuff. Great guys.
I found a recipe for Geno East pizza. The key ingredient in the cornmeal crust is cream of tartar. Also put the cornmeal in a coffee grinder and make it a very fine grind. Perfect!
Very interesting video!! Thank you both!!
No Pequod's, Art's, Leona's, Art of Pizza, Milly's, Nancy's, Ora or Labriola?
My dudes.
Pequods will be in his pan pizza video
Can’t go to every place. Pequods isn’t deep dish. It’s pan.
Labriola?? Fuck out of here with that trash
Nancy's is stuffed.
@@pamelasmith6221 having not been to chicago or experienced chicago-style deep dish, what about giordano's? it feels like this video may be incomplete without it.
Loved it. Looking forward to next crawls
It’s nice to see you collaborate with Chef Leo again! He’s offering some solid comments on these different stops for sure!
Judging from the comments of the different pizzas, it seems like just about every one of them got some solid praise, though My Pie had a few notable things going against it such as water from the veggies ruining the integrity of the pizza, the type of oven used for cooking the pizza not crisping it enough and so forth. I’m going to say that My Pie was the least favorite of the bunch.
Last time I ate at Lou Malnati's was back in the 90s. Looks the same to me. Deep fried dough, twenty pounds of cheese, five pounds of meat and a can of crushed tomatoes. Then they take a sledge hammer to a head of garlic and throw it on top. They bake for 3 hours and then serve you something slightly cooler than the surface of the sun. You can take two bites and your are done eating for the rest of the week.
🤣
Many years ago Giordano's pizza, on Rush Street and Chicago Avenue, was my introduction to Chicago's deep-dish pizza, and it was fantastic; but, somehow in my opinion it always gets a bad rap from other voices compared to other deep-dish Chicago pizzas. I've also had Lou Malnati's pizza too, when it was on Wells Street in Chicago - delicious!
Btw: It's too bad you guys didn't grab a pizza from Giordano's.
Man I love this channel! Chef Leo rules too. I would tune in to a podcast with you two
Connie's Pizza never gets youtube love.
Connie's is known more for pan pizza, it put them on the map.
Connie's has a really good Thin Crust Pizza too! 😋
Connie's has a really good Thin Crust Pizza too! 😋
@@bsteven885 Grew up on Connies , lots of cheese. Pretty damn good
This was the most awesome video you’ve ever produced. I loved it thanks a lot for all the work you put into it. Can’t wait to see a thin crust. Pizza crawl video video soon
Well Done! Couldn't have picked a better mouth piece for the voice of Chicago Pies. Yes I'd like to see a thin crust/tavern pie episode. Californian here and have been to Chicago a couple of times and enjoy the deep dish (Uno's mainly). Wife and I met some boys from the hood here in Camp Pendleton area and they said the best Chicago pizza (thin crust) was Vito’s & Nick’s Pizzeria. Next summer, with the help of you fellows and others, we have a list of places to try. Cheers
Bringing the fish spat was so on brand.
Lou Malnatis is amazing. My favorite stop whenever I go to Chicagoland. I go to the Elk Grove Village location and have an IPA and a Chicago Classic.
The Elk Grove Location is one of the best. Pizza always seems better that many other locations
@@mvterzo really?? That’s even better to know! I like that little bar and I’ll sit there by myself. Very nice group of people that come in to dine. Not strange to be by myself at the bar either.
Great video! Very well done.
Love Lous the most. Large Butter Crust, Pepperoni, sausage disc weldone. Perfection
Adam! Absolutely your best episode. The camerawork was awesome. Both for the scenery and also close up on pizza.
But you should have had pequods and original pizza house
But I do love Lou Malnatis thr best
Pequod's is not technically chicago deep dish.
@@alfieboy4022 exactly. It’s pan pizza. Very good but not traditional deep dish.
Leo is such a cool dude. Will never not watch a collab with him!
Just visited Chicago for the first time about a month ago and had two deep dish pizzas and enjoyed both. We had Gino’s East and Giordano’s and I have to say that I liked Gino’s East better, though they were both good. I’m looking forward to trying more in the future. Great video,
100% agree on Lou’s. Would love to see a video on tavern style.
Chicago deep dish is a special treat for me. The restaurants that make them right are few and far between here in pdx.
the 2nd restaurant My Pie had a location in the SW MPLS area and that's the best deep dish I've ever had. The big hunks of tomato on top, very good.
Love these videos!
Holy cow, those laughs about wet ass pizza at 5:50 were hilarious!!
After doing this crawl, do you plan to make an updated butter crust deep dish recipe? I am VERY curious!
I ate about a dozen different deep dish pizzas growing up. My brother even worked at My π 2 on the North Shore. My favorite is Malnati's.
Never had Paisano's or Pequod's though. Burt died before I could make it to Burt's place. They were closed the day I was in the neighborhood and tried to stop by.
