Picking Up the Pieces

Does any other food item inspire the kind of fanaticism, feuding and philosophizing that is caused by pizza? Chicagoans have had a running battle with New Yorkers for decades regarding pizza – but let's face it, we can't even agree amongst ourselves about what makes a truly great pizza. I think that's the beauty of what is too simply labeled "Chicago Style" pizza. Chicago has every style of pizza and no matter how you slice it, we get it right.

Chicago has famous pizza. Go anywhere in the country, even other parts of the world, and people speak rapturously about Gino's and Uno (those of us who grew up with them don't need to use their formal names, right?). I grew up in the Chicago suburb of Hillside, where you could find a delectable, greasy, oregano-perfumed thin crust on practically every corner. The pan pizza, or thick crust, or deep dish, seemed to arrive a little later, but we embraced it (and often inhaled it) with the same affection we showed its skinny sibling.

Now I work in Des Plaines, 5 days a week. So I'm asking you - how's the pizza?

I will share a Des Plaines pizza story with you, a miraculous story of pizza craved and pizza delivered. Two years ago I met up with my brother for a concert at the Allstate Arena. It was Friday night after a hectic week and we wanted a good meal before the show. I remembered that one of those famous pizza chains had a restaurant near the arena and we clawed our way through the rush hour traffic, dreaming about the delicious end to our quest.

Except that we didn't know the restaurant had closed some months before.

We went from dreamy to desperate. Relatively unfamiliar with the surroundings, I pointed north toward Des Plaines and said, "Head that-a way!" Wouldn't you know it, through the wonders of serendipity, we found Armando's Pizza at 1591 Lee Street in Des Plaines. Got a table, a friendly waitress and then -- a deep dish pizza that knocked our socks off. Hot, flaky crust, flavorful sauce, and just enough cheese. Fresh, hot cheese, not that "cheese product" that's like flavorless rubber cement. We were noisily stuffing it in our mouths and yet couldn't stop commenting on how delicious it was. Since that night, if I'm out this way and the occasion calls for pizza, Armando's gets my vote every time. This just in - Armando's has closed since the time I last ate there. Now I need your pizza recommendations more than ever! See the comments below for more information and to suggest your favorite pizza parlor.

How about you? Who gets your business when nothing but pizza will do? Send us your recommendations and, if you'll share, best-kept secrets. While we wait for your votes, here's a list of library books, even a movie, to guide you in your search for the perfect pizza.

The Man Who Ate Everything - Food critic Jeffrey Steingarten has an opinion about anything you can eat or drink and he really pontificates about pizza. A New Yorker only recently won over to Chicago's culinary charms, read Steingarten for a funny if bull-headed take on pizza. Call number – 641.0130207 STE

Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones – Charles Scicolone. Can't find a commercial pizza you like? Make one yourself. Call number – 641.8248 SCI New Book

American Pie: My Search for the Perfect Pizza – Master bread baker Peter Reinhart does the legwork (and chew work?) for you. Call number – 641.8248 REI

Pizza: the Dish, the Legend – Translated from the Italian, this book traces pizza from its Italian origins to the modern table. By Rosario Buonassisi. Call number – 641.824 BUO

For kids, check out Let's Make Pizza by Mary Hill. Call number -- E 641.824 HIL

After your pizza arrives or finishes baking, watch Mystic Pizza, the big screen breakthrough of young Julia Roberts. In our DVD Comedy section.