Great review! I was born in NYC - moved to Staten Island as a kid - then to New Jersey where I grew up and live now. So - I've had great pizza - in a lot of the places you review actually. The argument - is Chicago style pizza? I say yes - it is. Just like Detroit style is pizza, pan pizza is pizza, Neapolitan, etc. - just a different take on pizza. I have had it at Uno's - and to be honest I'm a fan. Is it better than NY style? I don't personally compare them because they are so different. I like all styles of pizza - just depends on what mood I'm in. This looks really good and I'm thinking about ordering some - thanks again for this review and keep up the awesome work!
Having ordered it and tried it. The size was underwhelming,but the sauce and cheese is off the hook. Crust nothing special, but I'm sure if I ordered at the restaurant,it would be quite a different experience.
I’ve eaten at Lou Manaltis in Chicago a few years ago. It’s definitely good and I like the bar. I prefer New York pizza but go to Lou Manaltis and have a few drinks at the bar on a cold winter night and it’s enjoyable. It’s a nice experience.
Antonio, if you can stop by your nearest ALDI. They just starting selling Gino's East of Chicago deep dish pizza- and it's MUCH cheaper than $33, maybe more like $6. I would be interested in seeing your review. I don't know if the crust is similar to Lou Malnati's as I haven't tried it yet. The Chicago deep dish is definitely a different pizza experience, especially for those of us here in the Greater NYC Metro area.
I gave it a good score so yes, I liked it, but was thrown off a bit by the strange crust. I heard Giordano's is the best out of all of them. If I ever get to Chicago, I would go there first.
The crust is my FAVORITE PART of a pizza and it's buttery too, oh I have to get one of these Malnati's pizza's. I don't eat pork so I have to see do they have a ground beef or steak version you can order.
Several of my brothers worked at Lou's in Elk Grove Village, IL back in the 70's and 80's and the butter crust is a point of pride. Too bad they don't don't ship their thin crust because it is just as good, made in the Chicago "tavern" style. Mark Malnati has been on many food shows where he is inevitably queried about the recipe for the crust. He is always very coy and won't give it up. Another very different thing Mark talks about is how there is no fennel in his sausage. This is very un-Chicago like but Marks says the fennel only covers up cheap sausage. For those thinking Pequods is better, that could be true. It is very, very good at the store but this quality is not at all reflected in the frozen version. I can't believe the frozen and delivered version is even made in the restaurant as it is not on the same planet as the real product. See PROTG!'s Pequod's review. It is dead on accurate. Another Chicago pizza which travels well and comes in larger sizes is My π (Pi).
Thanks Tim for this fascinating comment. And yes things like oregano were put in bland tomato sauces to kick it up a little bit and I guess the same goes with fennel I have respect for him choosing not to go with any fennel sausage even though I enjoy the extra element of flavor in fennel sausage.
With apologies to all my Chi-town homies, like I have any, Chicago style pizza is a misnomer. It should be called Italian bread, or I might allow Pizza Bread, but it doesn't meet the strict criteria to be genuine pizza. Have you seen this style in Italy? If you did, that guy was likely ran out of town or the country later. First off, the true essence of a top shelf pizza is the crust. There is no Chicago style pizza, none whatsoever, that is exemplified by the crust. It's just a soggy mess of huge calories in the end. Secondly, many people are picky about marinara, or don't like it at all. If you're in this fairly large group, this style of pizza is a crap shoot. I've had Malnatis and others but just can't do it again. It's not Malnatis, it's the style of pizza in general.
As a former Chicagoan. I would and do expect some quality help and support I have gotten none.. At this point If delivery box is warm to touch, i will refuse the delivery and expect a full refund. Now that I have been Approved for SSDI, i was so elated to get Chicago food.. Instead the entire ordeal has been draining and exhausting for a disabled person...As i said if this box is warm when i touch it will be refused and i want a full refund.... Lou's has been very disappointing, and i most definately will not frequent the places when i visit in the future
Born raised West Side Chicago and this pizza sucks lol definitely not a fan at all . Real Chicago pizza is tavern style thin crust well done cut in squares. Sausage is are number one ingredient. Chicagoans don't eat deep dish that often. I honestly don't know why this place is so famous. There's 20 other places that are far superior. Sfincione is real Sicilian pizza lol sorry but my grandparents are from Sicily and calling the pizza my grandma made focaccia is not allowed lol but come to Chicago and try the best deep dish and are real thin crust tavern style . Plus are other great foods . Especially are Italian beefs hot dogs and the forgotten breaded steak sandwich from Ricobenes.
Lou Malnati pizza is OK. You should get Pequods meat lovers Chicago style pie. Malnati's pie is good, definitely better than Giordanos, but Pequods is the best. One thing about Pequods I should warn you - it's very tasty but it's high in cholesterol. So is Lou Malnati's and Giordanos. So unless you are a future recipient of a heart attack, avoid them at all costs. Eat lots of broccoli and stay away from pizza - it's tasty but it's number one heart attack food.
