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Tony's Little Italy: A Chicago Pan Pizza Experience

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Tony's Little Italy: A Chicago Pan Pizza Experience

Afty | Jul 11, 2005 03:40 PM

Thanks to the Chowhounds who recommended Tony's Little Italy in Placentia. I've had a millions pizzas from a million different places but the Chicago style pan pizza I had there was a new pizza experience. I've yet to make it Chicago, so I can't compare it to the "real" stuff, but it was unlike anything else I've had before so I'm assuming it must have been pretty close to the mark.

I had ordered a stuffed pizza over the phone but the pizza I received had bread/crust on one side only, so I assume they goofed and prepared their pan pizza instead. Not to worry though, as the pizza was absolutely delicious. A great thick crust, a flavorful sweet red sauce and cheese which seemed to have molecularly bonded with the crust somehow. Unlike pizza's I've become accustomed to on the west coast, this pizza had the mozzarella cheese baked right on top of the wonderful crust, and then at some point in the process, the sauce was put on top of the cheese! To finish it off, grated parmesan was then sprinkled on top of the sauce to give it a somewhat traditional "cheese on top" look--but make no mistake, the mozzarella was all under the sauce. There was plenty of sauce on the pizza, so for those that like pizza's light on the sauce, this may not be your cup of tea. The sauce was great, so I certainly wasn't complaining.

I couldn't help but crack a grin when I picked up the pizza box. This was one HEAVY pizza. I almost dislocated a shoulder. The wife and I feasted for lunch, dinner...and there are still leftovers. I'd recommend letting the pizza cool down for about 10 mins, otherwise it may be a bit messy to handle. Otherwise, great pizza, highly recommended. It's a 15-20 minute drive for me and I'd do it again without hesitation.

For those that have tried their stuffed pizza…would you recommend it over their pan?

http://www.tonyslittleitaly.com/

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