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No trip to chicago is complete without a slice of cheesy saucy deep dish pizza pizza music hey guys. Im ilana. I am.
Here and today. We are in to start our journey to find pizza in vick city. We know what were looking for we are looking for a buttery crust hearty robust sauce movie gooey cheese and at the end of the day that slice needs to maintain its actual shape.
It shouldnt be this wet sopping mess. So the four places that we picked are just undeniably extremely popular and its further proven by websites like yelp and tripadvisor. Right.
And then we cross reference. Those on top rated list from thrillist serious eats and time out all right. I hope youre ready because this is about to be intensive.
What are you ready our first stop is lou malnatis lou has around 50 locations throughout the chicago area and the restaurant empire is popular with locals and tourists alike. Im a local in chicago. The reason.
Why im here is for illuminating these dish pizza. I feel like i can really taste the difference in the the chief to other places that have deep dish. I highly recommend it so lou malati worked at chicagos first eat fish pizzeria feature era uno and eventually lou decided to venture off on his own and start his own pizzeria.
Which is lou malnatis pizzeria today it starts with our dough being patted out in a nice deep pan thats where the deep dish comes from and its brought up around the sides to create a nice solid base for all the ingredients youre gonna put in next. You layer down the cheese. If youre first coming to chicago and you want to try deep dish.
I definitely recommend starting with our classic if you dont know where to start our classic has extra cheese and our exclusive sausage blend and our signature buttercup never gets old cheers. Oh. I dont see how were gonna get better from here.
First stop just the crust to me it just adds that perfect crunch. But i feel like its not you know overdone.
I think its cooked perfectly and it tastes buttery the crust here is called butter crust its actually like trademart thats one of the things were famous for its actually a trademark term its trademark. I would i dont want anybody taking my coin and the sauce its the perfect balance of tart and sweet and fresh and acidic and theres a perfect amount of fat so that every time youre taking a bite into it youre not just getting like the same kind of consistent sausage layer that youre getting. But youre also getting that sausage fat.
Its unapologetically like in there everybody like its crazy. Its its savory. Its sumptuous and it melts perfectly at the time.
But i will say that while youre right. It is fatty. Its not too greasy and i think thats because again the sauce has that right all right.
It has that that fresh tomato ii. You know like fresh off the vine can i be honest right now. I think the fork and knife were holding me back a bit from like getting this all just youre supposed to you with a fork yeah.
But its like its yours you need armor you know our second stop is giordanos its famous for its big deep dish stuffed with cheese music the deep ditch. Its either giordanos or illuminatis and geo downs has a lot more sauce. Its very cheesy and the crust is absolutely delicious.
The most popular deep dish is always going to be cheese. But we do have other specialties such as the chicago classic. Fresh onion.
Bell peppers and mushrooms. We put a layer of dough on the bottom of the pan. A large pizza has approximately 2 pounds of fresh grated mozzarella in a bias.
The customers reaction is generally amazement usually awe lots of pictures being taken. Its the cheese is the absolute superstar of this dish. The cheese is so fresh and flavorful and so like like a salt like plush that almost kind of tastes like ricotta.
You dont mean i still taste other parts of the pizza. Where i dont think its just too much its really good its not to tame me it has the herbs and you can actually see its kind of sweet still have that little like puree almost kind of consistency where you can see the tomato chunks.
I want to get across get a quick. I just have a bite of it its very very flaky. If this piece.
I went to high school. It would win all the superlatives. Most like me too our next.
Stop is ginos east. The restaurant chain opened in 1966. And solidified its title as one of the most iconic deep dish spots after they hired a punk from who knows since ive been here 26 years and ive eaten it as a kid.
Im gonna tell you we have the best pie in chicago. This is my favorite place to get deep dish pizza. I think its just the layers the crust is the last thing you kind of taste.
