Let me say up front that I do not care for sweet pizza sauce so my opinion should be considered with that in mind. Except with regard to my comment on Chicago pizza, which I stand by. The service is always great and the staff friendly and helpful. We have had regular pizza here before, and I have to say it is quite good, except that I do not care for the sauce.
The Chicago style pizza is true to the structure. If you have never tried Chicago style pizza and have been wanting to, I definitely recommend trying That's Amore's version. It does appear to be properly prepared and is very, very good. It may seem expensive for a pizza, but let me assure you, it is a good value. I doubt there are many people who can eat to slices. I am a big eater, and I could only manage a little over a piece and a half. And it is not crust; the crust is thin. It is the ridiculous amount of topping and cheese. My quibble is with the sauce. Chicago pizza does not use a typical pizza sauce but special canned tomatoes. We were recently in Chicago and ate the real thing at Lou Malnati's as part of a food tour. The host at Lou Malnati's gave us a detailed explanation of the history and process of Chicago style. Pizzeria Uno in Chicago is credited with the concept, but Lou Malnati was supposedly the chef/cook who developed the recipe. Making a Chicago style pizza takes 45 minutes, and it seems like That's Amore has that part right. The crust, which is thin, not thick, is piled with a ton of topping (I like Italian sausage) and mozzarella and baked for 20-25 minutes. The crushed tomatoes are then added and the pie is baked for another 20 minutes or so. The finished product is over an inch thick, most of it topping, cheese and tomatoes on the thin crust. I think if That's Amore used proper tomatoes instead of their sauce, their Chicago style pizza would be spot on.
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