California Pizza, Chicago Pizza, or New York Pizza?
- Thread starter elegant20
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New York has the best pizza it has to do wth the water and better cooking methods. No real New York style pizza can be named as there are plenty of different ones in crust size, sauce flavor, amount of standard cheese and materials put in the dough battere.
Just give me a nice large uncut Sicillian which I can eat from one end to the othere.
nudeyorker
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The recipe for my favorite pizza in in link #79 in this thread.
http://www.lpsg.org/128610-wine-do-you-serve-pizza.html
http://www.lpsg.org/128610-wine-do-you-serve-pizza.html
nudeyorker
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If you want a good laugh, read the whole thread. At my house you serve wine with pizza.
B_windycityxxx
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For me its a tie between Chicago Deep and NY thin, depnding on what I'm in the mood for.Chicago deep dish if you want lots of Cheese and Meat, but you have to get it from a few select places in Chicago. I've had "Chicago Style" pizza all over the country and its never nearly as good as the stuff at home. My NYC friends say the same about NY style thin crust. Not a big fan of Cali stlye pizza. A lot has to do with what you grew up eating. People in IOWA think thier pizza is great. It's Not
I;ll read the thread but I will cry as I think of you serving a deep red wine with pizza. {I only drank white wine when it was free as some know I had to give it all up}
SilverTrain
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Ditto. And they do a lot of it in Italy, as well.
As far as the thread query, I am a huge pizza fan, and so I can be quite content with some hefty Chicago deep dish, some floppy NY thin crust, or some foofy California hippie stuff. Especially with some primo vino accompanying. :wink:
Enid
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- Enid,
i love new york style best. my 2 favorite pizza places are:
Lombardi's Pizza
Cambiotti's Tomato Pie Cafe
p.s. my mouth is now watering for cambiotti's...
Lombardi's Pizza
Cambiotti's Tomato Pie Cafe
p.s. my mouth is now watering for cambiotti's...
Last edited:
Hand_Solo
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I've never been to NY, but there used to be a place over near Arcata that had "NY-style" pizza, and it was fantastic. Thin crust, light sauce, meatballs, and extra cheese. Probably the best pizza I've ever had in my life. Second best is from a local joint that has a pizza called the garbage can, which has pretty much everything on it the law allows. It's a really good, honest pizza, fresh ingredients, assembled by human beings who obviously give a crap about what they are doing and aren't just cogs in some corporate food machine.
That said, I'm not super picky about my pizza. I generally like thin crust, though stuffed crust can be pretty decent as well. I'm pretty much burned out on Canadian bacon and pineapple for the rest of my life, but otherwise I'm pretty flexible on ingredients, and I like stuff that's a bit out of the ordinary--kalamata olives, artichoke hearts, pickles, chicken and jalapenos, extra garlic, and (though I'm sure some of you will gag over the thought) anchovies.
That said, I'm not super picky about my pizza. I generally like thin crust, though stuffed crust can be pretty decent as well. I'm pretty much burned out on Canadian bacon and pineapple for the rest of my life, but otherwise I'm pretty flexible on ingredients, and I like stuff that's a bit out of the ordinary--kalamata olives, artichoke hearts, pickles, chicken and jalapenos, extra garlic, and (though I'm sure some of you will gag over the thought) anchovies.
Principessa
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New York, thin crust is my fave.
IMO Chicago style isn't so much pizza as pizza casserole. I like the flavors they put together, but I just can't get past the thick crust. :redface:
As for California, I wasn't even aware they had Italians, let alone pizza. :tongue:
The Food Network did a show on "Food Detectives" on just this subject.
Had three chefs one from NYC., one from Cali., and one from Chicago, all make three of their pizzas. The only difference was the water they used for each one.
In the blind taste test the pizzas made with NYC water won.
Even so I do prefer a thin crust.
Had three chefs one from NYC., one from Cali., and one from Chicago, all make three of their pizzas. The only difference was the water they used for each one.
In the blind taste test the pizzas made with NYC water won.
Even so I do prefer a thin crust.
Places outside the NY tri-state area who advertise as "NY style" usually suck. Due to the large number of Italians in a concentrated area, there are many pizzerias and thus they have to be at least somewhat good to stay in business.
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