February 13, 2018 at 7:01 pm #11159
Back in its heyday, Godfather’s Pizza used to advertise that their large pizza had 3 POUNDS of cheese on it.
Nancy’s (originally in the western suburbs of Chicago) does a stuffed pizza that looks like a layer cake. One slice is a meal–and then some. It’s still arguably the best of the Chicago-style stuffed pizza that Nancy’s claims to have invented. (Giordano’s also claims that honor, and possibly Lou Malnati’s.)
When I was in college, there was a pizza place in Evanston called The Inferno, their specialty was what they called a dubl-dough pizza, the thing had to be at least 4 inches high, not counting the toppings. Somehow, they managed to get all the dough cooked so it wasn’t just a raw mass of pizza dough in the middle, and they were very popular among Northwestern students on Sundays, when the dining halls didn’t operate.February 14, 2018 at 9:46 am #11162
I stretch my pizza first by hand then finish by rolling it with a rolling pin. I do this on butcher block with flour. Then I put the pizza on parchment and add sauce, cheese and toppings. I take the parchment out of the oven after the crust has baked and set.
As for the cost of build vs. buy we just like what we make better. Plus last Sunday we had cheese pizzas, olive pizza, pepperoni pizza, and veggie pizza (sans olives since we used them all on the olive pizza). If we tried to order all that it would be far too expensive.
I remember going to Giordano’s for the first time during the Watergate hearings so that would be 73 probably. It had recently opened its first location on Kedzie. I remember because it was my first trip out of the house after being laid up for a week with the mumps – during the Watergate Hearings when the only think on television was Sam Rayburn… 🙂
I went to Nancy’s many years later on a date because the young lady wanted to go there.
There used to be a place – I cannot remember the name – I think it was on Chicago Ave just on the Evanston town line. It sold pizza by the pound but they ended up on the wrong side of someone from the city who drove them out of business. They were shutdown for their scales being off even though they were under-weighing the pizza.
For years Hyde Park had two pizza places – Nicky’s and Enriquo’s. Nicky’s is still there or has been reopened. Then came the Medici followed by Giordano’s and now there are too many places to count.February 14, 2018 at 10:26 am #11166
Lincoln has had a flurry of pizza places open in the past few years, and another one is opening this Friday in downtown, but most of them use too much garlic in their sauce, some also use it in their crust. And since I’m now limited to one slice of a 12″ pizza at a time, due to the sodium content, going to a sit-down pizza place doesn’t make much sense any more. (We haven’t been big restaurant patrons in quite a while due to garlic issues–it’s in EVERYTHING!)
When we lived in Rogers Park and then Evanston, our favorite pizza was a hole-in-the-wall place on Main street, but Gulliver’s on Howard was a close second and My Pie (down by the Loyola campus) was another we liked. A lot has happened since we moved to Nebraska in 1977. The hole-in-the-wall place closed (it’s a Giordano’s take-out place the last time I drove past), Gulliver’s changed owners and he change the recipe to use cheaper ingredients, and My Pie moved, though I don’t know if that was under the same ownership. A lot of the places on Howard depended on the fact that Evanston was dry, so the college crowd would head there to drink. But Evanston went wet and business at the Howard places suffered. (You can order beer at the student union now!)
The owner of Nancy’s sold to a franchise group in 1990 and people tell me it isn’t quite as good. I understand there are two Nancy’s locations that aren’t part of the franchise, they may be better. The last time I was in Chicago, I went to Lou Malnati’s River North location, takeout was a 90 minute wait, but it was pretty good.February 14, 2018 at 10:48 am #11169
Thanks to Mike, BakerAunt, and Aaron for telling me about hand-stretching the pizza. I’ll try that next time.February 14, 2018 at 10:56 am #11170
I’ve never had the nerve (or motor skills) to try tossing pizza dough, but hand stretching doesn’t compress the dough as much as rolling it does.February 14, 2018 at 11:55 am #11171
I’ve hand-tossed (Do Not Put extra flour on the dough before tossing it!), I’ve hand-stretched, and I’ve rolled it. Part of the reason I roll it now is that it makes it flatter.
In college we would have hand-tossing competitions to see the different ways and tricks people had for tossing pizzas. I was never good enough to compete.
We are actually having Giordano’s tonight. I ordered heart shaped stuffed pizzas. I was going to let them sit outside last night but my we had a bear tip over a trash can Sunday so I kept them in the garage.February 14, 2018 at 1:26 pm #11174
I’ve commented a lot on what is not available in our very small town, but pizza can be ordered from Papa’s (a restaurant). I’ve had their pizza at friends’ house; it is expensive although good. A less expensive place, Bourbon Street Pizza (I think it might be a chain, at least in the state) opened last year across from the park. It is less expensive, according to our friends, and also very good. A third place, Culver Wings, on the outskirts of town, was selling pizza and hot wings, but I do not know if they are still in business, and no one I know ever got pizza from there.
We like my pizza, so if we ever order out, it would probably be because of lots of company.
I’m making the Ultra-Thin Crust Pizza tonight. I wonder what inspired that choice? 🙂 Could it be because we have been talking a lot about pizza these past few days?
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