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1 Ace-o-aces  Thu, Nov 14, 2013 8:57:55am

Chicago style deep-dish pizza is a substantial meal, whereas New York style is just moldy cheese on wet cardboard!

2 Dr. Matt  Thu, Nov 14, 2013 9:50:29am

I have no dog in this fight. I like both styles, but have a slight performance to NY-style.

That clip made me hungry.

3 kirkspencer  Thu, Nov 14, 2013 10:05:37am

Chicago is casserole, New York is an open face sandwich. I like both, but given a choice of equal quality choose the tomato soup in a bread bowl.

4 CriticalDragon1177  Thu, Nov 14, 2013 10:31:02am

Well, I like a lot of tomato sauce on my pizza, but i like it to be cooked and underneath all the melted cheese.

5 Ace-o-aces  Thu, Nov 14, 2013 11:23:19am

re: #3 kirkspencer

Chicago is casserole, New York is an open face sandwich.

Don’t forget, there is also a Chicago style “flat” pizza. With a crispier crust and more complex sauce, it is also superior to New York “style”.

6 The Ghost of a Flea  Thu, Nov 14, 2013 12:37:32pm

Hilarious.

But I’m never not weirded out by Americans claiming that they know what the “real” or “authentic” version of a dish from another country is. Actually, the whole, “shut up, we do the REAL thing” gets to me pretty quick. It starts funny and then it becomes not funny.

It’s especially odd in the case of pizza, since there isn’t even one kind of pizza in Italy, and an even larger discussion of the culinary origins of the term pizza…the Greek pitta or the Roman placenta , both of which were flat bread covered in toppings and baked.

This opinion brought to you by someone whose region apparently doesn’t make REAL barbecue, as I get told by Texans and Carolinans….

7 Ace-o-aces  Thu, Nov 14, 2013 1:12:59pm

re: #6 The Ghost of a Flea

Hilarious.
But I’m never not weirded out by Americans claiming that they know what the “real” or “authentic” version of a dish from another country is.

Nobody is claiming any American pizza is more “authentic”, just which is better.

This opinion brought to you by someone whose region apparently doesn’t make REAL barbecue, as I get told by Texans and Carolinans….

Piece of advice, just back away from that debate. It can only end in a fistfight.

8 ObserverArt  Thu, Nov 14, 2013 1:51:10pm

I don’t know if it is true any longer, but for a time Columbus Ohio was judged to have more pizza shops per person/square mile than just about anywhere in America. So, we have all kinds of styles, thicknesses, etc., etc. Some very good, some so-so (chain pizza…mostly yuk)!

One of my favorites was a little shop that had what I would call thin, almost cracker like crust with a tangy sauce and great cheese. Not a lot of any of it, but it sure was tasty. They almost went out of business, but the school kids and others in the area would not allow it to disappear.

Unfortunately for diet and heath concerns I don’t eat pizza much at all anymore…and it bums me out. One of may favorite foods. Whaaaaaaa.

9 CuriousLurker  Thu, Nov 14, 2013 2:13:29pm

LOL, where’s DF to defend Chicago pizza?

10 The Ghost of a Flea  Thu, Nov 14, 2013 2:37:46pm

re: #7 Ace-o-aces

Piece of advice, just back away from that debate. It can only end in a fistfight.

Pretty much the whole reason I wrote what I wrote is how incredibly condescending and ugly food discussions get w/r/t to barbecue. It’s not jocular competitiveness or statement of personal aesthetics: people get really insulting and aggressive if you say “well, what we do is different, but it’s good.”

11 nines09  Thu, Nov 14, 2013 4:08:07pm

Any Mom and Pop over ANY chain. I worked a Pizza joint in my teens. Pinch of sugar in the canned sauce and the dough has to rise 24 HRS. Chewy and crispy in all the right spots. Real Calabrese Italian Salami also known as pepperoni. Like. Real. Pepperoni. No freaking Oregano being cooked with it, only put on after. Cheese has to be shredded on site and it is a three cheese secret.
Yeah. I haven’t had one of them for a while. MMMMM…


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