Melville House

is an independent publisher with offices in Brooklyn and London.

Chicago: Two Days, Nineteen Pizzerias (Part 1)

scottspizzatours:


View Chicago Pizza in a larger map

I spent a total of two days in Chicago last month and managed to visit 19 pizzerias. It was my first time in Chicago since 2003. I’m not a big fan of restaurant reviews, so think of these more as abbreviated recollections of my experiences at each place. I might do more in-depth reports later but people ask me about pizza in Chicago so often I just want to use this as a quick reference guide. It’s split into two parts because Chicago pizza is too massive to fit into one post. Description first, photo below. Enjoy! 

——————————————————————

Pizzeria Uno
I hate to start this way, but Uno was the worst deep-dish I tried in Chicago. We ordered the Chicago classic onions-peppers-mushrooms-sausage-pepperoni (someone referred to it as “sticking to basics” — WHAT?!?!) and it was a soppy mess. You can see the runoff in the photo. Veggies were basically raw because they’re topped toward the end of the 45+ minute bake. I don’t need to ever go back.

image

Pizzeria Due
As its name suggests, Pizzeria Due is the second location of the more familiar Pizzeria Uno. They’re located a block away from each other. Even though the managers claim the pizza is identical, my experience found otherwise. I tried them both back-to-back and liked everything about Pizzeria Due MORE than Pizzeria Uno. If you’re on a Chicago pizza pilgrimage you’ll have to go to both, but save more room for Due. It’s a serious deep-dish pizza.

image

Coalfire
This was the first pizza I had on this trip and I was really jazzed up when I got there but I still think it would have been my favorite pizza in Chicago even if I tried it last. I know what you’re thinking, this is basically a New York coal oven pizza and NOT a typical Chicago style pizza. You are correct, and maybe that’s why I loved it. But it’s in Chicago so it belongs on this list. It’s a domed wood-burning oven but they keep a mountain of bituminous coal piled into the back of the oven for that dry heat. We use anthracite in NYC but Chicago doesn’t have easy access so they go with the lighter coal with more moisture content by default. Great crunchy-yet relenting crust paired with creamy fresh mozzarella, a sharp sauce and post-oven basil. 

image

Read More

You guys. When Scott Wiener goes to Chicago, he brings back word of the type of coal these places are using in their ovens. I love this dude so very much.

  1. pizzatestkitchen reblogged this from scottspizzatours and added:
    Good looking pizza in Chicago!
  2. j0ker1985 reblogged this from scottspizzatours
  3. bacajess reblogged this from scottspizzatours and added:
    Food of the gods
  4. pilarxithaflores reblogged this from scottspizzatours
  5. geriatricgretch reblogged this from scottspizzatours
  6. melvillehouse reblogged this from scottspizzatours and added:
    You guys. When Scott Wiener goes to Chicago, he brings back word of the type of coal these places are using in their...
  7. otherwiseknownaskate reblogged this from scottspizzatours and added:
    Always relevant to my interests. I feel AWFUL that he went to Barnaby’s. It’s quite possibly the worst pizza in the...
  8. tensunsets reblogged this from scottspizzatours
  9. scottspizzatours posted this