Originally Posted by
corky
Well then why not just get good pizza at individual restaurants rather than buying a freezer for mail order pizza that might be just meh?
You notice I wasn't the one buying an additional freezer simply to accommodate NY-style pizza? Despite being the only in this marriage who can claim NY roots?
Originally Posted by
Duke787
Out of undergrad I was interviewing for a job in Chicago and they brought me up to Chicago for the final round. First time I’d ever been to Chicago in my life (apart from O’hare) so I get to the hotel the night before my interview and I order a Chicago pizza (thinking I love deep dish and based on the hype this is going to be the best pizza I’ve ever had).
Well I learned the truth that Chicago pizza is basically a cheese casserole with some bread and sauce on the side. I remember opening the box thinking that it seemed small for one person yet by the end of eating it I was dying.
Needless to say after I got the job and moved to Chicago later that year, I didn’t dare have another Chicago pizza (but I did have some excellent pizzas at other places — some really solid pizzas as Quartino’s as a shared appetizer before the excellent pasta dishes).
Stuffed pizza is disgusting unless you like consuming a pound of cheese/meat/spinach in a single slice of pizza.
Originally Posted by
corky
I thought tavern style referred to the way it was cut into squares but is basically just a thin crust pizza. No?
Originally Posted by
Oreto
That's what I thought it was, too. I detest that type of pizza although I understand why it is done in a sharing with a group scenario. Sorry fans of Vito and Nick's. Of the Chicago deep dish places, Labriola would be my choice but it would be rare for me to have that as my thoughts echo some of the recent ones surrounding it in this thread. It's not as bad as St. Louis pizza but my heart lies elsewhere.
Tavern style typically refers to a thin crust pizza with a very short crust -- no folding of slices because it would crack. It's cracker-like, though I've talked to chefs at places that make tavern style pizza and they claim it doesn't have any more fat in the crust than NY style. But yes, tavern style pizza is typically a round pizza cut into squares.
Originally Posted by
gaobest
It’s thin :-)
I really love pizza in Chicago and probably everywhere else I’ve been. Always loved it in Nuernberg at one local Italian restaurant near Hardenbergstrasse.
only because I enjoy cooking it at home, do I imagine never going out for pizza in my own city. There are so many nice pizza spots in my city and I’m not getting any unless someone else buys it for me!
I'm the opposite...I've hated pizza in many cities. Watching Prince Philip's funeral I was cringing at the memory of going to Windsor on weekends when I was at boarding school and eating at Pizza Express. Why?! (You could see the roof of the train station during the exterior shots of St. George's, and Pizza Express is just down the street. Also, McDonald's, which is just down the street.) Life is too short to eat bad pizza.