/ck/ - Food & Cooking

I would sincerely just ask your friends/Facebook/Yelp/Google what the best pizza place in your town is, and then just order four deep dishes from there and have a pizza party.

I've been to Chicago and I've had pizza at Uno's and at Giordano's. It's good pizza. It's not the best thing in the world and it's not worth paying $100-150 for.

>But it's the ORIGINAL!!
Nobody cares.
>UHURR IF YOU CALL THAT PIZZA FAG
I'm from fucking Alaska. I don't give a shit about your stupid fucking pizza rivalry.

go find any pizza joint with a brick oven instead.

>>5183265
I've looked at the prices. At the most it's $50. And that's for two pizzas. Not too shabby.
The city I live in has nothing of value pizza wise. Nothing besides the standard largest pizza chains. I just want to try it for curiosity sake, and the fact that I haven't had decent pizza since moving to south texas.

>>5183285

just send me the fucking money if you're gonna throw it away. you're retarded.

go get chinese food and give that 40 remaining dollars to someone else please.

The pizza is okay. kinda salty though. the cheese is the best part. I would say give it a shot at least once.

oh god. please no.

not only do i live in chicagoland (outside chicago limits) but i am a pizza snob. it hurts to hear me you even contemplating doing this.

i'll admit that it seems intriguing..but it's difficult to cook right. most of the time it ends up hard as a rock, and the filling isn't that great.

BUT..that being said. if you are bored and want to have an expensive food adventure then go for it.

>>5185214
Greetings fellow Chicagoan. I agree, he shouldn't waste money on Giordano's, when he can order Lou Malnati's.

1-800-LOU-TO-GO. Or look up their website.

Lou's > Due's > Nancy's >>>>>>> Giordano's.

i just make deep dish at home and bake it in a cast iron skillet, shit is cache as fuck.

>>5186310

This. Just make it at home OP

>ready made pie crust
>jar of pasta sauce
>three packets of cheese
>dump sauce and cheese into crust
>microwave for 5 minutes

Conglaturations, you just made a Chicago Deep Dick Casserole.

>>5186310
This anons right. For $50 you could set yourself up with everything you could possibly need to make really good pizza at home. My aunt made a "deep dish" pizza using some kinda biscuit dough as the crust. It was fantastic. I now make all sorts of fine pie at home. Of course, you'll want to have some pans, a docker, pizza stone, a peel if you have room, etc. $Fittyspot will get you there. And go read pizzamaking.com forum. 12,000+ post just on chicago style alone. Just no shitposting. Don't shit where you eat. And never shit where I eat. And I'm there all the time.

I like your idea tho.

>Chicago
>Pizza
These things don't go together. They make weird pizza flavoured pies.

I second Lou malnatis

>>5186353
A pizza oven costs a hell of a lot more than $50.

>>5186374

all you need is some cinder blocks and fire, which you could find for free.

>>5183245
>using part of my tax return
You mean refund.

I've been there and it's not worth that

>>5186409
>refund.
You mean interest free loan

>>5183285
>I've looked at the prices. At the most it's $50.
$50 for a pizza? Ye Gods! Unless you're feeding a large party of people off that, that's way more than you ought to ever pay.

Either they're ripping you off totally, or they're using far more expensive ingredients than pizza ever justifies.

>>5187630
you are paying for the giordano's name- an 'authentic' Shi-kah-go pie

If you were a jonesing for something you missed from your childhood, or to surprise your Dad who missed it, etc. Yes. Because you'd recognize the sauce from your memories, or the sausage flavor they have.

But, frozen shipped pizza you've never tried before? You're better off buying a deep dish pizza cast iron, and having fun at home with the million recipes online for the distinctive buttery pastry crust of chicago pizza. You can buy delicious whole milk mozzarella everywhere, as well as italian sausage. Any can of puree'd tomatoes will suffice for the topping.

'nother chifag here and have to concur. my wife order us a couple of Gino's after we'd left the city for a few years. nostalgia-ing was nice, but it wasn't as good as sitting down to fresh made, piping hot, and really not worth it in the long run. did the same with a shakespeares (Columbia, Mo.) and same results. save your money OP, and make one at home - you can even screw a couple up with that kind of money.

