![]() My email inbox is trembling with fear and begging me to stop as I write this, but I agree. My unscientific and probably wildly inaccurate experience tells me that when somebody says they tried deep dish and hated it, seven out of 10 times they’re talking about Giordano’s. This brings us to the king of Chicago stuffed. But don’t kid yourself by calling it anything other than downright tasty, because that’s what it is.ĭetails: 18423 E. You know what? Call it a pizza, call it a casserole, call it whatever you like. This is the kind of place that can win over anti-deep-dish curmudgeons even if they remain unwilling to call it pizza. Buddyz fills a crunchy, flavorful crust with light and fresh vegetables, peppery sausage and a goodly amount of cheese (but not too much), and tops it all off with a gorgeously bright and chunky tomato sauce. It made the jump to Queen Creek in 2013, later opening a second Valley location in Gilbert. Though lesser-known than its titanic contemporaries, Buddyz (not to be confused with the Detroit chain, Buddy's Pizza) is another import that first opened in Algonquin, Ill., a far northwest suburb of Chicago, in 2005. Since I first tried Buddyz a few years back, I’ve been consistently impressed by its pizza. Watch Video: Phoenix is the best city for pizza in the country CRITIC’S FAVORITE Buddyz A Chicago Pizzeria ![]() In the meantime, here are my thoughts on the state of deep-dish pizza in the Valley. If that’s true, I should be good for the next 30. I’ve often joked that while I love deep dish, I just need a slice or two and I’m good for a year. (in Chicago, sausage reigns supreme - ask Abe Froman.) I’ve sampled them all, some of them a few times, ordering a standard topping set of onions, peppers, mushrooms and Italian sausage. Tomato sauce is ladled over the whole thing before baking.īetween deep dish and stuffed, I’ve searched the Valley for every representative of the genre I could find and listed every one here. The cheese - more of it, usually - and toppings are then added and a second layer of very thin dough is set on top, sealing the pizza like a pie. Stuffed pizza, on the other hand, typically involves a more traditional pizza dough that’s rolled out very thin and laid into the pan.The fillings are layered into this shell, generally starting with cheese on the bottom, toppings in between and ending with a thick cap of chunky tomato sauce on top. Deep-dish pizza is typified by dough with a high oil content that’s pressed into and up the sides of the pan.While both involve deep pans, there are a few differences: This is the pizza for which Chicago is best known, and the object of so much twitterpated exuberance over the past year and a half. Both involve deep pans, lots of cheese and a toppings-to-dough ratio that can climb as high as 5:1. Today, we’re talking deep dish and its near cousin, stuffed pizza. Both can be excellent, but neither is our concern today. ![]() Then there’s pan pizza, with multiple subgenres involving shallower pans, a thicker, doughier crust and toppings that are generally applied in a similar fashion to thin crust. Now that the Chicago deep-dish invasion of 2016-17 is complete and the dust has settled, it’s time to take stock and identify which deep-dish purveyors are pushing primo pizza in metro Phoenix.įirst and foremost, there’s Chicago-style thin, which - contrary to popular belief - is much more common in Chicago than its thicker cousins. ![]() View Gallery: Photos: Best deep-dish Chicago pizza in Phoenix, ranked ![]()
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