Originally Posted by
work2fly
FWIW, the Home Run Inn frozen pizza was pretty good, as far as frozen pizzas go.
An unusually buttery and flaky crust, lots of cheese, and a slightly sweet sauce.
It's certainly no substitute for a decent freshly made pie, but it was definitely better than most frozen and some of the crappier fresh alternatives.
This is definitely the best I've had, and consistently rated among the top frozen pizzas on any reliable list.
Originally Posted by
gaobest
I like barnabys pizza a bit - i‘m not a huge barnaby’s person but sometimes go there.
Barnaby's is good, there's one nearby me. It's not the best Chicago-style (tavern) I've had, but you know what you're getting.
Originally Posted by
ILuvParis
As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.
I think there's a whole thread somewhere on this. Roots makes the Quad Cities style in Chicago. It's annoying when people wonder out loud how Chicagoans eat filling deep dish pizza all the time. The truth is, we typically do that when we have out of town visitors. Maybe an occasional Lou's pizza if we really want one. But many surveys, as well as every corner bar, support the fact that tavern thin crust is far and away the favorite of Chicagoans. The only Uno's I'll eat at is the one in River North and it's after a day of escorting out of towners around the sights.
Originally Posted by
teddybear99
I remember as a kid a pizza chain called Uno's that served Chicago style deep dish pizza. Didn't go there to often as my parents were New Yorkers. Also worked for a mom & pop place as a delivery driver for a few years for a couple originally from Chicago. They didn't do deep dish, but made the pizzas "Chicago" style. They said the difference between NY and Chicago styles was where the toppings go. Chicago would put the toppings on after the sauce, but before the cheese. NY would put the toppings on after the cheese. After all this time, I prefer the NY style, but as a driver, I would do 30 to 40 deliveries on an average night working 3 to 11 pm by myself or 20-30 deliveries working with a second driver on busy nights.
I started to comment on the Uno's chain, but I just won't...
The comment about the toppings going above or below the cheese - not sure about this. I would say this is generally true, but I've also had many with at least some toppings, such as pepperoni, above the cheese. As others have noted, Chicago style is a very thin crust, often cracker-like, round but cut into squares, and piled with toppings. IMO, that last part is the most important difference. NY pizza is a thin layer of everything. On a Chicago pizza you could expect to see the height of the toppings double (at least) the height of the crust. If you folded a Chicago style in half to eat, all the toppings and probably a fair amount of delicious grease would fall onto your plate.