Pizza D'Oro is definitely jumpin'. We figured out that we did eat there once before they moved to the current location and it is still the pizza we mock. We ordered mushroom with black olives on half, and we got a pizza with WHOLE 'shrooms and olives.

Jimmy's was delicious! I didn't post the pictures because they are too similar to the ones above, but it really hit the spot. I ordered a 12" mushroom and sausage (in honor of Pizza Boy), well-done, and I could have finished the entire thing if Mr. Pie wasn't feeling lousy (due to a bad cold). That's okay...I may not have gained praise for polishing off a 12" all by myself, but now I have pizza for lunch. It had just the right amount of cheese, the crust was nice & thin so I didn't get full too soon, could have used more 'shrooms though, but I'd give it a solid A for traditional-style thin crust.

Thanks for the tip, Panther in the Den!

Today is National Sausage Pizza Day. Seize The Moment!

The best sausage I've ever had on a thin crust pizza is at Villa Nova in Stickney, IL. There are some really nice pictures of their classic sausage pizza on the LTH Villa Nova thread. The cooks usually place two very large homemade fennel filled chunks of sausage on every square. It's perfect. The sausage at Villa Nova gives a whole new definition to the phrase "juicy and delicious." Pat's on Lincoln Ave. is a close second for similar reasons, but the chunks at Pat's are smaller.

As for sausage on a deep dish pizza, either the sausage at Burt's Place in Morton Grove or Louisa's in Crestwood are the best I've ever had. Both restaurants use a sausage recipes that are very similar to the Anichini Brothers' sausage still used at the original Pizzeria Uno/Due downtown. The late Louisa De Genero spent over two decades in the kitchen at Pizzeria Due, so her homemade sausage closely resembles Pizzeria Uno/Due for obvious reasons. The family of the late Louisa De Genero still makes their own sausage in house. In regard to Burt's Place, I know Burt Katz pays top dollar for his sausage at some secret butcher he goes to every morning, and it's well worth it. The only problem with Burt's Place is that he only puts one chunk of sausage on each deep dish slice. To remedy this, I always order extra sausage every time I order from Burt's. I know everyone always raves about Burt's carmelized crust, and for good reason- it's very good; but, to me, the sausage Burt uses is worth the trip to Morton Grove in and of itself. Both Louisa's and Burt's sausage recipes are very mild, and use very little fennel, much like the Anichini Brothers' sausage at Pizzeria Uno/Due.

Dave148 wrote:Today is National Sausage Pizza Day. Seize The Moment!

I jumped the gun. I had a sausage pizza from GNR Marie's last night as a welcome home meal. Does National Sausage Pizza Day run from sundown to sunset; Jewish Holiday style? If so, I've fulfilled my obligation.

stevez wrote:

Dave148 wrote:Today is National Sausage Pizza Day. Seize The Moment!

I jumped the gun. I had a sausage pizza from GNR Marie's last night as a welcome home meal. Does National Sausage Pizza Day run from sundown to sunset; Jewish Holiday style? If so, I've fulfilled my obligation.

Did you atone for all of your sins at Yom Kippur?

Dave148 wrote:Today is National Sausage Pizza Day. Seize The Moment!

Done and done!

Mista Pizza sausage pizza




crust



The top could have used a little browning but the weakest part of this sausage pizza unfortunately was the sausage.
It reminded me of frozen Totino's pizza, something like sage in it that makes it like a cross between Italian sausage and Jimmy Dean.
The other pizzas are actually pretty good for the loop.

Mista Pizza
134 North La Salle Street, Chicago

Dante's

It's really freakin' good. Solid topping on an exceptional pizza.

National Sausage Pizza Day! Huzzah!

Piece - italian sausage and ricotta


Good combination.