Overview

There are few things that Chicagoans feel more passionately about than pizza. It is the most identifiable food of the city, and neighbors can argue endlessly about who makes the best pie, whether thin crust or deep dish takes the cake, and which essential ingredients are the most important to make up the ideal pizza. With such a broad range of Chicagoland pizzerias, how could anyone ever decide the best of the best, once and for all? Enter Steve Dolinsky, Chicago's very own eminent food journalist and impartial pizza judge extraordinaire. Dolinsky has embarked on a self-described ""Pizza Quest,"" methodically taste-testing 101 different pizzas all over Chicagoland to reveal the top five pies in each of seven defined categories. Expertly written, thoroughly researched, and finely detailed, you will learn more about pizza in Chicago than you ever thought possible. Does Lou Malnati's really have the best deep dish in the city? Where should you go to find the best artisan-style thin crust? Did your favorite pizzeria make the list? Find the answers to all of those questions and more in Pizza City, USA.

Full Product Details

9780810137745

Table of Contents

Reviews

There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowing Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon App�tit Nothing makes me more pissed off than reading a well-reasoned, thoughtfully constructed essay filled with reliable and insanely useful history for winning dinner party arguments, smart food writing, a brilliant cultural capture, and piles of pizza recommenders that left me drooling. Why? Because I'm a born and bred New Yorker living in Minnesota (hello Shakey's!) who immediately dismisses any argument that doesn't firmly and irrevocably leave my hometown on top of any other in the best pizza category. And along comes my friend Steve Dolinsky . . . Pizza City, USA. I think you might be on to something big here! Thanks for exposing the mythology surrounding all the inedible deep-dish casserole pretending to be pizza. And, for the record, in taverns in New York, we can hold a real slice and a beverage at the same time. Pizza City, USA is a brilliant gallimaufry of Chicagoland's finest pies, and proof that you can both deftly silence one of the greatest food arguments in history and start new ones all at the same time. --Andrew Zimmern, host, Bizarre Foods on Travel Channel Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago

There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowning Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ I wish I could eat this book. Pizza City USA provides irrefutable evidence of why Steve is one of the best in the business. Honest and not afraid to question conventional wisdom, Dolinsky provides unmatched expertise topped with a layer of detail that lets the reader almost feel the sauce and cheese oozing from every page. If you thought you knew everything about Chicago pizza, think again. Caution: may cause pizza craving. --Jay Gentile, freelance food & drink/travel writer for Thrillist and the Chicago Tribune Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon App�tit Nothing makes me more pissed off than reading a well-reasoned, thoughtfully constructed essay filled with reliable and insanely useful history for winning dinner party arguments, smart food writing, a brilliant cultural capture, and piles of pizza recommenders that left me drooling. Why? Because I'm a born and bred New Yorker living in Minnesota (hello Shakey's!) who immediately dismisses any argument that doesn't firmly and irrevocably leave my hometown on top of any other in the best pizza category. And along comes my friend Steve Dolinsky . . . Pizza City, USA. I think you might be on to something big here! Thanks for exposing the mythology surrounding all the inedible deep-dish casserole pretending to be pizza. And, for the record, in taverns in New York, we can hold a real slice and a beverage at the same time. Pizza City, USA is a brilliant gallimaufry of Chicagoland's finest pies, and proof that you can both deftly silence one of the greatest food arguments in history and start new ones all at the same time. --Andrew Zimmern, host, Bizarre Foods on Travel Channel I tremendously admire Steve Dolinsky's relentless pursuit of truth in food, even if it's something as humble as pepperoni. --Alan Richman, former Food Critic, GQ, 15-time James Beard Award-winner

Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ I wish I could eat this book. Pizza City USA provides irrefutable evidence of why Steve is one of the best in the business. Honest and not afraid to question conventional wisdom, Dolinsky provides unmatched expertise topped with a layer of detail that lets the reader almost feel the sauce and cheese oozing from every page. If you thought you knew everything about Chicago pizza, think again. Caution: may cause pizza craving. --Jay Gentile, freelance food & drink/travel writer for Thrillist and the Chicago Tribune Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon App�tit Nothing makes me more pissed off than reading a well-reasoned, thoughtfully constructed essay filled with reliable and insanely useful history for winning dinner party arguments, smart food writing, a brilliant cultural capture, and piles of pizza recommenders that left me drooling. Why? Because I'm a born and bred New Yorker living in Minnesota (hello Shakey's!) who immediately dismisses any argument that doesn't firmly and irrevocably leave my hometown on top of any other in the best pizza category. And along comes my friend Steve Dolinsky . . . Pizza City, USA. I think you might be on to something big here! Thanks for exposing the mythology surrounding all the inedible deep-dish casserole pretending to be pizza. And, for the record, in taverns in New York, we can hold a real slice and a beverage at the same time. Pizza City, USA is a brilliant gallimaufry of Chicagoland's finest pies, and proof that you can both deftly silence one of the greatest food arguments in history and start new ones all at the same time. --Andrew Zimmern, host, Bizarre Foods on Travel Channel I tremendously admire Steve Dolinsky's relentless pursuit of truth in food, even if it's something as humble as pepperoni. --Alan Richman, former Food Critic, GQ, 15-time James Beard Award-winner There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowing Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago

As a born and bred New Yorker, I've immediately dismissed arguments that don't leave my hometown on top for 'the best pizza, anywhere.' But Steve Dolinsky is on to something with Pizza City, USA a lively gallimaufry of Chicagoland's finest pies. His definitive recommendations provide enough fodder to end one of the greatest food arguments in history, and start new ones all at the same time! Filled with reliable and insanely useful food writing, Pizza City, USA also exposes the mythology behind the deep dish casseroles--strongly identified with his hometown--that pretend to be pizza. This passionately reasoned treatise left me drooling, and planning my next trip to Chicago. --Andrew Zimmern, Host, Bizarre Foods on Travel Channel Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon Appetit I tremendously admire Steve Dolinsky's relentless pursuit of truth in food, even if it's something as humble as pepperoni. --Alan Richman, former Food Critic, GQ, 15-time James Beard Award-winner Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ I wish I could eat this book. Pizza City USA provides irrefutable evidence of why Steve is one of the best in the business. Honest and not afraid to question conventional wisdom, Dolinsky provides unmatched expertise topped with a layer of detail that lets the reader almost feel the sauce and cheese oozing from every page. If you thought you knew everything about Chicago pizza, think again. Caution: may cause pizza craving. --Jay Gentile, freelance food & drink/travel writer for Thrillist and the Chicago Tribune There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowning Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago

Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon App�tit Nothing makes me more pissed off than reading a well-reasoned, thoughtfully constructed essay filled with reliable and insanely useful history for winning dinner party arguments, smart food writing, a brilliant cultural capture, and piles of pizza recommenders that left me drooling. Why? Because I'm a born and bred New Yorker living in Minnesota (hello Shakey's!) who immediately dismisses any argument that doesn't firmly and irrevocably leave my hometown on top of any other in the best pizza category. And along comes my friend Steve Dolinsky . . . Pizza City, USA. I think you might be on to something big here! Thanks for exposing the mythology surrounding all the inedible deep-dish casserole pretending to be pizza. And, for the record, in taverns in New York, we can hold a real slice and a beverage at the same time. Pizza City, USA is a brilliant gallimaufry of Chicagoland's finest pies, and proof that you can both deftly silence one of the greatest food arguments in history and start new ones all at the same time. --Andrew Zimmern, host, Bizarre Foods on Travel Channel I tremendously admire Steve Dolinsky's relentless pursuit of truth in food, even if it's something as humble as pepperoni. --Alan Richman, former Food Critic, GQ, 15-time James Beard Award-winner Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowing Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago

As a born and bred New Yorker, I've immediately dismissed arguments that don't leave my hometown on top for 'the best pizza, anywhere.' But Steve Dolinsky is on to something with Pizza City, USA a lively gallimaufry of Chicagoland's finest pies. His definitive recommendations provide enough fodder to end one of the greatest food arguments in history, and start new ones all at the same time! Filled with reliable and insanely useful food writing, Pizza City, USA also exposes the mythology behind the deep dish casseroles--strongly identified with his hometown--that pretend to be pizza. This passionately reasoned treatise left me drooling, and planning my next trip to Chicago. --Andrew Zimmern, Host, Bizarre Foods on Travel Channel Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon App tit I tremendously admire Steve Dolinsky's relentless pursuit of truth in food, even if it's something as humble as pepperoni. --Alan Richman, former Food Critic, GQ, 15-time James Beard Award-winner There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowning Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ I wish I could eat this book. Pizza City USA provides irrefutable evidence of why Steve is one of the best in the business. Honest and not afraid to question conventional wisdom, Dolinsky provides unmatched expertise topped with a layer of detail that lets the reader almost feel the sauce and cheese oozing from every page. If you thought you knew everything about Chicago pizza, think again. Caution: may cause pizza craving. --Jay Gentile, freelance food & drink/travel writer for Thrillist and the Chicago Tribune

