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Poll: Chicago vs. New York-style Pizza

View Poll Results: Which style pizza is better?

Chicago-style deep dish

41 32.28%

New York-style thin crust

86 67.72%

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05-31-2012 , 10:28 AM

#51

killa

huge dick

Join Date: Oct 2004 Posts: 18,997

Quote:

Originally Posted by Dominic

Chicago isn't pizza. Period.

this

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05-31-2012 , 10:34 AM

#52

killa

huge dick

Join Date: Oct 2004 Posts: 18,997

It's easy to determine, when you think pizza in your head, right now do you imagine a big deep dish monster or a round/square pie cut into (sacrilege) party squares or the 8/12 triangles.

Yea exactly...

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05-31-2012 , 11:25 AM

#53

Biesterfield

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Join Date: Jun 2005 Posts: 8,042

That's pretty horrible logic to determine what pizza tastes better.

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05-31-2012 , 11:27 AM

#54

mattew88

Pooh-Bah

Join Date: Feb 2012 Posts: 4,007

Quote:

Originally Posted by Dominic

Chicago isn't pizza. Period.

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05-31-2012 , 01:44 PM

#55

crashjr

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Join Date: Apr 2006 Posts: 12,917

California attempt at Chicago style:

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05-31-2012 , 03:20 PM

#56

killa

huge dick

Join Date: Oct 2004 Posts: 18,997

Quote:

Originally Posted by Biesterfield

That's pretty horrible logic to determine what pizza tastes better.

If you don't count Chicago pizza as pizza no logic is needed honestly , I'm totally with Dom on this.
It has nothing to do with it not being good or delicious but calling it pizza..thats like calling a hot pocket a calzone

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05-31-2012 , 07:51 PM

#57

Arseface

old hand

Join Date: Sep 2009 Posts: 1,485

this thread needs more pictures before i can decide

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05-31-2012 , 07:57 PM

#58

nutz4poker

centurion

Join Date: Feb 2011 Posts: 159

Quote:

Originally Posted by edavis09

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.

Hot damn, I'm going to have to try this recipe this weekend. Thanks!

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06-01-2012 , 05:17 AM

#59

Gonso

veteran

Join Date: Oct 2011 Posts: 2,449

I've eaten a fair amount of each, but NY style by a landslide. Chicago style is interesting and good if made well, but still it's like eating a sloppy loaf of bread slathered in tomato sauce.

With NY style most of the flavor comes from the cheese.

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06-01-2012 , 10:03 AM

#60

edavis09

journeyman

Join Date: Apr 2011 Posts: 283

Quote:

Originally Posted by Gonso

With NY style most of the flavor comes from the sauce.

imo

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06-02-2012 , 02:56 PM

#61

txdome

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Join Date: Mar 2007 Posts: 18,252

Chicago area has awesome "thin" crust pizza. Loaded to the edges and cut into squares.

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06-02-2012 , 05:14 PM

#62

NDfan

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Join Date: Jan 2009 Posts: 10,016

Funny thing is, anyone who is from Chicago knows that deep dish is just a style that some places have. I would say that most people only eat deep dish 10% of the time. The media has given pizzerias like Gino's East, Giordano's etc all this exposure. But the great Chicago pizza places are places like: Palermo's, Nick and Vito's, Fox's, Phils, and so on. I have never been to New York though, so I can't accurately compare. Im sure compared to the rest of the country they both far superior.

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06-02-2012 , 06:35 PM

#63

mrbaseball

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Join Date: Feb 2003 Posts: 13,671

Quote:

Originally Posted by NDfan

Nice list! I used to live about a mile from both Fox's and Palermo's and it was a tough choice to pick so I would just alternate between the two. Most people in this thread think thin crust = NY style when in reality NY style is just a subset of thin crust. And as far as I am concerned NY style (big floppy foldover wedge) is the worst subset of thin crust.

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06-03-2012 , 11:28 AM

#64

nickthetick

old hand

Join Date: Mar 2010 Posts: 1,604

Thin is in.

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06-03-2012 , 11:18 PM

#65

illiniKB

centurion

Join Date: Aug 2008 Posts: 113

Quote:

Originally Posted by NDfan

This. Such a misconception, Chicago thin-crust is actually the correct answer. +1 for Fox's and Vito and Nick's.

Quote

06-04-2012 , 12:25 AM

#66

brrrrr

Pooh-Bah

Join Date: Dec 2009 Posts: 4,371

Perhaps we've been giving Chicago too much credit. They can't even figure out which style is theirs!

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06-05-2012 , 02:35 AM

#67

VincentVega

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Join Date: Oct 2005 Posts: 9,744

God damnit reading this thread at 230 in the morning was a bad idea

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06-08-2012 , 06:55 PM

#68

Arseface

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Join Date: Sep 2009 Posts: 1,485

every time i open up this thread, i am disappointed that there are so few pictures to make me hungry...

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06-09-2012 , 06:27 AM

#69

TheCptCool

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Join Date: Mar 2008 Posts: 2,047

ey, you know. Pizza is like a blowjob. If it sucks, it`s still pretty good, but when it`s good it`s really really good.

Quote

06-09-2012 , 01:20 PM

#70

nickthetick

old hand

Join Date: Mar 2010 Posts: 1,604

Quote:

Originally Posted by TheCptCool

ey, you know. Pizza is like a blowjob. If it sucks, it`s still pretty good, but when it`s good it`s really really good.

Great analogy.

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06-09-2012 , 08:34 PM

#71

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

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06-09-2012 , 10:24 PM

#72

NDfan

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Join Date: Jan 2009 Posts: 10,016

Paired with a peach snapple is just wrong

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06-09-2012 , 10:40 PM

#73

Gonso

veteran

Join Date: Oct 2011 Posts: 2,449

Quote:

Originally Posted by edavis09

imo

Just fwiw, NY-style pizza sauce is usually nothing more than generic canned tomato sauce made with salt and commonly basil - at the pizza shop you add water and often more salt, pepper. A few might buck the trend and add other things but they're in the minority, when you get too clever with things like garlic it turns too many customers off. And sauce is put on relatively thin on NY pizzas.

Cheese otoh is night and day between crap discount brands like Empire and good stuff like Grande.

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06-10-2012 , 02:51 AM

#74

edavis09

journeyman

Join Date: Apr 2011 Posts: 283

You're right, I got a little tripped up while thinking about my favorite pizza place. Said pizza is not true "NY style"...

Coppola -New Providence, NJ (GOAT imo)

Last edited by edavis09; 06-10-2012 at 02:54 AM. Reason: moar pics

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06-10-2012 , 07:57 PM

#75

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

What are those things under the glass?

I mean, some looked like they had broccoli on them. Some were covered in chicken wings or something.

This is a pizza thread.

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