One of the best pizza restaurants

Featured

Posted on by

Cafe Society is one of the best pizza restaurants in Chicago.  Their thin crust style Italian pizza is simply one of my favorite pizzas in the city.  They even allow you to bring in your own toppings and will add it to your pizza.  They pride themselves on fresh natural ingredients.  Their chef loves to cook and it shows in the dishes that he turns out of his kitchen.

For those of you who have not had a chance to visit Cafe Society, here is a brief video of the restaurant.

 

Cafe Society fresh quality food and fast… by CafeSocietyVideo

Gino’s East Restaurant

Posted on by

Gino’ East arguably has the best deep dish pizza in Chicago. Gino’s East is located at 633 North Wells Street in the River North area. We strongly recommend that you build up an appetite before you go eat here because it would be an understatement to say that the pizza is big. However, the pizzas are cooked to order and usually take about 45 minutes to cook so expect to wait until your masterpiece arrives at your table. If you are really hungry and want your food earlier then consider calling a head and preordering your pie. It will shorten your wait time.

They offer a vegetarian style deep dish pizza as well as meat lovers dream come true pizza. If you really love the pizza and want to fly it back home with you, you can buy their frozen pizza and take it on the road with you.

This is one of my favorite deep dish pizza in Chicago.

How to find good Chicago pizza restaurants

Posted on by

When wondering how to find Chicago Pizza Restaurants you need to know that the problem is not a very difficult one as it demands that you sift through the excellent in order to find the exquisite. Chicago has restaurants that suit every palette, wallet, and appetite, and very few of them could be considered to be bad. In any honest evaluation it has got be considered that even a good restaurant can have an off night. The waiter may be arguing with his wife or his boy friend (being really honest) and as a result may not be his usual welcoming self. The same could be true of the waiter or kitchen staff and as a result they slip below the normal standard of excellence and serve a mediocre meal.

The good thing about a Chicago pizza restaurant is that they cannot have a bad night as far as the food is concerned as their ovens are all preheated and the results are guaranteed – if they do the same thing every night then they will get the same results so when considering how to find Chicago Pizza Restaurants it is always good to go by recommendation and know that recommendations in a city of excellent pizza restaurants mean that you are really in for a treat.

Chicago has excellent restaurants because the residents of Chicago love excellent food, so if as a restaurant you only do okay food, you probably won’t be around for too long. Chicago is a city with a population of millions, so the food has to be better than okay or people will not rave about the food, neither recommend it nor want to come back.

Although being branded as a heart for all things pizza-related, Chicago is also identified for a richness of other foods too. No matter what your tastes, there’s no issue that Chicago knows how to pack its peoples belly. Just be certain you don’t eat so much you have to steal back to your Chicago hotel and you’re sure to have a fantastic time discovering Chicago’s cooking scene. How to find Chicago Pizza Restaurants is simply ask the doorman at the hotel or the cab driver or the first Chicago resident that you meet but such is the standard that you will get a number of different answers and they are possibly all right.

Most people have heard of the celebrated Chicago style pizza, but how many of us could say we have really tasted the authentic artifact? Chicago is famed for its world-famous food, nearly all of it built on the city’s working group roots where warm fare had to be created on a plan – and was so common that it forms the heart of where Chicago cuisine exist today. So how to find Chicago Pizza Restaurants is simple step out of the hotel a turn right because you normally will not walk too far till you have found an above average joint. With a glut of “mom and pop” style restaurants and eateries, Chicago is by far one of the finest places to visit if you really enjoy good, old fashioned, home cooked food.

