Love the article, the images, the inspiration! that's what i miss when slice and serious eats changed up, the passion of the pizza. It's the same feeling I get when I get invited by my community college prof. to exhibit my dark room photographs. I realize what's missing when people (and alumni) are passionately talking about what they love (photography and art). Slice had that same passion. Unfortunately the new S.E. doesn't do it for me. I will check time to time for inspiration, but since last july...
loved the slice community. It got me thinking, and fueled my passion for thought of opening my own pizza place. since the change.. i check it maybe.. once a month? even then there's barely anything relating to pizza on. so sad.
@FredipusRex: that recipe is real close to my notes. lol
since i can't get ground tomatoes here in the twin cities (at least not at major stores), i employ my grinder attachment to my old kitchenaid (with that fantastic fake wood panel trim) to grind tomatoes.
@cdp007: u'll have to mention some places. been here since 2008 and haven't ventured to far off the beaten path other than regional chains and the one time foray to Punch's Neapolitan. tho thanks to gigantamegacorp (Cubes reference: http://cubefigures.com/ ), i do have a favorite grease monster pizza place: Checkerboard Pizza in Saint Paul. lol
tho. i may end up relocating by September to coastal Oregon. but that's still up in the air.
nvm. i'll just make it without. that way it's authentic in minnesota.
@cp007 how does it ruin the crust? if i can produce a consistency with or without cornmeal does it matter?
and just like that i found the link!
"Last, Gino's East does not use corn meal. There is one Ginos east franchise that does. And, Ginos on Rush does. However, corn meal is very bitter and ALL of the recipes given that tell you to use corn meal all result in a bad taste that is WAY off. Only use 1 tablespoon of corn meal to 1 pound of Bread flour (yes bread flour because of the gluten content)"
The great cornmeal debate. ah yes.. i remember reading an article (and now i wish i could find it) that said it depended on the branch/chain location. That with multiple locations of the same owner/chain; one would NOT have cornmeal the other WOULD have cornmeal in the crust. so all in all i think it depends on where you go. .. now if i can find that link....
(edit) wups.. that wasn't kenji.. someone else talking about salt in the crust. my fault. :S too bad i can't edit a post after submitting. LOL
@Kenji.. salt in the crust? (busts out the pizza notebook).. my recipe does require salt.. but not a lot. Maybe that's because it would be compensated between the hand-made sausage and the cans of ground tomatoes? Just a thought. Interested to see your recipe to compared to what I've been doing (that keeps being requested by family members when i visit. lol)
you have a point there..
when my family goes to visit relatives/family friends in the area, when we mention deep dish
pizza for food, they gently "meh" the idea and go with a thinner crust pizza, which is still an awesome pizza (and like a ritual, relaitves/friends ALWAYS demand for it to not be cut when they deliver it).
on the other hand my transplanted parents (moved out of chicago over 30 years ago) love the deep dish. maybe it's a nostalgia thing even if they don't eat it everyday?
was gonna mention how the Panda is pretty good in our area, how it's a building on its own and not in a food court...
but given the amount of trolls,
i'll just go back to my Slice.seriouseats community.
Visiting relatives in chicago had my first adventure of Uno's at 12 was an experience. Always wanted to go back. But wasn't until I was much older, eating at Zoey's Pizzeria in Marion, Iowa (not too far from where we lived). It was first time i could actually compare, critique, etc. the chicago style with what i remembered from earlier dining experiences in chicago. From then on I found myself thinking about it more and more. Then i started on my own version of the chicago pie, to make it better, a few years ago.
right on. I always try everything once (even my failed attempt at tort shell). lol
As someone who strives for pizza (and maybe someday opening my own place), I'm going to miss the hardcore pizza community (even in Talk), no matter what style; including that fantastic piece about the pizza owner in Georgia I just read. I assume with the new system, I'll have to sift through all the current articles to find that one article I like to read. That or do a search in the field, and sift thru every result that has the word pizza in it... hmm. well. there's always the Pizza Today site. :/
I would say tie between Lou's & Gino's East.
but if my once native Chicago parents have their say,
they say the pie I make at their house
is way better than those 2. :D
So far it was the italian sausage giant meatpuck on a chicago style. mainly because I went out on a limb and did it myself (with my parents as guineapigs) with much success. i used wax paper to flatten out the uncooked sausage, and used the paper to transfer it onto the pie. amazingly it worked. cooked all the way through. But i enjoy italian sausage all which ways.
@daxphillips the blog link didn't work. aww..
When it comes to beer in the U.S.A. IPA is currently the popular choice of beer.
why that is, i'll never know. It's gross.. (well some are). Imperial Stout for the win!!
no problemo! :)
After trudging thru 6 1/2 inches of snow last nite in the twin cities, I peeked in the mailbox, as it had been quite a long time (and is a hike to get to. Yay communal steel mailboxes) to see Saveur Magazine's current issue, all about Napoli pizza. One of the tools they suggested? Modernist Cuisine pizza steel. Interesting.
lol. i would if i could. But my thought pattern was also 'hmm.. i bet a brewpub and pizza place could be feasible. would save on cost of pizza supplies (like yeast).. that is if i could recycle leftover live yeast from first fermentation" but yeah quite a few forums i've found said it could be feasable harvesting from the trub, and easier to gather from yeast strains floating on the top of the carboy. lol
It's good, if you're into that. The certain international redroof chain uses string cheese, and uses (or used to use) the sweeter sauce (which is different than their normal sauce) that was also reserved for a certain mega-sized new york themed pizza they had concocted, now extinct.
Another good pizza place: Pizza On Dubuque, Iowa City. Really fresh veggies. natural ingredients. loved their pizza when i cycled across Iowa (ragbrai.org) back in the day. glad to see they have a permanent address.