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View Poll Results: Which US variation of pizza has the best taste
New York-style 143 50.35%
Chicago-style 92 32.39%
St. Louis-style 20 7.04%
New Haven-style 29 10.21%
Voters: 284. You may not vote on this poll

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Old 08-29-2009, 01:14 PM
 
Location: East of the Sun, West of the Moon
15,529 posts, read 17,760,841 times
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I thought Chicago deep-dish pizza was invented by a fellow by the name of Ike Sewell who was neither a WASP nor Italian, but Jewish.

[edit- OK, Ike Sewell had Malnati develop the recipe]

Anyway, I was being hyperbolic concerning the Chicago Pizza = Lasagna. I didn't mean to offend. I actually quite liked the few experiences I had with deep-dish pizza in Chicago. I just have my biases and allegiances that lead me to not consider it real pizza but rather a thick tomato tart.


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Old 08-29-2009, 01:24 PM
 
5,728 posts, read 9,096,163 times
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New Haven style is definitely derived from the Neapolitan style pizza. High temperature ovens with wood or coal are used and they typically cook in around two minutes or so. And the crust is probably just as thin as any pizza out there.
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Old 08-29-2009, 04:45 PM
 
8,778 posts, read 16,771,179 times
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New Haven #1, New York a close #2.
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Old 08-29-2009, 05:36 PM
 
Location: San Antonio
10,238 posts, read 18,762,831 times
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Quote:
Originally Posted by fiord View Post
Deep dish pizza is the invention of some mid-western WASP tycoon who thought he could "improve" upon pizza and make it more upscale. New Haven really does have the best pizza.

Actually it was the invention of a Jew and an Italian working together back in the 1940s.
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Old 08-29-2009, 05:40 PM
 
Location: San Antonio
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Quote:
Originally Posted by Drover View Post
I don't like Giordano's stuffed pizza at all, but it seems I'm alone in that regard, everyone else seems to really like it.

I despise Giordano's. 30 years ago I got sick as a dog from eating at the original one on 106th St on the East Side. Just thinking about Giordanos makes me queasy.
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Old 08-30-2009, 12:44 PM
 
Location: East of the Sun, West of the Moon
15,529 posts, read 17,760,841 times
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Quote:
Originally Posted by WILWRadio View Post
New Haven style is definitely derived from the Neapolitan style pizza. High temperature ovens with wood or coal are used and they typically cook in around two minutes or so. And the crust is probably just as thin as any pizza out there.
Agreed, and whence other American pizzas are derived (from the Neapolitan/American model developed in New York and southern New England).

Except Chicago deep-dish which is a reformulation of the typical ingredients of pizza into a casserole form. Hot dish a la pizza.


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Old 08-30-2009, 09:13 PM
 
Location: Sarasota, Florida
15,400 posts, read 19,581,128 times
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Quote:
Originally Posted by DAP443 View Post
Out of the 4 US variations of pizza, which is the best to you?
I vote New York...though someone from Frisco will lay claim to that too.
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Old 01-02-2010, 11:33 AM
 
32 posts, read 66,898 times
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Quote:
Originally Posted by Steve-o View Post
Chicago style first (a good Geno's deep dish is hard to beat), NYC-style second. The rest are just a joke.
Chicago pizza is a joke these days as well.
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Old 03-13-2011, 03:36 AM
 
Location: Chicago
38,690 posts, read 89,252,619 times
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Quote:
Originally Posted by Joe Bama! View Post
Whats provel? Do you mean provelone? Do you guys call it provel there?
learn somethin new everyday.
Quote:
Originally Posted by Drover View Post
No, he means Provel, which is a processed cheese that tastes like a cross between Velveeta and mayonnaise. You can only find this "cheese" in St. Louis because they're the only ones goofy enough to eat it.
Quote:
Originally Posted by Joe Bama! View Post
gross! But how does one grate it on a salad?
Quote:
Originally Posted by Drover View Post
I don't know, I've only ever had it on pizza. Once. There will be no second time if I can help it. But evidently you can buy it prepackaged in shredded form in grocery stores.
You know, I may have seen the light. I discovered recently that pizza with Provel is, for some reason, uniquely amenable to being enhanced by red pepper flakes. I am willing to consider the idea that St. Louis thin crust may in fact be better than Chicago thin-crust. Still not close to a well-made Chicago stuffed though.
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Old 03-13-2011, 04:57 AM
 
Location: Chicago
4,091 posts, read 3,445,959 times
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Quote:
Originally Posted by Drover View Post
Why isn't this in the Food & Drink forum anyway? Is there nobody moderating the General U.S. forums these days?
Almost three years later it still has not been moved!
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