But you get the richness of the sauce you get the meatiness of that full sausage thats in there and then you get that crumbly cornmeal kind of thick crust. Its almost like eating a sandwich in every bite for a deep dish pizza our pizza is a secret. The dough recipe was created by the cook that we brought over to to create the pie.
The sausage patties supreme kind of brings you back to the midwest. Its chicago original that is the most popular music victoria. The supreme pizza and want to be with mushrooms green peppers and onions.
I would just like to point out that this was not enough its like mostly chief. One thing. I really am feeling about the sauce is that although.
This is like a meat lovers. Pizza veggies in it which i think breaks up the like the five mass of money. I like how the sausage is evenly distributed throughout.
I just wish that it was thicker. Its gonna be for bread buns.
But not like overly snot for umbrella corny. Yeah. So what if anything is your favorite part about pizza.
Well considering. I just ate a layer of the cross and bite itself. I would say the cracks really for me.
Its all about the sausage and the sauce really thats interesting yeah i actually compared to other places. I like that its coated throughout so every single bite. Im getting is a consistent fight my sausage.
Our final stop is pequods its a local favorite and famous for its unique spin on the deepest crust typical wait times on a friday saturday night er between an hour and a half and two as far as like pequods being recognized as a best deep dish or locals favorites people you know dont associate us with a big chain. Which is great we do chicago pizza tour and we come here and every one of my tourists do the effective. My opinion is the best pantene service in chicago.
The sauce is swimming in no sense at a pizza and the body. Its crunchy. The cross is phenomenal.
So if you ever had and been there come in so. The key characteristics that make our deep dish a little bit different than anybody else is obviously the crust our caramelized crust is achieved by taking the cheese and laying it up against the side of a specialty. Pan that we use and the heat literally rises over the top burns.
The sugar in the mazzarella and then caramelized veggies for a first timer thats coming in the pequods and wants to try the product. We always recommend in a pepperoni and a sausage pizza. Those a pepperoni sausage combination.
Those work. The best for us for us. We go a little heavy on most all of the ingredients.
We want it to be somewhere between overwhelming and enough thickness to cook properly. I can eat this pizza every day of my life and i just you just i dont know why i dont get tired of there are some hefty chunks of meat.
Oh wait we got to do it together that keep up girl. I dont think ive ever seen a lot of this impatient all right ready that was very satisfactory from the looks of it youre like huh maybe. Its a little you know asian or you know burnt for me it adds the most perfect texture tonight.
Because you have all the meat and you have all the sauce and of all the cheese. Which is very like soft in your palate. But then the crunch from the crust takes it over the top.
The sauce like you said is very hearty and robust a little too tangy from my life. See i like a good cake. So before we have action new york city can we just say that deep dish will forever.
Have a special place in our hearts. Well. Ill probably go to all four of these spots again.
And do the whole piece of tour again we got to do this so do you think you have a top. I think i have an idea all right lets get it going right between these cabbage. I was wrecked okay so but for me the reason why pequods have kind of just one level up was because that crust was next to none and that sausage had this very like bold seasoning and a kick ass bike that i feel like not any of the other places youre right i mean for pequods that crust was just delicious.
But for a little not ease that butter crust. Though it just melts in your mouth. And its flaky and every single bite was just like savory goodness and for the sausage well i did like the seasonings on pequods sausage.
I didnt get a sausage bite in every single bite. But in one will not ease the way that they perfectly distributed the sausage allowed for the cheese to kind of bubble up through so then you got a nice creamy savory bite every single time you dug it i do have to agree in hindsight. I wish that p.
Pod. Didnt doll up the sausage on and kind and did the same thing loose. It was an even distribution of the sausage route.
So yeah im willing to concede im sorry i hear you what was that are you gonna rub it in are you saying that i was right okay. Whats with all right so pages can you say one more time whats the best isnt that really gonna derivative in chicago is luminaries in chicago yet so what do you think guys do you think that lose is the best or is pequods or is it one of the ones that we visited or didnt even hit up let us know in the comments below leah ilana. You ready to have our deep dish.
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