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| - It simply amazes me when a restaurant chooses the route of "ground up". This means that they make most of the ingredients themselves right there on premises. Let's take Pizza Chicago for instance, they make their own bread, dough, sauce and even hand trim and grind their own house-blended sausage. Why do some go through this much trouble? Think about it, if you have control over most aspects of your product then your actually performing quality control in real time. You know the meat is fresh, you know the bread was just baked; all of this hard work shows intense passion and dedication.
Located in what used to be a Hungry Howies, Pizza Chicago is all about take out. There is a table and bench if you'd like to wait for your order but Id suggest calling ahead and just picking up your order. Their deep-dish pizzas take a while to bake as I found out when getting there early and waiting for 20 excruciating minutes for my pie. For the wait I ended up ordering a loaf of their Garlic Bread ($1.50), but be careful, one slice of that airy butter and garlicky laden loaf will lead into another, and another. Remember, save room for the main event!
What's pizza without Chicken Wings ($8.99 for 14)? Or any meal for that matter! Served with your list of usual suspects, ranch dressing and celery sticks, these chicken flappers were nice and sloppy with plenty of BBQ sauce and honey to satisfy any savory sweet cravings you might have.
Pizza Chicago is known for their pan pizza but they also make a killer Thin Crust Pizza ($16.99 plus $1.75 each topping). Cut into squares, the Chicago way, the pizza was so light a hefty eater could devour the entire pie in one sitting. Don't look at me like that; I didn't eat the whole thing, I swear!
I can't go on enough about PC's Original Pan-Style Pizza ($13.99 plus $2 each topping) but I will anyway. Over 2" thick and completely filled with gooey mozzarella cheese, fresh tomato sauce and their house made sausage, it was a sight to behold. The first thing you taste is the cornmeal crust, so buttery and flavorful with a crunchy exterior that melds into a soft pillowy interior. The mozzarella in all of its stringy delight has that slight saltiness that meshes with the meaty flavors of the sausage. At the end is the big bright finish with the acid from the tomato sauce that just cuts right through the richness of the pizza. This was a sublime moment for me.
It's no surprise when I mention that they also make their own cookies for dessert. I ended up ordering the Peanut Butter and Chocolate Cookie ($3.50), which wasn't as big as I was thinking for the price though it was a top-notch cookie. They bake them fresh to order so when I got it home it was still warm and gooey and it paired well with a tall glass of milk.
When the taste for deep-dish pizza strikes, know that the folks behind Pizza Chicago do it right, from the ground up.
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