GOAT Pizza: New York, Chicago and California

[9erempiree]

It is a toss up, no pun, for me in regards to which region makes the best pizza. The New Yorkers and Chicago have always argued which is better but in my opinion the gourmet pizza from California is the best.

How do you eat a New York style pizza? The call it pie. Fold it in half.
http://upload.wikimedia.org/wikipedia/commons/c/c2/New_York_Pizza_Slices.png

How do you prefer your crust in Chicago? Thick crust on deep dish.
http://s3-media1.ak.yelpcdn.com/bphoto/6P8IKV2IwfvRY9YfKtGKkg/l.jpg

Pizza? In Cali? We do it California style cuisine with great ingredients.
http://newks.com/manage/wp-content/uploads/2012/12/NFC189-NewksWebLarge_Pizza_Mediteranean.png


As someone that lives in the country of California, I would have to go with our gourmet pizzas.

[Milbuck]

Grew up on Chi deep dish. It's often hit or miss for people outside of that area..If you're ever there, Burt's Place and Giordano's are damn good.

[9erempiree]

Don't forget about St. Louis style pizza.
http://i58.tinypic.com/seq3gl.jpg

Looks like a potato chip with fancy dip.:lol

Definitely will try if I am ever there. If I am there, it is probably for a sporting event.

[GimmeThat]

Cookies

[9erempiree]

Grew up on Chi deep dish. It's often hit or miss for people outside of that area..If you're ever there, Burt's Place and Giordano's are damn good.

Duly noted.

Will do if I am there, use to date a girl that frequents back and forth to Chi-town.

[MadeFromDust]

California W-T-F??

[Nanners]

cali style pizza is so bland and boring. good pizzas only have a few ingredients, and they sure as hell dont have artichoke and advocado and stupid cali shit like that. my favorite is the northern italian style- basically a thin crust baked in a super hot oven with just one or two toppings. the closest mainstream variety in america that is like italian is probably ny style.

[9erempiree]

cali style pizza is so bland and boring. my favorite is the northern italian style- basically a thin crust baked in a super hot oven. the closest mainstream variety in america that is like italian is probably ny style.

Bland? :facepalm

We use fresh ingredients and gourmet-style.

[DukeDelonte13]

True Naples style Pizza is the true GOAT. You haven't eaten pizza until you had it perfectly cooked in a olive tree wood fired oven at super high temp, only fresh buffala mozzarella, and fresh sauce made that day.

American pizza is mass produced sauce w/ mass produced cheese going through one of those conveyor ovens. Don't get me started on those bullshit mass produced pepperoni that tastes like sh*t.

American pizza is all more or less pretty similar. Not as good.

Chicago deep dish shouldn't even be considered pizza. It's good, but it's not pizza.


Good American pizza can be had in any major american city.

[andgar923]

L.a. Born and raised.

Cali pizza IS bland.

They focus less on flavor and more on its healthy content.

Naturally.... Not all pizzas are made the same way, cause there is some good shit around.

[GimmeThat]

I take lasagna over Chi-Deep dish

I like variety and veggies on my pizza, so.
Probably ease up on that soda with a thin crust though

[Shade8780]

I prefer Irish pizza with mash potato instead of cheese, Guinness instead of tomato sauce and black pudding as topping.

[Akrazotile]

Buffalo NY makes the best pizza. For real. Well, the greasiest anyway. But damn it taste goood.

[Godzuki]

when i've had NY style pizza its always sort of plain, greeasy, style pizza

chicago is like deep dish, at least thats how i've had it and it being advertised chicago style...

napolli/italy is like brick oven i think with the real ingredients like leaf stuff put on it where it tastes real fresh...

don't know about cali pizza tho.

i think most people have a good pizza in/around their area since there are so many pizza joints of all varieties everywhere.

its all decent to good but i prefer a american style where its got this cheese that tastes better than most of the other cheeses, and tastes sort of processed i guess, just the flavor with the cheese is better than the rest and noticeable different imo. theres like 2 joints around whre i live that make it that way, and one in Ocean City, MD thats real popular for it that makes it that way too. its really about preference.

[Thorpesaurous]

It's New Haven Connecticut.