>>5183265
>I'm from fucking Alaska
>not part of the 48 contiguous states
Pic is what I'm doing with your opinion

>>5190203
looks like fucking cornbread with lumpy ketchup wtf nigga

>pizza
> investment

chicagofag here. went out and spent $35 on a pizza after seeing this thread. worth every fuckin penny.

Get gino's east instead.

why do people think uncomplicated dishes are vastly different from restaurant to restaurant?

pizza, burgers, hot dogs - look I know you love your little burger shack in your town that makes "the best" cheeseburgers but I can either make it at home or go somewhere better or equivalent in my town.

oozing and swooning over food and restaurants should be reserved for gourmet food, where there is depth and complexity of flavor.

>>5190812

Fuck I'm jealous.

>>5190879
>jealous of pizza quiche

>>5190885

>not wanting to enjoy Chicago's supposedly delicious, world famous deep dish pizza

>>5183245
>CHICAGO UPSIDEDOWN PIZZA SOUP IN A BREADBOWL
KEK

PIZZA IN ITALY IS ACTUALLY VERY THIN, EVEN MORESO THAN NY STYLE PIZZA

>>5190919
European pizza is shit

New york pizza is shit

Chicago pizza isn't even pizza

>>5190942
EUROPEAN PIZZA IS AMAZINGLY SHIT, FOR BEING ON THE SAME CONTINENT AS ITALY

ESPECIALLY NORTHERN YURO PIZZA, GERMANY, ANY OF THE SCANDINAVIAS. THEY HAVE NO CLUE WTF THEYR DOING

(REMOVE KEBAB)

pizza purists are even more pathetic than chili purists

>>5183245
They're really fucking good, but I've never purchased a frozen one and baked it myself. I think that could mess with the flavor.

I highly recommend sprinkling some red pepper flakes on your slice.

>>5190919
>ash in my pizza
No thanks.

>>5190976
ITS WORTH THE TASTE OF WOOD, BRICK COOKS IT DIFFERENTLY

TOTALLY DIFFERENT ANIMAL THAN GAS FIRED STEEL OVENS THAT MAKE 90% OF PIZZAS

>>5190907
>world famous deep dish pizza
It's only "world famous" because of the maximum overshilling done by faggots from that shithole.

When I lived in Tampa there was a Giordano's location. I went to it once. IT was delicious, but not the best pizza I've ever had or anything. Just checked now and apparently it closed. Maybe they had multiple locations across the US and decided to close them?

>>5190919
This pic burns muh ass.

There is a pizza shop tucked away in my neighborhood, walking distance from me, sells beer, has a wood burning oven like in the pic, and make NY style thin.

BUT the cheap bastards always make the fire too small to save $ on firewood. The temperature guage on the oven always reads between 500-540F. The place keeps the whole neighborhood stankin of fireplace too, and we're getting no benefit.

Chicago is known for two different pizza styles

1: Deep dish - awesome, delicious and still pizza as much as you wanna wine it isn't.

2. Thin crust, that is crunchy as all get out, also awesome.

I love Giordano's, but don't buy that pizza online. To pricey and the pre-mades aren't that great.

Buy the $20 pan and ingredients and make your own, I do and it's easy. I've an awesome crust recipe I made up that's just great. You gotta try this and that until you find out what you like.

>>5191031
Giordano's was a family-owned restaurant chain. The family had also invested heavily in Florida real estate during the housing bubble. They didn't separate the two businesses, and so when the financial bubble collapsed, they were forced to declare bankruptcy and sell the pizza chain. I assume they also lost all of the Florida real estate.

Anyway, that's probably why the Tampa location disappeared.

Their pizzas aren't nearly as good as they used to be; I believe the new corporate owner has made changes to the recipe.

>>5193080
>Investing in Florida
>Having anything to do with Florida
>Not wanting Florida to crumble away and slide into the ocean
They got what they had coming to them. What a Shit-Tier state.

>>5193080
>Their pizzas aren't nearly as good as they used to be
Agreed and it's fucking criminal.
Didn't know the rest of the story though.

I made deep dish for the first time last week in a cast iron pan. It was glorious.

My cast iron pan is in another town with a friend.
Think baking one in an enameled cast iron would work?
Don't really feel like going a getting mine or a new one.

