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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
modogg said:
lol actually yup. I was wondering because it seems like Chicago had no personality or anything. I'm guessing next time I'll check FFA first 

eta: also some dumb ### building you have to pay $20 for to go to top floor and look out. People I were with liked it, I couldn't figure out why the hell I just paid to go to a top of a building. They don't usually charge for that in Philly. 
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you go to the bar on the 95th floor of the Hancock. get the same view for free, and they serve booze!

 
RC94 said:
Born and raised in NYC and the surrounding area so I am biased, but I prefer thin crust (obviously).  However, I have had good Chicago style pizza, both in Chicago and elsewhere.  I like both, but given the choice I will take the thin crust.
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not born and raised here, but long time listener... always think of "pizza" as having a thin crust. but I still like the chicago style, which I think of as less like pizza and more as something  else pizze-esque. like both. will eat both happily.

 
Caesar said:
Pointed this place out to my daughter Monday and told her we had to try it based on a football message board recommendation.

But I gotta say, after seeing that picture, I'm having second thoughts.
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Don't go to the Mason location.  Need to drive up to Dayton for real thing.

 
I'm doing the keto thing trying to pull off a few pounds. I'd top a Chicago style with that Midwest monstrosity and wrap the hole thing in giant NYer and laugh at the haters everywhere.

 
Caesar said:
Pointed this place out to my daughter Monday and told her we had to try it based on a football message board recommendation.

But I gotta say, after seeing that picture, I'm having second thoughts.
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yeah, Marion's in the Dayton Oh area.  Do it.  

And get sausage.  Its ground and ...delicious

 
urbanhack said:
Pizza King is still strong in Northern Indiana.  Always order when I go home to see my mom.
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I'd take it in a heartbeat - with noxious #### I have around here

ETA:  I hate cake.  I had Cassano's Pizza for my birthday from year 4 to at least year 13.   :thumbup:

 
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Binky The Doormat said:
they used to be the best ...now it's Marion's. 
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He's talking about Pizza King, which is not Cassano's, "The Pizza King".

Marion's has been my all-time favorite for a while, but the one here in northern Cincinnati suburbs just isn't as good.  There is a Cassano's about 5 minutes from my house, and I am getting addicted to that salty crust.  Still ridiculously overpriced.

 
rockaction said:
So freaking love it. 

The picture, not the pineapples. Get those things away from my pizza. 

The cucumber drizzle thing I can wrap my head around for some reason, though.  

Mainly just love me some pizza. 

Without fruit on it.  
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cucumbers are the devil ...and if I ever hear them mentioned again associated with pizza I will find you and beat you in front of your family

 
Binky The Doormat said:
cucumbers are the devil ...and if I ever hear them mentioned again associated with pizza I will find you and beat you in front of your family
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Yeah, they really shouldn't be on pizza. 

Nor bread. Unless that bread is croutons. Then I say go for it. 

But is pizza a giant crouton? Whoa...

Nah. 

No cucumbers on pizza.  

 
That pie with cukes on it is called the Istanbul. It won 1st prize at IBIE, a prestigious pizza competition held every three years (I think) at the world's largest baker's convention. Ali, the chef, also won the much more prestigious Caputo Cup in NYC (2016) finishing 1st with his NY style and 4th with a Neopolitan entry. I did not want cucumber on my pizza. I went for a couple of his NY style simple and perfect pizzas but the guy at the counter was hard selling the championship pie. $13 bucks? Sure. We fought over the last piece.

 
shuke said:
Don't go to the Mason location.  Need to drive up to Dayton for real thing.
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Furthermore, you need to go to one of the older locations, such as Oakwood, that uses the large ovens.  Some of the (relatively) new locations, like Kettering Town and Country, uses ovens and those conveyor oven things.  But if you do go to one of those locations that has both, tell them "old ovens" when ordering.

 
shuke said:
Furthermore, you need to go to one of the older locations, such as Oakwood, that uses the large ovens.  Some of the (relatively) new locations, like Kettering Town and Country, uses ovens and those conveyor oven things.  But if you do go to one of those locations that has both, tell them "old ovens" when ordering.
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I don’t know whether to be impressed by, or feel slightly sorry for, your depth of knowledge about how a local joint’s pizza making devices has changed over the years. 

 
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I love cucumbers what kind of maniac would put in on pizza? It's a terrible idea. 

Alhough now I am imaginging a Greek pizza with feta, lamb and a tzaziki sauce and I am might have just convinced myself otherswise. 

 
Ilov80s said:
I love cucumbers what kind of maniac would put in on pizza? It's a terrible idea. 

Alhough now I am imaginging a Greek pizza with feta, lamb and a tzaziki sauce and I am might have just convinced myself otherswise. 
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Outside of all of the spelling mistakes, that's exactly where my head went with this

 
Epic Problem said:
Outside of all of the spelling mistakes, that's exactly where my head went with this
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lol I am a millenial, I can't focus for the 10 seconds it takes to type a sentence. 

but back to more important things, that Greek pizza sounds good.I need to talk to my wife about making one. 

 
New Haven style is actually my favorite, if you keep the clams off it.  I'm a crust guy, and don't appreciate a floppy slice.

That said, pizza is like BBQ.  It really is all good.

 
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