There was a great New Yorker cartoon on that point -- A woman pushing a stroller with twins and saying "We won't know until they are much older which one is the evil twin."

http://www.cartoonbank.com/product_deta ... By=popular

jbw wrote:

Kennyz wrote:

jbw wrote: both Quartino and Madia have wood-burning ovens and put out respectable versions of the real thing.

I like Quartino, but I'm virtually certain there's no wood-burning oven in that kitchen. The place is, however, decorated with tons of NYC subway tile - in case that helps create an authentic experience for anyone.

I guess I went too far with "wood-burning."

Join the club! I can attest that Quartino's pizza does have a very nice thin crispy crust, just not as much char or elasticity as Spacca/Coalfire.

scottsol wrote:

Marshall K wrote: I'm with Bourdain on this, while I enjoy an occational Deep Dish I don't consider anything you eat with a knife and fork as Pizza.

Who said you had to eat Deep Dish with a knife and fork?

And to hit the other angle of your point, please read the following in a "Dwight Schrute" voice:

Fact. Italians eat pizza with a knife and a fork.

-End "Schrute" voice.

In Rome, Amalfi, and Sicily, you could tell who the tourists were, because they would sneak guilty bites of pizza with their hands...and wear Tommy Bahama shirts and fanny packs...with less guilt of course.

I had one of the best thin crust pizzas of my life last night from Spizzico in Elmwood Park. Maybe the experience ws enhanced because i was working late and it was delivered to me like mana from heaven. Either way, i couldn't beleive it took me 5 years of working in River Grove to order their pie.

Apparently they are known for their thin crust. It was perfectly balanced between a good firm crispness, but also had a slight buttery flake to it. Usually a crust either flakes or cracks. This did both.

What also stood apart was the sauce. Perefectly balanced with a touch of sweetness to it, and the texture was not pureed into a runny sauce. Rather, it had lumps of tomoato in it that added to the experience.

I topped it with spinach and mushroom. The mushrooms were sparse and I almost forgot they were there. BUt the spinach was plentiful and seemed fresher than spinach i've had in most places. I think they may have sauteed it before placing it on the pizza.

Great stuff, that will certainly be earning recurring orders on any other late nights. . maybe even tonight.

Spizzico Pizza and Pasta
7446 W North Ave,
Elmwood Park, IL‎
(708) 524-8218

Ghazi wrote:I had one of the best thin crust pizzas of my life last night from Spizzico in Elmwood Park. Maybe the experience ws enhanced because i was working late and it was delivered to me like mana from heaven. Either way, i couldn't beleive it took me 5 years of working in River Grove to order their pie.

Apparently they are known for their thin crust. It was perfectly balanced between a good firm crispness, but also had a slight buttery flake to it. Usually a crust either flakes or cracks. This did both.

What also stood apart was the sauce. Perefectly balanced with a touch of sweetness to it, and the texture was not pureed into a runny sauce. Rather, it had lumps of tomoato in it that added to the experience.

I topped it with spinach and mushroom. The mushrooms were sparse and I almost forgot they were there. BUt the spinach was plentiful and seemed fresher than spinach i've had in most places. I think they may have sauteed it before placing it on the pizza.

Great stuff, that will certainly be earning recurring orders on any other late nights. . maybe even tonight.

Spizzico Pizza and Pasta
7446 W North Ave,
Elmwood Park, IL‎
(708) 524-8218

Ghazi,

I have lived in Elmwood Park for about 3 years and Spizzico is where I get my weekly Pizza. I have tried Armand's, Jim & Pete's Amato's, Old World and others in the neighborhood and while they are very good, Spizzico is better. I always order mine well done. They also have a very good Deep Dish Thing that requires a knife and fork. As a reference point my favorites are; Vito & Nick's and Q's.

Let him eat pizza in New York if he doesn't like what they serve here. It's good not to have everything everywhere.

I really don't care what any New Yorker thinks about are pie here. Ours is better. I have been to NY and ate their pizza which I did not like. I tried several spots and founf none outstanding. I remember having grease run down my arm from there stuff. The sausage was bland. The only thing I did like was there mushrooms were marinated with garlic. Even though I am a fresh mushroom guy. Either way, could care less what he finds acceptable

davecamaro1994 wrote:I really don't care what any New Yorker thinks about are pie here. Ours is better. I have been to NY and ate their pizza which I did not like. I tried several spots and founf none outstanding. I remember having grease run down my arm from there stuff. The sausage was bland. The only thing I did like was there mushrooms were marinated with garlic. Even though I am a fresh mushroom guy. Either way, could care less what he finds acceptable

Whats the matter, can't handle a little hot grease on your skin? Chicago needs to toughen up.

Kennyz wrote:

davecamaro1994 wrote: Chicago needs to toughen up.

hahahahaaa serious?!

no.

lol. What I forgot I tell you was the grease was from the Italian guys hair who made the pie

davecamaro1994 wrote:lol. What I forgot I tell you was the grease was from the Italian guys hair who made the pie

Says the man with Camaro in his screen name