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Restaurants & Bars 3

Chicago Pizza

FrankT | Nov 8, 2001 12:18 AM

I've been avidly following Zim's quest for a pizza that will make him holler "MORE" and I applaud Seth's mission to help him succeed.I've read all of the postings (more than once) and it seems to me everyone has gotten bogged down in a "thin-crust" vs. "thick-crust" and "squares" vs. "slices" discussion. What about the other factors that go into the make-up of a better-than-average pie? Italian sausage or un-seasoned ground beef or pork? Seasonings in the sauce? Quality of the cheese? Green peppers - sauteed or raw? I truly believe all of these factors must be considered in any serious discussion of a good pizza along with the crust and cut factors.

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