NY Style Pizza vs Chicago Pizza (1 Viewer)

[bakes]

I don't know how to describe it but its just awesome. The pepperoni, the sauce, and the crust all work. Mr Pizza, Just Pizza, La Nova, Abbott, Bella, Blasdell, etc. all very very very good.

Put it this way: I have standing orders to bring at least one cheese and one pepperoni pizza home whenever I'm in Buffalo, and I live 4+ hours away. Pizza in Albany is *meh*

 

[Mr. Pickles]

PIZZA TANGENT

Coming soon!

 

[Steve Tasker]

What is buffalo style pizza?

Aaron or Tasker can correct me if I'm wrong, but from living there for three years (and not really discovering what makes Buffalo pizza great until Rude turned me on to Mr. Pizza as the places near UB are *meh* at best):Crust: Slightly sweet dough, thicker than NY neapolitan, bottom can be a bit crunchy from leaving the dough uncovered during the rise and folding the crusty parts down onto the flat pan before baking. This is a key in that the edges and bottom get a little browning/caramelizaton.

Sauce: Well seasoned, a bit of a kick to offset the sweetness of the sauce. generally well represented rather than sparse.

Cheese: Mozzarella and lots of it.

Toppings: The classic is the tiny pepperoni, usually 8 or so per slice, a whole pie may have upwards of 50 slices, cut thin so when they bake they cup up and get crusty on the edges with tiny pools of pepperoni grease in each one.

Combined: It all works together. Slight crunch then the chewy sweetness of the dough, sauce with solid amounts of oregano, etc., fatty sweetness of the cheese, and then the spiciness of the pepperoni. It's solid, soild good stuff.

Pretty much. Dough is fairly thick and nearly-undercooked in the middle of the slice with a crispy bottom. Sauce is very sweet, like you said, usually with basic seasonings like oregano. Here's a picture. And another. My favorites are La Nova and Imperial Pizza, but you can't go wrong at any of like 15 different places.Slices are NOT foldable/bendable; the dough/crust are too thick. I usually eat with a knife and fork, but I'm weird and pretty much every one else I know just eats with their hands.

I prefer it because it's what I've grown up eating . Now I'm hungry.

 

[Jaysus]

I love pizza!

 

[Koya]

OK, no more yelp reviews. Seriously, i drove by the place a few weeks back and there was an argument going on in the parking lot. Only one car in the lot as well. Place is horrible. Dirty, nasty swill.

Haven't been there in nearly a decade, if not longer. Good memories though.Domiano's still on Fairfax? Speaking of getting a nice foldable slice, not easy to do out that way.

Damiano is still there. They opened that Pittfire pizza close to there that people love. Then there's mulberry street that's usually the go-to and if you want to get super fancy there's pizzeria mozza, the batali/silverton joint. Not close to the city but in better shape than it was 10 years ago. The burger explosion is in full effect though. Insane how many fantastic burgers there are out here now.

LA has always had a good burger culture. Argue as you may about Fatburger, In n Out etc, but the driving/burger culture has always been there. No surprise with the onslaught of burger places nationwide that LA has some prime options. While we are tangenting here, LOVE The Hat, too.I used to take an extended lunch when I worked Downtown out to BH just to get a couple slices of Mulberry Street - they still must ship in their water from NY I'd presume.

 

[Koya]

I, too, am intrigued by this Buffalo Style pizza, specifically the lil pepperonis, which seem to have become a lost art.

 

[Koya]

Damiano is still there. They opened that Pittfire pizza close to there that people love. Then there's mulberry street that's usually the go-to and if you want to get super fancy there's pizzeria mozza, the batali/silverton joint. Not close to the city but in better shape than it was 10 years ago. The burger explosion is in full effect though. Insane how many fantastic burgers there are out here now.

LA has always had a good burger culture. Argue as you may about Fatburger, In n Out etc, but the driving/burger culture has always been there. No surprise with the onslaught of burger places nationwide that LA has some prime options. While we are tangenting here, LOVE The Hat, too.I used to take an extended lunch when I worked Downtown out to BH just to get a couple slices of Mulberry Street - they still must ship in their water from NY I'd presume.

