🚀 go-pugleaf

In article <1992Aug11.040921.8943@usho93.hou281.chevron.com>, hrtcu@usho52.hou281.chevron.com (R.T.Cutler) writes:

|> I got my Domino's pizza in -- yes-- less than 30
|> minutes.  Actually, considerably less.  It seems to be a recurring
|> miracle.
|> 
|> At any rate, this happens to be good pizza.  Now, I know that all you
|> pizza cognoscenti are talking wisely about the Chicago school of pizza --
|> well, as it happens I was in Chicago in the 70's, which is the era that 
|> I suspect is the source of this wisdom -- and let me say, seriously --
|> real seriously -- this is better pizza than Uno's or Due's (the originals,
|> with their ridiculous noise levels), and MILES better pizza than Nicky's
|> (in the U of C neighborhood on 53rd street -- God knows whether it is 
|> still there -- actually, I hope not). 

"Domino's is better than Nicky's" says very little.  Nicky's WAS a dive that
tried to offer its customers both Chinese food and pizza selections on their
menu, to my knowledge, a marketing scheme that has failed to succeed anywhere,
even Chicago.  Not surprisingly, the owners have since moved and dropped
out of the pizza biz.  In its place now stands the only Harold's Chicken Shack
in Chicago which, alongside its vats of super-heated lard, has pizza-ovens
(presumably the same ones used by Nicky) belching out subDomino quality pizzas.
Truly, in Chicago, the Pizza spectrum runs from the inedible to the sublime.

For those who care.  Chicago style pizza is characterized by a deep dish pastry
like crust layered with cheese, meats, vegetables, and tomato sauce in that order
from bottom to top.  The crust is not especially thick, but it is LOADED with
toppings.  It is cooked at a lower temperature than normal pizza but for about three times as long.  Generally, two pieces fills the average adult male. 
Personally, I like it, but not being a native Chicagoan, I prefer a good flat
pizza. Uno's (at least the one in Houston... I never went to the one in Chicago (too crowded)) is not representative of what is commonly regarded as Chicago Pizza.  Uno's looks more like California Gormet Pizza nowadays.  There, wasn't that interesting.

As for Houston, I must say Fuzzy's is pretty good, but they need to cook it longer.  I do like the fact that they will bake single custom slices to order in about 10 minutes.  It isn't that difficult a concept, but I haven't seen any other place that offers this.

Mia's (Westheimer/Wilcrest) pizza is also pretty good for a change of pace (they
call it St. Louis style--basically super thin crust).