Home of the iconic deep-dish Chicago pizza pie, Lou Malnati’s is a huge and worryingly commercialized-looking establishment.
And whilst it no doubt caters for several hundreds tourists a day (including us) we witnessed enough Chicago families in there for it to feel acceptably authentic.
What makes a Chicago pizza a pizza pie, is that it’s based on the English quiche with a butter crust base pulled up high around the sides.
Then the traditional way to go about filling this crust of wickedness is to layer it - tomatoes, then sausage, then mozzarella.
Apparently half a pound of mozzarella goes in to every large pizza and at Lou Malnati’s, they squeeze and rub tomatoes fresh onto the base of each pizza, rather than using a pre-made tomato sauce.
The result is delicious – and calorific – beyond reason. One bite in, I found myself concerned about when and where I’d ever taste another pizza like that one. I will, however, apply myself steadfastly to the search.