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Fat Ricky's Pizza

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Tom Brennan said:
From Romeoville, a southwest suburb of Chicago. First rate traditional "old neighborhood" Chicago thin crust pizza that's as good as any I've had. Crust and bottom are perfect, nice and crispy. Excellent sausage and cheese and a pungent sauce.

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Tom, is that fennel sausage?

PS: Geeze, that looks effin' good. Been all around this world since leaving Chicago in 1998 and have never hit on anytihng, anywhere, to rival Chicago thin-crusted "pub" pizzas, the great ones which one practically tripped over throughout the city and suburbs.
 
My type of Pizza.
Likely Italian Sausage with Fennel.
There's only one Pizza in Chicago that uses Ground Sausage/Pork and brags it has no Fennel in it, and that's Lou Malnati's. The Sausage on their Pizzas is totally tasteless, I don't like their Pizza at all.
 
All things in moderation.

Here in CA, fennel is usually overused to hide the taste of poor quality sausage.
 
Mystic said:
Tom, is that fennel sausage?

PS: Geeze, that looks effin' good. Been all around this world since leaving Chicago in 1998 and have never hit on anytihng, anywhere, to rival Chicago thin-crusted "pub" pizzas, the great ones which one practically tripped over throughout the city and suburbs.
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Yup, fennel sausage. I bought some sausage the other day at Caputo's a local grocery that's Italian specialty and thought it said with fennel on the package and when I got home realized it said without. But they make good sausage in any event.
 
If in the event you bought sausage links, and no fennel, and you're gonna toss it on a Pizza, you can of course cut open the Casing, add whatever you want, and mix.
 
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Tom Brennan said:
Yup, fennel sausage. I bought some sausage the other day at Caputo's a local grocery that's Italian specialty and thought it said with fennel on the package and when I got home realized it said without. But they make good sausage in any event.
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There Hot Italian is great and I miss their Barese sasauge
 
markd51 said:
If in the event you bought sausage links, and no fennel, and you're gonna toss it on a Pizza, you can of course cut open the Casing, add whatever you want, and mix.
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Bari on Grand Ave makes tons of sausage, and make the Barese Style as well.
 
That looks like the pizza I grew up with in central IL. An Italian baker helped the owner get started. Wonderful pizza. You like thin crust pizza you should try Larry's Driftwood Pizza in Creve Coeur IL. It has super thin called cracker crust. Cheese is sliced rectangles, sausage is finely ground with minced onion and green pepper is my favorite. The Peoria area has so many good pizza places and I haven't had any pizza in Kentucky that stacks up and I've tried quite a few.. Not that it isn't good but just not on the same level.

Dang I wish it wasn't 6 hour away.
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Today, you got maniacs who don't even have a bank account slapping Pizzas together, not good.

It ain't Sal's in "Do the right thing", and it ain't Blackie's, Gennaros, Mama Shiavones, Masi's Bakery and a number of others on Chicago's Near West Side 50's, 60's, and 70's.

Frank Masi made the best Bakery Pan Pizza bar none! His Bread was beyond compare, none better. D'Amato's never could compare, like eating a great Pizza, then eating Little Ceasars.
The next day you could make Hockey Pucks from the bread slices. LOL Many uses for such, Bread Crumbs-etc.

Many long gone places, Sara's on 26th St, west of Ricobenes. Made the best Breaded Steak Sammy I ever ate, Minnestrone Soup, and in house Pizza. We'd get it all! A shack it was, a garage building.

But Ricobenes was stupendous back in the day! They made Pizza back in '73. And Clams , and a line for their French Fries, which I ate many times, and loved them. All family at the time.
 
I like Gondola sandwiches from Peoria. And when out on the prairie I like a diner that has a good pork tenderloin sandwich.
 
Tom Brennan said:
I like Gondola sandwiches from Peoria. And when out on the prairie I like a diner that has a good pork tenderloin sandwich.
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Avanti's is the originator of the gondola sandwich. The thing that made it good was their bread. It was slightly sweet. Everything about the sandwich and what it made it so dang good was that bread. In all his wisdom the owner changed the recipe and now it's just another bland bread sandwich. If you still want to have that original gondola taste Go to Michael's Italian Feast. He used to work for Avanti's and he has the bread recipe. Taste just like they used to when I was a kid.

There's some good places to get breaded pork tenderloins in the Peoria and surrounding area. It's surprising how many parts of the country don't even know what they are. If you can find a place that does the hand hammered tenderloins those can be just so dang good. Pickle, mustard and onion. There's a place in Spring Bay not too far outside of Peoria that does the hand hammered tenderloins. They're about three times the size of the bun.

I'll be going back to Illinois to pick up my oldest son and we're going to drive out to the Grand Canyon. There's a Michael's Italian Feast in Eureka, Illinois and will be taking a couple of gondolas with us for the road.
 
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