It's heavy for sure, I would never do a pizza review channel if I lived in Chicago! My cholesterol is actually very good, especially the good cholesterol. Wine is key.
Not a fan of frozen pizza. Great review. Pizza has to come right out of then oven to be appreciated. Frozen, delivered kills it. $32 for frozen tasteless pizza, THSTS INSULTING
OH GOD......Way, way too expensive for a frozen pizza pie......It may have quality ingredients, but that crust looks hard and overall that pizza looks very unappetizing......But, the TASTE may be good, so I'll have to pass on this one......Good review anyhow.....
Goldbelly is expensive usually But I think this pie would cost you over $30 if you were to order it at the restaurant, a bigger version though I’m sure...
I have never seen something worse than that pizza. Too much tomato (it's sour because not enough ripe), and it looks more like a savoury cake than a pizza. Hope it's good, but usually frozen pizzas are never good. Eventually, allow me to specify that the "focaccia" has nothing to share with pizza, because it's another recipe, and there are many types of pizzas in Italy, not only Neapolitan. Sorry if these two remarks may result rude.
Great review! I was born in NYC - moved to Staten Island as a kid - then to New Jersey where I grew up and live now.
So - I've had great pizza - in a lot of the places you review actually.
The argument - is Chicago style pizza? I say yes - it is. Just like Detroit style is pizza, pan pizza is pizza, Neapolitan, etc. - just a different take on pizza.
I have had it at Uno's - and to be honest I'm a fan. Is it better than NY style? I don't personally compare them because they are so different.
I like all styles of pizza - just depends on what mood I'm in.
This looks really good and I'm thinking about ordering some - thanks again for this review and keep up the awesome work!
Having ordered it and tried it. The size was underwhelming,but the sauce and cheese is off the hook. Crust nothing special, but I'm sure if I ordered at the restaurant,it would be quite a different experience.
Yes I would think so too. Not worth the money but I was glad I did it, just to experience the different style.
I’ve eaten at Lou Manaltis in Chicago a few years ago. It’s definitely good and I like the bar. I prefer New York pizza but go to Lou Manaltis and have a few drinks at the bar on a cold winter night and it’s enjoyable. It’s a nice experience.
You def should have more subscribers. Love the reviews!!
Thanks for saying! Once I hit 1000 subs I will be able to go live and that's when the subs pile up.
Antonio, if you can stop by your nearest ALDI. They just starting selling Gino's East of Chicago deep dish pizza- and it's MUCH cheaper than $33, maybe more like $6. I would be interested in seeing your review. I don't know if the crust is similar to Lou Malnati's as I haven't tried it yet. The Chicago deep dish is definitely a different pizza experience, especially for those of us here in the Greater NYC Metro area.
I found Gino's here at Schnuck's. I really liked it. I don't live anywhere near Chicago. So this is the next best thing.
Did you like the pizza? Giordano's Pizza has the best deep dish pizza in Chicago.
I gave it a good score so yes, I liked it, but was thrown off a bit by the strange crust. I heard Giordano's is the best out of all of them. If I ever get to Chicago, I would go there first.
The crust is my favorite part tbh
Another great review!!!
Best Frozen pie I've ever had
I definitely agree.
I just received my Chicago Deep Dish from Uno's !!! Cheese and a supreme , can't wait to try it out Saturday !!!
The crust is my FAVORITE PART of a pizza and it's buttery too, oh I have to get one of these Malnati's pizza's. I don't eat pork so I have to see do they have a ground beef or steak version you can order.
I enjoyed the video! Was the pizza shipped to you or did you buy the pizza at the grocery store?
Shipped via Goldbelly.com. You would like this pizza I think.
Great video. My crust came out really hard the last time smh. The sausage and pepperoni is best..
$77 for 2, 9 inch, frozen pizzas. No fucking way.
Goldbelly is pricey, but hey, it is worth it once in a while.
Anybody from Chicago will tell you tea Chicago style is thin crust. This is like a touristy or special occasion pizza. Chicago is thin.
Indeed, I learned this a long time ago. Deep Dish is a one of a kind food and style though.
Yea sir, Italian Fiesta is my go to
I know your intro from somewhere shot out from Chicago love your channel
What's up Maurice, welcome!
Several of my brothers worked at Lou's in Elk Grove Village, IL back in the 70's and 80's and the butter crust is a point of pride. Too bad they don't don't ship their thin crust because it is just as good, made in the Chicago "tavern" style. Mark Malnati has been on many food shows where he is inevitably queried about the recipe for the crust. He is always very coy and won't give it up. Another very different thing Mark talks about is how there is no fennel in his sausage. This is very un-Chicago like but Marks says the fennel only covers up cheap sausage. For those thinking Pequods is better, that could be true. It is very, very good at the store but this quality is not at all reflected in the frozen version. I can't believe the frozen and delivered version is even made in the restaurant as it is not on the same planet as the real product. See PROTG!'s Pequod's review. It is dead on accurate. Another Chicago pizza which travels well and comes in larger sizes is My π (Pi).
