phthalatemagic
Footballguy
Perhaps he is a masochist?Greco said:Says the guy who chooses to live in the "metro detroit" area.
Fantasy Football - Footballguys Forums
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
NY Style Pizza vs Chicago Pizza (1 Viewer)
- Thread starter Tibetan Sherpa
- Start date
saintfool
Dead sexy
UPDATE?
urbanhack
Fight The Power!
shadyridr
Footballguy
Last edited by a moderator:
Koya
Footballguy
One thing I really miss - you can still find it some places, but its RARE...The LITTLE pepperonis. small circles that would sorta bell when being cooked. Seemed to be a bit spicier maybe less sweet than "todays" common wider, flat pepperoni.
Why cant you find this anymore except on rare occasions, and where in NY can you find the good pep?
Jaysus
Good times!
Last edited by a moderator:
shadyridr
Footballguy
Or could it be that we are both right?
Jaysus
Good times!
not to disagree with you.... but there are a lot of people in this thread who are not night.Or could it be that we are both right?
saintfool
Dead sexy
we were promised pics!at least you could have wheelhoused it. instead, you're not even trying.
booo, sir, boo.
RBM
Footballguy
Shady and I are correct. No pizza can touch the L&B siciliannot to disagree with you.... but there are a lot of people in this thread who are not night.Or could it be that we are both right?
phthalatemagic
Footballguy
One thing I really miss - you can still find it some places, but its RARE...The LITTLE pepperonis. small circles that would sorta bell when being cooked. Seemed to be a bit spicier maybe less sweet than "todays" common wider, flat pepperoni.
Why cant you find this anymore except on rare occasions, and where in NY can you find the good pep?
Tis a shame. The small pepperonis are better than the bigger ones
PatsFanCT
Footballguy
You would have been correct if you had said Pepe's, but you didn't, so that makes you wrong.Shady and I are correct. No pizza can touch the L&B siciliannot to disagree with you.... but there are a lot of people in this thread who are not night.Or could it be that we are both right?
Last edited by a moderator:
RBM
Footballguy
Ive been to Pepe's, and Ill tell ya what....for a traditional pie, its not even in the same league as an L&B sicilian slice. The white clam pie at Pepe's is special though.You would have been correct if you had said Pepe's, but you didn't, so that makes you wrong.Shady and I are correct. No pizza can touch the L&B siciliannot to disagree with you.... but there are a lot of people in this thread who are not night.Or could it be that we are both right?
St. Louis Bob
Footballguy
that's not cool or funny
St. Louis Bob
Footballguy
No, no, no.Imo's is the only one that uses provel. It is pretty good too.My favorites all use mozzarella. It is some of the best stuff you will ever shove in your craw.If Imo's=St.Louis Style then Dominoes-New York Style which of course it doesn'tOK, I don't think I've ever had a pizza with provel on it, and now see that is what is traditionally on St. Louis style pizza.I'll ammend to vote to Ohio style.ProvelRunny cheese?
I grew up on it, eating Casanno's and Marion's in Dayton. I love it.
Tigran Petrosian
Footballguy
Give me some names of places to try "real" St. Louis style pizza.No, no, no.Imo's is the only one that uses provel. It is pretty good too.My favorites all use mozzarella. It is some of the best stuff you will ever shove in your craw.If Imo's=St.Louis Style then Dominoes-New York Style which of course it doesn'tOK, I don't think I've ever had a pizza with provel on it, and now see that is what is traditionally on St. Louis style pizza.I'll ammend to vote to Ohio style.ProvelRunny cheese?
I grew up on it, eating Casanno's and Marion's in Dayton. I love it.
shadyridr
Footballguy
Just trust me. As one fellow FBG to another if youre ever in BK get an LB sicilian slice.You would have been correct if you had said Pepe's, but you didn't, so that makes you wrong.Shady and I are correct. No pizza can touch the L&B siciliannot to disagree with you.... but there are a lot of people in this thread who are not night.Or could it be that we are both right?
St. Louis Bob
Footballguy
Angelo'sPirrone'sBJ'sCugino'sAll are close to my house and great. Angelo's is my favorite.Give me some names of places to try "real" St. Louis style pizza.No, no, no.Imo's is the only one that uses provel. It is pretty good too.My favorites all use mozzarella. It is some of the best stuff you will ever shove in your craw.If Imo's=St.Louis Style then Dominoes-New York Style which of course it doesn'tOK, I don't think I've ever had a pizza with provel on it, and now see that is what is traditionally on St. Louis style pizza.I'll ammend to vote to Ohio style.ProvelRunny cheese?I grew up on it, eating Casanno's and Marion's in Dayton. I love it.
