Originally Posted by brrrrr
But isn't the NY vs Chicago argument sort of like asking if we prefer chocolate cake or chocolate ice cream? Both have many similar ingredients and satisfy the same appetite, but they're so different fundamentally that they really should belong to two separate categories of food. Picking one style of pizza over the other doesn't really say a whole lot either about the pizza or the person.
Originally Posted by nutz4poker
A good brick oven thin crust pizza is heaven!
I'm in this boat, however I do appreciate a good deep dish pizza from time to time.
Also, if anyone is interested and has a grill (gas prob better in this application), I highly recommend trying this:
-Go get yourself some pizza dough and favorite toppings/sauce
-Kneed out the dough on a well-floured surface/kitchen counter, w/e
-Once you create your desired shape/thickness (thinner=better imo), place on a baking sheet (for transport), coat top side with olive oil
-Make sure toppings are prepared...
-Place dough directly
on the grill (on med-high heat (maybe 400-500 degrees or so), oil side down and apply oil to the top side
-Let the pizza reach desired crispness, then flip
-Once flipped, apply sauce and toppings, close lid.
-Let her cook a few minutes/until cheese is melted,
I have done this with countless combinations of toppings, always turns out great.