Anthony's On The Hill (Richmond, VA)
Detroit Pan Pizzas: Three Meat (Sausage, Pepperoni, Prosciutto) & Pepperoni ∙
Gooey spongy greasy goodness. Like a savory sponge cake of cheesy tomato sex. I preferred the pepperoni pie over the meat pie because it was more well done. However, the prosciutto on the meat pie was delicious! I actually liked it better the next morning reheated in the oven, accentuating the caramelized cheese on that fluffy crust, which soaked up more grease. While this wasn’t a true Detroit pie, it was very good. I lean towards thin crust on the spectrum, but this is a devilishly filling treat! I categorize this as deep dish because I can (pan pizza is just a shallower dish with a topping vs filling approach…Sicilian pizza is different….I do what I want…oh so YOU’RE the one reading this)
Giordano's (Chicago, IL)
Chicago Classic Deep Dish ∙
Whether or not it was bias influencing the opinion of the pie, I would take G’s second to LM in the Chicago Deep Dish realm. The pie didn’t seem as powerful with the sauce, and the crust wasn’t nearly as flaky like the last. I do understand that that crust is carrying a large cauldron of pizza lava. It was a great pizza, but I have to repeat that I am not a deep dish man.
Lou Malnati's (Chicago, IL)
Deep Dish Chicago Classic ∙
A pizza that truly deserves to be called a pie. This was my first introduction into Chicago style deep dish, at one of the most authentic spots. The sauce is deliciously flavorful, like a bolognese that oozes umami. The crust is flaky, yet supportive of the steaming pie of molten deliciousness. The only record I have is a snap video of the waiter serving a fresh slice, which is art in itself. I thoroughly enjoyed the experience; however, I am truly not a fervent deep dish fan.
Featured image: menu at the restaurant
