In NYC, Keste for Neapolitan, Artichoke Basile Sicilian margharita for a slice, and Patsy's with pepperoni and kalamatas for a classic New York pie.
Austin, if you ever do think about something with a flakier crust, Tootie Pie Company right down the road in Boerne, Texas makes one of the all-time best apple pies.
( http://www.tootiepieco.com/ )
Love Chicago Style.
Giordano's Pizza or Unos Chicago Grill (since 1943) are two great places for a pie.
What exactly is Chicago Style btw?
Chicago style is a deep dish, buttery, flaky, pie-like crust with lots of toppings and is as filling as a casserole.
What exactly is Chicago Style btw?
I would love a chart showing different styles -vs- crust -vs- toppings
-jim
Chicago style is a deep dish, buttery, flaky, pie-like crust with lots of toppings and is as filling as a casserole.
Don't forget the the thin crust chicago style. Just crispier crust and cut into squares for the most part.
Michael
A deep dish type of Pizza.
This may be a dumb question. I've never had Chicago-style deep dish pizza. My question is:
How do you eat that thing?!
One bite at a time man, one bite at a time......
It's solid enough to pick up and eat, or you can do the (gasp) knife and fork thing.