From visual and digestable observation I have found that it has alot to do with the pan used and the consistency of the crust (dough). I have attempted it and used a large cast-iron skillet to bake it in. You should check out Testa Rossa on Capitoal Hill. Some say it is darn close. Most say that My Brother's Pizza on 45th in Wallingford isn't Chicago Style,but I am really fond of it, and it is by no means thin or wimpy if that's your aim. Rick Butler is the Windy City Pie Man, let's hope he'll give us some guidance. "Rick?...." -darcey morgan O n Tue, 16 Jan 1996, Dan B. wrote: > >Someone wrote: > >>Good 'zah is good to find! > > Can you define the differences? I am a born NW'er (i.e. I *like* rain) > and have never had 'Cago style pizza. I am, however, a pretty good cook > (and damn humble ;) and would like to try my hand at it. Not that I > would presume to offer it to a native of the Windy City as a substitute > for the Real Thing(tm), but I'd like to try making it. > > Ragardz, > > D'Bird ([email removed]) > > >
Seattle, WA