This is shockingly comprehensive. Glad you included Pizano's and My Pie, they are pretty good and often left out. These are also all true deep dish as youmentioned some of the "pan" options are really great but a little different. Lou's butter flavor in the crust is ridiculous. I lived there 10 years, I never had Bartoli's wish I'd have tried it, but I ate the rest of these pretty frequently.
Pretty sure it would have had a different ending if you want cheese and sausage on every pizza instead of the vegetables.
I lived in Chicago for five years, and I actually really enjoyed Giordano's when I was in the mood for deep dish. I am curious why you guys talked about it, but didn't go there for one of the pizzas. Is it because it's considered a stuffed pizza and not really deep dish?
Lou's overall tough to beat, love their sausage, very consistent store to store. OG Giordano's location still different from all other locations, worth the effort. Pizanos very unique as well. So many great local options, NY floppy mushy style can't even come close. One of the few things I miss about midwest livin is a great pie!
I grew up on Lou Malnati’s Pizza, but live in So Cal now, so we get 12 sent a year…😊👍🏽❤️
I ate at Malnati's Deep Dish in Chicago last September 2024 and it was HEAVENLY!!
I live right behind this Lou Malnatis. Great spot to sit at the bar and watch a game 🎯
Lou's is always a good choice. Interesting to hear some of the history behind these pizza places
A Chicago thin crust rating would be nice, if it hasn't been done yet.
incoming
tortorice’s & d’agostinos
@@stillatshore, D'Agostinos is a great Thin Crust pizza to have after a Cubs game (walking distance West of Wrigley on Addison St.)
@@stillatshore dags is a killer tavern style not so great with the deep dish, Tortorice's is great for either
Papas Pizza Place - Woodridge.
How can you not love this city man
Best place in the world from April to December.
This was really an awesome video. Lou Malnatis was #1 I am guessing the one you liked the least was My Pie ? was it this order
1. Lou Malnatis
2. Pizzeria Uno
3. Bartoli
4. Gino's East
5. Pizano's
6. My Pie
When you do your tavern pizza crawl I hope you will include Villa Nova in Stickney...need a sausage pizza from Villa Nova and they have one of those great old Fauld carousel ovens. Since 1955.
Great review...Kinda surprised that Pequods didnt make the list but if Lous is your type of pie, I always tell people that if you like Lou's, you'll LOVE Uncle Jerry's in Cary IL! A quirky place but pizza is phenomenal!
Lou Malnatis is my favorite.. grew up in Lincolnwood and even played on their little league team a hundred years ago..
Great decision! That crust is sooooo good!
:34 badass Parma tattoo ❤
Adam we DESPARATELY need a Lous deep dish recipe video, as well as Lous thin, Barnabys of Northbrook, and Pizanos thin!!
Who doesn’t like chef leo he’s such a great co host love his breakdowns
As a New Haven style pizza fan, I would like to see a Tavern style crawl. Also after seeing what Chicago Style pizza really is I agree with your review. To me, the crust needs a crunch, the "pull" is paramount and the sauce shouldn't overpower the pie! You have expanded my pallet of pizza!
I think I love ricobenes the most I know it’s more known for its breaded steak sandwich but that dough crunch with the layers of cheese to sauce is nuts.
Someday adam is going to make the breaded steak sandwich! Right Adam! Lol
Lou's looked like a work of art...I'm about to buy a damn plane ticket
I think a part of Lou’s business that was worth telling is how they give back to society. Not just good pizza, but good business.
Great work, gentlemen. Chicago deep-dish, Chicago guys with Chicago accents. Nice detailed analysis. Much easier than actually doing the dégustation. Wise leaving out Giordano's in view of its "stuffed" product not strictly being deep-dish. But what about the recipe's origins at the long-gone Riccardo's? Lou's is at the top of my list, but it's a close call with most of those I've tried of the other contenders. Also agree thst relative newcomer Labriola deserves mention. Pequod's? Nah -though maybe with some Starbucks? Buon Appetito a Tutti ...
Which pizza do you think Pequod's is msot similar to?
I have always been told that there is a tip of the hat to the former Lauries when it comes to the pizza at Uno's, Due's, and Lou's
The only deep dish I’ve ever had was genos. I really did like the cornmeal crust. I’d like to try Lou’s sometime now.
bro has a degree in every style of pizza and professionally helps and opens specific pizza restraints and says he's not a pizza expert lol
No Vito and Nick’s or Fox’s? I know they aren’t in the loop area but they are awesome pizza. And for pan pizza Home Run Inn! Also big thanks for the shoutout that deep dish isn’t the only Chicago pizza style! South sliders have the thin tavern style pizza and we love it!
I know this has nothing to do with Chicago-style pizza, but you should try St. Louis style and Buffalo style pizzas. I'd love to see your take on it!