CT has the best pizza on the planet. Maine not so much. But working for years in D.C., Armand's was the place to get awesome Chicago style pizza.
Don't know if they are still in business.
Posted on 04/05/2021 4:43:51 PM PDT by mylife
Oh, pizza. Is there a single food more universally beloved that is also so incredibly divisive? The most contentious of these divisions comes between New Yorkers and their New York-style slices and Chicagoans and their deep dish pies. Deep dish pizza was invented in the Windy City in 1943 by Ike Sewell, founder of Uno’s Pizzeria. It became so popular that it spun into a huge national chain and inspired dozens upon dozens of other deep dish pizzerias in major cities across the world. So tuck a napkin into your collar, grab a fork and knife (you’ll need them), and celebrate National Deep Dish Pizza Day with us this April 5!
(Excerpt) Read more at nationaltoday.com ...
Fixed it for ya.
cheesery..
I know that Gino’s East pizza anywhere.
this is one opinion that I know I am absolutely correct on....NEW YORK STYLE PIZZA IS THE BEST!
wtf is the deal with like taco pizza and cheeseburger pizza?
both lovely but it aint a pizza! and keep yer tater tots off my pizza! potato is ok, but tots?
tots and cheese whiz... NOT PIZZA!
*** it always amazes me how fixed people are to their regional style***
Lol, you’re right. When we first moved to Ohio 30+ years ago, our neighbors told us the best pizza was from a local joint called Donato’s. It was like cardboard, but they LOVED it. Plus, they cut it into squares, not wedges. Ugh!
Nothing like NY style, nor Chicago, so in my mind, very inferior pizza.
Now THAT looks really good!
When we’re having pizza, it’s usually homemade - ‘cuz I LIKE making pizza. I like making Flatbread Pizza the best.
If it’s a purchased take-n-bake and there is a lot of crust around the edges, the Beagle waits patiently for his ‘Pizza Bone’ which he gets when I finish my slice(s). ;)
I’m with you. NY style is my favorite, followed by Chicago style for fun and extra calories.
Detroit style pizza
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. It is traditionally topped with tomato sauce and Wisconsin brick cheese that goes all the way to the edges. This style of pizza is often baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories. The style was developed during the mid-twentieth century in Detroit before spreading to other parts of the United States in the 2010s. The dish is one of Detroit’s iconic local foods.
Contents
1 History
2 Description
3 Reception
4 See also
5 References
6 External links
History[edit]
Pizza in a traditional-style pan
The pizza was developed in 1946 at Buddy’s Rendezvous, a former blind pig owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit.[1][2][3] Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra’s mother’s recipe for sfincione[4] or a recipe from one of the restaurant’s employees, Connie Piccinato.[5][6] The recipe created a “focaccia-like crust” with pepperoni pressed into the dough to “maximize the flavor penetration”.[5][7] The restaurant baked it in blue steel pans available from local automotive suppliers, made in the 1930s and 1940s by Dover Parkersburg[6] and used as drip trays or to hold small parts or scrap metal[6] in automobile factories because baking pans available at the time were not appropriate for the dish.[1][2][5][8] Some 50- to 75-year-old pans are still in use.[6]
The restaurant later was renamed Buddy’s Pizza. In 1953, the Guerras sold it and opened the Cloverleaf in Eastpointe, Michigan.[3][9] Former Buddy’s employee Louis Tourtois made pizzas at Shield’s before founding Loui’s Pizza in Hazel Park, Michigan.[9][10] The Detroit News called Tourtois the “king of pizzas” in 1978.[10] National chain Jet’s, local chain Shield’s, and Luigi’s the Original of Harrison Township are other locally-notable restaurants serving the style.[11][12][13]
If the crust is like a biscuit, it doesn’t deserve the name pizza, IMHO. I don’t know if Detroit pizza is like that, but if it is...it ain’t pizza.
It’s great. No biscuit crust. Wisconsin style brick cheese
Bummer, I missed it.
I make a pretty good Sicilian style out of my sourdough, but it takes a couple days to get ready...
I agree that it’s more a casserole than a pizza. I have a taste for it every now and then and make it at home. I grew up in NJ and like the pizza there.
I lived in Chicagoland for a bit and Lou Malnatti’s was my favorite of that style.
CT has the best pizza on the planet. Maine not so much. But working for years in D.C., Armand's was the place to get awesome Chicago style pizza.
Don't know if they are still in business.
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