Serious Eats - seriouseats.com

I grew up eating Uno's pizza. Neat place (wonder if my name is still on the wall in the back corner?) and the pizza was really good. Everyone said Duo's, down the street wasn't as good, but couldn't understand why, being the same recipe. About 20 years ago, I moved to Dallas, Texas. There was an Uno's in Addison. The flavor was similar, but the pizza was awful. I looked into it and apparently the alkalinity of the water in Texas is not the same as Chicago, so their dough wouldn't rise the same way. They used a par-baked crust, which was dry and tastless. Now they are out of business. A couple years ago, while in Chicago, a group of us went to Uno's and for whatever reason, the pizza was terrible. Whoever made them in the old days made them from scratch and must have had a special yeast growning under their fingernails or something. But what they try to pass of for an Uno's in Texas and now in Chicago just isn't the same as it used to be. What a shame! Big Bill