[tptacek]

Chicago style pizza (both kinds) is overrated. You want to impress us, find an italian beef in San Francisco that stacks up to Johnnie's or Mr. Beef.

Meanwhile: so much of pizza quality is in how it's cooked --- you absolutely need ridiculous heat to turn out a decent crust --- I can't imagine how anything shipped cross-country could ever hope to rate.

[evgen]

Is temperature really an issue for deep dish? I know for a thin crust pizza you need to get above 750 or so to even be in the game, but I always thought a deep dish pizza was cooked at a lower temp to keep the top from carbonizing before the interior had cooked.

[tptacek]

Dammit. Investigating.