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NY Style Pizza vs Chicago Pizza (1 Viewer)

Which is best?

  • New York Style

    Votes: 210 70.2%

  • Chicago Style

    Votes: 89 29.8%
  • Total voters
    299
DCThunder said:
Autumn Wind said:
NY style = great pizzaChicago style = tomato and cheese casseroleBoth very good in their own way, but only one is great pizza.
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The corollary should be NY Style within the boundries of Manhattan, The Bronx, Queens, Brooklyn and Staten Island and maybe Nassau, Westchester as far as White Plains and Port Chester and northern Jersey. Any other "NY Style" like from Pizza Slut is but a pale comparison.
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I would argue that there's a much wider range of good around NY style than there is around Chicago style. I've never gotten a deep dish I really loved outside of Chicago, but I can enjoy a thin crust pizza just about anywhere, even outside the US.
 
For this poll - NY style.

But there's some good places in SF, pizza with no red sauce and it's damn good believe it or not.

 
I prefer NY over Chicago but if you are ever in Pittsburgh you need to try Beto's Pizza. They bake it on huge square trays with a chunky tomato sauce and only a little bit of cheese. Then when it comes out of the oven they mound mozzarella and on top.

It sounds weird but it is absolutely awesome. I don't know of any other place that does this.

 
The best pizza I ever had was at Mike's Pizza in Waukegan, IL

That's the top pizza ever until I have something better. Have yet to even come close since I first tried it 15 years ago.

Someone has to be able to back me up here.

 
ok ive never had NY style. and i doubt ive ever had real Chicago style (and remember it). can someone give me a detailed breakdown of each? TIA

 
I worked in "gourmet" pizza for nearly 10 years. I've had pizza at Uno in chicago and Famous Rays in NYC. Trust me when I say this: Chicago pizza sucks.

 
phthalatemagic said:
jabarony said:
Da Guru said:
Jimboozie said:
Da Guru said:
They opened a UNOs by me and I was pumped up...it is fair at best.
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Ever had any pizza around here better than Buddy's? As far as the poll goes, I'll give NY style a very slight edge.
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Buddys would probably win in a taste test. It is in between Chi and NY. with a medium crust.
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Buddy's would kill any NY or CHI pizza in a landslide.
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Can you explain this Buddy's pizza for the rest of the country? What's the difference?
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Not sure how to explain it. It is supposed to be the first deep dish pizza made. It is not as thick as Chicago style, but quite a bit thicker than NY. It started out in a little bar, but now there are Buddy all over the Metro area.http://www.buddyspizza.com/buddys.htm

 
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Not so simple. When in NY, it's NY style. When in Chicago, go Chicago style. What's the problem? They are both way better than anything I can get in the Houston area.

 
Polecat said:
Not so simple. When in NY, it's NY style. When in Chicago, go Chicago style. What's the problem? They are both way better than anything I can get in the Houston area.
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I'd take Star Pizza over almost any deep dish in Chicago.
 
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Da Guru said:
phthalatemagic said:
jabarony said:
Da Guru said:
Jimboozie said:
Da Guru said:
They opened a UNOs by me and I was pumped up...it is fair at best.
Click to expand...
Ever had any pizza around here better than Buddy's? As far as the poll goes, I'll give NY style a very slight edge.
Click to expand...
Buddys would probably win in a taste test. It is in between Chi and NY. with a medium crust.
Click to expand...
Buddy's would kill any NY or CHI pizza in a landslide.
Click to expand...
Can you explain this Buddy's pizza for the rest of the country? What's the difference?
Click to expand...
Not sure how to explain it. It is supposed to be the first deep dish pizza made. It is not as thick as Chicago style, but quite a bit thicker than NY. It started out in a little bar, but now there are Buddy all over the Metro area.http://www.buddyspizza.com/buddys.htm
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I like the lengthy accolade: "Detroit's #1 Square Deep Dish Pizza".translation: "Buddy's: We're better than Little Caesars, but Pizza Papalis kicks our ### every time."

I voted NY. Chicago is good in small doses, but I can eat some good NY style all day, everyday.

 
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Gaddis said:
Polecat said:
Not so simple. When in NY, it's NY style. When in Chicago, go Chicago style. What's the problem? They are both way better than anything I can get in the Houston area.
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I'd take Star Pizza over almost any deep dish in Chicago.
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I've never been to Star. I guess I'll have to try it before passing judgement.I have been to Malnati's, Pequod's, the original Uno and Gino's East in Chicago. Those are all damn good.

As far as NY, I've eaten at John's in Manhattan (44th in the old church), and Grimaldi's in Brooklyn Heights. Both are probably too touristy for the locals, but the pizza was very good.

