<p>Have never been to Chicago or NY but definitely prefer a thin and crispy crust over the thick bready kind.</p>
<p>poetgrl - I loved Uno and Duo (is that what it was called?), the two original Chicago deep dish pizza! The chains just aren’t the same.</p>
<p>But as a NYer I prefer a good NY slice vs a “special occasion” deep dish.</p>
<p>amtc-The second store was named Pizzeria Due I believe. They showed the two restaurants in the special last night. </p>
<p>I don’t like chains in general. I wonder if the original Pizzeria Uno still tastes the same.</p>
<p>I’ve tried Chicago pizza at what were supposedly great places in Chicago, and I don’t get it. A mediocre tomato stew in a crust that’s more fit for cheesecake.</p>
<p>On the other hand, I had one of my pilgrimages to Pepe’s in New Haven a few weeks ago, and it was ambrosial, as always – both the white clam and the red with mozzarella. </p>
<p>I wouldn’t cross the street to have Chicago pizza, even in Chicago. I regularly go out of my way, and take extra time, to eat a couple slices of Pepe’s. 'Nuff said.</p>
<p>I don’t know if Uno’s tastes the same, anymore. We order from Lou Malnati’s now and are v. happy.</p>
<p>Malnati’s was featured last night as well.</p>
<p>Yes, Nrdsb4, Pizzeria Due - that was the name! And, yes, Malnati’s is close to my memory of Unos.</p>
<p>YK, my screen name actually has nothing to do with liking pizza – it has to do with something else entirely (and no, I’m not Italian). I dislike Chicago-style deep dish pizza. Give me the flat New York style any day. And please - cut it into pie slices. The midwestern way of cutting flat pizza into checkerboard squares is just wrong.</p>
<p>^^^^I agree about the checkerboard slicing method, Pizzagirl.</p>
<p>When I was in elementary school- they used to cut our pizza in rectangles- pizza day was good- it wasn’t really pizza- just hamburger- cheese and tomato- but it was tasty and it beat a squished tuna sandwich.</p>
<p>This is my favorite at Pagallaci.
Mushrooms, roasted garlic, kalamata olives, goat cheese, fontina, mozzarella and parsley on an olive oil base, finished with tomatoes after bake
They also have seasonal pies- in the fall chantrelles & right now asparagus.</p>
<p>Chicago has pizza?</p>
<p>I wonder if more thin crust or so-called Chicago style is sold in Chicago. I think more thin crust is sold here.</p>
<pre><code> I like those square cuts for thin crust and pie slices for thick.
</code></pre>
<p>In the Greater Boston area, I’d guess that there’s more Greek style pizza than thin or Chicago. You’re going to find thin at Papa Ginos (McPizza), Reginas, and certainly in the North End. Chicago can be had but I don’t think it’s that popular.</p>
<p>There are a ton of mom/pop Greek pizza restaurants sprinkled around all over the place.</p>
<p>^^^^How would you describe Greek style pizza?</p>
<p>Crust is thicker than thin-style. Pizza is typically more oily and it is cooked in a pan.</p>