Here in Chicago we like to invent new, unusual kinds of pizza. That’s because we can’t figure out how to make the regular old kind.
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But we Chicagoans are enterprising, can-do people. Because pizza to us is not delightful but disgusting, we keep trying to improve it. Thus we have a number of things called pizza, which in the spirit of this special user’s guide to Chicago, are arranged below into five essential types.
(2) Stuffed. This is another manifestation of the Way Too Much Cheese phenomenon. Maybe it’s our proximity to Wisconsin. The originator of this genre, Giordano’s, has grown into a large local chain and is probably the place to sample it if you must. Their sauce is more interesting than many, and served hot, their spinach-and-cheese stuffed pizza does provide a certain kind of amusement. But put the leftovers in the fridge and in the morning inspect the mass of hardened mozzarella between those two buttery crusts. I guarantee you won’t be ordering another one soon.
Art accompanying story in printed newspaper (not available in this archive): photo/A. Jackson.
