Chicago-style deep dish pizza vs NYC pizza
- Thread starter Shel_B
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I would not describe it as anything like cake.
A "pie" is a much better description.
A real one has a thin layer of crust on the bottom that has to snap when you fork hits it.
If it's more than an 1/8 thick or it doesn't snap when a fork or your teeth breaks it - it's not authentic.
It's usually a little thicker on the sides, and crispy enough to flake when you bite it.
This apart of the crust has little to no air it like a NY pies puffy crust ring.
They are " upside down" crust , cheese, then any topping, then sauce.
A hallmark of sausage on one of these is one large patty covering the entire top but this can vary, but never seen this done anywhere but the Chicago style.
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I would take Elmer Fudd’s word over John Stewart.
JHZR2
Staff member
Deep dish is good once in a while, but it can become too much.
Real NY pizza is pretty thin. Not the Costco version or any other such nonsense.
Philly pizza (Celebres and Tacconiellis are my favorites) is also quite good.
Real NY pizza is pretty thin. Not the Costco version or any other such nonsense.
Philly pizza (Celebres and Tacconiellis are my favorites) is also quite good.
We also had Sicilian-style in NY. It has two pizza doughs stacked and kneaded on top of one another in a square pan, it’s allowed to rise more, sauce and cheese like a normal pizza, and cut into squares. Very delicious and still definitely pizza in the traditional sense of crust, sauce, cheese, then toppings from bottom layer up.
I liked this style better than the so-called NY pizza I've been served. The one we got had sausage and oregano, though.
Chicago style=cake=sarcasm=it's not pizza
JHZR2
Staff member
I lived in a walking school district not five miles from midtown. We had 1hr 15 for lunch back in the 90s. When we got to 4/5th grade, old enough to walk to the pizza parlor to go out to lunch, this was an option. We always thought it was what you ordered if you had enough money to splurge on some fancier pizza…
So much vitriol about open faced sandwiches, LOL. Even mediocre pizza is better than no pizza as far as I'm concerned.
Yup, thin crust and well-done! They key is to cook it like normal and 30 seconds before taking it out, move it to an area that didn’t have a pizza there. That area will be super hot and just cook the bottom of the crust to well-done without overcooking the top.
MolaKule
Staff member
Ill take Imo's St. louis Pizza in any form or shape over any other pizza.
Tacconellis in Maple Shade is really good. Might hit that up this weekend.
New York. Nothing else even comes close
Don
Don
We need everyone in this thread to make a party trip to Napoli. That is relatively closer to NY style for comparison and better IMHO.
Now as for Roma square style it’s hard to compare. It is just as good but different so different in fact I don’t compare. I eat!
There is no good NY or Naples style around here but Fiamma and Zekes is edible but expensive
For nice rectangular pizza Goat Mountain all the way
Now as for Roma square style it’s hard to compare. It is just as good but different so different in fact I don’t compare. I eat!
There is no good NY or Naples style around here but Fiamma and Zekes is edible but expensive
For nice rectangular pizza Goat Mountain all the way
JHZR2
Staff member
I never went there. I like the original place where you have to call to reserve your doughs.
The one on Haddon Township in Westmont is very convenient for me.
The house root beer is the reason why i choose zekes among all the pedestrian offerings of the PNW. also same for the wings at cascadia
I didn't know they opened on Hadden. We hit up Kitchen Consigliere now and then.
i'll remember that next time i take a trip to Canada
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