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I have tried it and I know how bad it is (to me). Well not so much bad as bland; from Pat's or Geno's, I forget which. My wife is from Philly and the very idea makes her blanch. She likes a "pizza steak"---pizza sauce, peppers and provolone. She also says you don't go to Pats or Genos for a good sandwich. She says Philly's Best, on Belmont in Chicago (run by Philly people who moved to Chicago) is a very good steak, I agree.
Regards
Tony Luke's in south Philadelphia has better cheesesteaks than either Pat's or Geno's.
FWIW, I'm not a big cheese whiz fan myself, but I AM a big cheesesteak fan (figuratively and a little too much literally ).
Okay, I've seen this picture tossed about in the thread a lot so here is my take on it based on New Haven and NY Style pizza I know and love.
What I see is the cheese is overcooked and the crust is underdone. Kind of looks like a frozen pizza tossed in a 500* oven.
Many Greek pizza places around here make theirs the same way.
A pizza with burned cheese and underdone crust has a completely different taste then a pizza with the top layer still "moist" and the crust with a light charr.
Something like this:
Some might look at that and say "it's burned" but they would be 100% wrong and when they tried it, the sauce, cheese and toppings would just be "hot" and moist while the crust has an oooo so crispy lightly charred flavor. It goes together like a good merlot and quality ribeye.
The pizza gets that way from being cooked in an 800*+ coal fired brick oven. The pizza crust gets a little charred while the "toppings" still stay cooked properly.
That is the difference. If you ever get a chance to try a New Haven style pizza, do it. I've RARELY found someone who did for the first time who didn't walk away saying "OMG that was sooo good" when they at first started off saying "uh, are you sure that's not burned".
JViello, those are great looking examples of scrumptious pizza. I used to live in Napoli, and those are a little reminiscent of pizza over there. Man, I wish I could have one about NOW!
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Would Dominoes/Pizza Hut be closest to Chicago deep dish? That's always what I assumed American pizza was. Of course it would be at the crappy end of it. Other than that the pizza here is Italian style, due to the many Italian migrants. A lot of that is ordinary too though.
Would Dominoes/Pizza Hut be closest to Chicago deep dish? That's always what I assumed American pizza was. Of course it would be at the crappy end of it. Other than that the pizza here is Italian style, due to the many Italian migrants. A lot of that is ordinary too though.
Would Dominoes/Pizza Hut be closest to Chicago deep dish? That's always what I assumed American pizza was. Of course it would be at the crappy end of it. Other than that the pizza here is Italian style, due to the many Italian migrants. A lot of that is ordinary too though.
Not even close. Those pizza chains provide plastic, low quality food at prices that are so unreasonable it ain't even funny.
I know where I can get a carefully made Chicago deep dish pizza that will last me for two days FOR HALF THE PRICE of a medium sized Papa John's pizza that I can consume in one sitting.
That's a sarcastic "not quite", by the way. Chicago deep dish has the cheese and 'toppings' in the middle, the sauce on the top. If the pizza your thinking of doesn't at least have that, it's not even close.
Sorry, New Yorkers, but nothing beats a Chicago deep dish pizza made the right way. And this is coming from a Texan.
You act as if that is supposed to mean something.......................
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