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Old 09-16-2010, 04:44 PM
efb efb started this thread
 
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I know it might be sacrilege to ask this while living in the land of deep dish pizza but:

I really prefer thin, WOOD OVEN pizzas preferably with unusual toppings like proscioutto and potatoes etc.

Any suggestions on where to locate such a dish? Sometimes a restaurant will refer to them as "artisan pizza".

Just asking....
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Old 09-16-2010, 04:52 PM
 
Location: Chicago
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Welcome to Graziano's Restaurant
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Old 09-16-2010, 05:17 PM
 
Location: Chicago
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This thread might help:

What are the good Chicago style pizza places in Lake County?
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Old 09-16-2010, 07:03 PM
 
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CPK just opened in Northbrook Court. Not exactly artisan but it's not deep dish.
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Old 09-16-2010, 08:11 PM
 
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Try Pizzeria DOC at 706 Main St. in Evanston. I have eaten there a few times and it is pretty good and also family friendly. There is another one called Union Pizza at 1245 Chicago Ave. in Evanston. This is a newer one, so I have not tried it yet. D'Agostino's Pizza on Lehigh in Glenview has a pretty good very thin crust pizza, but it is not woodfired. Same for Tomatoe Head Pizza in downtown Wilmette, but it really is just for carry-out. That is all I can think of. Hope it help, enjoy!
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Old 09-17-2010, 04:25 PM
efb efb started this thread
 
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Thanks everyone. All of those places look promising. Guess I will have to try them all!
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Old 09-17-2010, 08:09 PM
 
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How an oven is heated has zero bearing on how a pizza tastes, New York preferences notwithstanding.
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Old 09-18-2010, 06:49 PM
efb efb started this thread
 
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I disagree. Brick oven pizza dough consistency (and therefore the taste as well) is very different from other types of cooking. But, to each his own.
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Old 09-18-2010, 07:15 PM
 
Location: Chicago
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Quote:
Originally Posted by efb View Post
I disagree. Brick oven pizza dough consistency (and therefore the taste as well) is very different from other types of cooking. But, to each his own.
Yeah. It is like comparing grilling a hot dog,microwaving one,and boiling one.
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Old 09-18-2010, 10:53 PM
 
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Just hade a pie at Pepe's in Fairfield, CT. They re-created-- brick by brick and with a mold of the iron door-- the oven from the original 1925 shop in New Haven.

Why?

Because when the shop gets busy (and they've had a line out the door on weekends for about 50 years), they put a lot more pies in the oven. A regular oven won't heat as evenly with too many pies in it. A brick oven holds the heat and can handle the action. Crispy, but chewy all in one bite.

Quality control. And yeah, a little bit of a burnt edge crust.
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