Originally Posted by ChicagoNative (Post 2297610)

Marcos thin crust is pretty good! The regular crust is ok too. I’ve only been to the one on Seven Mile Road (466A)

Pan pizza in Chicago is good for a change once in awhile, but is mostly a tourist thing. The real Chicago style pizza is cracker thin crust, cut into squares, with flavorful blobs of seasoned Italian sausage and not too much cheese….well done to produce golden brown bubbles on top and crispy edges.

Guidos in Spring Hill, and Paul’s Chicago Pizza in St. Pete and Clearwater do it right. The Great Chicago Fire Brewery in Leesburg is closer, and will do in a pinch. GCF Brewery has fantastic Italian beefs, gyros, and of course craft beer.

Originally Posted by golfing eagles (Post 2297605)

Yes, but only one of them is the original :1rotfl::1rotfl::1rotfl:

Originally Posted by Stu from NYC (Post 2297621)

Better get Sherlock Homes in to find which is the real one.

Truth of the matter is any of them will beat the best the Villages has to offer

Originally Posted by golfing eagles (Post 2297605)

Yes, but only one of them is the original :1rotfl::1rotfl::1rotfl:

Originally Posted by golfing eagles (Post 2297613)

On the surface, sounds good.

Of course, when the day is done, it is still Chicago pizza (cheap imitation of the real thing)

But when I feel like eating a quiche, I'll head there:1rotfl::1rotfl::1rotfl:

Originally Posted by Taltarzac725 (Post 2297366)

Menu – Pasta Faire

How does pizza at Pasta Faire fare? Fair?

Originally Posted by Topspinmo (Post 2297312)

Finely had pizza worth going back for IMO of course.

PEPPERONI MAGNIFICO
Pepperoni, our signature Old World Pepperoni®, romesan seasoning, our original sauce and signature three cheeses

From Marco’s

I like thin crust pizza and this has distinctive taste for me. Course others may have different views about pizza. So, IMO only place I consider retuning to. Otherwise just buy frozen pizza with I consider best rated of frozen pizza Digiorno’s classic crust.