Chicago-style deep dish pizza vs NYC pizza
- Thread starter Shel_B
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I’d rather have lasagna.
Both are great, but nothing beats detroit style.
Not sure I have a preference but I have had great NY pizza in lots of places including locally. The only ones that seem to get deep dish right is a few places in Chicago. I assume that means one is harder than the other to do?
I'm a firm disciple of Portnoy although I've been trying a few of his higher rated places and having some disagreements. Went to one of his 8.9 places tonight but thought it was a 8.1. While his 8.2 rated place, rates a firm 9.0 for me. Thin and crisp for me.
I've come to lean toward square pies, like Detroit and Roman. Love the crispy char on the edges of a good Detroit-style pizza.
There is no bad pizza. I like them all, outside of the frozen cardboard pizzas, and even those can suffice in a pinch.
"Deep dish" doesn't equal Chicago style.
When a guy says when he eats deep dish "all he can taste is the bread" or there is "too much bread" then he hasn't actually had a real chicago style deep dish.
There is lots of stuff out there masquerading as this or that but very few authentic Chicago pies.
There are also a lot of pies that call themselves NY style but are just shallow copies.
When a guy says when he eats deep dish "all he can taste is the bread" or there is "too much bread" then he hasn't actually had a real chicago style deep dish.
There is lots of stuff out there masquerading as this or that but very few authentic Chicago pies.
There are also a lot of pies that call themselves NY style but are just shallow copies.
Boston North end za-za for me. The tourist trap and late night drunks delight European cafeteria is a bit bland and oily for me.
Actually I have a guilty pleasure/ quick fix for Dominoes thin and crispy. Tasty sauce. Not just sour junk stewed watery tomato
Actually I have a guilty pleasure/ quick fix for Dominoes thin and crispy. Tasty sauce. Not just sour junk stewed watery tomato
Most NY today is lacking authenticity in that it's cooked in a wood or gas vs coal oven.
For an otherwise really good pie you can let that slide, but there IS a difference.
If you go to one of the very few coal oven shops left you'll immediately see/taste/ notice the difference.
One of the reasons NY style is so much more popular is that you can get it fast.
You can cook a thin pie in an 800 degree+ oven and get it out in a few min - thing is that doenst allow time for the water to evaporate out off the cheese in most cases.
A real Chicago pie is takes much longer to make - at least a 40+ minute commitment for a made to order pie.
A good detroit pie is rare outside of detroit and a real treat.
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If the only Chicago pizza you try is deep dish, you're missing out.
Regular crust, cut square instead of pie style, is what most non-tourists eat regularly.
5 stars!
Regular crust, cut square instead of pie style, is what most non-tourists eat regularly.
5 stars!
Portnoy delivers a lot of value if you are seeking a NY style pie. I agree with his judgements and methods when it comes to this style of pie.
Ive acid tested Portnoy a couple of Times when traveling and by and large see eye to eye with him.
Once you leave the NY style Portnoy's info lose its value quickly.
outside eth NY style Dave is like talking to a Vette guy about 911's or vice versa.
Chicago is one of the few towns whose pizza places prep a tavern style pizza correctly.
This is time intensive comparatively.
A regular randomly tossed together pizza that simply has a tavern cut doesn't work for anything but a plain cheese pizza.
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Deep dish is what we Chicago natives call "tourist pizza" - limited to special occasions and/or when visitors come into town. The preferred pizza in Chicago is "tavern style" - cracker-thin crust, cut in squares.
I was born and raised in suburban Chicago (Joliet) and can count on one hand the amount of times we actually ate deep dish/stuffed pizza from a Lou's or Giordano's over the ~23 years I was there. Instead, we'd usually go to a local non-chain shop every Friday night for "tavern style" pizza.
I was born and raised in suburban Chicago (Joliet) and can count on one hand the amount of times we actually ate deep dish/stuffed pizza from a Lou's or Giordano's over the ~23 years I was there. Instead, we'd usually go to a local non-chain shop every Friday night for "tavern style" pizza.
Deep dish Chicago style pizza is my favorite type to make at home. My oven doesn't get hot enough to make a lot of styles well.
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