In this world, Bumbaris never had pizza made by Katz. He did open George’s Deep Dish in May. He’s not making Chicago-style pizza such as Uno’s, Lou Malnati’s or Burt’s though.

Although this might be rightly confusing to a visitor, there’s even debate among residents about what counts as Chicago pizza. “Do we even have a signature style?” asks George Bumbaris of ...

The politics of pizza in Chicago always spark fierce debate ... are doing great things that merit major attention. At George’s in Edgewater, chef-owner George Bumbaris uses a sourdough crust ...

Their "United States of Pizza" contest started in New York Saturday and Tuesday, GMA arrives in Chicago. George's Deep Dish and Milly's Pizza in the Pan competing to represent Chicago. George's ...

Oh, and George’s has a caramelized edge—not as pronounced ... It’s the best version of classic Chicago-style pizza, meaning ...

Vito & Nick’s, the iconic tavern-style pizzeria on the Southwest Side of Chicago, celebrates its 100th anniversary Thursday — finally. The pandemic postponed the party about six weeks.

Making pizza for a good cause turned into a sold-out success over the weekend. The first-ever Abt Pizza Cook-off in Glenview brought out some of the best pizza chefs in town on Sunday for charity.

Stuffed pizza in Chicago Stuffed pizza and deep dish may ... they will walk to get it,” says third-generation owner Rosemary Barraco-George. When Tony Scardino made the decision to learn the ...

The second annual Pizza City Fest: Chicago, presented by Greco & Sons ... For example, on August 26th, the "Deep-Dish" oven will have George's from Edgewater, right next to Labriola.

Image Rose Barraco George, the octogenarian third-generation ... but he’s made a name for himself delivering his tavern-style pizza in Chicago’s back alleys in exchange for donations to ...

He founded Chicago’s Pizza, what he calls the “American dream ... they will walk to get it,” says third-generation owner ...