Stevekoe …………………… Yep that is exactly what I was trying to say …..
We on the west coast never knew what a deep dish pizza was supposed to be like…. Linda and I have visited a few franchised Pizza Uno’s here on the coast and wondered what the hullabaloo was all about. We were always told by folks in the know that this stuff was not the real "Chicago style"…. As you can see right off the bat the franchised restaurants are not even called Pizzerias there called Pizza Uno’s
Now I’m wondering is the writer Mark Brown talking about the one and only Pizzeria Uno / Due or was he critiquing the whole franchise as one. He really didn’t say but what he did say, and I agree, was the franchised pizza was different from pizza of long ago….. Yah …………… no kidding, so is everything else.
Case in point, and most older folks will agree, today’s tomato does not taste like a tomato of yesterday and mozzarella cheese made at a modern dairy couldn’t possibly be the same as the cheese of yesterday. Even the wheat flour used in making the foundation of a deep dish pizza is altered in many ways from the flours of yesterday…
I’m so glad my deep dish pizza experience just started and I’m not hindered by what it used to taste like, for I already have hundreds of foods stashed in my minds memory that do not taste like they used to…… don’t you?
As for Burt’s Place , "been there done that" …………. I think Burt’s pizza does not fall into the Deep dish pizza category although it is baked in a traditional black deep dish pan the pizza itself only rises to half way up the pan making it what I would call a thick crust pizza or half way between a deep dish and a thin crust….. I think Burt’s should call it’s pizza "Cleveland Style" ……lol. You know half way between New York and Chicago.