And I've been around. The whole Northeast really, which is not surprising since it's got the heaviest mob influences, has the best italian food in general.
I've always found most of the Cali pizza's I wasn't fond of the dough, it was too chewy, and my buddy who's a chef in San Diego says that the salt air really has an effect on anything baked out there. And it's probably why the Mexican flat bread culture grew out of that pacific south. I made one trip to San Fran over the years and the pizza was certainly the best I had in Cali. And comparable to the better pizza's I've had at home in the northeast.

I've also taken several trips to Chicago. In fact my friend with the Bulls tickets has a large ownership stake in Giardano's. It's excellent, but just not what I think of when I think of Pizza.

[Fawker]

stupid. why can't these pizzas be made in other states?

[boozehound]

I like all pizzas, but the ones I like the best are either the floppy foldable NY style or the super thin crispy crust SL style. But you can get a great pie in all three styles and beyond all three styles. Some of my favorite pies I have had were in Spain and Texas.

[Godzuki]

stupid. why can't these pizzas be made in other states?


they pretty much are these days. except you probably don't get the same ambiance or setting like NYC strip night time getting a slice....or Chicago downtown eating deep dish. theres chains like Bertucci's who do brick ovens, even 5 Brothers i think makes those fresh Italian style....and theres Pizza UNO's that i think does Chicago style....i would think they can't be too far off. and the people around my way that talk "its just like NY style" always seem to be hyping sort of average, greasy pizza...not saying its bad, its usually good but it just looks and tastes sort of that way.

there are so many pizza joints all trying to be differrent and chains, i would think they could get the formula's pretty accurate to different areas at some point locally to somebody.

altho i'd have to say with cheesesteaks i don't have ANYTHING around my way that looks like the real Philly(think Chicago stacks them like that too) style deals where you see on NFL pregame. that shit looks amazing and they stack it like i've never seen.

[boozehound]

True Naples style Pizza is the true GOAT. You haven't eaten pizza until you had it perfectly cooked in a olive tree wood fired oven at super high temp, only fresh buffala mozzarella, and fresh sauce made that day.

American pizza is mass produced sauce w/ mass produced cheese going through one of those conveyor ovens. Don't get me started on those bullshit mass produced pepperoni that tastes like sh*t.

American pizza is all more or less pretty similar. Not as good.

Chicago deep dish shouldn't even be considered pizza. It's good, but it's not pizza.


Good American pizza can be had in any major american city.
funny that you act like there are no Naples style pizzerias in the US. Though I agree that these are incredible pizzas. http://americas.pizzanapoletana.org/members.php

[MadeFromDust]

It's New Haven Connecticut.

And I've been around. The whole Northeast really, which is not surprising since it's got the heaviest mob influences, has the best italian food in general.
I've always found most of the Cali pizza's I wasn't fond of the dough, it was too chewy, and my buddy who's a chef in San Diego says that the salt air really has an effect on anything baked out there. And it's probably why the Mexican flat bread culture grew out of that pacific south. I made one trip to San Fran over the years and the pizza was certainly the best I had in Cali. And comparable to the better pizza's I've had at home in the northeast.

I've also taken several trips to Chicago. In fact my friend with the Bulls tickets has a large ownership stake in Giardano's. It's excellent, but just not what I think of when I think of Pizza.
plenty of italians in frisco so that makes sense

[Styles p]

thin well done pizza ny style pizza with some garlic powder and crushed red pepper :bowdown:

[MadeFromDust]

Oh, and good old Godfather's Pizza is my favorite of all time. Haven't had anything like it since. Ingredients topped with giant thick layer of white (Mozzarella?) Mmmm mmm it's been too long since I enjoyed that

[Godzuki]

funny that you act like there are no Naples style pizzerias in the US. Though I agree that these are incredible pizzas. http://americas.pizzanapoletana.org/members.php

damn Washington is the place to live these days. who knew it'd become so attractive to settle down there..

[KevinNYC]

It's New Haven Connecticut.

New Haven is the only city outside New York, that can compete with New York.

Though there's place in Phoenix everyone raves about.

However it's like 3 places. And it's good because it's coal oven pizza. There's a few places in New York that still do coal oven pizza and they are fantastic too. Luzzo's, Totonno's, Arturo's, Grimaldi's, John's, and the original pizzeria in America, Lombardi's.

These days you can't open a coal oven place in New York because of the air quality laws, the only way to do it, is find a place like an old bakery that has a coal oven working. They are grandfathered in. That's what Luzzo's in the East Village did. Ever try them? Great stuff.

