Quote:
Originally Posted by blankall
Sorry but that wasn't genuine either.
It's not even possible to stuff crust a genuine Chicago style pizza. The pizza crust should be a relatively thin and crumbly almost pie like crust. The crust isn't really bread like, so there's no place to hide cheese.
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You misunderstood! I didn't mean a stuffed crust. I meant a stuffed pizza like Giordano's does, to name one place in Chicago I definitely know does that. They have a thin round disc of dough they put on top of the traditional layers of cheese/sauce/toppings once it's almost the right height, and then they top that disc with just sauce and cheese before baking to finish. I've only been to Chicago once and never tried a stuffed there (just 2 delicious traditional ones at Lou Malnati's and Uno).
I did the stuffed at Bensonhurst once though. I still prefer the open top, as I feel like it throws off the dough/topping ratio. That said, I don't doubt that Giordano's do something different, as it's popular there, and likely for good reason!
Bensonhurst also did a New York style (better than dollar slice I'd say, but not as good as the best slices I've had), the Chicago as mentioned, a Neapolitan (never tried it since I could get that a few other places in town), and a Sicilian. Really sad the place didn't last. It seemed like more of a not knowing how to run a business issue than anything. I found the pizza fricking great!