I’m a self proclaimed pizza snob from NY. To me, the perfect crust is thin and crispy. The ratio of cheese to sauce needs to be just right. To eat a slice of pizza right you should be able to fold it in half and hold it in your hand. So you can imagine my hesitation at accepting deep dish pizza when Dane and I went on our recent trip to Chicago with our friends Sam and Jason. Dane was really excited to try two legendary deep dish places and so I went along with it, still emphasizing my belief that NY is the best when it comes to pizza.
First up was Lou Malnati’s. Lou Malnati opened his first location back in 1971 and is probably one of the best known names in deep dish pizza. There are now 34 locations in and around Chicago and the business is still family owned and operated. This was our first stop after getting to Chicago. We checked into our hotel, dropped off our things, and headed right back out to one of the locations that was only a few blocks from our hotel (which Dane had mapped out ahead of time).
We decided to go with one pizza to share between the four of us. We got some appetizers too, which we realized were really not needed once we saw our pizza come out. We ordered the Malnati Chicago Classic which had sausage, extra cheese, and sauce on their Buttercrust.
This was the densest, cheesiest, sausagiest (I had to make up a word to describe it) pizza I had ever tried. The waitress had an art to serving the pizza to get the cheese from oozing out too much.
Safe to say Jason liked it.
The sauce was a little chunky so you got bigger pieces of tomato like a hearty marinara. Fork and knife were very necessary but the crust was surprisingly crisp. I couldn’t do more than one slice, but it was very good. Thumbs up Lou Malnati’s!
On our third day in Chicago our stomachs had recovered from our first foray into deep dish and decided to try Giordano’s. Dane had this one mapped out too, so he knew just where to go and we headed there for lunch. Giordano’s was started by two brothers in 1974. Now they have 43 locations in and around Chicago and also in Florida.
This time we went with just a regular cheese deep dish pizza. Giordano’s pizza has a double crust so they layers go (from bottom to top): crust, cheese (A LOT OF CHEESE), more crust, sauce.
I absolutely loved this pizza. I liked the sauce more and the ratio of cheese to sauce was better for me here than at Lou Malnati’s. Lou Malnati’s did win for me in the crust category though. I thought it was more flavorful and crispier there. Overall, the votes for our favorite were:
Giordano’s unanimously wins with this group! We really enjoyed both places, but when you get the chance to try two very well-known deep dish pizza restaurants you just can’t help but pick a favorite. And for the record, even as a thin crust loving New Yorker at heart, I liked real Chicago style deep dish pizza. It’s a totally different food experience, but one that was worth having!