Big Boyz Pizza - Zhongshan District

It is the best pizza I have had since coming to Taiwan 6 months ago. Both Chicago deep dish style and New York thin crust. GREAT PIZZA!

I really miss Chicago-style deep dish pizza since leaving the states and was on a journey to find the most authentic deep dish pizza in Taiwan. And man, I can tell you Big Boyz Pizza wins my recommendation. I've eaten many deep-dish pizzas back in the states, and I can attest Big Boyz Pizza is up there on my list! Highly recommend!

I've been here twice, great service. I found the New York pizza very authentic and surprisingly filling. The Chicago pizza was very tasty also, highly recommend. Great selection of beers too

Great pizza, slightly off the beaten path. Small space for dine in, but a pleasant environment with great aromas from the kitchen, and pool on the TV. I had the 12 inch Three Knights. Nice topping choice, everything blended well, and it had a wonderfully distinct garlic flavor, possibly mixed into the sausage pieces. Flavorful cheese and sauce balance, with a perfect chewy crisp crust. And a hard cider to wash it all down. I've read reviews about Taiwanese leaning toward other pizza taste profiles, and I see Dominos and Pizza Hut reviews at 4+ stars give me a break! As an American with decades of experience, who loves pizza, the big chains are so incredibly basic. By contrast, Big Boyz is excellent pizza, worth your (repeated) business.

2023 update: The new location near Nanjing Fuxing is much smaller, and the deep dish feels a little less substantial than I last remember it from the original location. (See the photo of the slice being lifted up. Flavor still good, and this time I didn’t detect the “Taiwanese bakery butter” flavor, yay. BBP will do if you need a fix in Taipei. Old location reviews: Get your Chicago style deep dish pizza fix here! Tasty stuff; so happy to see it here. Their thin crust is also good, with a crispy bottom (although I suspect New Yorkers would debate its authenticity . You can even preorder pizzas with a reservation so that they're ready to serve when you arrive! The grand slam deep dish (No.1/大滿貫深盤 hit the spot. The butter crust has walls that are nice and tall, not quite as thin as say Lou Malnati’s, but still crusty and flavorful (and the little extra softness probably makes it easier to eat anyway . A few other notes: 1 was hoping for more cheesy goodness when pulling out that first slice, such as the experience eating at Giordano’s; 2 the sausage in the grand slam is not a uniform layer, but rather the sausage is dotted all over, since they appear to make a layer of a mix of the three meats; 3 the crust appears to use the same butter as Taiwanese bakeries do, so the flavor gives me memories of those places. (wish it were American butter Taiwan bakeries can frankly smell too strongly of this distinctive odor, to the point of being unappetizing 4 I actually like the chorizo on our thin crust more than the sausage in our deep dish, but it did have a good fennel sausage flavor. Still miss sausage from Chicago though. An 8 deep alone is probably good for two people. I split a 12 thin as well to start since it takes an hour to bake a deep dish, so couldn't eat more than one quarter of the deep dish. Unsurprisingly you'll pay a bit more here than in Chicago (paid ~650nt each , but as a Chicago area native, this place satisfied my craving, despite a few quibbles. Tried more pizzas; turns out I like the Hot Summer/墨西哥深盤more than the No.1 and Veg Barrel/蔬菜, as I like their chorizo the most it seems. It also does have a little heat to it, woohoo! Their Funghi Delight/蘑菇 is not bad either, but South of the Border/南方 was tastier (chorizo! . Now if only they had spinach deep dish pies! ;