Pizza: Thin crust, NY italian style or deep-pan Chicago style?

[~J~]

Just want you all to know that because of this thread... Papa John's where I live just got an online order. I had a sandwich for lunch... but noooooo... ya had to start talking about pizza!

Got a medium w/extra cheese on half & bacon (bacon bacon) and pineapple on the other half. Would have gotten a deep-dish... but its Papa John's... so I will just have to be happy with the garlic sauce....mmm...

 

[phungy]

That wasn't deep dish, but stuffed. Giordano's doesn't sell deep dish or pan, just stuffed and thin, If I recall correctly.

Looks like you're right :\ Any pizza is good

 

[gauchogolfer]

Neapolitan pizza FTW! Seriously, the best pizza I've had was 2 euros from a street shop in Naples, fresh from the oven. Simply perfect.

 

[MacHipster]

Looks like you're right :\ Any pizza is good

I agree. I like it all.

 

[iRachel]

Chicago pizza, definitely. I think I'm going to have to have some the next time I go home for a visit!

 

[kainjow]

Well I think I've made up my mind on what I've having for lunch

Mm there's nothing better than Donatos

 

[rdowns]

This thread gives me deja vu.

John's Pizza FTW with a side of English hottie

http://www.johnspizzerianyc.com/index2.htm

 

[shecky]

deep dish is not pizza - its a pizza "pie" which to me is something kind of like, but not the same as, real NY style pizza.

having said that, pizza is a like a blowjob; even when its bad, its still pretty damn good.

 

[leekohler]

chicago "pizza" is utterly disgusting and it shouldn't even be called pizza.

Them's fightin' words. Both styles have their merits. And you can find great/horrible pizza in both cities.

 

[yellow]

having said that, pizza is a like a blowjob; even when its bad, its still pretty damn good.

Interesting characterization.. I'm not sure I'd enjoy pizza with teeth.

 

[Much Ado]

Neapolitan pizza FTW! Seriously, the best pizza I've had was 2 euros from a street shop in Naples, fresh from the oven. Simply perfect.

Streets of Sorento: razor thin pizza base, tomato with chilli, basil, pancetta.

Heaven.

 

[dcv]

THIN pizza (proper Italian stuff or NY style) FTW!

That Chicago stuff is *pie* not pizza!

John's Pizza...

Oooo they do make very good pizza I hear they do killer drinks there too...

 

[CalBoy]

Them's fightin' words. Both styles have their merits. And you can find great/horrible pizza in both cities.

Agreed. I love both!

Although in the Bay Area (I know, not in Chicago, but whatever), this place is has the best Chicago-style pizza(the wait for a table is usually over an hour, so you know it's good ).

 

[pivo6]

All pizza is good. It just happens to be that Chicago style is better. It has nothing to do with me growing up there.

 

[princealfie]

I prefer VPN pizza.

http://www.verapizzanapoletana.org/vpn/vpn_frames-index.htm

 

[jayb2000]

wrong and wrong

Woodfired brick oven beats em both
Local fave:
http://www.flatbreadcompany.com/2007Home.htm

Thin crust, but never greasy, fresh ingredients, mmmm

National (US) - Bertucci's

Second best is NY style (which is mostly Greek style). The point of pizza is the toppings, not the bread.

Deep dish pizza is like making a sandwich with 2 inch thick pieces of bread, sure it works, but the meat/cheese/vegetables/tofu/whatever is the point of a sandwich.

Pizza crust should be a thin, cruncy, topping-delivery device!

 

[devilot]

Being from Chicago and being about 2 blocks from Giordanos...

I'm still bummed I didn't get the chance to eat there when I was in Chicago that weekend.

I've only tried a few places in Chicago for er, what I think might be called deep-dish/ "Chicago-style" pizza. And I've had like, general thin crust pizza (dunno if that counts as NYC style or not).

Gotta admit, when I heard Chicago-style description and saw a pic, was a bit disgusted. But after having some?

I'm craving it big time. I'm gonna go back eventually and try Giordano's and other recommended places (tried Gino's East and West).

 

[mkrishnan]

Mm there's nothing better than Donatos

In the tiny little town I used to go to for stuff at our manufacturing plant (Wilmington, OH), I was introduced to Donatos. Very good pizza, I honestly have to say. They have a veggie special that's really nice.

 

[Butthead]

Being that "Chicago-style" encompasses four types of pizza, I'll have to go along with that.

Chicago Style(s):

Deep Dish
Pan
Thin
Stuffed

If you look at thin crust such as St. Louis-style, the crust is thin and crispy. Much like a wafer. Chicago-style thin crust is thinner than an average crust, but still a bit springy and soft. It also has a thicker layer of toppings as compared to St. Louis-style.

I'm not sure there is an actual indentifiable SLX style anymore than a 'Thin Chicago' style that would differentiate from same produced in other locals.

SliceNY is the mother of all pizza blogs, a good read:

http://www.sliceny.com/

Not on a pizza... I tend to prefer my pizzas as close as possible to traditional...

Traditional? Depends on what is considered 'traditional'.
"Traditional" Chicago deep-dish pies are not traditional NY or Italian style (and NY isn't really in keeping with traditional Italian/Sicilian). And any thick crust Sicilian isn't really traditional, even if your Sicilian grandma makes it that way.

http://www.verapizzanapoletana.org/vpn/history_pizza.html


hmm, I see princealfie is a fan of antica pizzeria too then? (still need to fix those at home with some reheating).
http://www.verapizzanapoletana.org/vpn/vpn_frames-index.htm

Being from Chicago and being about 2 blocks from Giordanos (home of the world's famous stuff pizza) I'm going to have to go with stuff. If I want a pizza that will fill me I would definitely choose stuffed over thin.

