I agree. My read of this thread (and based on my own experience) is that the original Uno and Due are very good, but the chains are a far cry from the original. I had this verified at Due - the pizza is NOT the same at the chains. Lou Malnati's is pretty good in my book, too. I also like Giordano's.

Now I'm starved and it's only 10:00 am here in NY. I need a quick weekend getaway to the Windy City!

When I lived in assorted suburbs around Chicago, I also thought Lou Malnatis was the shizzle (that sahzeetch covering the entire top with those tomato chunks....ahhhhh); a trip downtown to Uno, Due or Giordano also produced Pavlovian effects. For everyday stuff, I liked Rosati's, and there was a great little joint near where I lived in Carol Stream (lol, we called it sterile cream) by the name of Addante's...now in Seattle, I have to wait until I get back into Chi-town to get a fix, cause the 'za out here generally sucks. There's always 1-800-4MALNAT, but it just ain't the same...

Must agree on Pizzeria Uno...have not actually ate at Due's. Also, Edwardo's has locations other than Chi-town. My first Edwardo's was in MSP. A good pie, too. Boy do I miss my biz trips to Chicago. BTW...GO CUBBIES!!!

[QUOTE=AtomicLush]So using this logic, if I was raised in a Chicago 'burb and ate these pizzas througout my time in college and still live here, I should know the pizzas better?!

Just had Giordano's for lunch and Lou Malnati's tonight. I have never really been a fan of Giordano's but decided that I needed to give it a try to make sure my bearings were correct.

Here is why IMO Giordano's is NOT a great deep dish pizza. Sauce taste like Ragu, crust is weak (think wonder bread toasted), sausage was non-existent tasteless, too much bland cheese.

Malnati's on the other hand had very tasty sausage, tart chunky tomato sauce, CRUSTY CRUST, and a good amount of cheese that was not overwhelming. A really good pie tonight for sure. ^

Pizza talk...I feel a rumbly in my tummy. Will try some of these suggestions when in Chicago. Any recommendations on places that use brick ovens?

I was in agreement until I read this part; is it really possible to create a pizza containing too much cheese??


Pizza's not worth ordering if you don't order extra cheese.

I've had pizza with you. And you seriously know the stuff. ^^^ And, we should try to do it again soon

im in agreement with most of the posters, giordanos, ginos and uno's. my favorite is gino's. my mouth is watering. mmmmmm pizza

Giodano's is "ok", I agree with Willie on them 100%, Malnatis's is pretty decent, good sausage and a great crust. Surprisingly my best local thin crust is at Barnelli's, awesome crust, and topping on of those with their meatballs makes for one awesome pizza!

Is that the same Barnelli's I can see from the train (Metra)?

Could be, they are all over the place.

I'm thinking of a different one that's a local place. Now I know which one you're talkig about....will have to check it out sometime. Thanks!

Lou Malnati's has my vote. Crust is crunchy not bready and it is a true deep dish pizza. I HATE when someone mentions Giordono's or Nancy's and talks as if they were deep dish. They are not. They are STUFFED pizza, a totally different animal. Stuffed pizza, while good is not a Chicago style deep dish. Give me a single crust, deep dish, well done pizza any day. When I moved to my current home I knew we came to the right neighborhood when I found out I could get Lou's delivered to my door. Now that's nirvana. (Too bad they are not in United's restaurant program. The whole family could have flown around the world in F by now. )

1. For classic thin crust- Pete's on Sheffield, or Martino's on Petersen.
2. For double decker - any Ranalli's
3. For truly super thin crust - Pizza D.O.C. or Ranalli's Up North.
4. For Pan Pizza- Pizzeria Uno.
5. For Stuffed pizza - Home Run Inn.

There you have it- but a few of Chicago's best. NOT suburban - NOT chain.

Went to the Silo tonight, that is indeed damn good pizza!