Chicago-Style or New York?

New York, Chicago, Thin Crust, or No Pizza.


  • Total voters
    23
  • Poll closed .
I went to Rome last year and was kind of disappointed that their pizza was nothing special at all really. Admittedly this is coherent with my previous theory about 'regional specialty' dishes which is that they are always an anticlimax and the illusion of them being better there than anywhere else, generally amounts to little more than food snobbery.
 
Last edited:
Flatbread

Right now my favorite pizza isn't even being called a pizza (though that's what it is). They're calling 'em flatbreads and the crusts are so wafer-thin they're almost cracker-like. Very crisp with fresh toppings and just enough cheese to get that cheesy stretch-and-drip when you take a bite--but no more lest you lose the flavor of the toppings. :cattail:

I love that kinda "pizza" so much more than the kind where the toppings sink and drown in cheese, cheese, cheese and more cheese :p
 
NY is my first choice, but I enjoy all varieties. In fact, I prefer not to have only one style. But as far a having it in Italy...I was in Pisa about five years ago, and we stopped for lunch at a terrace restaurant just across from the tower. I had a Margharita, and it was the best I'd ever tasted...Clearly just tossed and wood-fired with tomatoes that really tasted like tomatos and mozarella that was 100% buffalo milk...
 
If you get to NYC, try Lombardi's (since 1905.) Also try Totonno's, out in Coney Island (since 1924.)
 
Heh.

You mean New York (Hand-Tossed in the garbage on your way out the door to get a REAL pizza???)


Yeah. Chicago style.

Best in the universe is from a place called Freddy's down in Cicero, BTW.
 
Chicago-Style/Pan.

Hand-tossed and thin-crust are nice, but pan pizza gives me that "stick to the ribs" feeling of warmth and true satisfaction. I don't eat for several hours after a damn good three to four slices of Chicago-style.....unless I get laid in the meantime, in which case my munchies return. (I have never gotten laid without having the munchies afterward.)
 
Probably the best pizza I ever had was from a little place in Mestre, just across the lagoon from Venice. The crust was so thin it almost wasn't there. It was delicious.
 
During my honeymoon, we spent some time at a beach resort on the Adriatic across from Venice. There was a little cafe there with a poster showing their pizza specialty: The typical round pie with a octopus in the center, its arms dividing the pizza into eight pieces, each piece embellished with a slice of hard-boiled egg.

I still regret not trying one.
 
Thin crust all the way. None of this veggie pizza either ... I want meat ... a 5 meat pizza is one of my favorites with just enough tomato sauce and cheese to hold it together. :D

I did have a four cheese pizza (one of which was goat cheese) with sun dried tomatoes and onions one time that wasn't bad ... but it wasn't meat.

I've had NY style and Chitown pizzas too ... good, but a tad doughy for my taste.
 
Anyone remember the old Peter Paul Mounds ads - Sometimes you feel like a nut, sometimes you don't? I'm like that with pizza "styles" as well as any other food. Growing up around the country and overseas as a military brat and later on in the military myself, I had the luxury of exposure to many US and foreign cuisines. I didn't limit myself to one cuisine then, and now pushing 70, I don't limit myself to one now.

Pizza - Bring it on, Chicago, New York, Thin-Crust, whatever style is available that I feel like having when "I feel like a pizza."

Tyro
 
Having worked in a pizzeria owned by Neapolitan immigrants, I have to say "NY style" is the truest. Chicago is a "pizza-like food"
 
My sainted grandmama would make pizza by putting the week's leftovers on a flattened refrigerator roll. As far as she was concerned, pizza in the old country was how you used up leftovers before the spoiled.

I like all of them, honestly, but prefer a hearty crust, whole wheat if possible. However, the last Litogether we all rolled into Malnati's (I think) and I got my first introduction to Chicago style. Wow! I can't imagine eating it on a regular basis, unless one was seriously preparing for hibernation, but I did enjoy that evening.
 
My sainted grandmama would make pizza by putting the week's leftovers on a flattened refrigerator roll. As far as she was concerned, pizza in the old country was how you used up leftovers before the spoiled.

I like all of them, honestly, but prefer a hearty crust, whole wheat if possible. However, the last Litogether we all rolled into Malnati's (I think) and I got my first introduction to Chicago style. Wow! I can't imagine eating it on a regular basis, unless one was seriously preparing for hibernation, but I did enjoy that evening.

That was Lou Malnati's, Bear. I also remember waiting awhile for a table (there were about 20 of us) and how the place was perpetually crowded. It was some fine pizza and the pies were huge and loaded with toppings. :D

He'll ship his pizza's anywhere in the US if you get a hankerin' for one. Here's his web site: http://www.loumalnatis.com/
 
how about white pizza (no tomato sauce)? I love me some thick crust. I need some education whats the difference between NY or Chicago style pizza?

I'm hungry. Now I want pizza... (We make them hand tossed at home.)
 
I always thought of sauceless pizza as foccacio. I'm sure that there are purests who will argue the point but I figure, since they were baking flat bread during the Roman Empire and putting stuff on top long before tomatoes were discovered in Mexico, it's as authentic as any other kind.
 
how about white pizza (no tomato sauce)? I love me some thick crust. I need some education whats the difference between NY or Chicago style pizza?

I'm hungry. Now I want pizza... (We make them hand tossed at home.)

New York is hand-tossed. My parents tried a pizza in San Vito that was much like you described. I don't think that they liked it, but it might be pretty good.
 
I always thought of sauceless pizza as foccacio. I'm sure that there are purests who will argue the point but I figure, since they were baking flat bread during the Roman Empire and putting stuff on top long before tomatoes were discovered in Mexico, it's as authentic as any other kind.

Well, I believe the true inventors of pizza in any sense were the Etruscans. They were the first to start smearing cheese and things like that on baked flat breads.
 
So far, we have a tie: Chicago and New York. Frankly, pan pizza is about the only thing from Chicago that I like. That I can think of, anyway. Hand-tossed is cool, too, but I prefer pan.
 
I enjoy a gluten-free wheat dough pizza hammered down into a crispy thin crust and topped with hummus, bean sprouts, artichoke hearts and diced tofu.
 
Back
Top