 

[butcher boy]

Sorry NY, traditional Chicago syle is better. I'm talking flaky crust, then cheese and toppings with the sauce on top. NOT lame deep dish where the crust is just thicker.

Having never been to Chicago, there's a place here in Berkeley called Zachary's that does this and it's insanely good.That said, Chicago style and New York style are very different cravings for me. Both are awesome. The only wrong opinions in this thread continue to be the folders.

 

[Two Deep]

I think over 75% of people in America fold their pizza, AR.

I'm thinking 15%. Maybe 20%

I do know that either way it taste the same so who gives a ####.

 

[Kool-Aid Larry]

I was googling buffalo style pizza in chicago, and some guy on yelp claims papa ray's pizza is actually buf style --- is this true?

papa ray's is this supercheap junk pizza/wings place with a couple locations around chicago.

think they're best known for a 5 buck slice + drink that's about a quarter of a pizza.

pretty sure I stopped in to check it out once -- don't remember if I ate anything, but decided not to go back.

also, how do people like piece in wicker park (chicago?).

 

[Two Deep]

I was googling buffalo style pizza in chicago, and some guy on yelp claims papa ray's pizza is actually buf style --- is this true?papa ray's is this supercheap junk pizza/wings place with a couple locations around chicago.think they're best known for a 5 buck slice + drink that's about a quarter of a pizza.pretty sure I stopped in to check it out once -- don't remember if I ate anything, but decided not to go back.also, how do people like piece in wicker park (chicago?).

Drive 30 miles west to Warrenville and have Al's Pizza been there 40 years. Get a table at the Tap connected to Al's and drink a beer with it.

 

[Aaron Rudnicki]

also, how do people like piece in wicker park (chicago?).

Piece is great. I think they call it New Haven (CT) style pizza.It's not really that similar but D'Amatos is the closest to what I get in Buffalo.Never heard of Papa Ray's but the giant slice places usually aren't very good. From the pictures, it doesn't look that similar to me.

 

[Steve Tasker]

also, how do people like piece in wicker park (chicago?).

Piece is great. I think they call it New Haven (CT) style pizza.It's not really that similar but D'Amatos is the closest to what I get in Buffalo.

Never heard of Papa Ray's but the giant slice places usually aren't very good. From the pictures, it doesn't look that similar to me.

This slice from Papa Ray's could pass for Buffalo pizza, I guess. Pepperoni is too big/not crispy enough, and the bottom crust looks a bit thin/not doughy. Edge crust looks about right. This slice from Papa Ray's doesn't look anything like "Buffalo pizza", crust appears way too thin. I don't know what to make of it.

 

[EYLive]

You people are amazing.

 

[snitwitch]

Chicago style "pizza" isn't even pizza, it's a casserole. NY in a walk.

 

[mr roboto]

Chicago style "pizza" isn't even pizza, it's a casserole. NY in a walk.

Agreed. Chicago style tastes great but besides similar ingredients and shape, a tostada has more in common with pizza than Unos.

 

[snitwitch]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

 

[simey]

I think when it comes down to it, Chicago or NY, thin or deep-dish, foldable or knife-and-fork, what it really means is that we're all opposed to sex trafficking. Amiright?

It all makes sense now.

 

[EYLive]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

I'm ashamed of the California varieties. I like buffalo chicken, duck, thai chicken and avocado, but those foods don't belong on top of a pizza.

 

[Chaos Commish]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

I'm ashamed of the California varieties. I like buffalo chicken, duck, thai chicken and avocado, but those foods don't belong on top of a pizza.

Well the good news is most the pizza in California is not California (Wolfgang Puck) Styled pizza. We have more than our share, some of it an aberration, some of it otherworldly, but most the non-corporate pizza here is closer to but not quite Buffalo Style with pretty much every style represented somewhere. Pizza is good. Pizza snobbery is sophomoric, well unless teenage sex slaves are chained to the ovens.

Great link, snit. :hungry:

 

[Koya]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

From that article:"New Yorkers generally fold it while eating." - It's NY Style. Its considered "pizza" by most people in the nation. And the place that invented it knows how to eat it.

 

[Aaron Rudnicki]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

From that article:"New Yorkers generally fold it while eating." - It's NY Style. Its considered "pizza" by most people in the nation. And the place that invented it knows how to eat it.

you're claiming that NYC invented pizza now?

 

[Chaos Commish]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

From that article:"New Yorkers generally fold it while eating." - It's NY Style. Its considered "pizza" by most people in the nation. And the place that invented it knows how to eat it.

you're claiming that NYC invented pizza now?

I wouldn't be surprised if the basic concept of pizza, bread topped with food, was as old as bread itself. But so it goes, the Greeks invented flatbreads as dinner plates for topping with meats and veggies. The Italians borrowed the idea. In the mid 1500s tomatoes from South America came to Europe. Most thought they were poisonous like other nightshades. Within 100 years poor, hungry Italians experimenting with fermenting and boiling tomatoes to remove the toxins began making the first pizzas. Before the USA was.

 

[Koya]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

From that article:"New Yorkers generally fold it while eating." - It's NY Style. Its considered "pizza" by most people in the nation. And the place that invented it knows how to eat it.

you're claiming that NYC invented pizza now?

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

 

[Aaron Rudnicki]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

 

[B-Deep]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

I invented pizza (pizza in my office that is)

 

[Kool-Aid Larry]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

I think it probably is, depending on what you call 'different', although, I wouldn't say anybody over here invented it, as much as popularized it, or introduced it.the chicago stuffed might've been 'invented' here, but I wouldn't have any idea.

 

[Chaos Commish]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

From that article:"New Yorkers generally fold it while eating." - It's NY Style. Its considered "pizza" by most people in the nation. And the place that invented it knows how to eat it.

you're claiming that NYC invented pizza now?

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

The Napolitan... er Neopolitan... style pizza came to this country via Italian immigrants probably via Delaware in the 1600s (the first major Italian immigration). It was very similar to pizza still being served all over the country especially in NY. Being most Italian immigrants entered through Ellis Island 200 years later, Italians in NYC have a good claim to the first pizzas in mass scale found in the country, but no way can NYC or any American region claim inventing pizza. Bad history. The NY style is just a floppy enlarged take on pizza from Naples (the article got that right). There were Sicilian immigrants on the eastern seaboard before Italians, iircc. The Chicago style is a take on Sicilian pizza. Could be Chicago style got here first!?

 

[Dr. Awesome]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

I'm ashamed of the California varieties. I like buffalo chicken, duck, thai chicken and avocado, but those foods don't belong on top of a pizza.

This should shame you even more. Even dessert pizzas!My link

 

[Chaos Commish]

On a side, anybody make very high quality homemade pizza pie? My Italian/Sicilian family sure does.

 

[NCCommish]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

Yeah pretty much like every other food brought here.

 

[jamny]

There's no difference in taste in a NY regular slice whether you fold or eat it flat, it's about the ease and convenience in eating. Knife and fork is too time consuming and just silly looking. Eating it flat is too sloppy and not possible when walking around the city with a drink. Folding it allows you to bite through and not pull all the cheese off with it since your hand is holding it tight. A folded slice in one hand, drink in another and walk down the block enjoying the day. Good livin'

 

[boubucarow]

Sorry NY, traditional Chicago syle is better. I'm talking flaky crust, then cheese and toppings with the sauce on top. NOT lame deep dish where the crust is just thicker.

Having never been to Chicago, there's a place here in Berkeley called Zachary's that does this and it's insanely good.That said, Chicago style and New York style are very different cravings for me. Both are awesome. The only wrong opinions in this thread continue to be the folders.

Grew up and now in Chicago but lived in Northern California for a few years. Zachary's if I remember correctly is a mix of a deep dish (like Uno's) and a stuffed (like Giordano's). It is definitely on the same level of Chicago places that make similar pizzas.

 

[Aaron Rudnicki]

Folding it allows you to bite through and not pull all the cheese off with it since your hand is holding it tight. A folded slice in one hand, drink in another and walk down the block enjoying the day. Good livin'

at all these people eating pizza while strolling down the street. I've been to NY a few times and don't recall seeing anybody doing this.

 

[Aaron Rudnicki]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

Yeah pretty much like every other food brought here.

so everything gets invented once somewhere else and then again when it's brought here?

 

[jamny]

Folding it allows you to bite through and not pull all the cheese off with it since your hand is holding it tight. A folded slice in one hand, drink in another and walk down the block enjoying the day. Good livin'

at all these people eating pizza while strolling down the street. I've been to NY a few times and don't recall seeing anybody doing this.

I do it on a regular basis when the weather is nice. Just want a quick bite to eat, nothing's better.

 

[Nipsey]

Folding it allows you to bite through and not pull all the cheese off with it since your hand is holding it tight. A folded slice in one hand, drink in another and walk down the block enjoying the day. Good livin'

at all these people eating pizza while strolling down the street. I've been to NY a few times and don't recall seeing anybody doing this.

All the time. Can sized brown bag in other hand.

 

[NCCommish]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

Yeah pretty much like every other food brought here.

so everything gets invented once somewhere else and then again when it's brought here?

Yeah pretty much. It all gets Americanized for the most part. Is this really news to you?

 

[Aaron Rudnicki]

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

Pizza in the US is that different from pizza in Italy?

Yeah pretty much like every other food brought here.

so everything gets invented once somewhere else and then again when it's brought here?

Yeah pretty much. It all gets Americanized for the most part. Is this really news to you?

I don't really think taking someone else's idea and slightly modifying it should qualify as an invention, no.

 

[Aaron Rudnicki]

http://en.wikipedia.org/wiki/History_of_pizza

Innovation

The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began.[citation needed] The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.

Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. Pizzerias keep this old tradition alive today. It is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands outside the premises. Antica Pizzeria Port'Alba in Naples is widely regarded as the city's first pizzeria.[20] It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830. It still serves pizza from the same premises today.

A description of pizza in Naples around 1835 is given by the French writer and food expert Alexandre Dumas, père in his work Le Corricolo, Chapter VIII.[15] He writes that pizza was the only food of the humble people in Naples during winter and that "in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies."

Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded 1870),[21] consider there to be only two true pizzas — the Marinara and the Margherita — and that is all they serve. These two "pure" pizzas are the ones preferred by many Italians today.

The Marinara is the older of the two and has a topping of tomato, oregano, garlic and extra virgin olive oil. It is named “marinara” because it was traditionally the food prepared by "la marinara", the seaman's wife, for her seafaring husband when he returned from fishing trips in the Bay of Naples.

The Margherita, topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil is widely attributed to baker Raffaele Esposito. Esposito worked at the pizzeria "Pietro... e basta così" (literally "Peter... and that's enough") which was established in 1880 and is still operating under the name "Pizzeria Brandi." In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag — green (basil leaves), white (mozzarella), and red (tomatoes).[16] This combination was named Pizza Margherita in her honor.

"Associazione Verace Pizza Napoletana"[22] ("True Neapolitan Pizza Association"), which was founded in 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method.

There are many famous pizzerias in Naples where these traditional pizzas can be found like Da Michele, Port'Alba, Brandi, Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916).[23] Most of them are in the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, only using "San Marzano" tomatoes grown on the slopes of Mount Vesuvius and only drizzling the olive oil and adding tomato topping in a clockwise direction.

The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is "pizza al taglio" which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.

Pizza in the United States

Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century. This was certainly the case in cities with large Italian populations, such as New York City, Chicago, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. In the late 19th century, for example, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their wares at two cents a chew. This was the way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.

The first printed reference to "pizza" served in the US is a 1904 article in the Boston Journal.[25] Giovanni and Gennero Bruno came to America from Naples Italy in 1903 to introduce the Neopolitian Pizza. Vincent (Jimmy) Bruno (Giovanni's son) went on to open the first Pizzaria in "The Loop" in Chicago at 421 S. Wabash Ave, the Yacht Club. Gennaro Lombardi opened a grocery store in 1897 which was later established as the "said" first pizzeria in America in 1905 with New York's issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay and they were given a slice corresponding to the amount offered. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. While the original Lombardi's closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi's grandson.

Pizza was brought to the Trenton area of New Jersey very early as well, with Joe's Tomato Pies opening in 1910, followed soon by Papa's Tomato Pies in 1912. In 1936, De Lorenzo's Tomato Pies was opened. While Joe's Tomato Pies has closed, both Papa's and Delorenzo's have been run by the same families since their openings and remain among the most popular pizzas in the area. Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a competing store, Sally's Apizza, on the other end of the block, in 1938. Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and the New York Times ran a half-page memoriam. The D'Amore family introduced pizza to Los Angeles in 1939.

 

[butcher boy]

There are many different styles of pizza even in Italy. I was there last April for my honeymoon and had about 5 pizzas all very different.

In florence I had one that had fresh buffalo mozzarella, tomatoes, and arugala. It almost looked like a salad on top of a pizza. Definitely a fork and knife pizza It was delicious.

In Venice I had 2 pizzas and both were very close to a NY style pizza. One was at the top rated pizza place in Venice. It was thin crust and very small pepperoni and sliced cherry tomatoes. My wife ordered one with sausage, potato and rosemary. It was interesting but very heavy. Again, both were fork and knife. Had we picked up our pizzas, we would've been the only ones there doing it and looked rather silly, and if we'd gone so far as to fold it, they probably would've had us arrested.

 

[snitwitch]

Great list of 30 regional pizza styles (slideshow format unfortunately, but worth a click through)

From that article:"New Yorkers generally fold it while eating." - It's NY Style. Its considered "pizza" by most people in the nation. And the place that invented it knows how to eat it.

you're claiming that NYC invented pizza now?

In terms of what is commonly known as Pizza in the U.S., correct. (from the article: New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.) Just as stuffed pizza has two layers of crust.

The Napolitan... er Neopolitan... style pizza came to this country via Italian immigrants probably via Delaware in the 1600s (the first major Italian immigration). It was very similar to pizza still being served all over the country especially in NY. Being most Italian immigrants entered through Ellis Island 200 years later, Italians in NYC have a good claim to the first pizzas in mass scale found in the country, but no way can NYC or any American region claim inventing pizza. Bad history. The NY style is just a floppy enlarged take on pizza from Naples (the article got that right). There were Sicilian immigrants on the eastern seaboard before Italians, iircc. The Chicago style is a take on Sicilian pizza. Could be Chicago style got here first!?

Bingo.

 

[the moops]

rud sure is digging in here. I admire your arrogance.

 

[Aaron Rudnicki]

rud sure is digging in here. I admire your arrogance.

I'm not the one claiming to have invented pizza or telling people the proper way to eat it.

 

[EYLive]

rud sure is digging in here. I admire your arrogance.

I'm not the one claiming to have invented pizza or telling people the proper way to eat it.

NY style really doesn't even taste that good. There's more meaty cheesey goodness in Chicago deep dish, and better texture in thin crust from other parts of the country.

 

[jamny]

rud sure is digging in here. I admire your arrogance.

or telling people the proper way to eat it.

you aren't?

 

[the moops]

rud sure is digging in here. I admire your arrogance.

I'm not the one claiming to have invented pizza or telling people the proper way to eat it.

Have you actually read any of the posts you made in this thread?

 

[Aaron Rudnicki]

rud sure is digging in here. I admire your arrogance.

or telling people the proper way to eat it.

you aren't?

everything I've said was in response to someone telling me that "the proper way to eat pizza is to fold it in half" and "75% of the country folds their pizza"do whatever you like. I prefer my pizza unfolded, but use a knife and fork at times too.

 

[Kool-Aid Larry]

rud sure is digging in here. I admire your arrogance.

or telling people the proper way to eat it.

you aren't?

everything I've said was in response to someone telling me that "the proper way to eat pizza is to fold it in half" and "75% of the country folds their pizza"do whatever you like. I prefer my pizza unfolded, but use a knife and fork at times too.

how often do you eat ny pizza?

 

[Aaron Rudnicki]

how often do you eat ny pizza?

I'm not sure. I eat all kinds of pizza all the time. I rarely go to places that advertise as "NY style" though.