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Popularity: 26% [?]

As you may or may not know, Chicagoans are very serious about their pizza. In fact, we’re very serious about most of our food, including hot dogs. So when Hillary and I were given the opportunity to go behind the scenes at (arguably) Chicago’s most famous pizza restaurant, we couldn’t wait!

You’ll have to watch the video to see just how a deep dish pizza is made (Top Chef 4 contestants could’ve used this advice earlier in the season), but here’s a little information about Lou Malnati’s. The first Lou Malnati’s Pizzaria opened in 1971 and quickly became a neighborhood favorite. When Lou fell victim to cancer, his sons took over the business, expanding to 28 locations that are still family owned and operated.

The unique taste of a Lou Malnati’s pizza can be attributed to its simple, unchanging ingredients: hand-selected California vine-ripened tomatoes, fresh mozzarella (from the same dairy that originally supplied Lou at his first location), and a buttery, flaky crust that still remains a family secret. Sounds like a recipe for success - and it tastes like it too!

See the video after the jump!

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Popularity: 10% [?]

Pizza for breakfast? YUM!

Something about this looks so delicious! I’m thinking about making something like this myself. What do you think? Check out the recipe over at The Kitch’n: Apartment Therapy. Nice job guys!

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Popularity: 6% [?]

A couple months back I wrote about my “Champaign Heaven,” the place where I went to school. Since I still have friends there, I visit fairly frequently and during my most recent visit (this past weekend) I realized I left out something quite important.
That something is a legendary landmark of a pizza place called Papa Del’s.

I call it legendary because they undoubtedly serve the best pan-style pizza on campus. I call it a landmark because it represents a part of campus life that’s beginning to cross generations. Having opened in 1970, many alumni parents who visit their children at the U of I (Champaign) eat at least one of their meals at Papa Del’s. Why? Because they remember going there when they went to school, and the pizza is still the best. It’s a connecting thread - a place where the past can reminisce and the future can make its own memories.

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Popularity: 8% [?]

Why not? Boardwalk food can get away with anything! J* and I visited my friend in Ocean City, NJ over the weekend, and over-indulged in all of it, as we strolled along beach shops, carnival rides, ferris wheels, and plenty of mini-golf. After driving for several hours on Friday without stopping, we were famished. My friend whisked us away to Mack and Manco’s Pizza (there are several locations on the boardwalk). Without menus, aside from what’s on the wall, we both ordered “Plain,” meaning just cheese. The slice was quite tasty; very cheesy with crispy crust, just the way I like it. The sauce was just slightly sweet. We asked for another, and the server shrugged and said “Yeah” with a little shake of his head. He was just barely mocking us, implying “That’s what I’m here for buddy.” That’s Jersey for ya.

After a disappointing experience at Coney Island, J* and I gave Ocean City a chance with funnel cakes. The Friday night cake was good (fresh and crispy), but nothing compared to the cake on Sunday night bought at a lemonade shop (Love’s maybe? 2 for $4 deal somwhere). This cake was fluffier and absolutely drenched in powdered sugar. It was sooooooo good. For a final shot of boardwalk food absurdity, J* tried the fried oreos (which are frozen before frying and covered with powdered sugar). I wasn’t a fan, but he loved the way they melted inside the fried funnel cake-like coating.

I tried a chocolate-covered banana for the first time ever, but was not thrilled, despite the fact that it was also covered in rainbow sprinkles (festive!). I passed on a Philly Cheese Steak as my friends devoured them, fearing my body would outright revolt, but they looked delicious from Del’s Beachside Grill. We also enjoyed the wonderful view over lunch from the “shack on the beach,” Sugar’s.

What a wonderful weekend of reading (on a whim, I’ve decided to read all the Harry Potter books, I read the first two on Saturday and Sunday) , eating (above), and a little bit of swimming (as I was laughing at J* for something and facing the shore, I was unexpectedly clobbered with a huge wave, almost lost my bikini and scrapped my knee on the bottom, fun fun fun!).

-Caley, amused by the number of calories this weekend but looking at salads and sushi for several weeks

Popularity: 6% [?]

It’s very possible that my organizational need to control things carries over into my food habits. In fact, I’m pretty certain it does. At stir fry restaurants, I always choose to “make my own” instead of opting for the already designated ingredients mixtures. And at delis or sandwich shops, I most definitely “build my own” sandwich just the way I like it. I make no exception with pizza.

As a lazy college student, there was always a frozen Boboli pizza crust waiting to be defrosted and covered with whatever was in the fridge. And while many may frown upon the use of prepackaged pizza crust, it certainly makes life a whole lot easier! (Well, nothing would be easier than Jim’s recent discovery, but that’s a whole other story.)

But when I recently found out that Trader Joe’s makes a ready to bake pizza dough, I made the switch from frozen. I got the whole wheat flavor, but their herb dough looks delicious too! I really love making my own pizza because I can use fresh ingredients like sliced tomatoes and basil and whatever else I feel like. Last night it was tomatoes, sliced mushrooms, fresh basil and goat cheese. (Looks like Pam at Cave Cibum had the same idea.)

I like my pizza thin and crispy, but I found it hard to really get the bottom well done. Next time I would probably use half the dough and roll it out thinly. I also highly recommend investing in a pizza stone if you think this is something you’d make on a regular basis. Other than the slightly chewy crust, the pizza was fantastic! The combination of mozzarella and goat cheese was gooey without being overwhelmingly cheesy and the fresh veggies were excellent.

So whether you’re a control freak like myself or you just like pizza, this is an easy way to please everyone.

Goat Cheese Pizza with Mushrooms and Tomatoes

Popularity: 5% [?]