Chicago flat pizza

Posted on by

Chicago flat pizza (thin crust) is a well-known variation of pizza that is popular throughout the Midwestern U.S. and baked completely flat instead of in a deep-dish pan like the better-known thick Chicago style pizza. The result of baking flat is a firm, crispy, crunchy crust but with a softy, doughy top.
Making Perfect Chicago flat pizza (thin crust) dough takes experience along with just the right ingredients and preparation tools. To begin with you will need unbleached, all-purpose flour blended with either pasta flour or semolina flour, which helps to add some crunchy texture to the dough.
The next important thing you will need is a pizza stone and a blazing hot oven. The pizza stone should be preheated along with the oven and placed on the lowest rack of the oven. The stone will take about an hour before fully heated throughout.
Some Chicago flat pizza (thin crust) recipes call for an oven heat between 425 degree and 500 degrees Fahrenheit. The normal rule is that the hotter the oven, the crispier the crust will be, and cooking times will obviously be shorter so take care not to burn your pizza. For example, in a 500 degree oven, Chicago flat pizza (thin crust) should be checked after three to four minutes. For an extra crispy crust, cook the dough for four minutes without any toppings, then gently spray the dough with a mist of water before adding the toppings and cooking for another two minutes.
The crust is then covered with cheese (generally sliced mozzarella) and covered with meats and/or vegetables such as sausage, chicken, onions, or peppers. A sauce consisting of crushed or pureed tomatoes is then added. Usually this is topped with a grated cheese blend to add additional flavor. In order to keep the Chicago flat pizza (thin crust) as crispy as possible, precooking toppings will prevent the crust from becoming soggy. If you are going to be using your own sauce made from canned or whole tomatoes, be sure to dice, crush, and drain them thoroughly before putting them on the dough.
In order to keep the crust from burning, the sauce should be thick and should not use too many toppings that will weigh the pizza down, It is considered to be better that you make smaller pizzas with different toppings to suit everyone’s tastes.
Although many people would argue that the deep pan pizza belongs to Chicago and the flat pizza belongs to New York there are some striking differences between the New York flat pizza and the Chicago flat pizza (thin crust). The New York style pizza is characterized by a wide, thin and foldable crust and it is hand tossed and usually as large as 18 inches in diameter, the New York style pizza is light on tomato sauce and heavy on seasonings like garlic powder, red chili peppers, oregano, and a variety of cheeses. Unlike the Chicago flat pizza (thin crust), which is, pretty heavy on tomato and light on garlic and other spices.

Love for pizza

Posted on by

Are you like me when it comes to pizza restaurants? Do you eat at one Chicago pizza restaurant and keep going back there until you are sick and tired off it? Then move to another place. Fall in love with it and eat there until you are sick and tired off it as well? And now looking back, you have a hang full of great places that you go through like a rotation of girls that you break up with and get back together with. That is how my relationship with Chicago pizza restaurants is like.

Every once in a while, a new pizza restaurant will break into the rotation. New taste will also vary between the different styles. I have my spot for thin crust, deep dish, Neapolitan, and on and on. There is no denying that I love pizza and constantly crave for it.

Chicago Neapolitan Pizza

Posted on by

It goes without saying that Chicago has some of the best deep dish pizza in the United States. Considering the deep dish pizza was born in Chicago, how could any other state match the quality of the pizza being made at the local Chicago restaurants. What many outside of Chicago fail to realize is that Chicago is also known for their Neapolitan pizza as well. For those of you who don’t know, a Neapolitan pizza is the authenticate version of the pizza made in Italy. Originating in Italy, pizza were made in pizzeria. It is a flat, rounded bread, baked in an oven with tomato sauce, cheese, and a few toppings. The cheese of choice is Mozzarella cheese. The different areas of Italy perfected their pizza by using different ingredients that originated from their area, like tomatoes, regional cheese, olive oil, and regional waters and toppings to distinguish their pizzas.

Today, Chicago pizza restaurants continue the tradition by making their Neapolitan pizza in high quality ovens, with Italian ingredients flown in from the mother land. Fresh Grana Padano, prosciutto, arugula, Bufala Mozzerall and Kalamata olives to name a few. So if you itching to try a real authenticate pizza, check out the Chicago Italian pizza restaurants in the windy city. Don’t limit yourselves to just the deep dish pizzas.

