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Can I say that Craig makes the best pizza even though I've never tried it. Those are beautiful!!!

Very nice work Craig.

Haha CORNUTO!! that's what my grandma used to call me when I was being bad!! CORNUTO che sei!!

I agree with jimmyg and the incredible lookin MPMs he's been putting out, maybe the flame or roof above the flame is 1200 but the pizzas arent cookin on 1200. Especially for that amount of char on the cornicione. Less than a grand for sure.

Good luck, Adam. Your posts made my day on many occasions.

They are basically VPN without a sticker.
 
I couldn’t agree more with your last sentence.  However, the VPN doesn’t try to do anything.  They provide rules and guidelines for an inarguably great pizza-making method.  Technically, they don’t even make pizza.  Once the rules and guidelines are met, the pizzeria is in, and the VPN gets their cash (which is a different issue, but probably the most important).  There is no taste-test.  It is the owners who are not passionate/competent enough to execute or optimize the VPN recipe, which reflects poorly on The VPN.  I would guess, based on how you described them, the gentlemen at Queen could produce stellar VPN-certified pizza…probably without a noticeable difference in their current design.
 
Tipo 00 flour comes in high-gluten which is accepted by VPN.  The 30 seconds of extra oven time is a substantial difference but not something a good pizzaiolo couldn’t compensate.  I just saw way more similarities than differences which is why the term “Anti-VPN” got me started.  Another VPN knock on Slice that comes to mind was the Pulcinella review in Seattle (I would link it or look up more but I’m doing this from my phone). 
 
I really did like your article.  I love reading about great spots and seeing awesome photos.  I apologize for annoying you.  Thanks for adding a pizzeria to my list.

I can hear them from the other room, "oh my, look at your fiancé hard at work in the kitchen. You are so lucky...ahhhh he's so dreamy. I wish my husband..." :)

Very nice work, Adam. They all look great! Way to muscle up!

Completely agree with you, FredipusRex, good stuff. Spacca is legit and delicious. Suparossa gets a green while Spacca gets a yellow, HA! To each their own I guess.

Any Chicagoans been to Porretta's?

Forza Pizza!

Wow, a Suparossa write-up before Porretta's??? Someone take the pizza cutter out of my back!! Head a couple blocks south my man, it's worth it.

For me, Lou's is the only pizza that can fall in the "Comfort Food" category. It's the perfect winter meal and makes me feel all warm and fuzzy. Hands down best deep dish.

Way to represent, Daniel.

Daniel, great job with the list and writeup. To my knowledge, you covered the city extremely well.

If you haven't tried Porretta's (3656 N. Central) or Villa Napoli (Cumberland and Lawrence) I recommend you give them a shot. Both places serve a great thin crust, while Porretta's also slings stuffed pizzas. I'm interested to know what you think.

Forza Pizza!

@Oakland Aaron, I think this name is absolutely corny and a big let-down. For how authentic this place seems to be they sure went with a touristy/American name.....awesome nonetheless.

I go to Porretta's (3656 n. Central Ave. Chicago, IL) for my favorite Chicago style thin crust. Pepperoni, spinach, and easy cheese has been my favorite combo as of late. mmmmmm

Such an awesome picture. I made sure to find that oven when I was there. It's absolutely huge!