I lived a block from Pepe's in the aughts. I gained twenty pounds, easily. Their clam pies are hailed; never had one. I regret not doing so, but something about it just seemed off. I should have.proteus126 said: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.
He knows what he's talking about. And it does matter.mr roboto said: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.
Never heard of that. Ever try Detroit style pizza? The cheese is crust to crust and it cooks crispy over the edge of the crust. The corner pieces with those edges are so good.proteus126 said: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.
That looks really good. Detroit? Never heard of that - will look for a local place advertising it since it is a "thing" now. Crust looks pretty thick. I'll love it, but ideally I like the crust thinner (and still stiff). And good facsimilies in the DC area?Never heard of that. Ever try Detroit style pizza? The cheese is crust to crust and it cooks crispy over the edge of the crust. The corner pieces with those edges are so good.
https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html
This looks like a lot of "pan" pizza, like Jet's. Is that Detroit-style?Never heard of that. Ever try Detroit style pizza? The cheese is crust to crust and it cooks crispy over the edge of the crust. The corner pieces with those edges are so good.
https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html
Looks exactly like Jet's. Jet's is from Detroit, but so are Little Caesar's and Domino's, so it's hard to call anything Detroit style IMO.This looks like a lot of "pan" pizza, like Jet's. Is that Detroit-style?
Yeah Jets is a Michigan based chain so their square pizza is Detroit style. There is a place called Buddy's where it started in the 40s and now there are several SE Michigan places that do the style.This looks like a lot of "pan" pizza, like Jet's. Is that Detroit-style?
The Detroit stlye has a crunchier crust than the Chicago stlye and isn't as heavy either.That looks really good. Detroit? Never heard of that - will look for a local place advertising it since it is a "thing" now. Crust looks pretty thick. I'll love it, but ideally I like the crust thinner (and still stiff). And good facsimilies in the DC area?
Pete's Apizza in Friendship Heights (northwest DC line) is the local New Haven style shop. Pretty solid.
F you guys I'm hungry now.
Ya, Little Cesears makes a pretty good version.Have to agree with Yankee23Fan, that's definitely Sicilian style, thick, crunchy, generally square and done correctly it's pretty awesome.
#1 pizza in the country as voted by Pizza Today????
Expansion isn’t a good thing. The site they opened in Mason isn’t as good. Usually undercooked and not enough cornmeal.#1 pizza in the country as voted by Pizza Today????
holy ####. would hate to see much more expansion though - could lose the quality.
Other than letting me start a franchise it Little Rock.![]()
Very credible source. May be the most credible source ever.“Pizza Today”![]()
you wouldn't believe how credible it is. some of the most credible pizza coverage in history.Very credible source. May be the most credible source ever.
You’ve never seen such a credible pizza source. I know pizza people, the best pizza people, and this pizza person, well he’s the best, mark my words, best pizza source you’ve ever heard.you wouldn't believe how credible it is. some of the most credible pizza coverage in history.
and you list your interests as "pizza", OH COME ON!!!What the... what?shuke said:Usually undercooked and not enough cornmeal.