Best pizza restaurant

Posted on by

When you are in Chicago, it’s not hard to find a good Chicago pizza restaurant. There are just so many good restaurants in the city. It’s another matter to find the best pizza restaurants. It is impossible to just name one place as the best in all of Chicago. That is too subjective. Besides, the answer is going to vary depending on the type of pizza that you like, how it’s cooked, the ingredients, and the atmosphere and etc. Then there are boundary disputes. The North side of Chicago will argue that they have the best Chicago pizza restaurants and the South side will have their own opinions. To really achieve our goal, we would probably need to set a bunch of ground rules so that everyone is judging with the same set of criteria. I am going to have to think really hard about what the criteria to use. Should we allow New York style pizza into the equation and what about your authenticate Italian pizza from the mother land? Oh, there is so much to debate and to discuss. Maybe it’s best at this point to lay out some thoughts and we can all debate and come up with some grounds rules at a later date. In the meantime, lets support all the great pizza restaurants in the windy city by spending some of our hard earn money at their fine establishments.

Chicago pizza history

Posted on by

Chicago is famous for a lot of things, but for food lovers, one thing stands higher than the rest; the Chicago pizza. That’s right! Pizza, pizza, and more pizza! For that reason, here are facts about the Chicago pizza.

Apart from a number of famous restaurants such as Trattoria Pizzeria Roma, The Art of Pizza, Lou Malnati’s Pizzeria and Lou Malnati’s Pizzeria there is countless amount of humbler joints that people swear does the best pizza in Chicago. In fact it has often been stated that the best way to start an argument in the city is to bring up the topic of who makes the best Chicago pizza.

According to some, the deep-dish pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943. It was reported that Ike Sewell, a former University of Texas football star developed this culinary delight. However, a 1956 article from the Chicago Daily News asserts that it was Uno’s original pizza chef Rudy Malnati that developed the famous recipe.

The Chicago pizza foundation is simple. It uses a thick layer of dough (made with the right mixture of olive oil and cornmeal) that is pressed into a form of a deep round pan and pulled up the sides. The pizza crust is then part baked before the tasty toppings are added to give it greater spring.

Part baking is the technique in which a dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but stopped at about 75% of its normal cooking time, at which point it is rapidly cooled and frozen. The partial cooking has the effect that it kills the yeast in the bread mixture, and therefore sets the internal structure of the pizza

The crust is then covered with cheese, normally mozzarella and then covered with meats anor vegetables such as Italian sausage, onions, and peppers. A sauce consisting of crushed or pureed tomatoes is then added. Usually this is topped with another layer of grated cheese in order to give additional flavor. With the usual Chicago pizza, about a pound of cheese is added. Because of the amount of cheese in this style of pizza, it is usually eaten with a knife and fork because it is too messy to eat with your fingers.

Chicago deep-dish pizza is famous throughout the world. Because of this, many Chicago pizza restaurants will ship their pizzas, partially baked, within the continental U.S.

Chicago pan pizza is similar to the traditional deep-dish style Chicago pizza served in other areas of the country, and that is baked in a similar deep-sided pan. Toppings and cheese frequently go on the top of a pan pizza, rather than under the sauce as is traditionally the case with deep-dish and stuffed pizza.

In addition to Chicago-style deep-dish pizza, there is also a thin-crust pizza that is unique to Chicago, this is sometimes referred to as “flat pizza”. With this the crust is thin and firm, with a crunchy texture, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top.

Welcome!

Posted on by

When you think of Chicago and food, the first thing you think about is Chicago Pizza.  The Chicago style deep dish Pizzas was invented in 1956.  The deep dish pizza has buttery crust that is about three inches tall filled with chunky tomato sauce and other vegetable and meats topped off with cheese on top.  The city is also known for its thin crust Italian style pizza as well.  The thin crust pizza is cut in square pieces and layered with mozzarella cheese.  Now the real debate begins.  Who has the best pizza in their respective category.  These are so many Chicago pizza restaurants in the North, West, East and South side of Chicago.  Each section of Chicago, has its own good pizza restaurant so its really hard to narrow down who has the best pizza in Chicago.  The best way to settle this debate is to try and to review each restaurant and let the readers decide what they like best.  If you are like me, I switch back and forth.  One day a week, I will want a different style pizza and will have a preference on which restaurant I will go to get that preference.  We hope you will join us and contribute to our search for the best Chicago pizza restaurant.