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Steve Dolinsky gives his top 3 pizza picks in Chicago

Mar 29, 2024
Oh, Chicago is definitely a

pizza

town, as we all know, although there's more than just deep dish here. Oh much more, true Chicago style

pizza

, one could argue they are actually thin square cut tavern style pies, our hungry dog ​​has been eating quite a bit. a little bit lately so much in fact you must be doing a lot of yoga Stevie should be a lot bigger than you this is the beginning of a two part story right, it's part of a two part story that's Sonya in the research in my new book about Chicago pizza. I sampled 185 pies from the region and found that most of them came from places where tavern style is the house specialty, so a preview, so to speak, of my top three in the city and suburbs.
steve dolinsky gives his top 3 pizza picks in chicago
Today we start in the city. where thin biscuit crusts on a tasty sausage are the norm, my number three pick in the city comes from the small, unassuming side-street parlor in Lakeview, where the bar is much larger than the kitchen, a generous flour base corn serves as the base for the dough. which is spread thinly spread with tomato sauce and grated mozzarella, then the toppings we chose pepperoni this time bacon a small electric oven the pizza manages to punch above its weight, especially considering the limitations of space, my number two spot also in the late queue is legendary Pat's Pizza initially opened across the street from Victor, moving to Lincoln Avenue 14 years ago.
steve dolinsky gives his top 3 pizza picks in chicago

More Interesting Facts About,

steve dolinsky gives his top 3 pizza picks in chicago...

Gina Panetta's grandfather, Nick, who called himself Pat, started the business, he opened it in 1950, he was a truck driver, he opened it for my grandmother, so she had something to offer. what he did when he was traveling his son was Nick my cousin was Nick my brother was Nick my nephew is Nick my other cousin is Nick and they called the dog Michael the key is that old mixer that sometimes you have to start with a hammer and a dill recipe that rests for up to six days, resulting in super thin, crispy pastries because of the way the dough is made, because of the way we let it rest before rolling it and using it, even after rolling it , we still have to rest for a couple of days the bulk sausage is pinched and pressed into the dough and the pies are baked in a rotating metal platform oven.
steve dolinsky gives his top 3 pizza picks in chicago
That homemade sausage is one of the reasons this pie stands out, we mix all our own sausages and at home we don't. I won't send it and ask someone to give us another mix. My number one pick won't be a surprise to anyone in southwestern side style. Vito and Nix have been making Chicago-style pizza since 1945, but they moved to their current location in the Ashburn neighborhood on the southwest side in 1965. My wartime father came home and told his mother about the pizza and she always made this one for two people, yes, I had the rectangular tray and he said no, no, mom, you have to do it. make it smaller standard thinner thinner tradition drips a lot here, from the bulk sausage with fennel and oregano to the way they pinch, even the ritual of having the oven attendant toss you the wooden pizza peel impressive. after placing each cake in the oven. drunk says you have to have a great sausage for a Chicago tavern style pie.
steve dolinsky gives his top 3 pizza picks in chicago
It's bulk sausage. It is not in a link that is different. It's for a sandwich. I love tradition. I'm pitching the pizza sensation to the pizza guy. That's right, I brought you. Pat now this dough takes about six days to make but here's the book actually folks the book comes out next Saturday absolutely thank you Grassman 885 pizzas to get there but yeah this is from Pat's so I love it This crust is super, super thin and crispy. You can audibly hear the crunch requires a listen to me crunch it took six days to make this because there's a lot of sitting time in the refrigerator, this has a garden feel to it, which is a very Chicago thing, as we all know, the crunch and the sauce a bulk with the crunch is so good, so he says Pat's is great, it's one from Southside to South Loop, there's Pat's on South Clark, so Pat had two kids, Nick and Sam, and then Northland South, anyway, tomorrow evening, part two of my pizza report, I revealed my top three tavern styles in the suburbs is my Saturday night sampler tomorrow night at 10:00 and more info on any place I just talked about how to get the book call the information line three one two seven five zero seven zero nine six no additional course today that's online only i'm changing gears a little bit and talking about a new program called open house dishes donate funds from a Particular dish served this month on Cindy's rooftop above the Chicago Athletic Association hotel.
There are organizations in need that have been greatly affected by the state budget cut, so if you go to Cindy's during the month of September you buy a dish. , profits go to this organization, that's today's bonus dish. Yes, the salad is very good, but this is from Ted Pat. Yes, it's so delicious. Thank you so much. Steve mm-hmm, see you on the other side of the break, okay, hey, if you liked the video, make sure to subscribe to our ABC 7 Chicago YouTube channel.

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