Oh, wait. That’s actually a pierogi. Never mind.
Posted on 12/03/2022 4:34:04 PM PST by DallasBiff
Sure, you've heard of street slices and stuffed crust, but how about Sicilian or strips? Or St. Louis topped with Provel? And no, we're not referring to provolone! There are many styles of pizza to enjoy, but what makes each of these pizza types different from each other?
Pizza is certainly a beloved food in America. According to a United States Department of Agriculture (USDA) report, about one in every eight Americans will eat a slice of pizza on any given day. So why not mix things up with pies inspired by styles across this great globe of ours? We spoke to a man who wrote the literal book on pizza, Steve Dolinsky, food reporter for ABC 7 in Chicago, and the author of Pizza City USA: 101 Reasons Why Chicago is America's Greatest Pizza Town, to break down regional pizza varieties that showcase the diversity of this beloved creation.
(Excerpt) Read more at eatthis.com ...
Mine is Detroit style, and a close second is Ohio Valley style.
Chicago for me.
I like mine with the high sulphur content coal to give it that authentic black lung taste I crave.
St. Louis style is the best. Cracker, thin crust, lots of provel cheese, also love bacon pizza with real bacon.
There are too many good pizza restaurants in St. Louis. Most people think of St. Louis style pizza being Imo’s. But there are literally hundreds of great local St. Louis pizza joints.
I like Grassi’s.
The pizza you loved as a kid or young adult is usually your favorite.
I’d order pizza for poker night from Dominos that was three toppings for $7.99. (I’m cheap. Sue me.)
Now that same deal for a large is ONE topping for $7.99.
ESAD, biden.
St. Louis style is the best. Cracker, thin crust, lots of provel cheese,
When I first moved to StL, I didn't get it. Now, I love that style.
Technique and ingredients?
.
The so-called “New England” style pizza is probably found in only one corner of Massachusetts.
I grew up on Pizza in the New Haven area. Not only Sally’s, Modern, the Spot, and Pepes, but other solid pizzerias like Tolli’s (East Haven), Bimontes & Sorrentos (Hamden), Angelo’s (North Haven).
The White Clam is a New Haven thing, but hardly dominates. Also, in New Haven a standard plain apizza from Sally’s or Pepe’s comes without mozzarella, only a sprinkling of Parmesan.
I have NO idea why this page would cjoose BAR pizza as representative. Were they paid?
Also, I lived in Chicago for three years. I was also a cook at Eduardo’s (mostly stuffed). The thin square cut was NOT the most common. Just because it is served in some pubs does not make it common. For a non-junk thin pizza I tried “Home Run Inn”. Pedestrian.
Chicago is dominated by Deep Dish and Stuffed, and unlike the northeast where something that becomes a chain is almost disqualified from being taken seriously, it is a mark of arrival in Chicago and the Mid-west.
So, Giordano’s, Uno’s, Gino’s, Edwardo’s, Connie’s . . . all dominated by deep dish and stuffed, even if thin is also on the menu.
LOL!
It's now a giant empty lot.
I loved that pizza.
-PJ
Best pizza I’ve had in recent years is the Chicago-style pizza available at Zachary’s Pizza on Crow Canyon Rd. in San Ramón, Calif. They also have a pizzeria in Oakland. Both are usually crowded.
Chicago pizza isn’t pizza. It’s some kind of casserole and not a very good one at that.
I’m a Sicilian girl first (Leonardo’s for Swamp fans) with NY style a very, very close second (thanks, Mr FF!).
Ping.
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