So are you from Chicago, and you think there is good deep-dish in Boston? Or do you just think there is good deep dish in Boston?

This is an important point, because Chicago pizza is not like most deep dish, and many might argue that there isn't any good stuff outside the city.

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Chicago style deep-dish pizza isn't anything like regular deep-dish pizza. And it's true that there isn't any good Chicago style deep=dish pizza outside of the metro area.

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I have to agree with the first two commenters here, having lived in Chicagoland during college. Before arriving there, I thought "deep-dish pizza" meant a thick, bready crust myself, but in Chicago it's just not that way at all. The crust isn't all that thick - not really as thick as a Pizza Hut-style pan pizza. The thickness comes from the pound of cheese on the thing plus all the toppings. And all that cheese and the other toppings go under the sauce on a real Chicago-style pizza. If people in Chicago think they can't get good deep-dish pizza outside the local area, it's because it just doesn't exist in that form elsewhere.

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Zachary's Pizza deep dish pizza in the SF Bay Area is just as good as that in Chicago, and I HAVE had both!

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You know, I grew up in the Chicago area. I ate my fair share of pizza growing up. Lou Malnati's is great stuff.

But you know what? There's an Uno in Las Cruces NM. There's a Flying Tomato in Dallas. All claims that you can't get "Chicago" style pizza much outside Chicago and just maybe Urbana are suspect.

There, I have spoken the heresy, let the flames rage.

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Bob, where's a good place to get either kind of pizza here in Boston? I haven't lived here long but I've been a little disappointed in the pizza I've had so far... with Upper Crust Pizza being the worst offender (I don't care what the Phantom Gourmet says, it tasted like school cafeteria pie!).

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All of the pizza in Boston is horrendous! I'm a north jersey native getting through my 4th year in boston, and they do not have thin crust by any means. And I've never seen deep dish anywhere(and I worked at the uno's on huntington, that doesn't count)

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I'd like to second the vote for Zachary's in Berkeley. We used to drive an hour just to get lunch. Of course, you'd have to have to wait another hour to get a seat.

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On the deep dish side in Boston there is Bostone Pizza, which features "Sicilian" pizza, not along the lines of Uno and Lou Malnati's Chicago pizza, but still thick and light.

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Chicago style pizza isn't deep dish--it's stuffed pizza. The difference, like another commenter said, is a thin-ish crust and then the cheese and toppings are mixed together and fill up the whole pan (pie style) and then are covered with tomato sauce (so the cheese is underneath instead of on top). I've lived in Chicago, Indianapolis, Seattle, LA and Austria and never found anything quite like a delicious stuffed spinach pizza from Chicago.

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Don't listen to the Phantom gourmet-- they review CRAP fast food places most of the time and rave they are the best thing since sliced bread ...

I'm going to say it and sound like a poser; I really do like California Pizza Kitchen...something about that honey-wheat crust gets me every time.

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There's some fantastic pizza here, but it's mostly in the suburbs.

Well, don't keep us in suspense -- name names!
Yer makin' me hungry. [I'm in one of the northern suburbs.]

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There's some fantastic pizza here, but it's mostly in the suburbs.

Well, don't keep us in suspense -- name names!
Yer makin' me hungry. [I'm in one of the northern suburbs.]

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And because it's only polite to give as well as receive, though I haven't been there in years to know if the quality's held up, Franca's Brick Oven Pizzeria in Waltham was always a favorite of mine.

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I still prefer the pizza from the New York metropolitan area and parts of New Jersey better than I did the pizza in Chicago or the pizza on the West Coast.

Pizza out west just tastes funny and Chicago is just greasy as hell.

The Chicago Deep Dish is nothing to rave about in particular. It was like cheap diner food, much like the incredibly overrated super dogs...

I think, however, people are simply biased to like that which they grew up with, and the same time, the trademark foods of every city are perhaps more hyped than they need to be.

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I'll never forget Pizzeria Uno either. The first time I ate there I got "bum sick." That was also the last time I ate there.

I grew up near Chicago (Geno's East was my fave) and have never found that quality of pizza anywhere else. I live just outside of Boston now and everything I find here (all mediocre) is all thinner crust. Phantom Gourmet is entertaining but weird. Those guys have hard ons for Fuddruckers!

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There is only one place in Seattle that serve's a stuffed Chicago-style pizza along the lines of Lou Malnati's, Geno's, or Uno. It is Delfino's Pizza in the University Village, but you have to order the 'Stuffed'. You will know it is the right one because it takes 35-40 minutes to arrive. Other places, such as Wallingford Pizza, claim to have Chicago-style pizza, but all they sell is a thick crusted version of a regular pizza. Also, I have ordered Uno in other cities through the franchises, and I have never been able to get a true stuffed pizza like I can get at Uno's or Due's in Chicago at any of them. Maybe I am ordering the wrong thing?

Lastly, you can't compare New York pizza to Chicago pizza. That they are both called 'pizza' is just semantic. They are not the same food at all. Each is great for different reasons. I couldn't choose only one (and I am an Italian from Queens).

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Just in the same way, UK citizens think they have better curry in the UK than in India..I believe the US has much better pizza than in Italy. I have been there on several occasions. But in the US, new York style is mediocre in comparison to Chicago style pizza in Chicago. Giordanos and Ginos East have no peers atop the pizza world!

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Mmmm, Pizzeria Uno. I've only eaten it once in my life, but I've never forgotten it. It's the chunky tomato sauce on the top that makes it unique. We have absolutely nothing like it where I live.

Elizabeth from http://momcooks.net

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