As a born and bred New Yorker, I've immediately dismissed arguments that don't leave my hometown on top for 'the best pizza, anywhere.' But Steve Dolinsky is on to something with Pizza City, USA a lively gallimaufry of Chicagoland's finest pies. His definitive recommendations provide enough fodder to end one of the greatest food arguments in history, and start new ones all at the same time! Filled with reliable and insanely useful food writing, Pizza City, USA also exposes the mythology behind the deep dish casseroles--strongly identified with his hometown--that pretend to be pizza. This passionately reasoned treatise left me drooling, and planning my next trip to Chicago. --Andrew Zimmern, Host, Bizarre Foods on Travel Channel Steve Dolinsky digs into the Chicago pizza scene with the rigor of a scientist and the insatiable appetite of a true obsessive. --Julia Kramer, deputy editor, Bon App tit I tremendously admire Steve Dolinsky's relentless pursuit of truth in food, even if it's something as humble as pepperoni. --Alan Richman, former Food Critic, GQ, 15-time James Beard Award-winner Finally! Someone has stood up to say what we dedicated pizzologists have known all along--Chicago is more than just deep-dish, dammit! Intrepid food-hound Dolinsky is just the guy to take up the mantle of spreading the word about this town's pizza diversity. --Chris LaMorte, food and travel writer and founder of Urbandaddy.com Pizza City, USA gives you the full Monty of delicious Windy City pizza diversity. Deep-dish is just the tip of the Willis Tower. --Chris Bianco, chef and owner, Pizzeria Bianco, Bar Bianco, Pane Bianco, Tratto and author of Bianco: Pizza, Pasta, and Other Food I Like One of the nice things about being a food person in Chicago is that Steve Dolinsky does the legwork for us, in this case, diligently hitting bars, restaurants, and slice joints in every corner of the city and suburbs to find the best crust, sauce, cheese, and toppings. I was compelled to go out for pizza twice while reading this book, and will continue to use it as my guide for finding the best 'cheese lava' in Chicago. --Chandra Ram, editor of Plate magazine and co-author of Korean BBQ I wish I could eat this book. Pizza City USA provides irrefutable evidence of why Steve is one of the best in the business. Honest and not afraid to question conventional wisdom, Dolinsky provides unmatched expertise topped with a layer of detail that lets the reader almost feel the sauce and cheese oozing from every page. If you thought you knew everything about Chicago pizza, think again. Caution: may cause pizza craving. --Jay Gentile, freelance food & drink/travel writer for Thrillist and the Chicago Tribune There is no more mouthwatering, more well researched, more authoritative book on pizza than Steve Dolinsky's Pizza City, USA. Even if you want to pick a fight with him, you have to admit one thing: his methodology and arguments are rock-solid. The guy knows pizza like no one else and is damn convincing as he takes you on his exploration of a hundred plus pizzerias, ultimately crowning Chicago our nation's Pizza City. It's a book I keep by my back door, easy to grab when I'm headed out for a good dinner. --Rick Bayless Chicago pizza is always a popular topic, but no one has ever done a deep dive like this into it. From old school to modern pies, Dolinsky defines the many forms Chicago pizza takes today--and eats his way through the city to establish a pizza pantheon for our time. --Michael Gebert, editor of Fooditor Pizza City, USA delves deep into the pizza culture celebrating one of the most flavorful and popular styles in the world, Chicago. I don't know of another book that has rated neighborhood pizzerias and restaurants on this level. --Tony Gemignani, 12-Time World Pizza Champion and author of The Pizza Bible Exhaustively researched and refreshingly candid and honest, this book is the most compelling argument for why Chicago's pizza scene is the best in the nation. Dolinsky's passion is palpable, his research intensive, and his appetite seemingly endless. Don't read on an empty stomach. --Matt Kirouac, author of Unique Eats and Eateries of Chicago

Author Information

Steve Dolinsky is a Chicago-based food journalist. He appears regularly on local television and radio - most especially on the ABC affiliate, where he's billed as ""the Hungry Hound"" - and he is a regular contributor to National Public Radio's daily program, The World. Dolinsky is a regular feature writer for the Chicago Tribune, and has won multiple James Beard Awards. He runs a high-traffic food blog and cohosts a podcast with fellow Chicago food celebrity Rick Bayless.

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