Suck it up, Chicago!
Heh.
Lasagna without the pasta.
It’s why Chicagoans call it a “pie,” Justice Scalia. Nonetheless, I trust your judgment.
I used to not like Pizza Hut and had not eaten any pizza for many years until my Niece and her family stopped by maybe a year ago.
They had stopped at Pizza Hut and gotten a couple. I was surprised how good they were so I decided to try them again. I didn’t know what to order but the little girl at the register helped me figure it out.
It was a deep dish meat lovers pizza. Sure enough it was good and also reheated for several days.
Anchivies, Black Olives, Green Peppers and onions.
there IS no other pizza
Speaking as a Chicago native, I never heard if Chicago-style deep dish pizza until I left Chicago. So go figure, actually thin crust is more Chicago style as far as I can tell. New York pizza sucks IMHO.
Damn straight.
I make some of the best pizza around.
In fact my sons ex-MIL told me she couldn’t wait for her grandkids birthdays just so could come out and eat some of the pizza I make for the parties....
I’ve had both styles before, each in their native city. Both are good in their places. However! The New York pizza for some reason tasted better in all ways, I think it’s because it was eaten on the street at the bistro tables and usually because I was hungry and in a hurry to be somewhere else.
The Chicago style was better for sitting in a restaurant with friends and spending time enjoying the ‘pie’ and good company.
Now with that out of the way, the ABSOLUTELY best pizza I have ever had was at a place called ‘Pizza Villa’ in Delaware Ohio. It’s hard to explain why, it just was.
The most ‘Fun’ Pizza I ever had was at Pizza and Pipes in Everett Washington. It was a pizza palace inside of a Wurlitzer Pipe Organ. Long Trestle tables, and wonderful live music and old time silent movies accompanied by the organ. Ahhh, good memories indeed.
Used to be a great little pizza shop near me that served Chicago-style deep-dish pizza. It had a thick layer of provolone cheese covered with sauce. 1 slice was a meal - I loved it! Then the shop closed down.
Have to agree with Scalia and Stewart....thin crust is the way to go. My wife likes the doughy, tasteless, thick crust kind, but each to their own. That Chicago deep dish in the picture looks dreadful. Incidentally, the few times I’ve eaten pizza in the Chicago area, I had thin crust from an Italian restaurant...and it was delicious.
I’m kinda partial to Papa Murphy’s 5-meat stuffed crust pizza.
I’ve had both and wouldn’t turn my nose up at either.
Thin crust, NY style, dough sits overnight...
Pizza sauce is made separately from spaghetti sauce.
No white cheddar, just mozzarella.
It is a love thing. (sniff)
BLASPHEMY!!
AMAZING PIZZA!!!
But the big net? It take-a me a long time to build, and cost-a you a lotta money!
Pictured below, fairly typical lampara from the 1920's. Shown is an Italian-style "square" or bunt. Jap style nets (which can fish a bit deeper) cost extra.
But I know how (basically).
its just a marketing ploy whn they hire non-Italians who don’t know how to spin the dough and just plop it in a pan