I just had the real thing at the restaurant a few weeks ago, it's really not that great even when it's optimally made at the source.
I had Chicago style deep dish in Michigan at a place called Shields that was better.
It's honestly a preference of proportions, if you want a fuck huge chunk of pizza stuffed in your mouth give it a shot, every ingredient on the thing is delicious, the crust (which I was annoyingly hyped about by my friend who is staying there) was probably the worst part of the meal, EVERY plate was an elephant graveyard of the virtually flavorless crust.
My other friends and family who actually live there say It's more of a tourist thing and they eat a thin version that uses similar ingredients.

>>5193425

Now that you mention it, I go to Chicago a few times a year and have only eaten thin crust there.

>>5186308
>>5186359
just ordered six yesterday, arriving tomorrow. thanks for the tip, guys.

>>5193458
You chose malnatis over giordanos?
dun goofed

>>5193425
Forgot my pic of the crust graveyard

Since when is lasagna called pizza?

>>5191911
>I've an awesome crust recipe I made up that's just great.

pls anon

pls

>>5190868
>tips fedora

>>5190868
You can take this reductionist perspective and apply it to any of the"hurrr fancy gourmet" food you are describing.

>>5193787
Go to pizzamaking.com and to the chicago forum.
I promise you you'll find a better dough recipe than from some chan retard

>>5193813

That's a dumb assumption.

Additionally, I bake professionally and was curious to see the recipe, especially if that anon likes it so much.

>>5193382
Went ahead, buttered the bastard up and threw one together.
First deep dish I've had in a very long time.
Not too bad.

>>5194427
OC should be appreciated more on this board.

Recipe anon? Looks great

>>5193464
that's the opposite of what I was led to believe... why??

>>5183245
>calling a casserole pizza
pizza has a thin crust of bread, a minimal amount of sauce and cheese, and some toppings scattered around.
that is just a bunch of meat sauce and cheese in a bread bowl.

>>5183245
>Paying more than 8 dollars for a medium pizza with no toppings just some Prego on top of cheese

Wow that sucks

>>5194944

Not the previous poster, but I think the overall flavor and quality of crust as well as atmosphere when dining in is just better at Giordano's.

>>5193787
pls?

>>5193813
I've posted my recipe on pizzamaking.com so you're a moron and should be banned from a food and cooking board with comments like that

>>5183245

1. Activated Yeast

Ingredients:

2 packages yeast (Fleischmann's pizza yeast)
1/2 cup warm water (as hot as the sink will get)
1/2 tsp. Brown sugar (optional)
1/2 tsp. sugar (1 tsp if you don't use brown)


Directions:
1. In large mixing bowl add yeast to water
2. Add sugar(s)
3. Set for ~10 minutes (you might see bubbles)


2. Dough


Ingredients:

1 1/2 Cups warm water (warm works best)
1/2 Cup olive oil
4 Tbs. melted butter
1 tsp. salt (can replace with garlic/onion salt)
5 + Cups flour (bread flour)
Garlic/Onion powder (Optional)
Italian Seasonings (Oregeno, Basil, etc.)


Directions:

1. Preheat oven to 475 F
2. Add all ingredients, except flour, into the mixing bowl and mix (powder and seasonings about 1/2 to 1 tsp. or as desired)
3. Add the flour (1 cup at a time, mixing while adding until 5 cups are added)
4. Add additional flour in small increments while kneading (vigorously) until you get a smooth, non-sticky dough (total additional flour usually 1/2 cup to 1 1/2 cups, you want to err on adding too little instead of too much flour.)
5. Knead for an additional 10 minutes
6. Form the dough into a large ball and allow the dough rise, 15 min. (should double in size)
7. Punch dough down and allow to rise again, 15 min.
8. Punch dough down and separate into halves
9. Freeze one half for another day (if instead you refrigerate in a bag, dough may continue to rise and expel gas, be careful)

>>5195043

Add your fixings, cooks 20-25 minutes.

I bought a pizza pan on Amazon

>>5186355
>>5190885
>>5190942
>>5193609
>>5194976

guys

guys look

look at how original i am guys

i must be the first person ever to say that chicago pizza isnt pizza

isnt it hilarious how i am referring to it as a different yet similar italian food

my opinion is relevant guys

whether you call it pizza is extremely important

>>5195096
That's not chili, son.

>>5195096
>this assmad over people hating tomato soup in bread bowls

>>5195096
Go die in a fire, you aspie cocksucker.

>>5191247
Ugh, same here. I hate the smell of Fireplaces

Chicagobro here

Lou Malnati's>Giordano's>Gino's East>Uno's