If I've had NYC-styled pizza I didn't know it.

Is Santullo's NYC-styled pizza? My vote counts on this.

John George Peppers wrote:

night_tools wrote:

itchy mcgoo wrote:I am a glutton. I fear no lipids, but Chicago-style pizza is just too fucking much.

A fucking mouthful of mediocre mozzarella. No thanks.

I like some deep dish, like Pequod's, but the standard tomato-topped Chicago heart attack pie, fuck off.

New York.

I'm not seeing much of either these days, it's mostly Spacca Napoli for me.

Is that thing real? Is that a pie filled with mozzarella with tomato on top? Isn't that THE WRONG WAY ROUND?

Yea at shitty pizza places they will actually make pies like this. In no way does it relfect what a good deep dish pizza should look like.

I think technically they call that "stuffed" pizza - as opposed to "deep dish". I worked at a Giordonos many moons ago where we made those monstrosities.

H-GM wrote:If I've had NYC-styled pizza I didn't know it.

Is Santullo's NYC-styled pizza? My vote counts on this.

NY-style is the floppy slices that you got to fold in half lengthwise to eat.

Chicago-style stuffed is the heartattack-on-plate, stuffed guy.

Chicago also has superthin, cracker-crust pizza that is unique to here.

Everything else comes from fucking Italy. Really, NY pizza is like an overcheesed, slightly thicker version of Neopolitan pizza.

They're totally different foods.

All pizza is good.

But the superthin, cracker-crust stuff is my favorite. There's a place called Tower Pizza in Missoula, Montana that is improbably good, and I was basically raised on that shit.

Chicago is a superior food town to NYC.

I could see how Chicago pizza could appeal to someone that likes to eat their food via a firehose.

New York wins again.

New Haven beats both.

tmidgett wrote:Chicago also has superthin, cracker-crust pizza that is unique to here.

Wrong.

Chicago is a superior food town to NYC.

So wrong.

vockins wrote:

Chicago is a superior food town to NYC.

So wrong.

I've eaten at a handful of vegetarian restaurants in Manhattan, and as good as they were, none have come close to the best ones in Chicago. Haven't ventured out to Brooklyn.

Can't speak for other cuisines.

tmidgett wrote:

H-GM wrote:If I've had NYC-styled pizza I didn't know it.

Is Santullo's NYC-styled pizza? My vote counts on this.

NY-style is the floppy slices that you got to fold in half lengthwise to eat.

Chicago-style stuffed is the heartattack-on-plate, stuffed guy.

Thanks, Tim.

I'm not a fan of deep-dish pizza, and I refuse to believe that all thin-crust Chicago pizza is ripped-off from NYC. That's ridiculous. Santullo's has the massive slices that you need to fold in half to eat. That's good shit. I cannot vote in good confidence, however, with never having set foot in NYC. In my head, though, I know it's better. We're Chicago.

go to fucking newyork already..

shit..

Obviously both cities have outstanding pizza. Chicago absolutely has more varieties of outstanding pizza. And it has the best pizza ever made by anyone. So there.

The insistence on this greasy floppy shit from NYC being real pizza is bizarre to me. The best pizza I had there was at the place in Brooklyn with the long line. It was thin, slightly burnt, with fresh mozzarella and barely-there toppings. A crust tour-de-force. Nothing like the slices.

And the Chicago thin style that I think is being discussed here is the cracker crust cut into small squares. Done horribly and very well by various outlets.

TheMilford wrote:Have any of you had a NYC pie with olives and roasted peppers and anchovies?

That sounds like a divine combination. There's a thin-crust place in Chicago that has clams. CLAMS! Someone there swears that a clam and white pizza with lemon wedges is a slice of heaven but I haven't been there with anyone who's been willing to get it.