Thread: PIZZA!!...NY style...or chicago style??

Originally Posted by Lukesky

NY is the best they say it's in the water.

I've heard that too. I would have to say Chicago style (deep dish) is the best for me, but that's only because I have never been to NY or tried their pizzas. I feel I would have to have tried an authentic NY pizza before I can make a decision about which is best. As far as the NY "knockoff" pizzas go though, IMO Chicago wins hands down.

Love NY Style. Mmmmm making me want to order a pizza right now actually.

NY style, Never really had it until I visited the city (before that it was always Pizza hut); nothing like getting a slice and eating it while walking down the street after a night of drinking on the way back to the hotel.

Haven't been back to the city for awhile (use to go once a month), but I can't eat the Pizza Hut, Papa Johns, etc. stuff ever again... it is not Pizza. Found a local place that does it right and I would try a local shop before even considering a chain place when I travel.

As far a Chicago style, I don't consider it Pizza unless you can eat it without a plate while walking. It may be good, but it is not pizza - I just call it pie.

I had chicago when I was very little so i don't have fond memories of it at all to recollect. Although, NY pizza is pretty legit. It just feels good. I am not saying it's superior though since I don't remember that much. oh and @chadlittle : I HATE pizza hut with a passion. I wrote them an essay the other day about how much I hate them. They called me and said, sorry and I just hung up. like, seriously?

NY style, it's elegant, crisp, crunchy and very good =D

deep dish. thin is good but so are the ones in the frozen section. if you're going to order out or go somewhere, deep dish is much more fulfilling as a meal. lou malnati's especially.

I like the deep dish. It's good when you can only eat a third of a pizza and be full.

I like both, however, the NYC style is way closer to what is an Italian Pizza.
When I visited NYC couple of years ago I ate at Grimaldi's at the Brooklyn Bridge and it was marvelous.
I don't think any Chicago style Pizza comes even close to that. That being said, there aren't many restaurants that make a decent thin crust pizza because it's an art to create the dough for that but there are plenty of places that make a decent deep dish pizza because it's less likely to fail at it as long as your ingredients are of high quality (not like Pizza Hut).

NY style is basically Italian immigrants's best attempt at their old world neapolitan pizza. You see back in the early 20th century, wood wasn't much available as fuel, but what WAS available was coal, so they built coal-fired brick ovens and baked pies out of them. Grimaldi's, Lombardi's, Patsy's, Totonno's all still use coal-fired brick ovens to this day. They also tried to replicate the thin crust with puffy cornicione the way neapolitans do it, but spoiled by American abundance they added fat in the dough which isn't exactly neapolitan tradition. Fat in the dough, coats the gluten strands and relaxes the dough, which makes for somewhat more pliable and slightly denser cornicione. Unlike neapolitan tradition, tomatoes are often cooked in NY style. Ever notice how um... Americana style like Pizza Hut's or NY slices have sauces that are not bright red, but darker tone? That's cuz they cook the sauce. So that's how NY style came to be. Italian tradition reborn in new world with a bit of America thrown in.

The only style of pizza credited to Chicago that I recognize is thin crust pizza. These don't have poofy cornicione like NY or neapolitan style. They are rolled out with rolling pins, topped to the brim. Crust is somwhat cracker like. Now, the OTHER Chicago style others often recognize is deep dish. But we all know deep dish is casserole, and therefore shan't be associated with pizza!!

Your Margherita usually denotes neapolitan style pizza with fresh, not cooked, tomatoes and/or tomato sauce. mozzarella di bufala, and basil to signify the tricolores of Italian flag. Legend has it a pizzaiolo by the name of Rafaelle Esposito in Naples had created the dish for unified Italy's first queen, Margherita of Savoy. Of course being the politician she was, she raved about it in order to earn acceptance from the locals, and that's how it came to be.

Originally Posted by Colette

how is the pizza chicago/ny style ?:D i'm curious **
i love my italian margherita XD