There is a Civil War In My House!

[Gail Simone]

And it may mean the end of all things!

It's about pizza.

We both agree that California pizza sucks and Oregon pizza isn't even a real thing.

But here is where the guns come out.

I think that New York pizza is lighter and more delicious and less of a chore to eat and the toppings are delightful.

HE thinks that NY pizza is like folded cardboard and that Chicago deep dish pizza is a doorway to heaven.


Obviously, this is irreconcilable.

[Personamanx]

Can't anyone just like "Pizza". I mean as long as there's nothing too fancy on it I've never had a slice that was too bad......

[Weetomuncher]

The best kind of pizza is Pakistani.

Honestly. Most of the curry houses around me sell pizza and their pizzas are usually pretty good.

[Red Jack]

Chicago pizza is to NY Pizza what the Authority (Ellis) is to the Justice League Cartoon.

[Redem]

*need to go found the american pizza guide for Quebecers*

but then again where I live we manage to establish difference in a dish who soles ingredient fries, brown sauce and cheese

[Rev. Calibos]

Chicago pizza trumps New York pizza, easily.

Whenever I eat thin crust pizza I wonder why I didn't just go out and get the toppings individually, it's alright but the breads the thing!

[Adam C]

Obviously, this is irreconcilable.

Nerf Darts, twenty paces.

[TCJohnson]

Does this mean some random black man is going to die?



And New York pizza is the best.

[Shurato2099]

My personal prefference tends toward Chicago style, I must admit, I just like a thicker crust. However I have seldom met a pizza that I didn't like ... and most of those either used cheapo frozen crusts or had some combination of fungus and anchovies on them. :) The one is potentially life threatening, the other is just nasty IMO.

I guess for me deep dish (particularly Siscilian, the father of Chicago style) is sit down food while Big Apple style is hand food that I can eat while walking ... perfect for conventions or sightseeing, for instance.

Then again my grandmother used to make pizza pie with a top and bottom crust and just packed in the goodies ...

[Shurato2099]

Does this mean some random black man is going to die?



And New York pizza is the best.

Distinctly harder with Nerf weaponry but not impossible.

[the4thpip]

The answer is Alsatian Flammekueche (tarte flambée):

http://www.lesfoodies.com/_recipeimage/recipe/3548/w/430

A crust so thin you could read through it! Topped with creme fraiche, bacon and onions. No cheese!

[Redem]

Distinctly harder with Nerf weaponry but not impossible.

All this talk of food and war to remind me of a particular french-canadian sketch

http://www.youtube.com/watch?v=9HIBgdjtxgs

[scout1279]

Listen, as an Italian from Brooklyn, I can tell you that New York pizza is the only true pizza. Chicago pizza is obviouly just the result of some dudes who couldn't get their crust right.

[Professor Moriarty]

that's because Chicago deep dish pizza is a doorway to heaven.

http://i139.photobucket.com/albums/q285/MadKakashi/LOL%20Cats/SHUN.jpg

[Gail Simone]

Listen, as an Italian from Brooklyn, I can tell you that New York pizza is the only true pizza. Chicago pizza is obviouly just the result of some dudes who couldn't get their crust right.

Scout is smarter than everyone.

[Personamanx]

THis reminds me of this Video on Youtube.

Just search "Pizz" on Youtube, and click on the first thing that's there. NSFW.

[Stressfactor]

Chicago style.

Barring that, St. Louis style.... Just not Imo's Pizza. Cecil Whittakers is okay but every Imo's Pizzaria should be burned to the ground and the earth salted.

[TCJohnson]

Listen, as an Italian from Brooklyn, I can tell you that New York pizza is the only true pizza. Chicago pizza is obviouly just the result of some dudes who couldn't get their crust right.

Has to be done right. Outside of New York I had a lot of New York pizza that was just terrible.

[Free-Man]

Chicago style.

Someone give Stressfactor the prize, because she nailed it.

Chicago, with NY in a close second.

[Stressfactor]

Even Duff of "Ace of Cakes" fame knows that Chicago Style is the way to go.

[Free-Man]

Even Duff of "Ace of Cakes" fame knows that Chicago Style is the way to go.

Don't know who that is, but he sounds like a smart fella.

[Stressfactor]

Compromise and go with Toasted Ravioli -- the St. Louis original that combines the best of all possible worlds... breaded, deep fried ravioli with marinara dipping sauce.... MMMMMMmmmm....




Damn, now I miss some good, authentic, TR from the Hill in St. Louis.


ROAD TRIP!!!!

[mikekerr3]

The answer is Alsatian Flammekueche (tarte flambée):

http://www.lesfoodies.com/_recipeimage/recipe/3548/w/430

A crust so thin you could read through it! Topped with creme fraiche, bacon and onions. No cheese!

In other words a flavored cracker:wink:

Chicago style is the best

[TomStillwell]

Clearly Scott is smart man.:wink:

There is a flaw in the debate though. Chicago has more different kinds of pizza than you've tried. Your sampling has been limited. There is Chicago style pizza that is not as heavy. You've only been eating the stuff Scott likes.

You come back here and we'll set you up.

[a. non]

Chicago style is technically a casserole:evilsmile:

[DungeonmasterJim]

Forever all my family ate was this local family owned joint in western Ma. Because I had it so much it's the standard bearer of pizza's for me and also my favorite.

Currently I'm eating my favorite frozen, pre-made pizza as I type this - Mystic Pizza - as in the pizza from the 1980's(?) movie with Julia Roberts.

DM Jim

[scout1279]

Has to be done right. Outside of New York I had a lot of New York pizza that was just terrible.

Outside of Brooklyn it's hard to find pizza that isn't terrible. Everyone thinks that pizza some sort of universally good thing. They are wrong. There are only a handful of great pizzas in the world.

[Free-Man]

Outside of Brooklyn it's hard to find pizza that isn't terrible. Everyone thinks that pizza some sort of universally good thing. They are wrong. There are only a handful of great pizzas in the world.

And most are in Chicago.:wink:

[MartinRedmond]

I like replacing the tomato sauce with olive oil whenever possible.

[Shurato2099]

And most are in Chicago.:wink:

Or Italy. :)

Gail! When you're in Barcelona remember: the Italian border is only a few hours away!

[Shurato2099]

I like replacing the tomato sauce with olive oil whenever possible.

I usually brush a little right onto the dough, go light sauce and drizzle a little more olive oil right on top. Pepperoni, good sausage, crisp veggies ... I love it. And my roomie won't touch it.

[Stressfactor]

I usually brush a little right onto the dough, go light sauce and drizzle a little more olive oil right on top. Pepperoni, good sausage, crisp veggies ... I love it. And my roomie won't touch it.Sometimes I like to go with a little olive oil, some sun dried tomatoes, a sprinkling of feta cheese and a few black olives.

[TCJohnson]

Outside of Brooklyn it's hard to find pizza that isn't terrible. Everyone thinks that pizza some sort of universally good thing. They are wrong. There are only a handful of great pizzas in the world.

In my area there are four good pizza places. One is owned by a guy from Brooklyn, one is owned from a guy from Queens, one is owned from a guy from Italy and the last is owned by a guy from New Jersey.

[Free-Man]

I usually brush a little right onto the dough, go light sauce and drizzle a little more olive oil right on top. Pepperoni, good sausage, crisp veggies ... I love it. And my roomie won't touch it.

It SOUNDS nasty, but we had pizza in Japan with the tomato sauce replaced by squid ink, and it was awesome.

[Shurato2099]

Sometimes I like to go with a little olive oil, some sun dried tomatoes, a sprinkling of feta cheese and a few black olives.

Sounds good from here. :smile:

I'm sorely tempted to go and get my friend Sal in trouble with his wife again and 'jam' in his kitchen for a while. Gail may have it bad but its nothing like getting two Italian cooks at odds over food.

[TCJohnson]

Outside of Brooklyn it's hard to find pizza that isn't terrible. Everyone thinks that pizza some sort of universally good thing. They are wrong. There are only a handful of great pizzas in the world.

Does this mean that great pizzas are like perfect breasts? Which are also a hand full...

[EMeadow]

Any pizza place that is an authentic franchise of a known NY pizza joint outside of the city is usually right on par with fantastic NY pizza.

Probably cause they're also using NY water.

As for Chicago pizza, I absolutely love it and take no sides in the debate because they're BOTH the best pizza in the world.

[Niel, Agent Of SHIELD]

Chicago pizza is to NY Pizza what the Authority (Ellis) is to the Justice League Cartoon.
I don't get your comparison, unless you mean Chicago pizza is darker and grittier, in which case it must have been left in too long.

[Charles RB]

Obviously, this is irreconcilable.

What does Iron Man think?

[Spiffy]

And it may mean the end of all things!

It's about pizza.

We both agree that California pizza sucks and Oregon pizza isn't even a real thing.

But here is where the guns come out.

I think that New York pizza is lighter and more delicious and less of a chore to eat and the toppings are delightful.

HE thinks that NY pizza is like folded cardboard and that Chicago deep dish pizza is a doorway to heaven.


Obviously, this is irreconcilable.
I'm a lifetime New Yorker, Gail. But I'm also old enough to know how far NY Pizza has fallen since the days of my youth, long ago. And I mean the Pizza actually IN NY, and not just the way the "style" is mismanaged even worse, elsewhere in the country. With a new notable exceptions NY Pizza is a shadow of its former glory (for a notable exception, next time you visit NYC, schlep up to Patsy's in East Harlem - 2287 1st Ave, since its less of a jaunt than going to Brooklyn looking for good pizza).

Or, at risk of seeming to be a bad New Yorker, I'll fess up that the third option to the classic NY vs. Chicago Pizza debate might be the best. No, not California. Connecticut. Specifically New Haven. Some of the Brooklyn places rival New Haven pizza, but its getting rarer.

[JTPencils]

Four slices, and seven orders ago... our forefathers ripped off a recipe from the great nation of Italy. Conceived in deliciousness, and corrupted by the various tastes of a new nation, we perverted that great recipe to our own ways.

I say, get a calzone, in the interest of diplomacy, and forget the whole affair!

[Infra-Man]

Ahh, New York Char vs. Chicago Deep--the culinary equivalent of preferring Elvis or The Beatles.

New York is sort of the quintessential pie, the kind children draw when they hear the word, and an establishment in NYC can be judged solely on the quality of the crust char; and the margherita is the control by which quality is measured. Chicago style is, like a. non mentioned, more like a casserole and seems to be judged, from my experiences with them, on the quality of the toppings and the depth of the slice as thick as layer cake; its striations of flavors aiming at a proper blend that is pleasing and filling, full-bodied.

When I am in the mood for something lighter, I'll take the NYC pie; and when I'm in the mood for something heavy, I'll hit the Chicago pie.

Now, maybe we can start the Philly Cheesesteak vs. Italian Beef Sandwich debate?

[CutterMike]

...So, I can't like both...?

New York is fine as long as the crust is firm -- the soggy, floppy mess that you get in most places is just hideous. (I haven't tried Patsy's, that Spiff mentioned. Usually I'll hit Lombardi's when I'm in NY -- I love the smoky taste and the texture of the crust.)

Deep-dish is also great as long as the crust isn't leaden -- which most Unos seem to be, these days. When they first hit Boston back in the '80s, the crust was firm but light and there was more cheese at the bottom of the fillings, making a sort of light, amorphous blended cheese/crust combination that was to die for. Nowadays, not so much.

As with DM Jim, I grew up on New England pizza which (where I've lived, at least) generally has a thicker crust than New York -- firm but not crispy -- but isn't a deep-dish. Outside of the Boston North End or Fall River areas, it seems that most Massachusetts pizza places are Greek-run and they seem to have their own style.

So, yeah... as long as it isn't soggy or leaden, it's all good.

Now, everybody kiss and make up.

[Red Jack]

I don't get your comparison, unless you mean Chicago pizza is darker and grittier, in which case it must have been left in too long.

For grown ups. Chicago is what pizza is when it grows up.

[BnL]

I like both, but as others have said, Chicago pizza isn't really "pizza."

[spidervenom]

For grown ups. Chicago is what pizza is when it grows up.

So its old, moldy, and will give you food poisoning?

[Infra-Man]

Chicago is what pizza is when it grows up.

Pizza becomes casserole when it grows up? :wink:

EDIT:
I just had this odd vision of a run-of-the-mill pizza climbing into a tree, hanging off a branch, curling into itself and allowing its outsides to harden. Two weeks later, it emerges slowly from the pupa, now an adult pizza (Chicago style), with wings greasy from crumbled sausage, the colors similar to that of a Monarch butterfly's. It flaps its sausagey wings, allowing them to unfurl fully and dry in the dawn as the sun ferries away the dew from nearby leaves.

And then, as dandelion seeds take flight from beneath from a warm breeze, the adult pizza lets go of the branch and flaps. And then it flops to the ground at the base of the tree because it weighs like 10 fucking pounds. But damn is it tasty.

[Black Atom]

I like both. There's a place near UCLA that has great NY style pizza that stays open till like 2am.

[Dr Ray Palmer]

NY style for me. The thinner the crust, the better in my book. And I like it with very little tomato sauce. I love California-style pizza, too.

I'd rather not eat than have the deep-dish Chicago stuff. If I want a loaf of bread swimming in tomato goo, I'll ask for it.

[pariah-1972]

As long as we can all agree that Cici's pizza sucks the worst.

And Domino's is much improved.

[Godlike13]

Chi-Town :cool:

[dupersuper]

Mmmmmm...pizza...

[Wind-Breaker]

Chicago all the way. I've had NY pizza, wasn't impressed.

[Major Comma]

I am a Thin Crust man.
I gotta go with New York style.

[Reverend Smooth]

I liked both (too many carbs now, I can handle small portions of extremely thin crust types though), but chicago-style pizza is really more of a pizza-flavored casserole, the way it's made.

I know it's called pizza, but imo they really are two very different dishes even if the basic ingredients are the same.

I actually miss both, but the heart palpitations and faintness I'd get from more than a few bites would make me keel over. Especially deep-dish. x.x;

[Spiffy]

Chicago all the way. I've had NY pizza, wasn't impressed.
I know in my own post I panned what NY Pizza (in NY itself) has become in the last generation, compared to its glory days. That said...

When you say you've had "New York Pizza" do you indeed actually mean IN NEW YORK? (and I also mean, at a better place than at the Airport--at some place in NY which might be as well regarded there as Gino's or Lou Malnati's is in Chicago) In other words... was it a fair contest?

You are from Illinois, according to your profile, so I won't ask about Chi-Town pizza. Gotta assume that one.

[Tyr]

We both agree that California pizza sucks and Oregon pizza isn't even a real thing.



Traitor! Next you'll be bashing Nortwest salmon, clam chowder, and coffee! :mad:

[Pro]

italian pizza. There is no substitute.

[sk716]

Four slices, and seven orders ago... our forefathers ripped off a recipe from the great nation of Italy. Conceived in deliciousness, and corrupted by the various tastes of a new nation, we perverted that great recipe to our own ways.

I say, get a calzone, in the interest of diplomacy, and forget the whole affair!

STROMBOLI!!!!

(This war can be fought on many fronts.)


Ahh, New York Char vs. Chicago Deep--the culinary equivalent of preferring Elvis or The Beatles.

New York is sort of the quintessential pie, the kind children draw when they hear the word, and an establishment in NYC can be judged solely on the quality of the crust char; and the margherita is the control by which quality is measured. Chicago style is, like a. non mentioned, more like a casserole and seems to be judged, from my experiences with them, on the quality of the toppings and the depth of the slice as thick as layer cake; its striations of flavors aiming at a proper blend that is pleasing and filling, full-bodied.

When I am in the mood for something lighter, I'll take the NYC pie; and when I'm in the mood for something heavy, I'll hit the Chicago pie.

Now, maybe we can start the Philly Cheesesteak vs. Italian Beef Sandwich debate?

Genius! You've given me an idea.


I like both, but as others have said, Chicago pizza isn't really "pizza."

Chicago style is the natural evolution of the Neapolitan pies that inspired American pizza as we know it.

[TomStillwell]

I think you guys are confusing Chicago deep dish and Chicago stuffed pizza. There's more than one style of pizza in Chicago. Stuffed is layered. Deep dish is no more layered than NY Style. It's just thicker.

Not all of it is thick and heavy. A lot of it is even made with cornmeal crust as opposed to the traditional flour crust.

I'm sorry that NY can only manage one type of pizza that is enjoyable. Chicago fields many.

[Lester C.]

Tom Stillwell is going to hate me for this, but I hate Chicago Deep Dish pizza. The bread taste like cornbread rather than flour and you can't taste anything for all the tomato sauce.

[Merey]

Bad New York pizza, which is in abundance here, is the cardboard folded crap that's greasy and made with tasteless sauce and fake mozzarella.

The good New York pizza (Rizzo's (http://rizzosfinepizza.com/) in my neighborhood is a favorite) has a delightfully thin crispy crust, great sauce, fresh toppings and real mozzarella.

[TomStillwell]

Tom Stillwell is going to hate me for this, but I hate Chicago Deep Dish pizza. The bread taste like cornbread rather than flour and you can't taste anything for all the tomato sauce.

Well, if you order pizza made with a cornmeal crust it's probably going to taste like cornbread...

[Your Imaginary Pal]

Well I'll throw in the NY Sicilian slice.
Deep Dish and Square, no folding on this one.
It's the only viable comprimise.

[pariah-1972]

This thread is making me hungry:mad:

[Infra-Man]

I find that at quick slice places, the best way to judge quality is their cheese slice or Sicilian slice; at sit down places, the margherita is a good standard.

Actually, one of my favorite non-New-York-style pizzas out here is available @ Artichoke on 14th Street between 1st Ave and 2nd Ave. Behold...

http://img641.imageshack.us/img641/5548/artichoke.jpg
Spinach artichoke dip with mozzarella on a fluffly, sort of crunchy crust. It's not about the char, it's about decadence. One slice is a meal.

The margherita there is good too.


Genius! You've given me an idea.

Sweet, especially since I usually just give people nausea, the vapors, or hives.

[Bouncing Boy]

Personally I like both, in fact I just made a Chicago-Style Deep Dish Pizza for Dinner last night. I'm pretty sure Rally prefers New York Pizza though.

The debate here though inspired me to dust off my old Civil War Banner Template though.

http://i61.photobucket.com/albums/h51/Bouncing_Boy/CivilWarNY.gif


http://i61.photobucket.com/albums/h51/Bouncing_Boy/CivilWarChicago.gif

[KevinTBrown]

I love all varieties of pizza, but I especially love thin crust. I have had NY pizza and I found it lacking in the one thing I love the most on a pizza: cheese. Loads of sauce, but little cheese. No thank you.

Now then, if you could combine the NY crust with the way Chicago tops their pizzas, that would be PERFECT. As it is, because of that alone, Chicago does it better. (And if you notice most of the people talking up NY pizza is talking strictly about the thin crust, but not about the toppings...... :wink:)

Straight up comparisons, thin crust vs. thin crust, I like Chicago the best. They do toppings the best and the cheese balances the sauce beautifully. There's more to a pizza than just crust..... And as Tom said, Chicago fields many varieties. And I LOVE variety when it comes to food.

[TomStillwell]

I love all varieties of pizza, but I especially love thin crust. I have had NY pizza and I found it lacking in the one thing I love the most on a pizza: cheese. Loads of sauce, but little cheese. No thank you.

Now then, if you could combine the NY crust with the way Chicago tops their pizzas, that would be PERFECT. As it is, because of that alone, Chicago does it better. (And if you notice most of the people talking up NY pizza is talking strictly about the thin crust, but not about the toppings...... :wink:)

Straight up comparisons, thin crust vs. thin crust, I like Chicago the best. They do toppings the best and the cheese balances the sauce beautifully. There's more to a pizza than just crust..... And as Tom said, Chicago fields many varieties. And I LOVE variety when it comes to food.

Well said.

People are also missing the fact that Chicago does have thin crust pizza. Deep dish is just more well known.

[Bouncing Boy]

I say, get a calzone, in the interest of diplomacy, and forget the whole affair!


STROMBOLI!!!!

(This war can be fought on many fronts.)


http://i61.photobucket.com/albums/h51/Bouncing_Boy/CivilWarCalzone.gif

http://i61.photobucket.com/albums/h51/Bouncing_Boy/CivilWarStromboli.gif

Oh and back on the subject of Chicago Deep Dish vs. New York Thin Crust, I will say that thin crust is much better as leftovers as opposed to deep dish.

[Dr Ray Palmer]

Stromboli over calzone any day!

[Infra-Man]

For the Chicago-ites, what place out there has your favorite Chicago deep dish and Chicago thin crust? I've been to Gino's East, the original Uno, and Due, and I liked the deep dish at those places (only had the thin crust once from some place out by Downers Grove, if I remember right, so it may not count), but I wonder if there's a local/in-the-know place that doesn't attract so many foodie tourists.

[TomStillwell]

Giordano's which is known for its stuffed pizza has really good thin crust. Home Run Inn is a local favorite. Renalli's is also good.

My favorite thin is from my hometown of Berwyn at Salerno's.

[CutterMike]

Traitor! Next you'll be bashing Nortwest salmon, clam chowder, and coffee! :mad:Proper milk/cream-based chowda or that horrible tomato-soup stuff? :biggrin:


...And don't get me started on that thin, burned crap that you people export under the guise of "coffee"...! X-P

[Wind-Breaker]

I know in my own post I panned what NY Pizza (in NY itself) has become in the last generation, compared to its glory days. That said...

When you say you've had "New York Pizza" do you indeed actually mean IN NEW YORK? (and I also mean, at a better place than at the Airport--at some place in NY which might be as well regarded there as Gino's or Lou Malnati's is in Chicago) In other words... was it a fair contest?

You are from Illinois, according to your profile, so I won't ask about Chi-Town pizza. Gotta assume that one.

I was in Jersey and my cousin brought a fresh ordered pizza from NY. I don't remember the place they got it from though. It was in huge slices and thin, it was better than most of the national pizza places like domino's and pizza hut, but it still didn't compare. I mean I liked Godfather's thin crust better than that, let alone the deep dish that you can find any of the Chicago pizzerias.

[Personamanx]

I'm gonna go with Brooklyn. I've never had it but these guys (http://www.youtube.com/watch?v=MW21lp833Vo) seem to love it.

Edit: The video actually may be a little..... NSFW. Actually a lot. It's appropriate enough to be on Youtube......

[Infra-Man]

Giordano's which is known for its stuffed pizza has really good thin crust. Home Run Inn is a local favorite. Renalli's is also good.

My favorite thin is from my hometown of Berwyn at Salerno's.

Awesome, thanks. Looks like I've got a few spots to check out next time in Chi-town.

[KevinTBrown]

Giordano's which is known for its stuffed pizza has really good thin crust. Home Run Inn is a local favorite. Renalli's is also good.

My favorite thin is from my hometown of Berwyn at Salerno's.

Is that the one on Grove, near Oak Park Ave.?

If it is, been there! And I agree with Tom that it's real good thin crust.





Damn, now I want pizza.... but I'll settle for some good BBQ tonight from Smoque instead. :tongue:

[Cam63]

Hmm... 'needs more vegemite.

[JamesRitcheyIII]

Pizza ain't real Pizza unless you can fold it symmetrically while eating it, and it's crust is 'crunch-chewy'.

'Chicago Style' is just Sicilian Deep-Dish.

Not real Pizza. I don't even think Chicago is a real city because of people calling 'Sicilian Deep-Dish Style' 'Chicago Style'. They should rename themselves Sicilia, or somethin'.

Only infidels and primitive fools with primitive tastebuds believe New York Style isn't the only real Pizza.

:biggrin:

[Spiffy]

I was in Jersey and my cousin brought a fresh ordered pizza from NY. I don't remember the place they got it from though. It was in huge slices and thin, it was better than most of the national pizza places like domino's and pizza hut, but it still didn't compare. I mean I liked Godfather's thin crust better than that, let alone the deep dish that you can find any of the Chicago pizzerias.
Yeah, but "random Jersey pizza" (or even "random pizza someone dragged in from someplace vague in NY") might not be a fair test.

I mean, I'm sure you don't just eat any "random" pizza at home. You know the places where it rocks, and you stick to those.

Apples to Apples. The only really way to be darn sure Chicago pizza is best is to compare the best to the best. Not the best to a potentially mediocre random sampling.

On top of that, I'd say that the best NY pizza doesn't travel well. Oh, people will talk about it being better the next day and all that, but that's a myth in my opinion. It's best minutes after its made. Worst of all are the pies which sit under glass for hours, where some minimum wage slave chops off a piece and tosses it back into an oven to be rewarmed for you. Uh uh. If someone didn't just knead the dough fifteen or twenty minutes before, you're getting second hand quality.

[Spiffy]

Pizza ain't real Pizza unless you can fold it symmetrically while eating it, and it's crust is 'crunch-chewy'.
Maybe we are playing with terms here, or perception. But the best of the Brooklyn style pizza I've had is coal oven, not steel deck, and the crust tends more towards crispy than chewy. It has that beautiful underside with a proper coal oven, and snaps back when you bite it. This is compared to the hundreds of "Ray's Pizza" type places (people from NY know the tale of how many different places in NY claim the name "Ray's", but pretty much all of them suck), where some dude has the pizza sitting under glass for hours and tosses the thing in a steel deck oven to rewarm it, and you get a greasy, mushy tragedy, rather than the far more delicate taste a fresh coal oven pizza gives you.

[Spiffy]

I'm gonna go with Brooklyn. I've never had it but these guys (http://www.youtube.com/watch?v=MW21lp833Vo) seem to love it.

Edit: The video actually may be a little..... NSFW. Actually a lot. It's appropriate enough to be on Youtube......
That is freaking hilarious. Stella was SO funny.

[JamesRitcheyIII]

Maybe we are playing with terms here, or perception. But the best of the Brooklyn style pizza I've had is coal oven, not steel deck, and the crust tends more towards crispy than chewy. It has that beautiful underside with a proper coal oven, and snaps back when you bite it. This is compared to the hundreds of "Ray's Pizza" type places (people from NY know the tale of how many different places in NY claim the name "Ray's", but pretty much all of them suck), where some dude has the pizza sitting under glass for hours and tosses the thing in a steel deck oven to rewarm it, and you get a greasy, mushy tragedy, rather than the far more delicate taste a fresh coal oven pizza gives you.

That 'snap-back' was exactly what I meant--not soft, but elastic while being crunchy. We have Johnny's 'New York Style' Pizza as a small chain in Atlanta, and although I only have had pizza twice while visiting NYC, it seems quite authentic. They use a Brick Oven.

[Tien Long]

Being from the NY/NJ area, I'm a totally proud to be a NY style pizza man. Indeed, when I first found out about the Chicago style pizza, I was utterly confused. The layers of ingredients, the dough, it's sheer heft, this was definitely different from the flat, thin-crusted pizzas I'd eat after band camp practice or during school parties. Indeed, aside from a few rare occasions, I've known no other way in my life to eat a pizza then by holding it w/ one hand and folding it up before you eat it. Still, reading some of the comments from fellow NYC area posters, it seems as though there are some disagreements over pizza crust consistency. For me, I don't like my pizza to be TOO crunchy. Rather, I like my pizza to have some elasticity and chewiness.

As for farthest place I've had a pizza, I did have some in Beijing last summer. I wouldn't say it was EXACTLY like the ones in NJ, but, I have to admit, it tasted pretty close. I guess I was pretty fortunate finding this place, as most of my friends who tried other Chinese pizza places were less than satisfied.

[drnorge]

LOL, just buy both.

Ohio isn't known for it's pizza so I kinda link my pizza cravings to travel.

Chicago is all about Gino's East baby!!! I've been enjoying it for 5 years now.

I really like the New York style pizza as well.

Seeing as I am not much help in resolving this debate, I will offer some Civil War tips when pizza is involved as a projectile weapon.

1) Wear goggles: I can't stress enough that pizza contains numerous spices that will sting the eyes.

2) Train like you are going to a Gallagher concert: Unlike flying watermelon, pizza is very hot. Be prepared to protect yourself from hot sauce and cheese with an emergency poncho or large tarp.

3) Club soda is your best friend: Pizza by products will stain rugs and furniture. Practice removing potential stains mid battle. This makes it much easier to create a treaty later on. You don't want to be discussing who ruined the couch when both parties are about to sign.

4) Make sure to order an additional pizza to eat during the battle: This may seem obvious but when in a battle where food is the main ammunition, you often forget to leave pieces to enjoy yourself. Lack of nourishment can be the difference between winning and losing.

5) Onions are nature's landmines: Grilled onions are slippery and very hard to see. When laying out a trap for the enemy, this is a great way to protect your fort or other household bunker from a sneak attack. Just remember to create a map of where you leave the onions on the rug or other flooring surface so you don't fall victim to your own clever ruse. (I haven't done this myself or anything. I've just heard from other people, who I promised would remain nameless.)

Hmm, in reflection, I don't think I am really helping. Reading this back, I don't think I would listen to me either.

[Tyr]

Proper milk/cream-based chowda or that horrible tomato-soup stuff? :biggrin:


...And don't get me started on that thin, burned crap that you people export under the guise of "coffee"...! X-P

Your treading on thin ice, cabin boy! :mad:

[JTPencils]

Proper milk/cream-based chowda or that horrible tomato-soup stuff? :biggrin:


...And don't get me started on that thin, burned crap that you people export under the guise of "coffee"...! X-P

There's something to be said about good ol' New England sensibilities and food. Our chowder kicks that messed up tomato soup thing they use in Manhattan any day of the week, and we know good coffee as well. We don't need to spruce it up like a $10 hooker... give it to us hot and maybe some creamer and we're good to go!

N'yah!

Preach on Cutter!

[ChrisDonaghy]

Is that the one on Grove, near Oak Park Ave.?

If it is, been there! And I agree with Tom that it's real good thin crust.





Damn, now I want pizza.... but I'll settle for some good BBQ tonight from Smoque instead. :tongue:

If it is, I agree whole-heartedly - but the best Chicago-style is from Suparossa on Central -- Giordano's wishes it was that good.

Infra-Man, please don't call it Chi-Town -- you'll get hurt, badly -- it's the Chicago equivalent of "Frisco". I lived in Chicago and the area for over 15 years -- and I think I learned that on the first day.

As far as pizza goes, the Brick Oven Pizza down in Fells Point in my hometown of Baltimore -- right next to Bertha's Mussels -- is really good .

And yes, there were bumper stickers encouraging you to "Eat Bertha's Mussels" -- but they were GOOOOOOOOOOOOD.

[Free-Man]

If it is, I agree whole-heartedly - but the best Chicago-style is from Suparossa on Central -- Giordano's wishes it was that good.

Infra-Man, please don't call it Chi-Town -- you'll get hurt, badly -- it's the Chicago equivalent of "Frisco". I lived in Chicago and the area for over 15 years -- and I think I learned that on the first day.

As far as pizza goes, the Brick Oven Pizza down in Fells Point in my hometown of Baltimore -- right next to Bertha's Mussels -- is really good .

And yes, there were bumper stickers encouraging you to "Eat Bertha's Mussels" -- but they were GOOOOOOOOOOOOD.

Agree on Suparossa. But I've been calling it Chitown for a while, and I'm fine!