The real mccoy

Chicagoans seem to think deep dish is where pizza begins and ends. Au contraire!  I'd be happy if I never had to bite into a buttery-crusted, soggy, excessively cheesy deep-dish pie ever again.  A great pizza is about a sweetly robust sauce with a super crispy, charred crust. A superior crust is one that when it burns, it almost begins to carmelize. So when pizzerias pile on the cheese, that only masks its best qualities.  Well, I finally found a pizzeria in Chicago that does Neapolitan/New Haven/New York style pizza the right way: Coal Fire.  If any of you New Yorkers have had Grimaldi's under the Brooklyn Bridge, this is a similar pizza but not quite as soggy.  Their hall-of-fame pie is the lightly salted "prosciutto" with extra sauce, and with their custom built 800 degree coal fire oven, your pizza will be brought to your table in under 5 minutes.   

Chicago's back in the game, folks.   

Comments

[joshi]

hey, thats worthy of a chowhound post even though you did misspell 'caramelize'.

but the pizza you oughta get next time in ny is difaras in brooklyn. or sal and carmines on the upper west side if you can't be bovvered with the hike.

grimaldis is good but soulless - barenboim playing chopin.

[Bryant]

love me tindo, joshi.

[joshi]

ha ha - you is getting witty in me old age.