Last edited by a moderator:
Jaysus
Good times!
I am having a hard time coming to terms with the fact that a dude named "Broadway" G has no grasp on the concept of NY style pizza. Truly odd shtick IMO.ETA
Last edited by a moderator:
Binky The Doormat
Footballguy
Wow - Marion's. My parents even brought me one this Christmas (I live in Little Rock). By far the best pizza I have ever had. In addition to the thin crust and sauce, I love the sausage that is ground like hamburger - a thing of beauty ...I can smell it now. I grew up in Fairborn and Cassano's was my favorite, I had Cassano's for my birthdays instead of cake, but they seemed go downhill over the years (but still very good compared to pizza I can get just about anywhere else) There was a place just outside of Fairborn called Joe's that was also good but that went out of business a long time ago. I have had St. Louis style in Effingham, IL on my way from LR to OH. I didn't know what it was and ordered - man it was fantastic. I wouldn't want it every time, but would definitely eat it a lot. If you like soft cheeses with a little bite - like brie, blue, etc. - basically just imagine that on a Cassano's pizza. It pretty darn good.Runny cheese?
I grew up on it, eating Casanno's and Marion's in Dayton. I love it.
Imo's !!!!!! Best pizza evah
shuke
Black Ice Skeptic
It's fairly well accepted among people I've talked to that Cassano's has gone way down hill the past 5-10 years.One thing that irks me about Marion's is that they are now using the conveyor ovens in addition to their old ovens. When I place an order I specify "old oven".Wow - Marion's. My parents even brought me one this Christmas (I live in Little Rock). By far the best pizza I have ever had. In addition to the thin crust and sauce, I love the sausage that is ground like hamburger - a thing of beauty ...I can smell it now. I grew up in Fairborn and Cassano's was my favorite, I had Cassano's for my birthdays instead of cake, but they seemed go downhill over the years (but still very good compared to pizza I can get just about anywhere else) There was a place just outside of Fairborn called Joe's that was also good but that went out of business a long time ago. I have had St. Louis style in Effingham, IL on my way from LR to OH. I didn't know what it was and ordered - man it was fantastic. I wouldn't want it every time, but would definitely eat it a lot. If you like soft cheeses with a little bite - like brie, blue, etc. - basically just imagine that on a Cassano's pizza. It pretty darn good.Runny cheese?I grew up on it, eating Casanno's and Marion's in Dayton. I love it.
Binky The Doormat
Footballguy
Thanks - I will let my family know - still way better than I can get down here.shuke said:It's fairly well accepted among people I've talked to that Cassano's has gone way down hill the past 5-10 years.One thing that irks me about Marion's is that they are now using the conveyor ovens in addition to their old ovens. When I place an order I specify "old oven".Binky The Doormat said:Wow - Marion's. My parents even brought me one this Christmas (I live in Little Rock). By far the best pizza I have ever had. In addition to the thin crust and sauce, I love the sausage that is ground like hamburger - a thing of beauty ...I can smell it now. I grew up in Fairborn and Cassano's was my favorite, I had Cassano's for my birthdays instead of cake, but they seemed go downhill over the years (but still very good compared to pizza I can get just about anywhere else) There was a place just outside of Fairborn called Joe's that was also good but that went out of business a long time ago. I have had St. Louis style in Effingham, IL on my way from LR to OH. I didn't know what it was and ordered - man it was fantastic. I wouldn't want it every time, but would definitely eat it a lot. If you like soft cheeses with a little bite - like brie, blue, etc. - basically just imagine that on a Cassano's pizza. It pretty darn good.Runny cheese?I grew up on it, eating Casanno's and Marion's in Dayton. I love it.
Wombat Killer
Footballguy
This seemed like a timely article.
http://food.yahoo.com/blog/sliceamerica/37...-style-of-pizza
Have You Tried Every Style of Pizza?
Posted Wed, Feb 06, 2008, 4:32 pm PST
POST A COMMENT »
I figured I'd compile a list of all the different regional pizza styles in the U.S. that I've eaten or heard or read about.
Neapolitan
Small (about 10-inch diameter), thin-crust pizzas made in a wood-burning oven. Usually have a puffy "cornicione" (lip or end crust) and marked by use of the freshest ingredients applied sparingly for a careful balance. Perhaps the most popular is the pizza Margherita, topped with fresh sauce made from San Marzano tomatoes, fresh buffalo mozzarella or fior di latte, and a little bit of basil. Other traditional variations include the marinara (just sauce and maybe a sprinkling of an aged cheese) or the Napoletana (a marinara pie with anchovies). This style, of course, is known the world over.
