Sunday, April 13, 2014

4 P's: Pizza Pot Pie Perfection

Nicknamed "Chicago’s most exciting restaurant concept in many years," the Chicago Pizza and Oven Grinder Co. was recommended to me by my grandfather.  He discovered the "Home of the Pizza Pot Pie" while watching the food channel and immediately emailed me with the recommendation.  Needless to say, I was excited to try this new spin on pizza in the beautiful neighborhood of Lincoln Park.  

My friend and I biked to dinner (all the way from Hyde Park) and therefore were very hungry and excited by the time we arrived at the restaurant.  The forty minute wait for a table for two went by fairly quickly and the weather was nice enough to wait outside.  To get a table, you don't need to give a name to the man at the hostess stand.  He remembers every customer's face which was quite impressive because the restaurant was extremely busy.

Pizza as a pot pie is a revolutionary way of looking at pizza.  

A good pizza can essentially be broken into two categories: crust and sauce/toppings.  Great pizza crust begins with great dough.  The pizza pot pies at Chicago Pizza and Oven Grinder Co. are handmade with triple-raised Sicilian bread-type dough, ensuring the crust is soft and doughy.  Customers may select either white or wheat upon ordering. The crust to sauce/toppings ratio is superb and the dough does not overpower the other ingredients of the pizza.  The sauce  is a secret combination of olive oil, fresh garlic, onions, green peppers, whole plum tomatoes and sausage pieces.  Inside the pie are multiple whole, fresh mushrooms. SO GOOD. And to top it off (quite literally), a delicious cheese blend blankets the pot pie.

Overall, one of my favorite pizza restaurants in Chicago.  Chicago Pizza and Oven Grinder's Co. features a revolutionary pizza dish that I intend to attempt in my own kitchen soon. 

Until next time meal,
Mary



Pizza Pot Pie at Chicago Pizza and Oven Grinder's Co.

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