Thanks Tim for this fascinating comment. And yes things like oregano were put in bland tomato sauces to kick it up a little bit and I guess the same goes with fennel I have respect for him choosing not to go with any fennel sausage even though I enjoy the extra element of flavor in fennel sausage.
With apologies to all my Chi-town homies, like I have any, Chicago style pizza is a misnomer. It should be called Italian bread, or I might allow Pizza Bread, but it doesn't meet the strict criteria to be genuine pizza. Have you seen this style in Italy? If you did, that guy was likely ran out of town or the country later. First off, the true essence of a top shelf pizza is the crust. There is no Chicago style pizza, none whatsoever, that is exemplified by the crust. It's just a soggy mess of huge calories in the end. Secondly, many people are picky about marinara, or don't like it at all. If you're in this fairly large group, this style of pizza is a crap shoot. I've had Malnatis and others but just can't do it again. It's not Malnatis, it's the style of pizza in general.
Love the intro music.
$68 for two frozen pizzas.... damn
Their pies cost about $32 at the restaurant although these were a bit smaller. With shipping and the dry ice, I’d say it was sort of worth it.
I live in Chicago and never go to pequods way overrated.
Most Chicago folk do not recommend the tourist trap deep dish places. There’s a lot of good artisanal pizza in Chicago.
@@pizzareviewsonthego I agree but for deep dish Lou's is the best.
As a former Chicagoan. I would and do expect some quality help and support I have gotten none.. At this point If delivery box is warm to touch, i will refuse the delivery and expect a full refund. Now that I have been Approved for SSDI, i was so elated to get Chicago food.. Instead the entire ordeal has been draining and exhausting for a disabled person...As i said if this box is warm when i touch it will be refused and i want a full refund.... Lou's has been very disappointing, and i most definately will not frequent the places when i visit in the future
Why get a cheese only deep dish pizza?
I mainly review pizzas without toppings.
Born raised West Side Chicago and this pizza sucks lol definitely not a fan at all . Real Chicago pizza is tavern style thin crust well done cut in squares. Sausage is are number one ingredient. Chicagoans don't eat deep dish that often. I honestly don't know why this place is so famous. There's 20 other places that are far superior. Sfincione is real Sicilian pizza lol sorry but my grandparents are from Sicily and calling the pizza my grandma made focaccia is not allowed lol but come to Chicago and try the best deep dish and are real thin crust tavern style . Plus are other great foods . Especially are Italian beefs hot dogs and the forgotten breaded steak sandwich from Ricobenes.
I'm aware that many Chicagoans consider their deep dish a touristy gimmick and that real Chicago pizza is bar/tavern style pizza.
@@pizzareviewsonthego finally someone who understands lol keep up your great content bro .
So Pizza Reviews on the Go, you not part of the illuminati, since you ate Lou Malnati's pizza? I'm joking.
Haha, I sometimes want to joke about that. I wore a perfect shirt for this review lol
4:53 for the ACTUAL review
I review after talking about the history of the restaurant, and ovens, cooking methods, etc. I don't just take a bite and blurt out a number.
@@pizzareviewsonthego good for you. I was looking for someone to take a bite and blurt out a number.
That sauce is terrible. And as far as deep dish goes, this, isn't it. At best, it's just a thick regular pizza.
Lou Malnati pizza is OK. You should get Pequods meat lovers Chicago style pie. Malnati's pie is good, definitely better than Giordanos, but Pequods is the best. One thing about Pequods I should warn you - it's very tasty but it's high in cholesterol. So is Lou Malnati's and Giordanos. So unless you are a future recipient of a heart attack, avoid them at all costs. Eat lots of broccoli and stay away from pizza - it's tasty but it's number one heart attack food.
It's heavy for sure, I would never do a pizza review channel if I lived in Chicago! My cholesterol is actually very good, especially the good cholesterol. Wine is key.
Not a fan of frozen pizza. Great review. Pizza has to come right out of then oven to be appreciated. Frozen, delivered kills it. $32 for frozen tasteless pizza, THSTS INSULTING
@@mariatroia665 lol
Pequods is very bready and not much cheese good but not better than Lou's
@@georgesershen7016 I was gonna Goldbelly Pequod...
OH GOD......Way, way too expensive for a frozen pizza pie......It may have quality ingredients, but that crust looks hard and overall that pizza looks very unappetizing......But, the TASTE may be good, so I'll have to pass on this one......Good review anyhow.....
Goldbelly is expensive usually But I think this pie would cost you over $30 if you were to order it at the restaurant, a bigger version though I’m sure...
As J. Stewart would say, it is a tomato soup in a breadbowll.
I have never seen something worse than that pizza. Too much tomato (it's sour because not enough ripe), and it looks more like a savoury cake than a pizza. Hope it's good, but usually frozen pizzas are never good.
Eventually, allow me to specify that the "focaccia" has nothing to share with pizza, because it's another recipe, and there are many types of pizzas in Italy, not only Neapolitan. Sorry if these two remarks may result rude.
Terrible pizza 🍕