New York-Neapolitan
Once the Italian immigrants brought their Naples-style pies to the States, it evolved a bit in the Italian neighborhoods of New York to something I've seen referred to as "New York-Neapolitan." This is basically what all the coal-oven pizzerias of New York serve. It follows the tenets of Neapolitan style in that it's thin-crusted, cooked in an ultra-hot oven, and uses a judicial amount of cheese and sauce (sauce which is typically fresh San Marzano tomatoes, as in Naples). It deviates from Naples-style in that it's typically larger, a tad thinner, and more crisp. New York–Neapolitan is rarely found outside New York City. However, I believe this style eventually evolved into ...
New York-Style
The round, thin-crust stuff that most people in the U.S. think of as "pizza." And don't anyone give me guff on this. Go ahead and think of a pizza. Nine out of ten of you thought of something round and more on the thin side than the thick side, right? Even the major chain stuff, with all their variations in crust style, I'd say that their default pizza is closer to regular NY-style than, say, deep dish or Sicilian or what not. A true New York-style pizza ideally has a crust that's at once crisp and chewy. Can be topped with whatever you want but is best with only one or two toppings applied (so crust remains crisp). New Yorkers generally fold it while eating. Also referred to in New York as a "regular" pie or a "regular" slice. The default "regular" slice is "plain," i.e., no toppings, only cheese.
Sicilian-Style
A rectangular pizza with a thick crust. Cheese may or may not appear under the sauce, though it's my understanding that Sicilian traditionally used to feature the cheese under the sauce. Often marked by the strong presence of garlic. Also known as a "square slice," because it's cut into squares (or rectangular shapes close enough to square to merit the name). Usually the same price or a quarter more than a regular slice. Doesn't seem to be as popular in New York as the regular slices and pies, primarily because only a few places really do square pies right. Those places are treasures and should be appreciated.
Grandma-Style
Essentially a thin-crust Sicilian. I've gotten guff for saying that in the past, so if any of you out there want to correct me and argue for a workable definition of this style, please comment. It was sort of Long Island thing until the past couple of years, when it started making inroads into the boroughs of New York City. Typically has a fresh, lightly seasoned sauce.
New Haven-Style
Cooked in a coal oven, has a very crisp crust that is thin but still typically thicker than New York pizzas. Marked by a characteristic oblong shape, often served on a sheet of waxed paper atop a plastic cafeteria tray. Thought to be the place where clam pizza was developed (Frank Pepe's). The two biggies here are Sally's and Pepe's, but there are others (notably Modern) with their adherents. New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.
Bar Pizza
Ed Levine goes into this in his book, and you can read an excerpt on Slice. Ed says, "It's usually very thin-crusted to (I'm guessing) leave plenty of room in the eater's stomach for beer. It's baked in a gas oven that may have replaced a coal oven if the bar is old enough. Bar pizza is made with decent, commercial, aged mozzarella and comes topped with canned mushrooms, standard pepperoni, and, if you're lucky, house-made sausage." The bar pizza Ed describes and that I've had is very similar to something I call "Midwestern thin-crust."
Trenton Tomato Pies
In the capital city of New Jersey, pizza does not exist. Here, they're known as "tomato pies." As Slice correspondent Rich DeFabritus wrote in his review of the two dueling DeLorenzo's there, "There is a body of myth and lore attempting to distinguish tomato pie from pizza. The generally accepted explanation is that a tomato pie is built as follows: dough, cheese, toppings, and then sauce." Trenton tomato pies would then seem to have much in common with a sauce-last grandma pie or a Detroit-style pizza, but tomato pies are round.
Old Forge–Style
I know the least about Old Forge-style pizza but am including it here in the interest of providing a wide range of styles. On Pizzamaking.com, user IlPizzaiolo describes it thusly: "My friend studied a type of pizza from Pennsylvania that sounds close to what they are talking about. It is like a medium-thin Sicilian dough, the pan oiled with peanut oil, so the dough sort of got a fried consistancy like pan pizza from Pizza Hut. The cheese [was 100% Wisconsin white cheddar.]" I think I need to take a three-day weekend and investigate Old Forge pizza.