 
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azgroover said:
Da Guru said:
phthalatemagic said:
jabarony said:
Da Guru said:
Jimboozie said:
Da Guru said:
They opened a UNOs by me and I was pumped up...it is fair at best.
Click to expand...
Ever had any pizza around here better than Buddy's? As far as the poll goes, I'll give NY style a very slight edge.
Click to expand...
Buddys would probably win in a taste test. It is in between Chi and NY. with a medium crust.
Click to expand...
Buddy's would kill any NY or CHI pizza in a landslide.
Click to expand...
Can you explain this Buddy's pizza for the rest of the country? What's the difference?
Click to expand...
Not sure how to explain it. It is supposed to be the first deep dish pizza made. It is not as thick as Chicago style, but quite a bit thicker than NY. It started out in a little bar, but now there are Buddy all over the Metro area.http://www.buddyspizza.com/buddys.htm
Click to expand...
I like the lengthy accolade: "Detroit's #1 Square Deep Dish Pizza".translation: "Buddy's: We're better than Little Caesars, but Pizza Papalis kicks our ### every time."

I voted NY. Chicago is good in small doses, but I can eat some good NY style all day, everyday.
Click to expand...
Buddys is good, as in NY of Chicago style, but there is a old Italian Restaurant that I go to that has pizza that kicks all their asses. I am sure everyone has a favorite place that can do the same.
 
Chicago deep dish is greater than NY style. However, most places can't do a decent Chicago deep dish. So if you're going by random samplings of Chicago and NY, NY wins.

 
BroadwayG said:
shadyridr said:
BroadwayG said:
What differentiates a 'new york style' from say a regular Pizza Hut Pizza?
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Its good
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So the only difference is taste, which is completely subject to each individual? Seems kind of nondistinct for having it's own name.
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NY style is thin crust, sliced so big that you can fold it over on itself and eat it like a sandwich.Pizza Hut is like the McDonald's of pizza, pure crap.
 
Polecat said:
BroadwayG said:
shadyridr said:
BroadwayG said:
What differentiates a 'new york style' from say a regular Pizza Hut Pizza?
Click to expand...
Its good
Click to expand...
So the only difference is taste, which is completely subject to each individual? Seems kind of nondistinct for having it's own name.
Click to expand...
NY style is thin crust, sliced so big that you can fold it over on itself and eat it like a sandwich.Pizza Hut is like the McDonald's of pizza, pure crap.
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So pretty much any thin crust pizza you can fold over is NY Style? So if I make a frozen pizza and cut it into large slices, that's NY style? There's got to be more to it than that.
 
BroadwayG said:
Polecat said:
BroadwayG said:
shadyridr said:
BroadwayG said:
What differentiates a 'new york style' from say a regular Pizza Hut Pizza?
Click to expand...
Its good
Click to expand...
So the only difference is taste, which is completely subject to each individual? Seems kind of nondistinct for having it's own name.
Click to expand...
NY style is thin crust, sliced so big that you can fold it over on itself and eat it like a sandwich.Pizza Hut is like the McDonald's of pizza, pure crap.
Click to expand...
So pretty much any thin crust pizza you can fold over is NY Style? So if I make a frozen pizza and cut it into large slices, that's NY style? There's got to be more to it than that.
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It's usually pretty light on the sauce and the crust has a crisp yet chewy consistency to it.
 
Pizza, by Wiki...

