Some uppity riff-raff claim this is not good pizza and they are philistines with no raising. That said, without Slice of Chicago (RIP), I'm not sure what the best deep dish pizza is in Lexington at current.
What say you?
What say you?
What's the best deep dish pizza in Lexington?
- Thread starter Hank Camacho
- Start date
Jet's is really good chain pizza but it is Detroit-style, not Chicago style deep dish pizza.
I remember when Pizza Hut tried a Chicago style pizza back in the late 80s or early 90s. Can’t remember if it was deeper than a regular pan or not. Tons of cheese and toppings and they gave you the sauce on the side to pour as much as you wanted on top. It was a nice Italian savory meat cake, but not pizza.
Surprised Lexington doesn't have a Giordano's yet. They've expanded all over. I used to grab Slice of Chicago about once a year when I lived there. That's my limit for pizza cake. It's delicious when done right, but it's not pizza.
Old Chicago looks like it's worth a try.
Old Chicago looks like it's worth a try.
Big City???
The one in Richmond is decent. But honestly, as I get older I'm not as big on deep dish. Body just feels turrible afterwards.
The one in Richmond is decent. But honestly, as I get older I'm not as big on deep dish. Body just feels turrible afterwards.
Came here to post that...never had it, but I've stared at this picture a lot.
They have a Big City Pizza in Lex now.
Deep dish isnt pizza. It’s lasagna with a crust instead of noodles.
Str8up garbage
Str8up garbage
Jets is 100% guaranteed to make you feel awful. Grease soaked loaf of bread with toppings.
If you are getting a pizza and expecting to feel like you just ate a salad....then get the salad.
Mods: transfer OPs account to UofL board. Muchos gracias.
Came here to post that...never had it, but I've stared at this picture a lot.
They have a Big City Pizza in Lex now.
my wife loves that. had it this weekend as a matter of fact. not my style though.
I think it’s obvious you have no sense of taste.
Chicago deep dish “pizza” was invented by a redneck from Houston Texas. It’s ******* crap. TS.
I live in Evansville too....gotta try Cricket’s in Newburgh!!
I’ve been making my own and it’s legit. Easier than making NY Style frankly in terms of it being more forgiving in the oven:
Dough:
- 3.75 cups of flour
- 2 teaspoons salt
- 1.25 cups of water 110 degrees
- 2 teaspoons yeast
- 2 teaspoons sugar
- 2 tablespoons of butter (melted)
- 1 teaspoon of olive oil
Mix the water, yeast and sugar - let sit for 10 minutes... then dump in the butter and olive oil
In a stand mixer - (or by hand) - dump in the flour and salt (stir) and then then add in the yeast/water mixture. Mix it until in forms a smooth ball of dough. Add flour if too moist, add water if too dry. Let the dough sit wrapped in plastic for an hour or so.
After an hour, divide, mead a couple of times, and then form two balls. Cover the balls of dough with a damp towel. Let rise for 3 hours or so.
Then all you gotta do is throw (or roll) the dough. Make it big enough to cover up the sides of a nine inch cake pan. Spray the pan with oil before you put it in there. Once it's in there, then add a thin layer of moz. Then add sweet Italian sausage (about 8 oz - I prefer to cook it first all those this debated). Then add pepperoni, mushrooms, red onions and minced garlic. Then add the cheese layer (moz), then add pizza sauce, and top with parmesan. Bake on 375 for like 35 to 40 minutes. If the crust isn't browning, turn up the heat to 400 for the last 10 min. Once done, pull out of the pan, slice and enjoy.
Dough:
- 3.75 cups of flour
- 2 teaspoons salt
- 1.25 cups of water 110 degrees
- 2 teaspoons yeast
- 2 teaspoons sugar
- 2 tablespoons of butter (melted)
- 1 teaspoon of olive oil
Mix the water, yeast and sugar - let sit for 10 minutes... then dump in the butter and olive oil
In a stand mixer - (or by hand) - dump in the flour and salt (stir) and then then add in the yeast/water mixture. Mix it until in forms a smooth ball of dough. Add flour if too moist, add water if too dry. Let the dough sit wrapped in plastic for an hour or so.
After an hour, divide, mead a couple of times, and then form two balls. Cover the balls of dough with a damp towel. Let rise for 3 hours or so.
Then all you gotta do is throw (or roll) the dough. Make it big enough to cover up the sides of a nine inch cake pan. Spray the pan with oil before you put it in there. Once it's in there, then add a thin layer of moz. Then add sweet Italian sausage (about 8 oz - I prefer to cook it first all those this debated). Then add pepperoni, mushrooms, red onions and minced garlic. Then add the cheese layer (moz), then add pizza sauce, and top with parmesan. Bake on 375 for like 35 to 40 minutes. If the crust isn't browning, turn up the heat to 400 for the last 10 min. Once done, pull out of the pan, slice and enjoy.
I'm just here providing happiness to Cats Illustrated members. You can choose to accept it or not.
You're on the side of TurnipDaBeat -- literally the worst poster the Paddock has ever seen. Let that sink in.
Deep dish pizza is delicious and if you don't like it then congratulations on being too cool to enjoy one of life's great pleasures.
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Y’all are on a thread about where to get something in Lexington telling the dude why it sucks. Hilarious. We get it you don’t like Chicago style pizza. Who cares. Big City Pizza is the only one I’ve had in Lexington and I thought it was pretty damn good.
Is Uno’s still around? I don’t remember being blown away by it, but they would serve an 18-year old Wayne Dougan beers without asking for ID anytime I walked in that place.
Unos is long gone. Been a hibachi place for awhile.
Grimaldis in the Summit is damn good, its a chain I believe and I dont think they do deep dish.
Yeah, I'm with Cole, Jets is ******* delcious for fast chain delivery pizza. Also, Ill admit it (had several opportunities for pizza delivering this year with the shutdowns) Domino's has gotten a hell of a lot better. Its actually pretty damn solid. I know its not the caliber of what folks ITT are looking for, but I was pleasantly surprised. Its my goto now for quick fast cheap pizza. It used to be Papa Johns, but man has thay place gone downhill. Dough isnt the same, whoever they were sourcing their toppings from has changed....its just not what it was when it started getting big 20-30 yrs ago.
Its a shame Crust closed, they were really delicious! Loved going there for lunch.
Grimaldis in the Summit is damn good, its a chain I believe and I dont think they do deep dish.
Yeah, I'm with Cole, Jets is ******* delcious for fast chain delivery pizza. Also, Ill admit it (had several opportunities for pizza delivering this year with the shutdowns) Domino's has gotten a hell of a lot better. Its actually pretty damn solid. I know its not the caliber of what folks ITT are looking for, but I was pleasantly surprised. Its my goto now for quick fast cheap pizza. It used to be Papa Johns, but man has thay place gone downhill. Dough isnt the same, whoever they were sourcing their toppings from has changed....its just not what it was when it started getting big 20-30 yrs ago.
Its a shame Crust closed, they were really delicious! Loved going there for lunch.
Worshipped as a kid.
So it sounds like there aren't any good deep dish pizza places in Lexington unless you want to go to Hamburg (which I don't). Boo.
RIP Slice of Chicago. You were the GOAT. I'll always remember getting a large sausage deep dish and a small taco pizza to get me through like 3.5 days of eating in college.
BJ’s Brewhouse has a good pan pizza. Not quite the same, but it’s nice.