I was fortunate to have Steve as my "doughcent" on the bus tour. As a lifelong Chicagoan, I thought I knew my pizza. Having read his book and listened to the podcast, I give kudos to him for opening my eyes and educating me on the different styles.
We started off at Labriola with their deep dish sausage. I was excited to go because it's tops on his list of deep dish, and it didn't disappoint. Better than Pequod's, and was my favorite on the tour.
Next, we went to Pizzeria Bebu where we had artisan style pizza. Two different white pizzas: a white pizza with some jalapeno and the Carbonara. Some interesting toppings--I'll definitely go back and try others. Location is off the beaten path, and I probably would never have gone.
Third was a Detroit style pan pizza at Paulie Gee's. I've had Jet's before, and while it's not my favorite style (the foccacia crust is too much), we had the style that won an award with some fresh ricotta topped with pepperoni and a spicy honey.
Last, but not least, we ended at Pat's Pizza, which is the only place I had been to before. Great crunchy super thin crust, it's one of my favorite pizzas. We also got a tour of the kitchen and saw the oven and the way they let the dough sit to draw out the moisture. Very interesting.
All of the pizzas were ready to go as soon as we arrived. The tour was well-organized, and we got some Chicago history and pizza history along the way. As the title says, I think even Chicagoans would appreciate the knowledge gained in 3 short hours, not to mention eating top notch pizza.