Nothing makes Cubs fans bearable

I think Cubs fans should get a pass. In the same way that your Asperger's cousin who says weird things at the thanksgiving table is given a pass.

Are there no mods here anymore?

I don't even know what's happening in this thread.

I'm afraid. So cold, so cold.

Native Chicagoan here - it depends what kind of mood I'm in. Sometimes I really want some deep dish and that's what it has to be, but for a quick slice at lunch or something like that, I've got to go with the NY or some other thin crust type. Can't eat deep dish on the go or you won't be going very far once that starts to marinate in your stomach.

So - in a vacuum deep dish > NY, but I only eat deep dish about 25% of the time I eat pizza for the above reason.

Better question among the Chicagoans is deep dish vs. stuffed.

I spent nearly half my life in Chicago. Growing up in the 50s and 60s the pizza I had was all thin crust. Only Uno's and Due's on the near north side had the thick crust. Local shops had thin crust. And it wasn't cut in wedges, but in squares. It took around 40 minutes to make and bake a pie. The difference in the taste because of the time being baked was what made it great. Also corn meal was used on the bottom of the oven to keep it from sticking. Now that was pizza.

Presently I prefer thin crust, although I like thick crust sometimes. Here in Denver we have a couple of shops in the Rosati chain out of Chicago that make it either way. Good stuff. I had Imo's once in St Louis. I thought it sucked.

And to all you Chicagoans:

Hey, jagoff!

Hard to put it any better than this.

Native Chicagoan, voted NY style but here is why. As stated above, the level of difficulty is way different. I can walk down almost any street in Manhattan and grab a slice and it will be good. In Chicago there are only a couple deep dish places (Lou Malnati's being the best) that are great imo. Those places are better than anything I've had in NYC, but if you are asking NYC in general vs. Chicago in general, I gotta say NYC. You can only have deep dish so much also. But again Lou Mal's > anything in NYC.

Who you calling a jagoff, JAGOFF!

I agree that Chicago THIN CRUST is unsurpassed. It too is the stuff I grew up on and this thread prompted me to have some Friday night. No where in the world compares with it. I think a lot of people in this thread are confusing thin crust and NY style. NY style (big, floppy, greasy, wedge) and good Chicago thin crust (small, firm, loaded, square) aren't really very similar at all and Chicago deepdish is a different animal altogether.

If anyone here has ever been to John's Pizza in NYC on Bleecker Street then you'll know that this poll is not even close. A good brick oven thin crust pizza is heaven!

Both pizzas fulfill different roles IMO. New York pizza is on the go pizza for quick snacks or for a few people. Chicago style pizza is heavier for a sitdown family meal. That said, I grew up with access to bad to mediocre thin crust pizza and good to great deep dish so I love deep dish. Papa Del's omnomnom.

Finally someone says something true.

there is too much BAD ny stlye pizza in this world. Chicago is more consistent. The very best thin crust beats deep dish tho imo.

This.

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,
-Enjoy.

I have done this with countless combinations of toppings, always turns out great.

I like That advice, EdDavis

do I have to enjoy?