scott wrote:The style I think of as "New York" pizza is basically what you get at Sbarro.

Sbarro is the best New York pizzeria hands down.

joelb wrote: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.

That started in Chicago? Lots of local joints around here do that.

I think they're both over rated.

Michigan Pizza is the best.
All ingredients are meat.

Instead of dough, we use ground beef\egg mix a la a meat loaf.
Instead of pizza sauce, it's a fantastic blend of bacon fat and the beef bulion.
Toppings as as you'd expect.
We use do use cheese, but it's bacon flavored.

Tom wrote:I think they're both over rated.

Michigan Pizza is the best.
All ingredients are meat.

Instead of dough, we use ground beef\egg mix a la a meat loaf.
Instead of pizza sauce, it's a fantastic blend of bacon fat and the beef bulion.
Toppings as as you'd expect.
We use do use cheese, but it's bacon flavored.

I'm sure Ted Nugent has a recipe for venison pizza.

barndog wrote:
I'm sure Ted Nugent has a recipe for venison pizza.

Ted moved to Texas. If he didn't suck before, he does now.

Tom wrote:Bacon Fat and the Beef Bulion.

Excellent band. I saw them back in the late 70s opening for Southside Johnny.

Tom wrote:

barndog wrote:
I'm sure Ted Nugent has a recipe for venison pizza.

Ted moved to Texas. If he didn't suck before, he does now.

That's nice. Trying to consolidate all our right-wing douchebags to one state - NOT CRAP.

tmidgett wrote:NY-style is the floppy slices that you got to fold in half lengthwise to eat... Really, NY pizza is like an overcheesed, slightly thicker version of Neopolitan pizza..

Um... only if you get crappy pizza at a crappy place like Sbarro or Dominos.

Where the fuck are you retards getting this shitty pizza?

NYC pizza should be thin, slightly charred bottom, sweat tomato sauce, a smattering of fresh mozz., some nice olives, some cured italian meat or just some fresh basil.

Stop eating shit and calling it NY pizza.

TheMilford wrote:NYC pizza should be thin, slightly charred bottom, sweat tomato sauce, a smattering of fresh mozz., some nice olives, some cured italian meat or just some fresh basil.

Sweat-tomato sauce? Sweat and tomato sauce? NYCHC!

And any pizza that comes with olives no questions asked is poo. Olives are crap.

I've spent a substantial amount of time living in both places, and I enjoy the pizza in both places. I would, however, find the best Chicago-style pizza more satisfying than the best New York-style pizza. But I grew up outside Chicago.

Alternatively, a close friend of mine who has spent a substantial amount of time living in both places, and who enjoys the pizza in both places, would find the best New York-style pizza more satisfying. But he grew up in Brooklyn.

I guess the point is that there's no point arguing that there's some objective reality that we should be trying to get at here.

On the point of food generally, I do think that casual food in Chicago is a clear step up from casual food in New York. Certainly true when it comes to something like your average bar food. And shit like Magnolia Bakery wouldn't get nearly the reputation if it wasn't in New York -- otherwise, who the fuck cares about mildly above-average cupcakes? There's a mentality in New York that it must be done best in New York, because if someone was doing it better somewhere else, they'd be doing it that way in New York. On countless food items -- and pretty much everything but Middle Eastern food comes to mind here -- I've found that's just not the case.

I can't compare fine dining in the two cities because I haven't really eaten at many top places in New York, but I would assume the answer is that they both have some great restaurants and that New York has significantly more of them.