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favorite pizza place

[clarkzero]

By [clarkzero]
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tsar4 Monster Mutant

tsar4

Posted
Posted
19 minutes ago, [clarkzero] said:

What's your favorite pizza place?

 

Why am I asking? Because I'm bored asf, give me a break.

Depends where I am & what type I want.

Chicago: thin crust - Dagostino's, deep dish - Bacino's

At home - Nancy's (rustic crust)

Central IL - Monical's

 

Gyaos Centurion

Gyaos

Posted
Posted
1 minute ago, bnmjy said:

I just usually get pizza from local bars. Always bettwler than chain pizzerias.

Pretty much the same for me. There's this joint near me called "Rolling Smoke BBQ" too that recently started selling pizzas. They make it in front of you and bake it in a brick oven they made themselves.

Seight Monster Mutant

Seight

Posted
Posted

There's a pizza place near where I work called Shotgun Dan's, they've got a pizza we always order from them that has beef, pepperoni, canadian bacon, and sausage. 

 

tsar4 Monster Mutant

tsar4

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Posted (edited)
2 hours ago, Sir Teddybar Gut Fullung said:

Windy City Pizza in Atascocita. (They just opened back up.) It's Chicago-style Deep Dish, that's made from scratch. The owner's a great guy to talk to as well. My only complaint is it takes a long time for him to churn out each pizza order, but it's well worth it.

Hope they don't switch to a "faster" way of making the pizzas.  There was a place in Bradley, IL that had great pizza & was always packed.  They changed from a real oven to this thing they put the za in one end & it came out the other cooked (conveyor belt thing).  To do that they had to change the way the crust was made & to a different cheese mix so it would cook within the time it was in the contraption.  It sucked & they ended up selling the business.

Edited by tsar4
Sir Teddybar Gut Fullung Luminary

Sir Teddybar Gut Fullung

Posted
Posted
2 hours ago, tsar4 said:

Hope they don't switch to a "faster" way of making the pizzas.  There was a place in Bradley, IL that had great pizza & was always packed.  They changed from a real oven to this thing they put the za in one end & it came out the other cooked (conveyor belt thing).  To do that they had to change the way the crust was made & to a different cheese mix so it would cook within the time it was in the contraption.  It sucked & they ended up selling the business.

I think it'll remain the same process as before when they were at their original location. (They just moved into an old Dominos location.) The owner is originally from Chicago so it definitely won't change any time soon.

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