RE: Pizzeria Uno in Chicago
CETURTL, you must be referring to my comments on the Real Chicago Pizza thread. You're right, it's next to impossible it seems to get people to understand that real Chicago pizza is "thin crust" pizza. And that it is very different from east coast (or outside Chicago generally) thin crust pizza. Many in these threads just pre-suppose that you just have a thin crust, sauce, topping and voila, . . . pizza and it's all the same. We know differently, don't we, but you have to experience and eat the great Chicago thin crust pizzas to know what we are talking about. I do love some of the deep dish pizzas like Lou Malnati's, but Vito and Nick's, Home Run Inn, Papa's, Ed & Joe's, etc. have great thin crust pizzas that are vastly different in flavor, texture and taste from the bread-dough based pizzas elsewhere in the country. Maybe others can help describe the difference.
ONE, repeat, . . . one style of pizza that originated in Chicago is Deep Dish Pizza. It is often very good. BUT it represents only an estimated 5% of the type of pizza that are made and sold in the Chicago area. Most (estimate 95%) of the pizzas made and sold in pizzerias in the Chicago area are it's unique (generally) style thin crust pizzas, which are great and different from east coast pizzas, many of which are great in and of themselves. I'm not in the least putting down any of the great east coast thin crust pizzas.
I've been to Aurelio's pizzeria on 175th St. in Homewood long before they moved to their "flagship store", as you call it. I remember a young Joe Aurelio working away in the kitchen to make his great, great thin crust pizzas. I know Joe is looking down at us from above and taking great pride in his pizza accomplishments. While a couple hours drive away from me here in Florida, there is an Aurelio's franchise in Naples, Florida that is very good and owned by a family from "up north". They have most of the ingredients shipped to them from Homewood and often win the best pizza award in southwest Florida each year.