Eeew, I used to eat at the Giordanos near my work, and I hated just about everything they sell...truely yucky stuff (co-workers demanded takeout from that place).

This thread gives me deja vu.

John's Pizza FTW with a side of English hottie

http://www.johnspizzerianyc.com/index2.htm

I prefer my thin, crispy Italian style, reheated at home for even better crispiness...just like I prefer my Korean hotties like Jeon Ji-Hyun...smokin hot

all pizza is delicious. just depends on how much you've had to drink before you eat it.


however, for a perfectly sober slice... i'd have to opt for a crispy (yet foldable) new york thin slice. deep dish? forgetaboutit.

I always drink Zinfandel with my Pizza, occasionally Pinot Noir---if there is ham on it Pinot Noir will go better; but a lush ripe, high-alcohol Zin just does wonders for any pizza...cept maybe one with seafood...clams, sardines, etc.

pizza is a like a blowjob; even when its bad, its still pretty damn good.

I disagree, both are bad when you don't really want either. But then will add that for the women the corresponding corrollary, a good tongue is hard to find, but always good when you do And the other corollary is that a tasty bottle of Zinfandel with pizza is almost a yummy and delicious as 'eating' any 'side' of hottie Jeon Ji-Hyun, lol.

 

[Blue Velvet]

Traditional? Depends on what is considered 'traditional'.
"Traditional" Chicago deep-dish pies are not traditional NY or Italian style (and NY isn't really in keeping with traditional Italian/Sicilian). And any thick crust Sicilian isn't really traditional, even if your Sicilian grandma makes it that way.

Naples is not in Sicily.

Ever since being shown how to make and fed a pizza made by Neapolitan friends of mine and their mother, that's what I mean by traditional. That's what the history considers as traditional.

But unfortunately, if I'm craving a pizza at 10pm or have got home and can't be bothered cooking, I'll order one that's as close as I can get. I don't have a huge choice of suppliers near where I live so it's usually a compromise... if I could order them from my friend, I would.

 

[MacHipster]

I'm not sure there is an actual indentifiable SLX style anymore than a 'Thin Chicago' style that would differentiate from same produced in other locals.

I would say that's true to the extent that cities' styles have found their way across the globe, but I was referring to the originating city as far as style. I suppose it is as debatable as "where was hamburger invented" and so on, but as far as consensus is concerned, I was basing my observations on the supposed origin. After all, Cashew Chicken was invented in Springfield, MO, but no one considers it a Springfield dish.

 

[Antares]

We can't get proper Chicago pizza in London so I have to go for thin crust, although if the crust is stuffed, that's OK too.

Sounds like a great business opportunity to me! Open up a real Chicago-Style pizza joint. Maybe also provide Italian Beef sandwiches...(also a great Chicago invented food)....and Vienna Beef Hot dogs (the best hot dogs in the world). But this is about pizza...

Here are some of my guidelines:

Chicago Style - Thin Crust: This pizza has a very thin and crunchy crust. Great for when you want a quick or light meal. Good for lunch.
NY Style: This pizza has a softer, floppy crust. The slices tend to be large in size. Good for when you're drunk at 3AM and need something to fill your stomach.
Chicago Style - Pan: This pizza has a crust that fills a deep dish pan right up the sides. It great for when you want to have a really good and filling meal. It's packed to the brim with cheese and ingredients. Great for when you want maximum flavor and a real, filling meal. Also for when you really want to take your time eating, enjoy the company around you and savor the food.
Stuffed: Similar to pan but typically has a shorter crust. The cheese and ingredients fill the center of the pizza. while the sauce is placed on top. Occasionally, a second layer of crust is put on the top of the pizza, covering all the cheese and ingredients. A good dinner pizza.
Neapolitan: This is a traditional Italian pizza which has a number of variations. It typically has a thicker, bread like crust with minimal ingredients or cheese. Good for lunch, great for a "fancy" dinner.

With the exception of NY Style pizza, most modern pizzas in the United States are derivative of the Chicago style pizzas (thin and pan). Traditional, Neapolitan derived pizza styles are also increasing in popularity.

Personally, I say nothing beats a pan pizza. The flavor intensity can't be matched. And no other pizza makes you as satisfyingly full. I prefer a thick, heaping slice of pizza over any wimpy soft crust pizza or an overly crunchy, often paper thin crust pizza..though they all have their merits.

 

[wordmunger]

For all those who say Chicago style isn't real pizza, I've got news for you: New York Style isn't real pizza either. Enormous slices slathered in greasy cheese. That's not Italian.

That said, there are some really good pizzerias in NYC. But the ratio of good to bad pizza in New York is much lower than in Chicago. Nearly every "Chicago-style" place in Chicago makes good pizza. But most pizzerias in NYC sell horrible, dried-under-heat-lamp slabs of grease.

The best pizza I've ever had? Giordano's in Chicago.

 

[mkrishnan]

If you look at thin crust such as St. Louis-style, the crust is thin and crispy. Much like a wafer. Chicago-style thin crust is thinner than an average crust, but still a bit springy and soft. It also has a thicker layer of toppings as compared to St. Louis-style.

Chicago Style - Thin Crust: This pizza has a very thin and crunchy crust. Great for when you want a quick or light meal. Good for lunch.

I think you Chicagoans may have to get your stories straight.

And someone should also call the people in St. Louis and tell them that they have a St. Louis version of pizza. I don't think they're currently aware of that.

 

[twistedlegato]

Thin, potato and bacon (not canadian)!