Looking for "cracker-thin "thin crust pizza

[email removed] (Otis Oakley Iron & Supply Used Industrial Machinery & Equipment, Used D. and Dismantlers wrote:

>The dilemma is that Champaign is a long way away.  Does anybody have a
>pizzeria in their neighborhood that has thin pizza similar to what I
>described.  I am looking for a paper thin crust that when you cut a
>piece the dough is cooked all the trough like a cracker and it is as
>stiiff as a delicate piece of balsa wood.

Bona Pizza 6 W. St Charles Lombard (across from the metra west station) has an excellent thin crust.

They make a "double thick" which is a double layer of crust, and a pan style pizza as well.

Try their regular pizza, with sausage and italian beef, yummy.

NNTP-Posting-Date: 24 Feb 2001 23:21:26 GMT
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(Otis Oakley Iron & Supply Used Industrial Machinery & Equipment, Used Metal D. and Dismantlers wrote:

> 100 pizzerias later I am still searching for the traditional pizza
> that Chicago was known for before the late 60's when deep dish made
> its splash.

Mr. V's on Montrose near Austin.

"G." wrote:
>
> Someone wrote:
> >
> >The dilemma is that Champaign is a long way away.  Does anybody have a
> >pizzeria in their neighborhood that has thin pizza similar to what I
> >described.  I am looking for a paper thin crust that when you cut a
> >piece the dough is cooked all the trough like a cracker and it is as
> >stiiff as a delicate piece of balsa wood.
>
> D'Agostinos at Sheffield and Addison (not my neighborhood btw).
> The pizza is okay, not great.  If you're a big fan of the cracker
> crust, you'll probably like it more than just okay.

Try Alex and Aldo's in LaGrange Park.  On 31st street. just west of the Indiana Harbor Belt train tracks (east of Manheim Rd. about 1/2 mile).

NNTP-Posting-Date: 26 Feb 2001 06:05:37 GMT
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In article , Michael Dix
wrote:

> Otis Oakley Iron & Supply Used Industrial Machinery & Equipment, Used
> Metal D. and Dismantlers wrote:
> >
> > 100 pizzerias later I am still searching for the traditional pizza
> > that Chicago was known for before the late 60's when deep dish made
> > its splash.
> >
>
> > The dilemma is that Champaign is a long way away.  Does anybody have a
> > pizzeria in their neighborhood that has thin pizza similar to what I
> > described.  I am looking for a paper thin crust that when you cut a
> > piece the dough is cooked all the trough like a cracker and it is as
> > stiiff as a delicate piece of balsa wood.
> >
>
> Little Joe's on 63rd (RIP) was like this in the 70's. There's
> now a Little Joe's on 167th in Tinley, but I've never been.

Oh yeah another place I had forgotten....Maries, on Lawrence East of Elston, by the boat place.  Very thin crust.

NNTP-Posting-Date: 26 Feb 2001 12:37:49 GMT
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I'm not a great fan of Chicago-style pizza and I'm always looking for thin-crust. My favorite is at a restaurant called "Pizza D.O.C". on Lawrence, east of Western.  They don't serve "by-the-slice", and their toppings are a bit more "artistic" than traditional American ones. They do have a wood-fired stove, and the crust is my "best in Chicago."

For the best anywhere try one at John's Pizzeria on Bleeker Street in New York City.  It's worth the trip.

Alan

Chesdans on Archer & Christiana has been in the neighborhood since 1948 (I think). Nick & Vitos (two locations, near Ford City and 95th Roberts Road) is at least as old as I am. Falcos and the original Home Run Inn are also thin crust.

My favorite is Nick/Vitos. They have the thinnest crust. They do have a web site and I order since I moved to Seattle but its not the same as in the restaurants (still the best pizza in Seattle by far). Chesdans is my sentimental favorite.

Dennis

Used E. wrote:

> 100 pizzerias later I am still searching for the traditional pizza
> that Chicago was known for before the late 60's when deep dish made
> its splash.
>
> Does anybody remember Welcome Inn on the north side on Western Avenue
> near Howard Street.  Northwestern students used to go there in the
> 50's through the 70's.  The family closed the restaurant and retired
> in the early 80's and moved to the far Northwestern Suburbs of
> Chicago.  When they closed , the best paper thin crust pizza in
> Chicago died.
>
> Has anybody been to Timpones in Champaign,  IL?  That restaurant has
> been open since at least the 50's and still operates today.  Its pizza
> is as good as Welcome Inn's was.
>
> The dilemma is that Champaign is a long way away.  Does anybody have a
> pizzeria in their neighborhood that has thin pizza similar to what I
> described.  I am looking for a paper thin crust that when you cut a
> piece the dough is cooked all the trough like a cracker and it is as
> stiiff as a delicate piece of balsa wood.
>
> Danny The Restaurant King

NNTP-Posting-Date: 1 Mar 2001 18:37:45 GMT
To: "Otis Oakley Iron & Supply Used Industrial Machinery & Equipment, Used Metal Dealers and Dismantlers" X-Sender: [email removed] In-Reply-To: Xref: usenet.INS.CWRU.Edu chi.eats:9161

I used to work at a pizza place called Toma Rosa in arlington hts.  If I recall correctly, they had some pretty thin pizzas.  Or just ask tom to make it extra thin.  People said they had awesome pizza, but I was not a ig fan, partly because I ate there almost everyday for about 3 years

On Sat, 24 Feb 2001, Otis Oakley Iron & Supply Used Industrial Machinery & Equipment, Used D. and Dismantlers wrote:

>
>
> 100 pizzerias later I am still searching for the traditional pizza
> that Chicago was known for before the late 60's when deep dish made
> its splash.
>
>
> Does anybody remember Welcome Inn on the north side on Western Avenue
> near Howard Street.  Northwestern students used to go there in the
> 50's through the 70's.  The family closed the restaurant and retired
> in the early 80's and moved to the far Northwestern Suburbs of
> Chicago.  When they closed , the best paper thin crust pizza in
> Chicago died.
>
> Has anybody been to Timpones in Champaign,  IL?  That restaurant has
> been open since at least the 50's and still operates today.  Its pizza
> is as good as Welcome Inn's was.
>
> The dilemma is that Champaign is a long way away.  Does anybody have a
> pizzeria in their neighborhood that has thin pizza similar to what I
> described.  I am looking for a paper thin crust that when you cut a
> piece the dough is cooked all the trough like a cracker and it is as
> stiiff as a delicate piece of balsa wood.
>
> Danny The Restaurant King
>
>