Deep-Dish Gets a Makeover at George's Deep Dish in Edgewater

George Bumbaris has spent a lifetime figuring out how to make a better deep-dish. Natural starter and longer fermentation are key, but so is his method of baking.
George's Deep Dish
6221 N. Clark St.
Chicago, IL
773-801-1551
www.georgesdeepdish.com

[@billlynn7482]

This smart segment includes the side view which reveals the pizza strata, and the baked crust thickness. This is the pizza’s Meyer’s Briggs profile. Bravo.

[@stevedolinsky]

Thanks for that feedback Bill.

[@taylordavis8358]

Looks delicious Steve! Thank you!

[@cjaquilino]

Best pizza podcast by far.

[@j.x.1652]

Yum

[@supersamzman1]

Definitely more in the Pizza Hut tradition, but boy it is so much better than Pizza Hut. Great place.

[@stevedolinsky]

we agree!

[@anthonyjackson4213]

I wonder if they ship out of state/town 🤔😋😋

[@MrJeffreyromain]

Looks great! Are there any other lesser-known deep dish styles you'd recommend? All we hear about is from the big guns, but I want to support the passionate artisans such as George's. Thanks!

[@stevedolinsky]

Yes, there are several. I included some in my first book, and more in the next one, out Oct 15.

[@williebowen1043]

My Deep Dish Pizza would contain Grounded Beef,STEAK, Portobello Mushrooms, ARTICHOKES and red onions. Plus extra PROVOLONE & Mozzarella Cheese.

[@tedr4526]

I’m mean , it was okay.don’t know what all the hubbub is about

[@jamesboykin2035]

That's nowhere near a deep dish pizza!!! Pan maybe! Stop it!!!!!

[@stevedolinsky]

All deeps are pans, not all pans are deep. Have a nice day.

[@nestlund]

@@stevedolinsky dough to thick on bottom and no defined thin crust on the edge, wrong tomatoes as well. Just a better version of Pizza Hut pan pizza.