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Eh, I like Sally's for its particular style, though not a fan of the white clam pizza(too salty), my favorite all time pizza is still L&B Spumoni. I never get sick of that place's sicilian pies
I think in terms of reproduction capability, NY style is in a league of its own. Nearly every city in the country - nay, the world - has some form of pizza joint and 99.999% of the time, it is NY style. Even other areas that have their own variations are merely taking the NY style and changing it slightly, a lot of times for hte worst (St. Louis style ... eww ... provel cheese = velveeta + provolone = cardboard), sometimes for the better (Hawaiian pizza, yum!).
Chicago style pizza is an aberration and is truly unique. I mean, where else did a city take a pizza that is doughy, slimy, with the cheese on top and say "we can do better!" and come up with the glorious spectacle that is the Chicago style pizza?
I've been to a fair number of cities around the world, and nobody, nobody ever comes remotely close. I've literally cried when I would order a Chicago style pizza somewhere and they bring out this deep dish crust thing or a normal pizza with just more cheese. I'm like
"uh, what is this?"
"Chicago style pizza!" the owner says
"Um ... no it isn't. I'm from Chicago. I've eaten this stuff all my life. I should know."
"Well its how I learned"
*cries, eats it, cries again, pays the bill and sulks away*
I just stopped trying after a while. It must be that people in Chicago have a unique genetic makeup that allows them to make this style, in a few different manners too.
Do you like pie crust? Or do you like more of a dough crust? Or maybe cornmeal?
Do you like your cheese thick with a thin layer of tomato? Or more tomato and less cheese?
Do you like your tomato sauce spicy? Or aromatic and bursting with flavor? Or just there for the ride to carry your other toppings (misnomer, they're buried throughout).
Do you like yours 3" thick? Or a slim 1.5" thick?
So, in terms of artisanship and uniqueness, Chicago is in a league of its own. Sadly. I miss it ...
Oh yeah and I think it tastes better. Hence I vote for it.
At the risk of getting flamed....this is an easy one. Chicago hands down. I've never quite understood NYC Pizza snobbery. A decent slice, but nothing too remarkable. Maybe I'm spoiled because It's always been pretty easy for me to find decent pizza in Philly and even Jersey. (New Yorkers who claim they can't find good pizza in Philly are just lazy. Go to a random corner in South Philly, and just start walking.) And no, this isn't a homer thing, because Chi pizza beats NYC, Philly, Jersey, and everyplace else in the states, at least in my book. Classic NYC slice....nothing wrong with it, I wouldn't toss it in the garbage....Chicago Deep Dish? Otherwordly.
Recently, they have just opened up 2 more "Chicago Pizza" locations in the Indianapolis area (there's like 6 in the metro). Chicago style seems to be common here as well. I still think Union Jacks makes the best deep dish here but up in Chicago I would say Lou Malnati's.
If anyone travels along the PA Turnpike I have notice that there are UNO's at some of the travel plazas that serve Chicago deep dish instead of Sbarro's.
Recently, they have just opened up 2 more "Chicago Pizza" locations in the Indianapolis area (there's like 6 in the metro). Chicago style seems to be common here as well. I still think Union Jacks makes the best deep dish here but up in Chicago I would say Lou Malnati's.
If anyone travels along the PA Turnpike I have notice that there are UNO's at some of the travel plazas that serve Chicago deep dish instead of Sbarro's.
I don't know which part of Indy you live in, but there's a Nancy's in Fishers. I haven't tried any from the Fishers location yet, but up here Nancy's is my favorite stuffed pizza. I just hope they have much better franchise quality control than Uno does.
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