Chicago-Style Pizza: Denver?

[e_bone]

I started thread drifting badly in another conversation so I politely did a Ctrl-X and will do a Ctrl-V here:

I may have asked this before... but Benjiamino's was supposedly very good Chicago-style pizza. It closed before I got a chance to try. Is anyone else making a true Chi-type pie? The stuff will kill you but I'd love an opportunity to dig into a big sausage / spinach pie again like they serve at Gino's or Giordano's. (btw Chicagoans- please don't kill me for referencing tourist-focused pizzerias... I'd love to know of a better one but these are all I've tried.)

As we staggered out onto Rush St that night holding our stomachs and wincing my good pal Joey Baggadoughnuts from St. Louis commented "This is what the French should have served the Nazis during the occupation.. they would have just dropped their guns and fallen asleep". I've never had this type of pie outside of Chicago. Why? Is there something tricky about making it? Do folks outside Chicago just not like it?

And where in the world did this style come from etymologically speaking? Sicilian (olive-oily crust)? Greek (since there is a pronounced Greek population in Chicago)?

[wagger]

The most authentic deep dish pizza I've found used to be had at Baked in Boulder. But, they closed as a restaurant and Whole Foods used to carrie their pizzas frozen. But I think that's history, too. Other than that, no place I've found can come close to classic Chicago deep dish.

I grew up eating at Due almost every week-end and that was when Ike Sewell was still alive and the pizza was great. By the way, I preferred Due over Uno. I swear that there was a difference and the basement "atmosphere" at Due was better. When the Uno name was licensed to be franchised, it was an atrocity! The pizza was horrific.

Old Chicago originally had a fairly decent deep dish but it's deteriorated over the years.

[tatamagouche]

Maybe these guys could answer your last question (don't look at the pics too much or you might flip out with lust)
http://www.chicagopizzaclub.com/

As for the former, I don't know...When it comes to regional variations I'm more into New Haven-style, which I asked about once here myself but don't recall what the answers were.

[gastronaughty]

Have you been to Basil Doc's? I love their New Haven white clam pizza. It's not quite as good as Pepe's in New Haven, but it's as close as I've found in Denver.