Review: Pizzeria Due (Thin Crust) - Chicago IL

In 1943, the very first Pizzeria Uno was opened in Chicago; in 1955 the owners added another deep-dish restaurant one block away and named it Pizzeria Due. Those two restaurants remain icons in the Magnificent Mile of downtown Chicago, and they do not share menu items with the franchise version of Uno Chicago Grill, which now has over 100 locations.

This particular part of Chicago is oozing with architectural charm, including both Pizzeria Uno and Pizzeria Due. Also nearby is the historic (1925) Cass Hotel now operating as a Holiday Inn Express, and the Medinah Shriners Temple, a Moorish Revival style building built in 1912 and currently serving as a Bloomingdale's department store.

Our group of four stopped in to Pizzeria Due for lunch, thinking we'd get some of this authentically original deep dish pizza. However, we learned that it takes 45 minutes, and so instead we chose a "thin crust" 16" pizza topped with pepperoni, sausage, peppers, mushrooms, and onions.

Our pizza was ready in less than 15 minutes, and it came with the Midwestern "party cut" instead of being sliced into triangles. Each square of this pizza had a substantial heft due to its relatively thin but dense and sturdy crust, and the huge payload of cheese and toppings.

The two keys to successful pizza are the crust and the balance. The crust must have the appropriate texture for its style, be able to support the toppings, and be without wet or soggy spots. The toppings and sauce and cheese must be balanced for flavors, textures, and in a way that the pie holds together. The more toppings, the more the challenge to achieve balance.

Inside Pizzeria Due

I'm delighted to report that this pie succeeded on both of these essential qualities. This Chicago thin crust was very different than a New York thin crust; a little thicker and much more rigid. Importantly, beyond its service as the ideal vehicle for the toppings, it had its own good flavor and a nice mix of toothy crunch and then chewiness.

Despite the very generous amount of toppings, the crust wasn't overwhelmed or soggy anywhere. That's a particular challenge for any pie with a substantial amount of vegetable toppings like this one. I think the sauce was applied judiciously - just enough to add that tangy tomato flavor but not contribute too much moisture.

Crunchy underside of the crust

Beyond the crust, everything just tasted good. Nothing stood out as the prime element - but each bite yielded an ideal balance of textures and well-blended flavors. I've had a lot of undercooked or overcooked peppers and onions on pizzas - these were just right. I didn't find any flaws in this pie.

Importantly, our hungry group could not finish the pizza, and I took home two slices that traveled successfully back to Pennsylvania for leftovers the next day. We had great pizza in a charming, authentic, original location, with excellent service. I'd surely come back to try the deep dish next time.

I often fear "tourist trap" when I visit iconic pizzerias, but Pizzeria Due is making pie good enough for the locals.