[Magdalen] Pizza Spices.

[Scott Knitter]

It's been a long time since the last time I had Chicago-style deep-dish
pizza. Even one slice is usually just too much to eat (and that's saying a
lot, as I can usually eat a lot, unfortunately).

I like our local pizzeria's thin-crust pizza, round but cut into squares,
which is a Chicago thing, I'm told. This is apparently called
"tavern-style" pizza. I like how that produces four tiny mostly-crust
pieces as well as the squares. The thin crust is like a big flaky cracker.
I love italian sausage but have to settle for pepperoni, as sausage doesn't
agree with my spouse's stomach but somehow pepperoni does.

On Sun, Mar 11, 2018 at 11:45 PM, Mahoney, W. Michael <wmmah at stoneledge.net>
wrote:

> Ah yes, Chicago style pizza!!  It doesn't taste the same now as it did when
> we took boozy expeditions from the South Side to Chicago's Near North Side
> for pizza in the brand new Uno's Pizzeria.  And stood in line to get in.
>
> Both my children worked at a Northern Virginia Uno's many years later when
> it had become a nationwide chain and far less exciting.
> ?
>
> Mike M
>
> On Mon, Mar 12, 2018 at 12:22 AM, cantor03--- via Magdalen <
> magdalen at herberthouse.org> wrote:
>
> > The Chicago style "deep dish' pizza is called "Sicilian" in this PA area.
> > Eau Claire and West
> > Central Wisconsin prides itself in specializing in such Chicagoland
> pizza,
> > but I did tire of it
> > during the years I lived there.
> >
> > In a message dated 3/11/2018 6:56:32 PM Eastern Standard Time,
> > scottknitter at gmail.com writes:
> >
> >
> >  Good
> > stuff, but I'm a little tired of it.
> >
>



-- 
Scott R. Knitter
Edgewater, Chicago, Illinois USA