Chikago Pizzaria - I rekkomend it

Mr. Pie and I were on staycation last week and I "talked him into" ordering a pizza. It was pretty late at night, so I ventured out for a pie from Chikago Pizzaria. We were always curious about this place and it's crazy spelling habits. For $20*, we ordered a large thin crust sausage with green peppers and black olives on his side. It was really quite tasty, with slight quibbles. We both thought it needed "a little something"—he used red pepper flakes but I think it could have used just a pinch more herbs. But it was by no means bland. The tomato sauce may have been a tad on the sweet side and the crust could have been cooked a little longer (a little soft in the middle). However, it was a solid pie; I'd give it an A-. Notice those delightful dark brown caramelized cheese spots! With deliveries going to 4am, I wonder why the drunks stuff themselves into that claustrophobic, overpriced hole they call Superdawg when they can get a tasty pizza just a block south.




Chikago Pizzaria
6149 North Milwaukee Avenue
Chicago, IL 60646-3804
(773) 631-4111

Pizza cut into squares... automatic deal breaker for me... Unfortunate that this is the norm for most Chicago pizza places.

YelirNY wrote:Pizza cut into squares... automatic deal breaker for me... Unfortunate that this is the norm for most Chicago pizza places.

Why's that a deal-breaker? I bet they'd cut it into slices if you wanted.

Pie Lady wrote:

YelirNY wrote:Pizza cut into squares... automatic deal breaker for me... Unfortunate that this is the norm for most Chicago pizza places.

Why's that a deal-breaker? I bet they'd cut it into slices if you wanted.

Cutting a round object into square pieces, just so unnatural... and I usually do ask places to cut it into slices, but in my experience, the places that cut the pizza into squares are usually not places I really like pizza from anyways.. but then again I am a New York pizza snob, so I'm hard to please.

I actually prefer pizza cut into squares. It's just as important as the taste.

Hi,

Ever since I saw this cut at John's Pizzeria in Calumet City, IL (now closed) with many John's in NW Indiana, I have thought it was the most democratic:

Photo by Rene G


Every slice has a crust and an interior. The party style cut in squares is just asking for trouble with people hogging what they like best: whether it is crust or interior. I will admit this style does not work well with very large diameter pizzas and nor would a pie wedge, too.

Regards,

Squares, wedges . . . who cares?

This . . .

Pie Lady wrote:claustrophobic, overpriced hole they call Superdawg

is blasphemy!

=R=

ronnie_suburban wrote:Squares, wedges . . . who cares?

Yes - this is what I was getting at above.

Cathy, that is also the cut done at Timpone's and the now-deceased Jolly Roger in Urbana, IL.

Darren72 wrote:

ronnie_suburban wrote:Squares, wedges . . . who cares?

Yes - this is what I was getting at above.

Cathy, that is also the cut done at Timpone's and the now-deceased Jolly Roger in Urbana, IL.

Oh man, Timpone's is one of my absolute favorite pizzas ever! John's shouldn't be mentioned in the same breath!

YelirNY wrote:

Pie Lady wrote:

YelirNY wrote:Pizza cut into squares... automatic deal breaker for me... Unfortunate that this is the norm for most Chicago pizza places.

Why's that a deal-breaker? I bet they'd cut it into slices if you wanted.

Cutting a round object into square pieces, just so unnatural... and I usually do ask places to cut it into slices, but in my experience, the places that cut the pizza into squares are usually not places I really like pizza from anyways.. but then again I am a New York pizza snob, so I'm hard to please.

For the type of crust that Chicago pizzas tend to be (of the sturdier cracker or similar variety), the square cut seems to work a lot better, in my opinion. Plus, there's its history (as I understand it) of the style and cut coming from the taverns, where pizza was more of an appetizer/finger food to share with others rather than an entire meal to eat at once. It's just a different style of pizza. Some days I prefer it to New York and Neapolitan styles. Other days I don't. Variety, spice of life, all that....

Square cut is OK with me for a tavern or Chicago style crust, thin and crispy. The floppier NY style crust works better with slices, you can kind of roll it. I like NY style, Chicago style, tavern style, whatever, it's all pizza. Like blondes, brunettes, redheads, whatever.

Binko wrote:For the type of crust that Chicago pizzas tend to be (of the sturdier cracker or similar variety), the square cut seems to work a lot better, in my opinion. Plus, there's its history (as I understand it) of the style and cut coming from the taverns, where pizza was more of an appetizer/finger food to share with others rather than an entire meal to eat at once. It's just a different style of pizza. Some days I prefer it to New York and Neapolitan styles. Other days I don't. Variety, spice of life, all that....

I am a native upstate New York and a former New York City resident and I was initially off-put by Chicago-style thin crust. However, I've grown to like it even though I still prefer the Neopolitan and East Coast styles purveyed by Spacca Napoli, Nella, Piece, Coalfire, et al. That said, my fiancee (who grew up in Racine, Wisconsin) greatly prefers the Chicago-style squares. De gustibus non est disputandum.

I too was completely turned off by the "square cut" pies here in the Midwest....mainly becuase, I was eating bad pizza......however, after finally discovering Marie's, Calo and any number of amazingly great places in Wisconsin, I stand corrected.

ParkLaBrea wrote:I too was completely turned off by the "square cut" pies here in the Midwest....mainly becuase, I was eating bad pizza......however, after finally discovering Marie's, Calo and any number of amazingly great places in Wisconsin, I stand corrected.

It's interesting isn't it? I know other East Coast people who were against the square cut pizzas too, but there is something about it that feels right. I really don't like Marie's, Barnaby's, Wells Brothers, etc. cut pie shaped,, They are actually more enjoyable in squares. On the flipside, I would never dream of cutting a Neapolitan or East Coast pizza in squares.

I know! I once had Marie's cut into triangles....all wrong!! Just not the same for this style of pizza!

Mr. Pie and I stopped in last weekend around 1:30am for a pizza. This time we ordered mushroom, sausage and spinach with black olives on his side and it was just as great as I remember; herby, crispy crust, not too thin, cheesy and delicious. I think this may be my favorite non-gourmet pizza joint. Leftovers were just as good two days later for lunch.

The dining room is not much to look at, but it's nice that the front windows slide back and you can eat in an open-air restaurant after midnight. Sweet.

I haven't been there, but Jet's or The Garage is directly across the street and may make for a nice one-two-punch.

Update: Superdawg makes a decent burger and malt, but they're still overpriced and the dogs are overrated. And I would it kill them to come out in roller skates?

First off Pie Lady - Go to bed! What are you doing eating at 1:30AM?!

Second, this looks like a typical Chicago thin crust pizza joint. Probably won't be in the top 10, but it will be a decent pizza. When you say it wasn't too thin, I immediately can picture the type of crust it likely is. Not a bad thing, but I love thin pizzas of this style extra thin.