This pizza fits the bill
for all the superlatives. It’s the cheesiest. It’s the pull-iest. It’s
the sauciest, and it’s the thickest. It hits all the marks. I can’t stop eating! Malnati’s is the oldest name in Chicago
pizza. This recipe has been around since the ’40s. It’s never been changed.
That is what really sets us apart… …besides the butter crust. This is my first time trying deep-dish
pizza. When I came to Chicago this was… …the place I wanted to come. I was told that you don’t start this
pizza by the tip. You actually start at… …the crust and get a little tiny sliver.
That way you get everything in one bite. I have the upper arm strength of a child. Can I fit this? I can’t stop eating! Overall pizza was great. I had high hopes for Lou’s and it was
definitely a lot more than what I was… …expecting. So I would give it an 8.5 for overall taste. I really liked it. But because I wanted a little bit more
taste from the crust, I’ll go with an 8. So we went to Lou Malnati’s and we just
weren’t that impressed, and so we… …actually kind of gave up on Chicago
pizza until we came to Giordano’s. We use a lot of cheese in our pizzas. Our large pizza has upwards
of two pounds of cheese in it. I don’t think any pizza in Chicago gives
the cheese pull like ours does. What is this pull? You can wrap this
cheese around like a scarf. I am not a true Chicagoan. I can’t do the scrape for my life!” First you get the theatrics
of the pizza, right? But theatrics aside, the taste of
the pizza actually speaks for itself. Every element of the pizza works. This pizza fits the bill for all the
superlatives. It’s the cheesiest. It’s the pull-iest. It’s
the sauciest, and it’s the thickest. It hits all the marks. Overall taste wise I
would give it a 7. As much as the cheese pull was great… …I would have liked more
sauce, the crust to be a little thinner. That was, hands down, the most incredible
cheese pull I’ve ever seen. Overall taste, I would go with a 9.5.