Detroit-Style
I don't think I was even aware of a "Detroit-style" pizza until digging in and doing some research on this topic, but Wikipedia has an entry on it, where it is so described: "... very close to the Sicilian-style pizzas, or is also known in other places as 'Italian bakery style pizza.' It is a square pizza, with a thick deep-dish crust (sometimes twice baked), and with sauce put on the pizza last."
Deep Dish
I don't know if I need to elaborate much on deep dish, since, like New York–style, you already know what it's about. And I'm not trying to knock it here, but it is more like a casserole than, say, focaccia. It's cooked in a deep pan, with a deep, thick, buttery crust, and a chunky tomato sauce. Lots of cheese, lots of (and/or copious amounts of) toppings.
The crust is parbaked in the pan before toppings are added, usually a layer of sliced mozzarella, followed by meats and veggies, then sauce, then grated cheese. Unlike New York-style, it's eaten with a knife and fork. How 'bout a neat little clip from a story in the July 20, 1997, edition of the Chicago Tribune:
"Chicago-style pizza may owe its existence to a bad enchilada. When partners Ike Sewell and Ric Riccardo planned to open a restaurant, Sewell, a native Texan, wanted to feature Mexican food. But one of the sample meals the partners tested made Riccardo so sick that he rejected Mexican food entirely. Riccardo suggested pizza, which he had encountered in Italy--as indeed many American servicemen were doing during World War II. Sewell's complaint with pizza was that it was insubstantial, little more than an appetizer--and readily available in Chicago's Little Italy neighborhood besides. Sewell wanted a substantial, meal-size pizza. After some experimenting, the partners devised something with a thick crust and plenty of cheese. Pizzeria Uno opened on this date at the corner of Ohio Street and Wabash Avenue. Chicago has contributed many dishes to American cuisine, among them shrimp DeJonghe, chicken Vesuvio and the Italian beef sandwich. But none has been so widely imitated, nor so closely identified with the city, as Chicago-style pizza. Pizzeria Uno, however, was not an overnight success. In the early days, bartenders distributed free sample slices to introduce customers to the new pizza. "Fortunately," Sewell said, "we had a very good bar business."
Like Neapolitan-style and New York-style, deep dish has traveled far from its birthplace. Although, with a few notable exceptions, good deep dish is still hard to find outside Chicago.
Stuffed Pizza
Another Chicago specialty that is often confused with deep dish because of its similarity. It's assembled and cooked in a similar manner to deep dish, but it has a top layer of crust and is usually taller and more densely packed with toppings.
Chicago Thin Crust
Another form of pizza prevalent in Chicago, though it seems that folks outside the Windy City mostly overlook this style when talking about Chicago pizza. It's thinner than New York-style and crunchier, though it's also more tender and flaky. Almost pastry-like. I think this crust style of this pizza has much in common with the bar pizza or tavern pizza I've had in New York City and also with the independent pizzeria pizzas I've had in Milwaukee. The Chicago thin-crust has a smooth, highly seasoned sauce. Toppings are added under the cheese, which is typically mozzarella. Often cut into a grid of square pieces (instead of pie-shaped wedges) in what's known as the "party cut" or "tavern cut." (See also "Midwest-style," below.)
Midwest-Style
Variations, I believe, are found throughout the Midwest--from Ohio to Milwaukee to Chicago to wherever. I'd even go so far as to say that the "Chicago-style" pizza, just above, is really a variation of "Midwest-style." The Midwest style is round, thin, very crisp yet tender-flaky, and is party- or tavern-cut into the grid. Sauces and topping preference may differ from city to city and region to region, but this style seems to crop up often in the heartland.
Saint Louis-Style
Might be mistaken for a Chicago thin crust at first, just on looks--and maybe for the fact that Saint Louis and Chicago are only a few hundred miles apart. But this style's very thin, cracker-like crust is unleavened. And it's topped with a special three-cheese blend (provolone, Swiss, white cheddar) called Provel that's used in place of mozzarella (and sometimes, but not often, in addition to mozzarella). Like Chicago thin crust, it's usually done party cut. Imo's Pizza is thought to be the originator; you can read more about Imo's here.
California-Style
The crust is more a vehicle for unique toppings and striking flavor combinations not typically found in Italian cuisine--say goat cheese, or avocado, or egg. Given California's access to produce, fresh vegetables often make an appearance. Ed LaDou, who made California pizza famous at Spago in Los Angeles and then later developed the original menu at California Pizza Kitchen, is typically thought of as its inventor.
And even though I think this might be a variation of the Midwest-style, I like the description of the following ...
Ohio Valley-Style
If Trenton can have a style based on a couple places, why can't the Ohio Valley? The blog Mine Road describes it:
"The first thing that you'll notice that is odd about our favorite pizza is that it's square. Square as in it's made in a square pan and then cut into square pieces. Then you'll notice that the cheese isn't melted all the way. The uncooked toppings are put on after the sauce, base cheese (minimal), and dough are cooked. You always have to make sure to have a slice ASAP before everything melts on the drive/walk back to your place. You'll also notice that our pizza sauce isn't really much of a sauce at all as much as it is just stewed tomatoes. Also the crust is a mix between a deep dish and thin crust. It is very much focaccia bread, if you've ever had that. Oh, and the best part is that you buy it by the slice."
http://food.yahoo.com/blog/sliceamerica/37...-style-of-pizza
Have You Tried Every Style of Pizza?
Posted Wed, Feb 06, 2008, 4:32 pm PST
POST A COMMENT »
I figured I'd compile a list of all the different regional pizza styles in the U.S. that I've eaten or heard or read about.
Neapolitan
Small (about 10-inch diameter), thin-crust pizzas made in a wood-burning oven. Usually have a puffy "cornicione" (lip or end crust) and marked by use of the freshest ingredients applied sparingly for a careful balance. Perhaps the most popular is the pizza Margherita, topped with fresh sauce made from San Marzano tomatoes, fresh buffalo mozzarella or fior di latte, and a little bit of basil. Other traditional variations include the marinara (just sauce and maybe a sprinkling of an aged cheese) or the Napoletana (a marinara pie with anchovies). This style, of course, is known the world over.
New York-Neapolitan
Once the Italian immigrants brought their Naples-style pies to the States, it evolved a bit in the Italian neighborhoods of New York to something I've seen referred to as "New York-Neapolitan." This is basically what all the coal-oven pizzerias of New York serve. It follows the tenets of Neapolitan style in that it's thin-crusted, cooked in an ultra-hot oven, and uses a judicial amount of cheese and sauce (sauce which is typically fresh San Marzano tomatoes, as in Naples). It deviates from Naples-style in that it's typically larger, a tad thinner, and more crisp. New York–Neapolitan is rarely found outside New York City. However, I believe this style eventually evolved into ...
New York-Style
The round, thin-crust stuff that most people in the U.S. think of as "pizza." And don't anyone give me guff on this. Go ahead and think of a pizza. Nine out of ten of you thought of something round and more on the thin side than the thick side, right? Even the major chain stuff, with all their variations in crust style, I'd say that their default pizza is closer to regular NY-style than, say, deep dish or Sicilian or what not. A true New York-style pizza ideally has a crust that's at once crisp and chewy. Can be topped with whatever you want but is best with only one or two toppings applied (so crust remains crisp). New Yorkers generally fold it while eating. Also referred to in New York as a "regular" pie or a "regular" slice. The default "regular" slice is "plain," i.e., no toppings, only cheese.
Sicilian-Style
A rectangular pizza with a thick crust. Cheese may or may not appear under the sauce, though it's my understanding that Sicilian traditionally used to feature the cheese under the sauce. Often marked by the strong presence of garlic. Also known as a "square slice," because it's cut into squares (or rectangular shapes close enough to square to merit the name). Usually the same price or a quarter more than a regular slice. Doesn't seem to be as popular in New York as the regular slices and pies, primarily because only a few places really do square pies right. Those places are treasures and should be appreciated.
Grandma-Style
Essentially a thin-crust Sicilian. I've gotten guff for saying that in the past, so if any of you out there want to correct me and argue for a workable definition of this style, please comment. It was sort of Long Island thing until the past couple of years, when it started making inroads into the boroughs of New York City. Typically has a fresh, lightly seasoned sauce.
New Haven-Style
Cooked in a coal oven, has a very crisp crust that is thin but still typically thicker than New York pizzas. Marked by a characteristic oblong shape, often served on a sheet of waxed paper atop a plastic cafeteria tray. Thought to be the place where clam pizza was developed (Frank Pepe's). The two biggies here are Sally's and Pepe's, but there are others (notably Modern) with their adherents. New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.
Bar Pizza
Ed Levine goes into this in his book, and you can read an excerpt on Slice. Ed says, "It's usually very thin-crusted to (I'm guessing) leave plenty of room in the eater's stomach for beer. It's baked in a gas oven that may have replaced a coal oven if the bar is old enough. Bar pizza is made with decent, commercial, aged mozzarella and comes topped with canned mushrooms, standard pepperoni, and, if you're lucky, house-made sausage." The bar pizza Ed describes and that I've had is very similar to something I call "Midwestern thin-crust."
Trenton Tomato Pies
In the capital city of New Jersey, pizza does not exist. Here, they're known as "tomato pies." As Slice correspondent Rich DeFabritus wrote in his review of the two dueling DeLorenzo's there, "There is a body of myth and lore attempting to distinguish tomato pie from pizza. The generally accepted explanation is that a tomato pie is built as follows: dough, cheese, toppings, and then sauce." Trenton tomato pies would then seem to have much in common with a sauce-last grandma pie or a Detroit-style pizza, but tomato pies are round.
Old Forge–Style
I know the least about Old Forge-style pizza but am including it here in the interest of providing a wide range of styles. On Pizzamaking.com, user IlPizzaiolo describes it thusly: "My friend studied a type of pizza from Pennsylvania that sounds close to what they are talking about. It is like a medium-thin Sicilian dough, the pan oiled with peanut oil, so the dough sort of got a fried consistancy like pan pizza from Pizza Hut. The cheese [was 100% Wisconsin white cheddar.]" I think I need to take a three-day weekend and investigate Old Forge pizza.
Detroit-Style
I don't think I was even aware of a "Detroit-style" pizza until digging in and doing some research on this topic, but Wikipedia has an entry on it, where it is so described: "... very close to the Sicilian-style pizzas, or is also known in other places as 'Italian bakery style pizza.' It is a square pizza, with a thick deep-dish crust (sometimes twice baked), and with sauce put on the pizza last."
Deep Dish
I don't know if I need to elaborate much on deep dish, since, like New York–style, you already know what it's about. And I'm not trying to knock it here, but it is more like a casserole than, say, focaccia. It's cooked in a deep pan, with a deep, thick, buttery crust, and a chunky tomato sauce. Lots of cheese, lots of (and/or copious amounts of) toppings.
The crust is parbaked in the pan before toppings are added, usually a layer of sliced mozzarella, followed by meats and veggies, then sauce, then grated cheese. Unlike New York-style, it's eaten with a knife and fork. How 'bout a neat little clip from a story in the July 20, 1997, edition of the Chicago Tribune:
"Chicago-style pizza may owe its existence to a bad enchilada. When partners Ike Sewell and Ric Riccardo planned to open a restaurant, Sewell, a native Texan, wanted to feature Mexican food. But one of the sample meals the partners tested made Riccardo so sick that he rejected Mexican food entirely. Riccardo suggested pizza, which he had encountered in Italy--as indeed many American servicemen were doing during World War II. Sewell's complaint with pizza was that it was insubstantial, little more than an appetizer--and readily available in Chicago's Little Italy neighborhood besides. Sewell wanted a substantial, meal-size pizza. After some experimenting, the partners devised something with a thick crust and plenty of cheese. Pizzeria Uno opened on this date at the corner of Ohio Street and Wabash Avenue. Chicago has contributed many dishes to American cuisine, among them shrimp DeJonghe, chicken Vesuvio and the Italian beef sandwich. But none has been so widely imitated, nor so closely identified with the city, as Chicago-style pizza. Pizzeria Uno, however, was not an overnight success. In the early days, bartenders distributed free sample slices to introduce customers to the new pizza. "Fortunately," Sewell said, "we had a very good bar business."
Like Neapolitan-style and New York-style, deep dish has traveled far from its birthplace. Although, with a few notable exceptions, good deep dish is still hard to find outside Chicago.
Stuffed Pizza
Another Chicago specialty that is often confused with deep dish because of its similarity. It's assembled and cooked in a similar manner to deep dish, but it has a top layer of crust and is usually taller and more densely packed with toppings.
Chicago Thin Crust
Another form of pizza prevalent in Chicago, though it seems that folks outside the Windy City mostly overlook this style when talking about Chicago pizza. It's thinner than New York-style and crunchier, though it's also more tender and flaky. Almost pastry-like. I think this crust style of this pizza has much in common with the bar pizza or tavern pizza I've had in New York City and also with the independent pizzeria pizzas I've had in Milwaukee. The Chicago thin-crust has a smooth, highly seasoned sauce. Toppings are added under the cheese, which is typically mozzarella. Often cut into a grid of square pieces (instead of pie-shaped wedges) in what's known as the "party cut" or "tavern cut." (See also "Midwest-style," below.)
Midwest-Style
Variations, I believe, are found throughout the Midwest--from Ohio to Milwaukee to Chicago to wherever. I'd even go so far as to say that the "Chicago-style" pizza, just above, is really a variation of "Midwest-style." The Midwest style is round, thin, very crisp yet tender-flaky, and is party- or tavern-cut into the grid. Sauces and topping preference may differ from city to city and region to region, but this style seems to crop up often in the heartland.
Saint Louis-Style
Might be mistaken for a Chicago thin crust at first, just on looks--and maybe for the fact that Saint Louis and Chicago are only a few hundred miles apart. But this style's very thin, cracker-like crust is unleavened. And it's topped with a special three-cheese blend (provolone, Swiss, white cheddar) called Provel that's used in place of mozzarella (and sometimes, but not often, in addition to mozzarella). Like Chicago thin crust, it's usually done party cut. Imo's Pizza is thought to be the originator; you can read more about Imo's here.
California-Style
The crust is more a vehicle for unique toppings and striking flavor combinations not typically found in Italian cuisine--say goat cheese, or avocado, or egg. Given California's access to produce, fresh vegetables often make an appearance. Ed LaDou, who made California pizza famous at Spago in Los Angeles and then later developed the original menu at California Pizza Kitchen, is typically thought of as its inventor.
And even though I think this might be a variation of the Midwest-style, I like the description of the following ...
Ohio Valley-Style
If Trenton can have a style based on a couple places, why can't the Ohio Valley? The blog Mine Road describes it:
"The first thing that you'll notice that is odd about our favorite pizza is that it's square. Square as in it's made in a square pan and then cut into square pieces. Then you'll notice that the cheese isn't melted all the way. The uncooked toppings are put on after the sauce, base cheese (minimal), and dough are cooked. You always have to make sure to have a slice ASAP before everything melts on the drive/walk back to your place. You'll also notice that our pizza sauce isn't really much of a sauce at all as much as it is just stewed tomatoes. Also the crust is a mix between a deep dish and thin crust. It is very much focaccia bread, if you've ever had that. Oh, and the best part is that you buy it by the slice."
mr. furley
Footballguy
i'm coming around on this 
Super King
Footballguy
Chicago-style is aight, but NY-style (from lower NY) might be the perfect food.
gocuse3
Footballguy
are you guys referring to the restaurant Pizza King that is in Muncie, IN and the surrounding area....I live in muncie and it is by far the best pizza i have ever had....its hard for me to even eat other pizza because i have grown up on that stuff
boubucarow
Footballguy
Chicago Deep Dish outside of Chicago (especially at Uno's Chicago Grill) tastes almost nothing like the pizza found at many of the Chicago establishments mentioned in this thread. Giordano's is not deep dish pizza but rather stuffed pizza. Unlike the thick buttery crust of a deep dish, stuffed pizza has a thin almost non existent crust, is packed with a more cheese, and is a taller pizza. Most stuffed pizzas no longer have the thin layer of crust on top of the pizza any more. I grew up with stuffed pizza at Gioacchino's in the near western suburbs of Chicago and didn't have a deep dish until well into my teen years. I recently was in the Oakland area and stopped at Zachary's Chicago Pizza. It's pizza which was pretty good is a stuffed pizza although i thought it was a bit of a cross between stuffed and deep dish.
My favorite NY pizza is John's Pizzeria but I haven't been to a few of the places mentioned here and will do so on my next New York visit. However, in my opinion John's pizza (and I could be wrong in thinking that is near the best of NY pizza) pales in comparison to a similar style of thin crust pizza found at Pizzeria Da Baffeto in Rome. It was the lightest thinnest pizza I have ever had and was the basic margherita with basil that many Italian-American restaurants try to duplicate but can not. That may have been my favorite pizza ever.
Bottom line for me though, I love Deep Dish, Stuffed, NY Style, Roman, etc.... I moved back to the Chicago area last Thursday and already have ate pizza three separate times. I hated the Monterey, California area due to the lack of great "regular people" food and will be enjoying my return.
My favorite NY pizza is John's Pizzeria but I haven't been to a few of the places mentioned here and will do so on my next New York visit. However, in my opinion John's pizza (and I could be wrong in thinking that is near the best of NY pizza) pales in comparison to a similar style of thin crust pizza found at Pizzeria Da Baffeto in Rome. It was the lightest thinnest pizza I have ever had and was the basic margherita with basil that many Italian-American restaurants try to duplicate but can not. That may have been my favorite pizza ever.
Bottom line for me though, I love Deep Dish, Stuffed, NY Style, Roman, etc.... I moved back to the Chicago area last Thursday and already have ate pizza three separate times. I hated the Monterey, California area due to the lack of great "regular people" food and will be enjoying my return.
urbanhack
Fight The Power!
Yes...it is an Indiana thing I think.are you guys referring to the restaurant Pizza King that is in Muncie, IN and the surrounding area....I live in muncie and it is by far the best pizza i have ever had....its hard for me to even eat other pizza because i have grown up on that stuff
Jaysus
Good times!
I am not a fan of that style... not one bit.
Winning IS Everything
Footballguy
Holy ####, I NEVER thought I would ever see that place named here. I still have a 3 for 2 Club card for Mike's. At work we used to get Mike's Pizza and Canale's Chicken every other Friday. Good times!!! Great pizza and a great price. For the record, they are more New York style with a thin crust.
krista4
Footballguy
Damn, I grew up on this stuff, too.Yes...it is an Indiana thing I think.are you guys referring to the restaurant Pizza King that is in Muncie, IN and the surrounding area....I live in muncie and it is by far the best pizza i have ever had....its hard for me to even eat other pizza because i have grown up on that stuff
krista4
Footballguy
Welcome back! Completely agree with the bold. For this poll, I voted NY style pizza, but any pizza is good pizza.
Reg Lllama of Brixton
Footballguy
I like pizza.
uke:
shuke
Black Ice Skeptic
Pizza King is an Indiana thing, but that style is pretty popular in Ohio.Yes...it is an Indiana thing I think.are you guys referring to the restaurant Pizza King that is in Muncie, IN and the surrounding area....I live in muncie and it is by far the best pizza i have ever had....its hard for me to even eat other pizza because i have grown up on that stuff
urbanhack
Fight The Power!
I had some yesterday.Damn, I grew up on this stuff, too.Yes...it is an Indiana thing I think.are you guys referring to the restaurant Pizza King that is in Muncie, IN and the surrounding area....I live in muncie and it is by far the best pizza i have ever had....its hard for me to even eat other pizza because i have grown up on that stuff
Back in town for mother's day.
NY/NJMFDIVER
Footballguy
A year late to this, but Spumoni Gardens in Brooklyn is almost beyond pizza. Its sorta sweet and salty, so if you have a sweet tooth, you'll be amazed how much you eat of this stuff. One of the few foods i've ever eaten until I was absolutely burstingly full. It was so damn good, but its unlike any sicilian I've had. Great though, plowed through 2/3s of a pie one time with my buddy, which anyone who's ever been there can tell you is a disgusting amount of food. I wonder how many calories went down that day!
And if you're in NY on a Thursday-Sunday, you can do a nice doubleheader in sorta the same neck of South Brooklyn by going to Totono's in Coney island, which i've heard and tend to agree is the best pizza in NYC. Don't believe the hype on that Patsys/Grimaldi's Pizza. Overrated.
Also for anyone local to NYC, another must visit spot is Artichoke on 14th Street. They do only 4 kinds of pie(Artichoke, Grandma's, Clam and Plain) and there's always a line(usually with drunk hipster girls) and its cheap and brilliant. Great stuff.
And for the record, that St. Louis Pizza sounds disgusting, but i would be willing to try it. Provey on a Pizza? Swiss?
And if you're in NY on a Thursday-Sunday, you can do a nice doubleheader in sorta the same neck of South Brooklyn by going to Totono's in Coney island, which i've heard and tend to agree is the best pizza in NYC. Don't believe the hype on that Patsys/Grimaldi's Pizza. Overrated.
Also for anyone local to NYC, another must visit spot is Artichoke on 14th Street. They do only 4 kinds of pie(Artichoke, Grandma's, Clam and Plain) and there's always a line(usually with drunk hipster girls) and its cheap and brilliant. Great stuff.
And for the record, that St. Louis Pizza sounds disgusting, but i would be willing to try it. Provey on a Pizza? Swiss?
Amused to Death
Footballguy
Just had my first DeLorenzo's tomato pie. Actually 3 of us devoured 2 smalls. Awesome stuff! All they serve is pizza in a tiny restaurant that looks like a converted row house. They are moving in a couple of months (February?) and we had make sure we got to the original location at least once.
Koya
Footballguy
FYI, grimaldis was bought out some time ago and is now opening new locations. I had one at a location here on Long Island and while not the same as the original, it was pretty damned good for a neighborhood pie. Was in Garden City, looks like one will be opening in Sea Cliff, of all places.
