Gino’s East is one of the original creators of Chicago Deep Dish Pizza Lou Malnatis Pizzeria Uno

[-oBg]

"Look at this cheese pull"

While the cheese simply runs away and loosely falls off the sides.

[NyanEon]

"fresh mozzarella" *pulls out the most commercial grade square slices of stale mozzarella I have ever seen*

[LunnaySol]

Gino's East is the first deep dish pizza I tried and still today, after trying others, is still my #1 choice. Born and living in Chicago for 40 years.

[jerrellrice]

Impressed by the "flip", pissed by the "pull."

[poptrio]

I grew up near Chicago (NW Indiana) and had the privilege of eating Gino’s pizza a few times. I live in N Dakota now. No pizza here can even come close to Gino’s! I can’t wait to go home and enjoy Gino’s again! I’m also craving lemon rice soup!

[laurencelamare]

The sausage disappeared when they cut the pizza!

[emmanuelcooper]

imagine going in for a bite and realizing the pizza gone

[ScottTaylor-ruhi]

That wasn't a cheese pull, it was a marinara fall!

[Forsaken_Soul]

That "cheese pull" is gonna melt my mouf! 😂😂😂

[queensofthedthrone]

I'm not even a deep dish fan but this place does it like it's from Heaven.

[nickb]

I died laughing when 90% of the pizza just dumped off the sides and onto the table

[wolfeman]

Can we please take a second and talk about how CLEANLY and FAST that dude got that pizza out of the pan and onto the plate…

[CatMeow-qruo]

I feel like the Italian army is looking for you 😅

[calebyoung]

I love it when my pizza falls back on the plate while I try to eat it….

[takemeaway]

This lady has never seen "fresh mozzarella" 😂

[withlessAsbestos]

It’s Golden Hued because it’s a Biscuit Recipe for the crust. Both Gino’s and Due’s had the same head chef from Mississippi who said she used an old family biscuit recipe to improve the crust.

[philipallen]

I wanted to hate on this, but that looks abseloutly amazing. 10lbs into the oven is insane.

[Hirsutable]

"They won't tell anyone why their crust is golden hued"

Turmeric. It is Turmeric.

[Sanderr-]

“Where is the cheese?” “It’s under the sauce”

[ikiruyamamoto]

If the guy who flips the pizza out of the pan isn't the highest paid guy in the joint, then he doesn't know his worth. He's jerking around a scalding hot 10 lb pizza in one hand, and working a flimsy cardboard circle in the other?! Imagine putting a newby or a weak person on that job! You'd have a $1, 000 on the floor by the end of the shift. Of course getting a removable bottom pan, or a springform pan solves this problem. Now I'm hungry.