I recall being completely freaked out upon my first visit to the step-relatives in Ohio when I was six. They ordered Little Caesar's and it arrived as a rectangle cut into squares. Like who the F does that? I have mellowed over the years and always grab a center slice when presented with that sad ass excuse for a pie. Given many iterations, some good. It took me a long time to acclimate myself to the Chicago varieties. Growing up in Houston we had great NY slice homespun shops and the franchises(a few no longer extant) of course. Upon further research, how is this not focaccia? And, Brick cheese needs to be banned from anywhere other than elderly folks communities in the Midwest. Why not just melt red wax gouda, or American cheese, or Velveeta on your pizza? Why not pot cheese? F'ing elderly. Why not cottage cheese? Brick cheese, cheese curds, low sodium mozz; a sheet pan pizza is all well and good, but wtf? I DO like the idea that the idiom began using parts trays from the mills.

seebee wrote:Is Jet's pretty similar to old timey Little Ceasar's? Back when Little C used to have rectangle pan pizzas?

They still do rectangle pan pizzas. They just don't market them as heavily as their "Hot and Ready" stuff.

Christopher Gordon wrote:Why not just melt red wax gouda, or American cheese, or Velveeta on your pizza?

Isn't that (all three at once) what they do in St. Louis?

Note: I feel pretty safe in making this joke, since experience shows that people tend to react calmly and rationally to gentle mockery of regional pizza styles.

Don't knock rectangular pizza:

https://bonciusa.com/pizzas/

I'm not knocking it, although I wouldn't order it if other styles are available. Brick cheese, pot cheese, young waxed gouda, like medium cheddar, have their place. Hell, Velveeta is the quintessential ingredient with RoTel in a classic Tex Mex queso. I live in Little Dominica(Inwood, NYC) where a plethora of industrial bolognas and divers varieties of "Edam,"exist. To my palate it is all pabulum, however, with enough mofungo anything is possible. Dominican pizza, Dominican sushi, etc. And, I love Detroit, square pizza? Meh. And, yes, I know the cutting with the scissors ala Italia and that franchise. What was/is that one pizza place on Division in Wicker Park that did the Roman-style pizzas? Especially, the potato one?

Christopher Gordon wrote:What was/is that one pizza place on Division in Wicker Park that did the Roman-style pizzas? Especially, the potato one?

Pizza Metro? (1707 W Division)

=R=

Thank you, Pizza Metro. I'd walk by the guys passed out by their grocery carts full of empty beer cases to get the then best potato slice in Chicago.

Jets Pizza 1065 E Lake Cook Rd Wheeling has a sign on the door saying closed until further notice.

lsher wrote:Jets Pizza 1065 E Lake Cook Rd Wheeling has a sign on the door saying closed until further notice.

Reportedly, the franchise owner passed away suddenly and his wife (ex-wife?) didn't want to take over the business.

Jasubar wrote:

lsher wrote:Jets Pizza 1065 E Lake Cook Rd Wheeling has a sign on the door saying closed until further notice.

Reportedly, the franchise owner passed away suddenly and his wife (ex-wife?) didn't want to take over the business.

Ouch. Goes to show the importance of continuity/succession plan...