U.S. styles and specialtiesDue to the wide influence of Italian and Greek immigrants in American culture, the United States has developed quite a large number of regional forms of pizza, many bearing only a casual resemblance to the Italian original. During the latter half of the 20th century, pizza in the United States became an iconic dish of considerable popularity, and may have contributed to the decline of the British pie heritage previously common in American cuisine.The most Americanized style of pizza is the classic pepperoni pizza. It is made with classic pizza dough and tomato purée, topped with mozzarella cheese alone or mozzarella and cheddar cheeses. A layer of pepperoni is then applied and the pizza is then cooked. The thickness of the crust depends on what the consumer prefers; both thick and thin crust are popular. Another popular pizza style is the pizza with everything, which is topped with a smörgåsbord of vegetables, mushrooms, and meats, though a customer will usually be asked if they want anchovies on it as well.[citation needed]New York-style pizza is a style originally developed in New York City by immigrants from Naples, where pizza was created. It is often sold in generously sized, thin and flexible slices. It is traditionally hand-tossed, moderate on sauce, and moderately covered with cheese essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states, and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "regular", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices.Chicago-style pizza, or Chicago-style deep dish pizza, contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep-dish pizza was invented by a man named Ike Sewell (who was not even Italian, but of Jewish background) and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.Chicago-style thin crust pizza has a thinner crust than Chicago-style deep dish, and is baked flat rather than in a deep dish pan. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top. The crust is invariably topped with a liberal quantity of southern-Italian style tomato sauce, which is usually quite herbal or highly spiced, and typically contains no visible chunks of tomato. Next, a layer of toppings is added, and a layer of mozzarella cheese which frequently separates from the bottom crust due to the quantity of tomato sauce. Chicago-style thin crust pizzas are cut into three- or four-inch squares, also known as "party cut," as opposed to a "pie cut" into wedges. The small size of the squares makes it unnecessary to fold the slices. Chicago-style pizza is prevalent throughout the Midwestern USA. Chains that are well known for Chicago-style thin crust pizza are Home Run Inn and Old Chicago.St. Louis-style pizza is a variant of thin-crust popular in and around St. Louis, Missouri. The most notable characteristic of St. Louis-style pizza is the distinctively St. Louisan Provel cheese used instead of (or rarely in addition to) the mozzarella common to Chicago-style thin crust.California-style pizza (often termed in the United States gourmet pizza)[citation needed] refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh produce. A Thai-inspired chicken pizza with peanut sauce, bean sprouts, and shaved carrots is a popular variant in California-style pizza restaurants, as are pizzas that use chicken and barbecue sauce as toppings. The style was invented by Chez Panisse restaurant in Berkeley, California, and popularized by the California Pizza Kitchen chain, along with Wolfgang Puck's various fine dining and casual restaurant chains and retail products.Greek pizza is a variation popular in New England; its name comes from it being typical of the style of pizzerias owned by Greek immigrants. It has a thicker, chewier crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Plain olive oil is a common part of the topping. Variations in other parts of the country include using feta cheese, Kalamata olives, and Greek herbs such as oregano.Hawaiian pizza has Canadian Bacon (or sliced ham) and pineapple toppings with Mozzarella cheese. This type of pizza is especially popular in the Western United States, and is also a popular topping combination in Australia, Canada, and Sweden, but notably not in Hawaii. This type is also common within the EU, where it is known as Pizza Hawaii.Grilled pizza, invented in Providence, Rhode Island, uses a fairly thin crust cooked on a grill; the toppings are placed on the baked side after the pizza has cooked for a bit and flipped over.English muffin or French bread pizza and pizza bagel are common convenience pizzas made at home in an oven or toaster, usually with a simple topping of tomato purée, sliced or shredded cheese, and perhaps pepperoni. French bread pizza is sometimes available commercially as a frozen meal.New Haven-style pizza, also known as apizza, popular in southern Connecticut. It has a thin crust that varies between chewy and tender, depending on the particular establishment. The default version is a "white" pizza topped with only garlic and hard cheeses; customers who want tomato sauce or mozzarella cheese have to ask for them explicitly. Apizza has a very dark, "scorched" crisp crust that offers a distinctive bitter flavor, which can be offset by the sweetness of tomatoes or other toppings.
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Ok, so it's a large slice, with a thin and flimsy crust. That helps make it a little distinct at least. I'll have to try an authentic piece when I'm there this summer.

 
BroadwayG said:
Ok, so it's a large slice, with a thin and flimsy crust. That helps make it a little distinct at least. I'll have to try an authentic piece when I'm there this summer.
Click to expand...
It's really all about the crust. It is flimsy, but it's also crispy.In fact, I'm going out for two slices of pepperoni for lunch and will post pics.
 
Jaysus said:
JAA said:
Both suck compared to Philly style pizza
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ummm... well, good philly pizza is NY style pizza. Generally lots of bad pizza in philly.... a couple of my all time favorites though.
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Philly pizza is pretty much New York pizza. A bit more cheese, maybe. But it does kill the argument that you can't find good NY pizza outside of NY. Jersey has plenty of good pizza places as well.
 
saintfool said:
urbanhack said:
BroadwayG said:
Ok, so it's a large slice, with a thin and flimsy crust. That helps make it a little distinct at least. I'll have to try an authentic piece when I'm there this summer.
Click to expand...
It's really all about the crust. It is flimsy, but it's also crispy.In fact, I'm going out for two slices of pepperoni for lunch and will post pics.
Click to expand...
the real question is "will you be folding your slice?"
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You'll have to wait for the pics.
 
Jaysus said:
JAA said:
Both suck compared to Philly style pizza
Click to expand...
ummm... well, good philly pizza is NY style pizza. Generally lots of bad pizza in philly.... a couple of my all time favorites though.
Click to expand...
When I tell people NY style, they tell me thin crust. While "Philly Style" isnt Papa Johns doughy, its closer than what most folks consider thin crust.
 
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This pole is like asking FBGs "would they rather schtup a blond or brunette supermodel"? There's no wrong answer here.

Sometimes I like feel like NY style, sometimes Chitown style. They're both good but in different ways. :thumbup:

 
Autumn Wind said:
NY style = great pizzaChicago style = tomato and cheese casseroleBoth very good in their own way, but only one is great pizza.
Click to expand...
Agreed - Chicago style isn't really a pizza - its lasagne with a crusty sides (cause the bottom crust just becomes goo anyway). Call it pizza if you want - I don't care ...poop in your pants.
 
There was this little hole in the wall mom and pop place I used to go to in Queens that had great pizza. There was also a place in Miami that was run by transplanted NYers that was very good. I am not a huge fan of true Chicago style(which is more than just thick crust) but it is good for every once in a while. Although I admit I have never had it in Chicago and would definitely give it a try if there. At any rate I voted NY.

 
Wombat Killer said:
RBM said:
L&B is in NY so I have to pick NYBut a deep dish from Malnati's is awesomeAnd the white clam pie from Pepe's in New Haven is top notchDeLorenzo Tomato Pie in Trenton is by far my local favorite place.
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I live in Ewing. I go to DeLorenzo a few times a month. Great pizza. And NY style. By a lot.
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:rolleyes: Live in Hamilton. Wife's from Ewing. Used to love Parkway Pizza. Haven't been there in a long time. Oh, NY>Chicago.
 
suchislife said:
Wombat Killer said:
RBM said:
L&B is in NY so I have to pick NYBut a deep dish from Malnati's is awesomeAnd the white clam pie from Pepe's in New Haven is top notchDeLorenzo Tomato Pie in Trenton is by far my local favorite place.
Click to expand...
I live in Ewing. I go to DeLorenzo a few times a month. Great pizza. And NY style. By a lot.
Click to expand...
:rolleyes: Live in Hamilton. Wife's from Ewing. Used to love Parkway Pizza. Haven't been there in a long time. Oh, NY>Chicago.
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You should try Valentinos on Parkside (it used to be called Ninos). Currently my favorite in town.
 
Da Guru said:
azgroover said:
Da Guru said:
phthalatemagic said:
jabarony said:
Da Guru said:
Jimboozie said:
Da Guru said:
They opened a UNOs by me and I was pumped up...it is fair at best.
Click to expand...
Ever had any pizza around here better than Buddy's? As far as the poll goes, I'll give NY style a very slight edge.
Click to expand...
Buddys would probably win in a taste test. It is in between Chi and NY. with a medium crust.
Click to expand...
Buddy's would kill any NY or CHI pizza in a landslide.
Click to expand...
Can you explain this Buddy's pizza for the rest of the country? What's the difference?
Click to expand...
Not sure how to explain it. It is supposed to be the first deep dish pizza made. It is not as thick as Chicago style, but quite a bit thicker than NY. It started out in a little bar, but now there are Buddy all over the Metro area.http://www.buddyspizza.com/buddys.htm
Click to expand...
I like the lengthy accolade: "Detroit's #1 Square Deep Dish Pizza".translation: "Buddy's: We're better than Little Caesars, but Pizza Papalis kicks our ### every time."

I voted NY. Chicago is good in small doses, but I can eat some good NY style all day, everyday.
Click to expand...
Buddys is good, as in NY of Chicago style, but there is a old Italian Restaurant that I go to that has pizza that kicks all their asses. I am sure everyone has a favorite place that can do the same.
Click to expand...
Hey Guru. I get to MI at least once a year. Where is this old Italian Restaurant you speak of. Id enjoy a good pizza next time Im up there.
 
suchislife said:
Wombat Killer said:
RBM said:
L&B is in NY so I have to pick NYBut a deep dish from Malnati's is awesomeAnd the white clam pie from Pepe's in New Haven is top notchDeLorenzo Tomato Pie in Trenton is by far my local favorite place.
Click to expand...
I live in Ewing. I go to DeLorenzo a few times a month. Great pizza. And NY style. By a lot.
Click to expand...
:excited: Live in Hamilton. Wife's from Ewing. Used to love Parkway Pizza. Haven't been there in a long time. Oh, NY>Chicago.
Click to expand...
Used to work in Ewing and would eat at Parkway alot for lunch. Very good pizza.DeLorenzo's is unbelievable though
 
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