He’s constantly testing new recipes and styles. And if you follow Tung on Instagram, you know he’s probably not done. The shop’s Neapolitan-inspired pizza cooks in a wood-fired oven, while thick Detroit-style and thin New York-style pizza come out of a gleaming new electric PizzaMaster oven. But right now Paulie Gee’s is dishing out three completely different kinds of pizza, each with its own unique dough recipe and cooking method. Sure, it’s common for restaurants to serve a few kinds of pizza styles (numerous places serve deep-dish and thin crust) but rarely are they ever both great. But I’ve been to the original location in Brooklyn, and while undoubtedly a groundbreaking institution, owner Derrick Tung has managed to set this location apart, transforming it into nothing less than an incubator for the pizza arts. Let’s get the difficult part out of the way first: Paulie Gee’s is a pizza chain that started in New York City, aka Chicago’s acknowledged pizza rival. Kim / Chicago Tribune)īut we do want to give a special shout out to Paulie Gee’s Logan Square and its owner, Derrick Tung. 30, 2020, in Chicago, has transformed his pizzeria into nothing less than an incubator for the pizza arts. How do you properly compare a flawlessly constructed Neapolitan pizza from Spacca Napoli to the cheesy majesty of a deep-dish from Labriola Chicago? Instead, you’ll find our top 25 displayed alphabetically.ĭerrick Tung, pictured at Paulie Gee's Logan Square, Sept. To tackle such a huge topic, my colleague Louisa Chu and I agreed that because of the inherent differences in all these styles of pizza, it didn’t make sense to rank our favorites. Detroit-style pizza, another sizable style where the sauce is often ladled on after the pizza is baked, continues to gain Illinois adherents. That includes thick-crusted and square-cut Sicilian-style pizza, which looks just as imposing as deep-dish, but features a lighter and less oily crust. We definitely have those this year, from a Michelin-starred chef opening a walk-up window joint to passionate amateurs selling pies through Instagram.Īs I cataloged recently, chefs are particularly taken with exploring alternatives to deep-dish. Sure, you need beloved classics to preserve tradition, but you also need scrappy newcomers, ones that blithely ignore conventional wisdom and push the dish in exciting new directions. It’s hard to overstate how crucial newcomers are to a healthy pizza scene. One of the very best, Pizzeria Bebu, still hasn’t reopened.) (Not that some great places haven’t closed. Also, unlike some dishes, pizza mostly stands up well to delivery, meaning that even if people don’t feel like eating inside a restaurant, they can still enjoy slices at home. It could just be that we are all comforting ourselves with pizza to get through the daily barrage of terrible news. Yet, this year has seen a surprising number of incredible pizzerias open. This moment might seem like the worst time to hunt for Chicago’s best pizza. It’s no secret that the coronavirus pandemic has devastated the restaurant industry, causing an unprecedented number of closures, with more potentially on the way. It seems like nothing, not even a pandemic, can stop Chicago pizza.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |