T/S: New York Style Pizza vs. Chicago 'Deep Dish' Style Pizza

People voting for Chicago hate themselves.

99% of the pizza I eat in my life is “normal” i.e. approximately “New York” style. Chicago style is thus a special treat, and I love a treat. Therefore my vote is for Chicago.

Obv I've never been to either but fuck a deep dish

deep dish is great obv, quit lying to yourselves, but truth is chicagoans don't eat deep dish on the regular, it's more of a yearly treat or something for the tourists. regular pub style pizza in chicago is the real good shit, every neighborhood in the city and suburb has multiple places doing a variation on that style and it's usually great.

https://www.youtube.com/watch?v=1NCOpoZJOj0

Is cheese the most important ingredient of pizza for you? If so, Chicago.

I voted Chicago.

Detroit red

DC jumbo slice

one of these things is pizza

Neapolitan style

Both great

i don't think i've ever had the quintessential chicago-style deep dish pizza. maybe one day. i eat new york style slices/pizzas on average a couple of times a week.

how has this never been polled

but truth is chicagoans don't eat deep dish on the regular, it's more of a yearly treat or something for the tourists.

I ate deep dish at least once a month and sometimes weely when I lived in Chicago. Granted, that wasn't very long and I was an out-of-towner.

Haha, pizza on a bagel? You can have that anytime.

― Hurting 2, Thursday, May 1, 2008 10:25 PM (eleven years ago) bookmarkflaglink

Side poll for Chicago style voters: Do you like to drown your spaghetti with 3X the recommended daily allowance of chef boyardee?

regular pub style pizza in chicago is the real good shit

tavern style you mean

iTs a CaSeRoLe nOt a PiZzA

the most important ingredient of pizza

^^^ doesn't 'get' pizza?

tavern, pub...you know what i'm saying though.

I burned out on NY style a long time ago I think. The jumbo slice beats it for greasiness and form factor anyway. I’ll still go for a deep dish whenever it’s available though, as silby points out above.

Write-in vote for English style pizza.

write-in for italian varieties itt is the equivalent of "i don't even own a tv"

(write in for sfincione tho)

I'd go to Giordano's for deep dish on my birthday nearly every year growing up. There was a location by my grandma's so mayyybe we might cajole our parents to go there one other time during a year (back when there were hardly any deep dish options in the burbs). So yeah Omar is right that it's a treat even for locals. Fucking delicious tho and I question people's taste buds if they hate it. There's Giordano's and Malnati's locations in Phoenix now so I'll often pick one up as I'm heading back home. They never seem to be busy, even on a weekend night.

We would save our crusts from Giordano's and give them to my grandma. Kinda gross to think about now, a pile of gnawed on crusts with saliva samples from a bunch of different people, but she loved them.

they opened a Gino's East in L.A. recently

there have been a few deep dish "options" which have been open for awhile in the greater L.A. area but most of them are pretty mediocre attempts.

a pile of gnawed on crusts with saliva samples from a bunch of different people

my future thoughts will be haunted by this

I think deep dish is great as a concept and a memory but I don’t think I was ever able to eat more than one slice at at time.

Write in for the focaccia from the coco pazzo pizzeria in Torino if only for the marketing rhyme, “Una bel’foccacia voi mangiare, alla Coco Pazzo devi andare”

The Giordano's & Malnati's in AZ are just as good as in IL. Back around 1999 we went to a Uno's in AZ, which was abysmal.
There's a Rosati's in Prescott AZ that's almost as good as IL ones but also never busy. Went to their location in Lake Havasu City in December and it was…not good. Just like every food place we tried in town. They didn't even do the square cut!

They sell frozen Gino's at grocery stores here. Got a friend hooked on them. Told him they're so much better from the restaurant. I keep meaning to save him a slice when I pick one up in Phoenix but somehow it disappears…

Also sell frozen home run inn which is pretty good for frozen pizza

Curious how versions of NY style slices on other locale compare to the real thing

There was this great little Chicago style pizza place in Orange County ,CA Tony’s little Italy that had really great Chicago style pizza I used to stop there all the time when I visited my grandparents.It was better than the ones I had in Chicago.

Some of the best pizzas I’ve ever had are the bar pies at a few places here in north jersey.

Obv I've never been to either but fuck a deep dish

if you haven't been to Chicago then it's quite plausible that you are thinking of something that isn't deep dish

https://www.youtube.com/watch?v=ooizM4P27lA

Only Detroit style I've had is in Telluride and it is fantastic. Last visit I got it two days in a row, and I'm the type of tourist who likes to try new food places every meal.

I think you're only supposed to eat one slice of Chi-style. Also it seems like there are thousands of places serving a decent NY slice, but only a small handful of places that do truly great Chicago pizza?

(honestly haven't had Chi pizza since the last time I was at Pequod's, which was years ago, and I won't go out of my way for it until the stars align to go back there)

Yeah I did some research and deep dish isn't deep pan, which, well, fuck that pointless monstrosity.

Would still rather have proper pizza tho

https://i.insider.com/5e31f91a24306a1ab34f3454?width=700&format=jpeg&auto=webp

How is this not a pie?

(from here: https://www.businessinsider.com/giordanos-and-lou-malnatis-deep-dish-pizza-compared-2020-1?international=true&r=US&IR=T#the-other-two-dominant-flavors-in-this-pizza-were-tomato-sauce-and-buttery-crust-21 )

It's a pizza pie.

It's not a pizza anything, not where I'm from.

https://www.dictionary.com/browse/pizza-pie

Well, flat it ain't.

The New York Pizza brand over here are the deepest, thickest crust pizza's around, but it's flat as a board compared to Chicago style in the US.

iT's NoT ReAl PiZzA

Write-in vote for Chicago Tavern-style - there's so many good ones.

Write-in vote for English style pizza.

― Being cheap is expensive (snoball), Friday, 7 February 2020 21:11 (one hour ago) bookmarkflaglink

when we needed a hero, one alone stood up

pizza vs lasagna

Luis you do not get a vote in here

https://foodanddrink.scotsman.com/wp-content/uploads/2018/10/Gin-Bothy-2-6-480x400.jpg

lord Korean pizza sounds abysmal

I think you're only supposed to eat one slice of Chi-style.

At a sitting. The Chicago style pizzeria my friend worked at in Knoxville had a “free extra toppings” deal or something like that once a week, and at least one customer would order his pizza with everything on it and use that as weekly rations.

I have 2 or 3 slices but I eat 10 tacos at a time too.
Bummed I never made it out to Burt's in Morton Grove before he retired. Pequod's has been on my list for years too. There's a bunch of random places that have excellent versions too that you never hear about.

Vito & Nick's for tavern-style been on my list forever too. Only had frozen version.
https://lh3.googleusercontent.com/proxy/S-TYPXGFAARnNwCoSduVaOACA1XfeAijxpOg988KLqX9ncu-jcn8lddpFcEksHSPJnOCvtMU0nc5OHwz89akG5-KBy2wG_9vmJY

their breakfast pizza

went to Pequod's a couple summers ago, it was legit. i don't really have a favorite deep dish joint, i guess I've been to Lou Malnati's the most since it's the most easily accessible to my folks' place.

my favorite overall pizza place used to be the Barnaby's in Schaumburg but that closed. The others are all good but that spot did their tavern style proper.

off topic but have you been to a Portillo's in CA?

I think you're only supposed to eat one slice of Chi-style.

You're supposed to each zero slices.

cry some more

More for me

eat

Where have you eaten deep dish?

me? I voted deep dish. Lots of places, but mostly not Chicago, because I rarely get there

No,PBKR
But what was the best you had outside of Chicago, Tom?

t/s pizza vs lasagna

pizza >>>>>> lasagna

best pizza is thin-crust baked in a wood fire oven

Write-in vote for English style pizza.

― Being cheap is expensive (snoball), Friday, 7 February 2020 21:11 (one hour ago) bookmarkflaglink

when we needed a hero, one alone stood up

― TOO LOW, the Curator (imago), Saturday, February 8, 2020 9:52 AM (one hour ago) bookmarkflaglink

Doner meat or chicken tikka?

I love both and usually crave the one I've gone the longest without having.

write-in for St Louis style pizza

^haven't had it but it sounds good

i was comparing Chicago pizza to lasagna, but yes agreed

You know what deep dish is closer to than lasagna? Pizza

well yeah but still kind of a casserole

It's more like a casserole than any other pizza yeah

words

doner meat on pizza sounds amazing.

I would like to try deep dish again, I haven't had it since I was a kid

best pizza is thin-crust baked in a wood fire oven

Roughly this. Sourdough crust with long fermentation. Pizza, like pasta, is about balance. In the case of pizza, between the crust, sauce, and cheese. No one element should dominate.

My experience with Chicago style is growing up in Southern Illinois which is probably not best example.

what was the best you had outside of Chicago, Tom?

Probably somewhere here in DC that’s closed by now? I don’t keep good track of things man

St Louis style pizza is discussed in some detail on the web. It sounds disgusting to me tbf

detroit and chicago pizza are two things that do NOT belong on my “food crimes of the great lakes” thread btw

I can't imagine there being a good example of any foodstuff in Southern IL, no disrespect intended. In college at Champaign Papa Del's had decent deep dish. I assume a southern IL person considers that central IL still. Anything south of I 80 is southern IL to me lol.

Champaign is definitely central Illinois. I was in Carbondale and left at 14. The only food stuff I remember of note was the amazing old school Dairy Queen. (NB I would likely not eat Dairy Queen these days).

It wasn't that famous one that was independent and was allowed to keep the name after corporate DQ proliferated was it?

I don't travel that much but have been to Italy a few times, and the pizzas I've had there have been the best. Wood fire seems like the key element to me

St louis-style pizza is the most disgusting stuff ever.

It wasn't that famous one that was independent and was allowed to keep the name after corporate DQ proliferated was it?

Maybe? It was a stand only (no interior) from the 1950s with a big parking lot. On Friday and Saturday nights everyone would park their cars and sit on their hoods/the curb, eat DQ, and mingle. It also closed in the winter for a couple months; its reopening was a sign of Spring.

Oops I was thinking of a Burger King. It's in Mattoon. No actual franchised burger king is allowed to exist within 20 miles of it.

All this discussion and no mention of Pizzeria Uno? It was my introduction to deep dish, and one of my musts when I visited Chicago thereafter. The franchise here in Minneapolis wasn’t nearly as good, and closed. It’s been years since I’ve had one. (And how on earth are there 10 times as many Unos in Massachusetts as there are in Illinois?)

I did mention bad experience I had at Uno's in AZ. Apparently they do little to no quality control for their out of state locations.

AZ location closed years ago too

My St Louis vote was a troll vote. Fuck Provel and cracker crust

The Uno in union station in DC is very hit or miss, but it’s still my favorite place to eat in union station, which is saying: it is the pizza place there that is not sbarro

never heard of Provel cheese before this thread

TS: Shitting on Ritz crackers vs St Louis pizza

what kind is the kind with cheese in the crust, that stuff's great

deep dish is great obv, quit lying to yourselves, but truth is chicagoans don't eat deep dish on the regular, it's more of a yearly treat or something for the tourists. regular pub style pizza in chicago is the real good shit, every neighborhood in the city and suburb has multiple places doing a variation on that style and it's usually great.

Yeah sausage is the go to topping for tavern style. I've taken a shine to Italian beef and giardiniera on it esp as a 2nd pizza when ordering for larger groups.

A week from now I'll be back in Chicago and goddamit now I'll def have to get some good tavern style.

Papa Del's in Champaign is pretty mediocre deep dish, but it's the best deep dish in C-U, i.e. the *only* one there. But the bowling alley in Savoy had amazing tavern style pizza, best pizza in the area.

I loved the Edwardo's in Mayor Pete ville but it closed not long after I moved there. I'd take that pie over Gino's, Malnati's (even at the original location), Uno, etc. Really that Edwardo pie rests my white whale (white, because of all the cheese).

If I'm unfortunate enough to have to be back in the USA, deep dish would be pretty low on my list of things to eat.

But I still voted deep dish over NYC style.

Unos in Chicago and unos the chain are totally different balls of waxes

Unos in Chicago and unos the chain are totally different balls of waxes

Forgot all about Edwardo's. Went there just once or twice more than 30 years ago. I remember family driving past one few years later and going ahhhhh Edwardo's mmmmm.

The Edwardo's crust was better than any other deep dish I've had. Really Papa Del's problem was in the crust, not substantive enough for the monstrous filling, nor buttery enough to be elevated over normal pizza ; but Malnati's isn't much different, maybe that's why I don't get Malnati hype.

Even malnatis buttercrust isn't buttery enough? Giordano's is my favorite crust still.
Apparently there's an Edwardo's 10 minutes from my sister's place in oak park, gotta remember that.

I barely remember papa del's. Food there then was pretty shitty and I'm sure it seemed much better after weeks of cafeteria food.

detroit is better than chicago

my fave is new haven though

of course all-time winner is rocket and prawns

and ketchup

i know i have had it explained to me what "rocket" is but my brain refuses to acknowledge it, substituting the much more palatable concept of a pizza with charles rocket on

oh and for the record death to ranch dressing on pizza

side poll:

https://skingraftrecords.bandcamp.com/album/post-now-round-one-chicago-vs-new-york

i'm taken by cellular chaos but representing "new york" with a genderswapped cover of "dirty boy" feels like cheating. still, i won't say i've never rooted for the yankees.

mayo

yeah Malnati butter crust you're right it's buttery enough but not crisp enough. maybe my other dumb Malnati complaint is that for a deep dish the dish ain't deep enough

I guess when it comes to deep dish I want maximality, especially given the weight on my gut it's gonna have later, go hard and get on the pot, to mix metaphors

See I kinda like that it's a midway point between pan and stuffed. Totally agree with you on the crust. I get the "Lou": Spinach mix, mushrooms and sliced roma tomatoes covered with blend of mozzarella, romano and cheddar cheese on garlic Buttercrust. I think their sauce is the best and cheese is a good consistency and amount. Contrast with say Nancy's which has a sickening amount of cheese, and some places it can be rubbery.

When I was in high school, my mom won 50 Green Mill (Minneapolis deep-dish place) part-baked 'for home' pizzas in some kind of raffle situation* and after the first five, they lay in our basement storage freezer getting freezer burn and conjuring dread in me for the next few years.

*my mom never leaves a meat/food raffle situation empty-handed, it's one of her special talents

I don't know Nancy's but that sounds...tantalizing

whenever I have to go back to South Bendover I indulge those midwest pies with 20 lbs of cheese. like I'm glad there's not a Bruno's within 4000 miles of me, because...I would be unable to resist. but those aren't deep dish, I think you can get a deep dish at one branch of Bruno's but SB pizza descends from Rocco's, and Rocco came to SB directly from Calabria. deep is def not italian (though I've had a fabulous pan pizza in Pisa)

Malnati I think is the only legit deep dish I had, back when they used to send me on business trips to Lincolnshire.

Would love to go back and try a competitor

I get the "Lou": Spinach mix, mushrooms and sliced roma tomatoes covered with blend of mozzarella, romano and cheddar cheese on garlic Buttercrust. I think their sauce is the best and cheese is a good consistency and amount. Contrast with say Nancy's which has a sickening amount of cheese, and some places it can be rubbery.

I know I am being a stereotypical New York dick on this thread, but when I read things like this it just sounds revolting. Buttercrust? Cheddar cheese? NO!

Anyway, my favorite style other than neo-neopolitan is the grandma pie, which is a Long Island style pizza. It is a square pie baked in an olive oil coated pan with a crisp crust, like a thin-crust sicilian pie. Judicious use of cheese and crushed tomato rather than tomato sauce. When done right it is very good.

That sounds like my recollections of my fave pizza we used to get when i was a kid from a mom and pop Sicilian pizza joint. Once had a seafood pizza in Sicily that was probably my fave 'zza of all time.
Which has me voting New York. I think there's more of an art to the perfect crust, just the right amount of sauce and cheese cooked to perfection with this style versus Chicago, in which the crust, ime, is simply a vehicle for loads of sauce and cheese (i've only had Patxis and Zachary's in the Bay Area), which is fine and delicious once in awhile, but just not my preference.

The best pizza in Chicago (Spacca Napoli, Coalfire, Forno Rosso, etc.) is equal to or better than the best pizza in NYC (I'm thinking Roberta's, Grimaldi's, et al.). Chicago pizza ... I don't get why people get all up in arms either way about it. Yeah, it's a sometimes food, but imo so is yet another giant limp and lifeless fold-in-half late-night slice in NY. Tavern cut (with sausage) is often the way to go here, though we, too, have become pretty enamored with Detroit style, which is kind of the best of both worlds. There's a good New Haven style place here, too (owned by Rick Nielsen, which makes it better by ...10%?). I've yet to go to Bonci, which is Roman style, and iirc their only location out of Italy. (My wife's favorite pizza place is Pizzeria Bianco in Phoenix, of all places.)

Fwiw Lou Malnati's is our go-to Chicago style pizza (which is to say, go to only when we have guests in from out of town that want Chicago pizza). But the best bet is to get a parbaked pie from Pequods that you finish at home. That way you get the caramelized charred crust.

The New Haven style, is that Piece? Didn't know about a Rick Nielsen connection.

Bonci is pretty spectacular. One just opened in New Orleans iirc.

The Burt-style is really the only Chicago style I ever want. Gulliver's on the north side is (I think) the first place he worked, and it's still around. Same tasty caramelized crust and loads of atmosphere there, and you probably won't have to wait eons before eating like at Pequods.

Ooh never heard of Gulliver's, interesting

RIP Burt. That place was a trip.

In Prescott today so got me a Rosatis thin crust. You traditionalists will love my topping combos: 1/2 Italian beef, giardiniera, onion;1/2 Canadian bacon, pineapple, ricotta.

This thread deserves a commission on that pie

Lol

i love pizza but I would choose lasagna any day over it. I get a birthday lasagna and a xmas lasagna. It's like, the only thing I want for those days.

Depends on my hunger.

If someone put an bottomless tray of lasagna in front of me, Twilight Zone style, that would be my Hell because I would never stop eating it.

Pizza, both my brain and stomach know when to pump the brakes.

But lasagna, I'll be the gluttony victim in Seven

An absurd question

yeah the entire lasagna is mine. This is why It's usually a twice a year event.

Uh, I voted NY pizza. ofc.

You're the 1st person who isn't a relative of mine that I've encountered who also has lasagna for Xmas. My sister sends me taunting pics of it. We used to do it for Easter too but my mom decided that was too much indulgence since there's "hot puke" Easter breakfast ie scrambled eggs with ricotta and like 4 different meats.

I feel like i don't believe I'm Italian until lasagna enters my nostrils and I wake up five mins later and my plate is clean

Ziti too

What are some other styles of pizza besides NY, Chicago, and St Louis. My friend from Manitowoc insists that Wisconsin pizza is a distinct thing but idk if i believe him

Oh it is. It's called frozen pizza.

xpost I have randomly heard dialogue on tv with the phrase "birthday/christmas lasagna" so I think it's a thing. Like, fuck turkey or a spiral ham. Or birthday cake. That shit is nothing I would ever crave.

that ronny chieng netflix special has a bit about turkey sucking and I was like YES!

Oh it is. It's called frozen pizza.

― A True White Kid that can Jump (Granny Dainger), Saturday, February 8, 2020 11:45 PM bookmarkflaglink

Irl lols

Turkey is great but everybody in my life who makes it makes it drier than fuck.

Like eating shoelaces

Turkey dinner is good stuff but why have it again a month later for Xmas??
As a kid my mom was super excited about going to their straight-from-Italy relatives for Xmas dinner. Finally lasagna made by REAL Italians, it'll surely put the version her mom (Irish/German; Italophile who married an Italian but didn't get along with the Italian mother in law so she learned Italian cooking via trial and error with "feedback" provided by my grandpa) made to shame. Excitement quickly turned to massive disappointment as the REAL Italian lasagna was totally different than the Italian American version she was accustomed to ( I believe it was filled with hard boiled eggs, no ricotta/mozz).

We usually do a ham for Christmas

Sadly, Jon Stewart's NY vs. Chicago pizza rant seems to have vanished from YouTube.

Prime rib, popovers and various seafood appetisers for Christmas dinner in my mom’s house. Bonus: roast beef ‘sandwiches’ for days made with horseradish and gravy in a reanimated popover.

Xpost is that theone that he suggests Chicago style pizza is baked in Mike Ditka’s ass?

I miss Ricobene's sometimes

When I was last in Chicago I didn't make much effort on the pizza-getting front but had seemingly good for what it was deep dish from Gino's East (because the wait was too long at Lou Malnati's) and a standard slice from Dough Bros and much preferred the latter.

I feel like chicago style is what I would make if I was in high school and worked at a pizza place and was high and no owners were around.

Overpowered by crust
Don't you love Midwestern ways?
Carb-crashed by funk
Don't you love Midwestern ways?

https://youtu.be/J5Z-0Dzza4M

I hadn't seen this before I made my Wisconsin frozen pizza comment but this is exactly the type of establishment I had in mind

https://en.wikipedia.org/wiki/Pizza_Ranch

holy shit is that real

wow there is one in mancrappin kansass, musta opened after I left for somewhat less brown pastures

mike bloomberg salts his pizza

mike bloomberg salts his pizza?https://t.co/RPs8Mw9Hg9 https://t.co/OptWnNDTYE

— amanda wallwin (@amandawallwin) February 9, 2020

The best NY slices are among the best slices I've ever had, but the worst NY slices I've had are much, much grosser and worse than the worst deep dish.

despite the gazillion times I been to NYC, I think I only ate proper NYC pizza on one or two of those trips

my nyc friends that evangelize the loudest about ny pizza are often just eating very mediocre stomach-filler slices imo but think its the world's greatest bc they have forgotten any other points of comparison

Anyone eaten at a Grimaldi's nonNY location? One opened in Flagstaff not too long ago and I'm curious to try

I think Joe's Pizza on carmine is the most quintessential NY slice shop slice.

I didn't open that nyt link but I sometimes salt (maldon) mediocre pizza. It's the fault of the cheese and sauce (mostly the cheese). Ugh, I am so horrified about the bad cheese on pizza sometimes.

and oh shit. this is reminding me to find Gustarosso cans of san marzano tomatos because I saw this is the thing now for pizza sauce.

A few places in London have a go at Deep Dish 'delicacy' I might have to try..

Automatic thread bump. This poll is closing tomorrow.

This poll wrapping up amid Super Tuesday was just a coincidence.

Biden loves deep dish for sure

i'm sure he's forgotten it's from Chicago tho

Give me a fucking break. NYC

what makes "NYC pizza" different from "regular pizza"

cholesterol

what makes "NYC pizza" different from "regular pizza"

it's, ey, something in the whaddaya, water. they don't got the water in other places.

I only voted Chicago (deep dish) even though I prefer any kind of super-thin crust because it would mean I'm hosting out-of-towners or we're having some kind of special occasion because I eat deep dish maybe once a year if I'm lucky.

it's, ey, something in the whaddaya, water. they don't got the water in other places.

Wourda.

also lol yet another poll where I got so stoked to share my take that I forgot to vote until just now

We were going to get Lou Malnati's tonight, because 20% of the money was going to a fundraiser, and we were all yay!
Then the fundraiser got moved because of a fundraising conflict, so we're not getting the pizza, and we were all yay!
They they announced the fundraiser was moved to Monday, so we will get the pizza then, and we were all yay!

Because it's fucking pizza. Do you know what I made for dinner last night? Pizza. Do you know who likes pizza? Everyone. Any pizza. At its worst NYC proves that. You just need a hit. I'll give Chicago-styled credit for one thing: it takes so much time and effort, vs. a conventional pizza, that I've never had an outright bad Chicago-style slice, even though I prefer a quality Neapolitan pie over anything from anywhere.

The last pizza I ate was from costco and I was stoked.

Couple weeks ago we made pizza from scratch at home with my under-10 nieces and nephews and they had no idea such a thing was even possible and were out-of-their-minds excited at the idea that you could just make pizza in your house and then you just have pizza, as if we'd figured out how to counterfeit money

That's what it feels like sometimes! Teach a man to make pizza, he will eat pizza for a lifetime.

haha it does feel like you're gamin' the system

had same feeling this weekend when I made my own tortillas for 1st time

did u use a press

Now, see, I've made my own tortillas before, with a press, and they tasted good, but I can get a dozen fresh tortillas down the street for less than $2, so it was not cost effective.

yes, just bought a press. only messed up the very 1st attempt, cause it stuck to the saran wrap.
I can get fresh flour tortillas nearby but not corn.

oh back to pizza
I was in Chicago for 10 days week before last and the only pizza I had was...tavern-style. I almost picked up some deep dish in Phoenix on the way back home but resisted the temptation.

I hadn't been walking around downtown for loooong time (Loop & River North to be exact) and was surprised by how much a presence the big names in deep dish have there now. Can't swing a cat without hitting a place.

Automatic thread bump. This poll's results are now in.

the establishment has spoken.

This is my Super Wednesday.

the answer is Detroit, anyway

otm

too close

People just don’t want anything better, or they don’t believe it’s possible. That’s how this happens.

Pequod's has a layer of cheese burned onto the crust and it is best

There’s a kind of bougie but very good pizza place in Atlanta doing the Detroit style, and gotta say I’m a fan

This Detroit-style place just opened in Minneapolis: https://wrecktanglepizza.com/

Detroit is kinda Chicago-style without the stigma, but I'm fine with that.

I like the Detroit style pizza I've had so far, but I'm still not clear about how it's different from what we called Sicilian style back home.

The two are pretty related. Detroit calls for brick cheese.

st louis?

St. Louis calls for low self-esteem and a gut of steel.

My affection for St Louis style pizza stems only from having grown up there, and even then, I avoid Imo's in favor of whatever local place. Occasionally I'd take back to Chicago some Provel cheese just to prove to friends I wasn't making it up.

Provel forever

Insult to injury, provel is made in WI specifically for St. Louis pizza.

write in for dr. oetker

pmsl chicago absolutely seen off here

too close

― EZ Snappin

Like Granny Dainger above, I "question people's taste buds" if they hate Chicago deep dish.

I have enjoyed it when I've eaten it but it seems a category apart from "pizza" and its countless other varieties mentioned itt

ugh again with this. it's pizza dough with pizza sauce and pizza ingredients. invented by pizza makers in a pizzeria.

but also it's kind of a casserole

it's all good man

anyway the "pizza dough" in deep dish is quite unlike that of most every other pizza, not just neopolitan—buttery and flaky and just v different

lol I was about to bring up the "it's a casserole!" thing. do you really think calling it a casserole would get across its essential nature better? Does it really fit in more with things that are thick and baked but basically never have doughy crusts and layers of tomato sauce and cheese, topped with things like pepperoni, sausage, pepeprs than things that are pizza dough + tomato sauce + cheese + toppings served by the slice? What would you prefer it to be called on menus if not deep dish or stuffed pizza? "Casserole with dough bottom & tomato sauce & cheese"??

http://chicagopizzaandovengrinder.com/menu/

this stretches the definition of pizza even further I think, tho I've never tried it

xp that does have a certain ring to it

do you really think calling it a casserole would get across its essential nature better?

If you put Chicago deep dish in front of an Italian, I bet it's 50-50 they associate it with pizza.

deep dish what? lol

Sorry, Chicago Deep Shit Pizza.

it's a variation on pizza. it's not a variation on a casserole, even tho it has casserole qualities. it's like saying tacos arabe aren't tacos, but a flatbread.

the people who invented it get to name it, sorry

lol I was about to bring up the "it's a casserole!" thing. do you really think calling it a casserole would get across its essential nature better?

Please, how many of you willingly consume "cheeseburger pizza"?

pizza casserole could work? a la pizza bagel

granny dainger u have been seen off. pipe down

whew glad you put your crack pipe down

welcome to the thunderdome @chicago. ur pizza is a casserole.

— New Jersey (@NJGov) March 5, 2020

http://chicagopizzaandovengrinder.com/menu/

I've had it! It's not pizza, it's more like a ... cheese soup on a bread bowl.

New Jersey can go jump in a scrapple lake.

http://chicagopizzaandovengrinder.com/menu/

don't want to sound judgy but everything on this menu looks like garbage. the salad appears to be served up in a dog food dish?

chicago thin crust pizza is a marvellous thing, i haven't eaten it in so long

i bought a chicago deep dish cookbook on a trip there years ago and it messed up my understanding of how pizza dough is made for the longest time. milk??? fennel sausage is the best, though. i really want to visit scarr's.

PIZZA. POT. PIE. Need we say more? #localish pic.twitter.com/dklZ7MehWG

— Localish (@localish) March 21, 2019

this does not look appetizing

New Jersey can go jump in a scrapple lake.

― Josh in Chicago

this deserves a New Jersey response:

Ayyy, fuck you buddy!

as a Garden Stater born and bred I miss not wondering "how the pizza is" in a given pizzeria

not a lot of deviation from the pizza quality norm in NJ

This is true. In the Midwest, you absolutely never know how the pizza will be if you're wandering into a new place.

same here in New England, total crap shoot

is khachapuri pizza?

Doner meat or chicken tikka?

― American Fear of Pranksterism (Ed), Saturday, 8 February 2020 00:39 (one month ago)

How about Full English Breakfast?
https://www.getsurrey.co.uk/whats-on/food-drink-news/stoke-pub-pizzeria-launches-new-11139062

https://i2-prod.getsurrey.co.uk/incoming/article11139937.ece/ALTERNATES/s810/JS43370754.jpg

No.

Fun fact: this is from a pub in Guildford that I used to walk past on my way to technical college. It was originally called The Stoke, but them in the early 2000s (I think) it was turned into a dire Irish theme pub called 'Finnegan's Wake'. Then after the owners realised that even in Surrey people don't want shit Irish theme pubs, it went back to being The Stoke.

i've had a pizza with a fried egg on it, i've had a pizza with tomato slices on it, not had black pudding on pizza but i could see it working

my only hard "no" of these is the baked beans

I love pizza with tomato slices. Underrated: pizza with potatoes.

yes, potatoes are a fantastic pizza topping for sure!

I don't care whether a pizza is thin or thick or whatever. My ancestors were from Italy. I care whether it was made by a person of Italian descent. In the cities, the person making your pizza respects their ancestors.
This is a stupid fight when in some parts of the country, people are xenophobic as hell and bastardize pizza in a way that is unforgivable.

I mean, pizza's nothing to die over.

loads of pubs in my town have english breakfast pizzas now

the worst was one i had that looked perfect normal but had all the breakfast components underneath the cheese including scrambled eggs

If that’s just bacon, sausage and mushroom with an egg in the centre alla Veneziana, that’s a pizza I would eat. Baked beans touch it, however, that’s a NO from me.

That egg on top looks overcooked.

We're having Chicago pizza tonight. It's a fundraiser, yeah, but all of you haters will be jealous when we're full for a week and you're hungry tomorrow.

no i've got some leftover casserole in the fridge

Stack that casserole on another casserole and you get a Chicago pizza.

We've got leftover homemade pizza in the fridge from yesterday. Some of it has potatoes, but not much, because that stuff went fast.

Anyway, my favorite style other than neo-neopolitan is the grandma pie, which is a Long Island style pizza. It is a square pie baked in an olive oil coated pan with a crisp crust, like a thin-crust sicilian pie. Judicious use of cheese and crushed tomato rather than tomato sauce. When done right it is very good.

― We're jumping on the road with @Nickelback this summer! (PBKR), Saturday, February 8, 2020 7:43 AM (one year ago) bookmarkflaglink

Neat little video on the origins of the grandma pie:

https://www.youtube.com/watch?v=kCuuwMQpQ2Y

interesting video. there is one, not particularly good, pizza place that does the grandma pizza here. it's not bad, and it's cheap - two slices are like $5. a little thicker than these original ones though if i recall correctly.