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Chicago Style Pizza in Philly??

juice Oct 2, 2007 10:21 AM

My buddy's wife is about 7 month's pregnant and is craving some Chicago style pizza (deep dish). I would like to surprise her for her birthday this week with a pie but I do not want to go to Pizzeria Uno. Help me out. I live in CC but will travel 15 mins or so if you think it is worth it.

  1. juice Oct 3, 2007 11:57 AM

    I'm kind of surprised. Of the 500+ pizza places in and around the city, none makes a deep dish worthy of mentioning?

    3 Replies
    1. re: juice
      b
      Buckethead Oct 3, 2007 12:08 PM

      Not that I know of, sorry.. I've only had it in this area at Pizzeria Uno.

      1. re: juice
        Bacchus101 Feb 26, 2011 04:57 AM

        God forbid I spark off a Chicago vs. New York pizza debate. Having had Chicago deep dish it is easy to understand why some people would seek it out. As mentioned on a few food/travel channels: I think it is great but should be called something else, not pizza. Sorry to hear Pizzeria Uno (which is a Chicago institution) is not really that good outside Chicago. The same basic reason you seek out what you define as pizza, Chicago style, is why there is not a great demand for it here. Most of the east coast megapolis defines Pizza as New York style. What you like is what is important here. Sorry you can't find it! Let us know if and where you do.

        1. re: Bacchus101
          b
          Bob Loblaw Feb 26, 2011 09:34 AM

          If it had been called something else - like, say, gloppy pile of cheese - i'd have been less dissapointed when i moved to chicago in the 90s!
          (I'd just assumed that deep dish meant lots of dough. how wrong i was...)

      2. l
        lawgirl3278 Oct 3, 2007 12:58 PM

        Wish I could help you...there doesn't seem to be a demand for deep dish around here. I know you can order Lou Malnati's frozen if that helps.

        1. rabidog Oct 3, 2007 02:57 PM

          i'm with you all. i would LOVE to find chicago style pizza here. i have never seen it anywhere in the area.

          1. m
            MothaTucker Oct 8, 2007 09:11 AM

            the only thing close to Chicago pizza is at Gallifty's in Bryn Mawr. The restaurant does not make very much that is worth recommending except for the "red stuffed pizza". You can pick your toppings and it is similar to chicago style, deep dish, toppings stuffed in between two crusts with a chunky red sauce on top. It is very good, a little greasy but Gallifty's also has a good beer selection, so you may want to check it out.

            1 Reply
            1. re: MothaTucker
              r
              rightwingprof Oct 13, 2007 12:49 PM

              Ditto in Central Pennsylvania. It's all <spit> New York style. I'd steer clear of Uno. The only one that's worth eating at is the original, or Due, in Chicago.

            2. a
              axer1 Feb 24, 2011 08:45 PM

              As an update in February 2011... Each of the following does a Chicago Style Deep Dish Pie:
              Garces Trading Co
              www.garcestradingcompany.com
              1111 Locust St, Philadelphia - (215) 574-1099

              13th St Pizza
              www.13thstreetpizza.com
              209 South 13th Street, Philadelphia - (215) 546-4453

              N Y P D Pizza
              140 South 11th Street, Philadelphia - (215) 733-0651

              ....and of course the Uno's Chain offerings.

              -----
              13th St Pizza
              209 S 13th St, Philadelphia, PA 19107

              1 Reply
              1. re: axer1
                l
                Laura D. Feb 26, 2011 04:42 PM

                Until we moved out of the city in October we ordered Sicilian pizza from NYPD Pizza quite often, and it was great! However, my only experience with Chicago Style Pizza was at an Uno's chain (I understand that this is supposedly not authentic but bear with me) and when I made it myself with a King Arthur recipe. The NYPD pizza is awesome but seems fundamentally different than what I understand Chicago style to be. The crust was not flaky, the cheese was on top, and the crust was prepped for topping in the same way most pizza is but not in the way I understand a Chicago Style pizza to be topped. I have to be honest, though, I haven't had a Unos pizza for a few years but I personally think they are very delicious (I just get the traditional cheese and tomato).

              2. Tir_na_nOg Feb 26, 2011 06:24 AM

                Please, please don't send anyone to the Pizzaria Uno chain!

                Chicago-style, and most particularly the "stuffed" pizza, is the pinnacle of pizza-making art (don't argue, just accept!), but one visit to that place will put you off it for life. And a life of nothing but NY-style pizza, well to quote Hudson & Landry: "Boy, I couldn't live like that!"

                http://www.youtube.com/watch?v=vi1DTM...

                Once, I was suffering from an insurmountable hankering for some Giordano's or Edwardo's stuffed pizza and ordered their half-cooked, frozen versions online and shipped to my home. The most expensive pizzas of my life (I should have just bought a JetBlue round trip ticket instead), and a big mistake. Nothing matches the real thing.

                I hear Garces Trading Company makes a good rendition of the stuffed pizza, but I'll see it when I believe it (or something like that)...

                7 Replies
                1. re: Tir_na_nOg
                  p
                  Philly Ray Feb 26, 2011 07:12 AM

                  Garces has roots in Chicago, so that might be the closest thing we'll get.

                  1. re: Philly Ray
                    Tir_na_nOg Feb 26, 2011 07:51 AM

                    Good point, I'd forgotten that. Wonder what his favorite Chicago pizzeria was growing up?

                    I went to GTC for the first time a couple of weeks ago and was very impressed with the food. It has to be the ultimate evolution of the byob concept: bring your own if you like, or buy it at the in-house PLCB shop (which is more like a walk-in wine cellar than a strip-mall liquor store), or buy it off the restaurant's own list (which is completely different from the wine shop's), enjoy your dinner, and then buy some cheese and another bottle of wine on the way out to enjoy later...

                    What's not to like?

                    1. re: Tir_na_nOg
                      b
                      barryg Feb 26, 2011 08:03 AM

                      How do the Sicilian pies you can get around here compare to Chicago deep dish? Is it similar at all? Some places make a quite good Sicilian.

                      1. re: barryg
                        Tir_na_nOg Feb 26, 2011 08:28 AM

                        Chicago is round, Sicilian is square. Chicago has cheese/toppings under the sauce, Sicilian has them over the sauce. Chicago can have crust up to 3" inches deep, Sicilian is more like a thin Chicago. Chicago crust is more on the buttier/flakier side than Sicilian.

                        One Chicago-style pizza I'm sure you can't find in Philly is the "triple-decker". I'll leave that one to your imagination...

                        1. re: Tir_na_nOg
                          p
                          Philly Ray Feb 26, 2011 10:05 AM

                          Have either of you had pizza from La Rosa on Broad and Snyder? Really good Sicilian style.

                          1. re: Philly Ray
                            b
                            barryg Feb 26, 2011 10:17 AM

                            Yea it's great. It's a little thinner than other places, but it's just good, and cheap. Weird that they don't have a printed menu.

                      2. re: Tir_na_nOg
                        p
                        Philly Ray Feb 26, 2011 10:07 AM

                        We were all set to go to GTC on Feb 16th for a belated Valentine's Day dinner, but I was able to snag a res at Vetri for the 22nd and we wanted to do their a la carte one last time before they go to all tasting menus. GTC is high on our list of new places to try.

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