Deep-dish Pizza

Nearly 70 years ago in 1943, Pizzeria Uno invented deep-dish pizza and elevated Chicago to new heights in pizza making -- literally! The buttery cracker-style crust can sit as high as 3" on the sides, essentially serving as a bowl to hold all the delectable sauce, cheese and toppings.

Ever since I met my wife, she's raved about Papa Del's, a pizzeria near the Urbana-Champaign campus of University of Illinois. Although she's gotten accustomed to folding her New York-style thinner-crust pizza, she frequently yearns for the gooey, knife-and-fork pies from Papa Del's. So, when we visited our friends there this past week, we just had to go!

Folks, this is hands down THE BEST pizza I've ever tasted -- no exaggeration. There's something about Papa Del's sauce that could be highly addictive... The crust is insanely good, the cheese is plentiful but not too greasy or heavy on the palate (or the belly -- a nice surprise for someone like me, who's got an uncomfortable relationship with lactose) and the spices are just right. Certainly, there's oregano and garlic in there, but I think there's something... else...?

But, perhaps the best thing about Papa Del's pizza is that you don't have to travel to Illinois to taste it. THEY SHIP! You can savor the Chicago-style taste sensation that is deep-dish pizza in the comfort of your own home. Got a party coming up? Maybe you should have a pizza challenge, and see if your favorite thin-crust pizza can conquer a Chicago-style deep-dish. Regardless of which pie wins, you'll have a fantastic time finding the winner.