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<blockquote data-quote="cachsux" data-source="post: 867639" data-attributes="member: 5529"><p>There are the four major pizza joints in Chicago. Gino`s East (my fav as they use a corn flour based crust), Pizzeria Uno, Lou Malnati`s, and Giordono`s. All have some form of the deep dish and usually a thin version also. Thin is what you traditionally picture (crust-sauce and toppings- cheese). Deep dish are usually made ,as you described, in reverse (crust- cheese and toppings-sauce) this is to keep the crust from being soggy. It`s actually really good as the sauce will take on a roasted flavor from being exposed to the heat of the oven. Deep dish is mostly eaten with a fork as it can get messy and is hard to handle.</p><p></p><p>The really thin crust "foldable" slice you like is more of an east coast thing. Like you said it`s pretty hard to find a truly bad pizza.</p></blockquote><p></p>
[QUOTE="cachsux, post: 867639, member: 5529"] There are the four major pizza joints in Chicago. Gino`s East (my fav as they use a corn flour based crust), Pizzeria Uno, Lou Malnati`s, and Giordono`s. All have some form of the deep dish and usually a thin version also. Thin is what you traditionally picture (crust-sauce and toppings- cheese). Deep dish are usually made ,as you described, in reverse (crust- cheese and toppings-sauce) this is to keep the crust from being soggy. It`s actually really good as the sauce will take on a roasted flavor from being exposed to the heat of the oven. Deep dish is mostly eaten with a fork as it can get messy and is hard to handle. The really thin crust "foldable" slice you like is more of an east coast thing. Like you said it`s pretty hard to find a truly bad pizza. [/QUOTE]
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