A mouthwatering slideshow of the 2 biggest competitors in pizza-making -- Chicago and New York City. Which style is your favorite?
New York City's Grimaldi's Pizzeria uses fresh ingredients, handmade mozzarella, a secret recipe sauce and hand-tossed dough make-up their award-winning pizza. Over 75 years ago all pizzerias cooked with coal because it gave the pizza a unique, smoky flavor and a crisp crust that is just not possible from gas, convection or wood ovens. Grimadli's is proud to use a coal-fired brick oven to this day.
The cooks at Grimaldi's are busy preparing hundreds of pizzas per day to their customers.
One last look at Grimaldi's hot and cheesy pizza. Mmm.
An assortment of 3 delicious New York-style pizzas.
New Yorkers Antonio Pero (left) and Gennaro Lombardi in front of the original Lombardi's in 1905. Pero worked and trained with Lombardi and then opened his own place on Coney Island called Totonno's.
Lombardi's pizza is made in a brick oven. According to Lombardi's and alleged documented history on the pizzeria, Lombardi's was the first American pizzeria. Pizza didn't gain its popularity until after World War II, but Lombardi's began selling pizza in New York City in 1905.
Lou got his start at Pizzeria UNO and is credited with creating the recipe for the first deep-dish pizza. But in 1971 he created a new recipe and ventured out on his own when he and his wife, Jean, opened the first Lou Malnati's in Lincolnwood, a suburb of Chicago.
The secret recipe for the flaky, buttery crust is unmatched in flavor and taste. The tomato sauce is so crucial to the making of a great Lou Malnati's pizza that each year a team from Malnati's visits California and meets personally with the tomato growers. The finest vine ripened plum tomatoes are then blended and canned exclusively for Lou Malnati's use.
Lou Malnati's has grown to 32 locations in Chicago and the surrounding suburbs. Malnati's also ships their famous deep-dish pizza nationwide through their website at www.tastesofchicago.com.
Chicago's Giordanos is the original home of the 4 1/2 pound stuffed pizza pie. Unlike traditional pizza, Giordanos mozzarella cheese is baked in as the first layer and tomato sauce is the topping.
A delicious and cheesy stuffed pizza with sausage and cheese at Nancy's Pizza in Chicago.
This tomato and cheese pizza pie belongs to Chicago's Gino's East pizza, which opened in 1966.
Gino's East current location on Superior Street in Chicago.
Gino's East is also known for their graffiti covered walls, decorated by their loyal patrons.
Another delicious selection of deep-dish pizza in Chicago is with Pizzeria Uno.
In 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal.