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As stated above Detroit Pizza is square or rectangular. It is party cut and it’s toppings are more Sicilian in nature. Chicago is round and thicker with toppings, not as easy to eat with hand etc. True Chicago pizza is almost quiche like in appearance IMO. They are quite different. I’ve seen a lot of chains just pass off a round deep dish as “Chicago Style”, which is not really authentic. If you do a quick google search you’ll see the difference pretty quick.
I don’t know if it matters in the discussion but I haven’t seen it mentioned. It should be noted that the Detroit area is home to several national pizza chains. Little Caesar’s, Dominoes, Hungry Howies, and Jets Pizza are all Detroit area based chains. I’ve always wondered why so many were concentrated there. If there was some bigger history.
Albuquerque has lots of great pizza places. Dion's is the most famous and very good. It's a small regional chain that has a cult following in New Mexico and among New Mexicans outside of the state. It has locations outside the state in Colorado and Texas. Its social media accounts are littered with people asking them to come to their towns and states. I love Dion's, it's easily in my top 10 best pizza places in Albuquerque, probably top 5.
Venezia's was made famous by Breaking Bad for the pizza thrown by Walt onto his roof. It's now known as Gino's New York-Style Pizza. It's a good pizza place but not among my most favorite in Albuquerque.
Some of my other favorite Albuquerque pizza places are Farina, Giovanni's, Saggio's, Slice Parlor, JC's New York Pizza Department, Thicc Pizza (which is Detroit-style), Sandia Crust, Rumor Pizza and Holmes Pizza.
One of my favorite pizza places is coming back after a few years hiatus due to the pandemic, Firenze Pizzeria. Unfortunately, it won't be near me Downtown anymore, but in the Heights. Below is their former downtown location with the ingenious pizza slices painted on the sidewalk radius in front of their entrance.
Albuquerque doesn't have its own style of pizza, buy we did introduce one of the greatest pizza toppings that most people outside of New Mexico don't know about, green chile. A green chile pepperoni pizza in Albuquerque is divine, one of the greatest things you'll ever eat!
Dion's also introduced a green chile Ranch dressing in the last few years, which is like crack to many people. I personally don't like it, but I can't deny that most people rave about it.
Dion's also just recently introduced Chipotle Ranch dressing. I haven't tried it yet. Dion's is famous for its salads and subs too, which I like a lot, maybe better than the pizza.
The article link is dead, but if it's the same article I read earlier today, it was based on algorithms like Google searches and number of pizzerias per capita (including "most chain pizza") and nothing about quality. They ranked Ohio #1 state for pizza, which is a joke except for how many pizza joints there are here (few which are any good).
Ahh, the data doesn't fit the stereotype, therefore the data is wrong.
Whether it's Chicago style or Detroit style, I don't get the love for deep dish pizza. It's gross - unless you're just into eating the equivalent of a quarter loaf of bread with each slice.
Albuquerque has lots of great pizza places. Dion's is the most famous and very good. It's a small regional chain that has a cult following in New Mexico and among New Mexicans outside of the state. It has locations outside the state in Colorado and Texas. Its social media accounts are littered with people asking them to come to their towns and states. I love Dion's, it's easily in my top 10 best pizza places in Albuquerque, probably top 5.
Venezia's was made famous by Breaking Bad for the pizza thrown by Walt onto his roof. It's now known as Gino's New York-Style Pizza. It's a good pizza place but not among my most favorite in Albuquerque.
Some of my other favorite Albuquerque pizza places are Farina, Giovanni's, Saggio's, Slice Parlor, JC's New York Pizza Department, Thicc Pizza (which is Detroit-style), Sandia Crust, Rumor Pizza and Holmes Pizza.
One of my favorite pizza places is coming back after a few years hiatus due to the pandemic, Firenze Pizzeria. Unfortunately, it won't be near me Downtown anymore, but in the Heights. Below is their former downtown location with the ingenious pizza slices painted on the sidewalk radius in front of their entrance.
Albuquerque doesn't have its own style of pizza, buy we did introduce one of the greatest pizza toppings that most people outside of New Mexico don't know about, green chile. A green chile pepperoni pizza in Albuquerque is divine, one of the greatest things you'll ever eat!
Dion's also introduced a green chile Ranch dressing in the last few years, which is like crack to many people. I personally don't like it, but I can't deny that most people rave about it.
Dion's also just recently introduced Chipotle Ranch dressing. I haven't tried it yet. Dion's is famous for its salads and subs too, which I like a lot, maybe better than the pizza.
I also enjoy Dion's, in fact, I had their Kansas City style pizza for dinner tonight!
As stated above Detroit Pizza is square or rectangular. It is party cut and it’s toppings are more Sicilian in nature. Chicago is round and thicker with toppings, not as easy to eat with hand etc. True Chicago pizza is almost quiche like in appearance IMO. They are quite different. I’ve seen a lot of chains just pass off a round deep dish as “Chicago Style”, which is not really authentic. If you do a quick google search you’ll see the difference pretty quick.
I don’t know if it matters in the discussion but I haven’t seen it mentioned. It should be noted that the Detroit area is home to several national pizza chains. Little Caesar’s, Dominoes, Hungry Howies, and Jets Pizza are all Detroit area based chains. I’ve always wondered why so many were concentrated there. If there was some bigger history.
I don't think there is really such a think as "true Chicago pizza." There is deep dish, which tourists identify as "Chicago Style" (Lou Malnati's, Giordanno's) but the vast majority of really authentic and iconic pizza places that you find in the neighborhoods outside of downtown are not deep dish, and they are not quiche-like in appearance. They are thin crust or pan style. So "true Chicago pizza" is kind of a misnomer.
Whether it's Chicago style or Detroit style, I don't get the love for deep dish pizza. It's gross - unless you're just into eating the equivalent of a quarter loaf of bread with each slice.
I’m visiting Chicago for the first time in May - I’ve made up my mind that I’m not even going to try it. I went plant based recently and I don’t want it to slow me down. Doesn’t seem worth breaking my new lifestyle. I can kind of tell how it would taste just looking at it
I like the idea of pizza, but it’s hard to find great stuff anywhere in the US. Maybe 1/10 pizza joints have pizzas worth raving about
I like the idea of pizza, but it’s hard to find great stuff anywhere in the US. Maybe 1/10 pizza joints have pizzas worth raving about
Thanks for the chuckle.
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