However, no one can compete with the number of great pizza places all over the city. New York has a few dozen stellar pizzerias. (It has a lot of shit ones too.)

But a Frank Pepe's pepperoni pie cooked to a high temperature and cut with all their weird slices competes for best pie in America
http://sundaydiners.files.wordpress.com/2014/04/img_3484_2.jpg

[KevinNYC]

stupid. why can't these pizzas be made in other states?

Pizza is a very simple thing to make. It's a very difficult thing to make well.

There was a world famous slice place in New York on the corner of Bleecker Street. They were very busy and they were going to lose their lease in a few years, so they opened a second place literally just a hundred feet or so down the block. This was going to their new location when they had to move from the old spot.

You could taste the difference between the two places and most likely the used the exact same ingredients. The thing that changed was the oven, the new oven wasn't the same as the old.

Also if you have people in areas that never had good pizza, they will pretty much eat any pizza you give them. What's the incentive of a chef to use good, more expensive ingredients if he can get away with using cheaper, inferior ones because his customers have never tasted fresh oregano. Believe me if people everywhere were used to Frank Pepe's, there would never be a company called Dominoes. The first Dominoes would have been burned to the ground.


Pizza is also very inconsistent, you have to be aware of how that flour and that oven are reacting on that day. To be good at pizza you have to dedicated to things like that. There's not enough pizza expertise to the country for all places to be consistently good.

[KevinNYC]

my favorite is the northern italian style- basically a thin crust baked in a super hot oven with just one or two toppings. the closest mainstream variety in america that is like italian is probably ny style.

The vast majority of NY Italians are from southern Italy, Naples and below. It was the poorer sections of Italy that immigrated here. The north was better economically so they didn't have reasons to leave. The immigrants around here are mainly Neopolitan, Calabrian and Sicilian.

[Scoooter]

It's New Haven Connecticut.

And I've been around. The whole Northeast really, which is not surprising since it's got the heaviest mob influences, has the best italian food in general.
I've always found most of the Cali pizza's I wasn't fond of the dough, it was too chewy, and my buddy who's a chef in San Diego says that the salt air really has an effect on anything baked out there. And it's probably why the Mexican flat bread culture grew out of that pacific south. I made one trip to San Fran over the years and the pizza was certainly the best I had in Cali. And comparable to the better pizza's I've had at home in the northeast.

I've also taken several trips to Chicago. In fact my friend with the Bulls tickets has a large ownership stake in Giardano's. It's excellent, but just not what I think of when I think of Pizza.
Pepe's.

[Nastradamus]

Detroit has the best pizza

[Norcaliblunt]

I like me a Mexican pizza.

[Akrazotile]

http://buffaloeats.files.wordpress.com/2012/10/img_4110.jpg


This is from a place called La Nova in Williamsville, NY (upstate).


It is divine. It is heaven. It may not "look" the part to a pizza 'traditionalist' but I will swear to you this is the best tasting pizza you can eat. Also the most laden with cholesterol and all that shit, but still the best tasting. There can only be one!



edit: Sorry for the size of the pic, can't figure out how to make it bigger.

[Godzuki]

http://buffaloeats.files.wordpress.com/2012/10/img_4110.jpg


This is from a place called La Nova in Williamsville, NY (upstate).


It is divine. It is heaven. It may not "look" the part to a pizza 'traditionalist' but I will swear to you this is the best tasting pizza you can eat. Also the most laden with cholesterol and all that shit, but still the best tasting. There can only be one!



edit: Sorry for the size of the pic, can't figure out how to make it bigger.


its mostly the cheese that sets it apart, right?

[Styles p]

mmm look at the puddles of grease in the peperoni

[KevinNYC]

its mostly the cheese that sets it apart, right?

No.

A good pizza is a blend of cheese, sauce and crust when all these work together you get great pizza. There's a lot of times I can just look at pizza and know it's not going to be good.

[Godzuki]

No.

A good pizza is a blend of cheese, sauce and crust when all these work together you get great pizza. There's a lot of times I can just look at pizza and know it's not going to be good.


yeah i get the special oven grilling, i've had brick oven pizza's before, and they do taste different. never had coal but i'd imagine it does give off a more grill taste...

but i was talking about his pic. that pic looks like the one i'm talking about where its like processed cheese but tastes different than the cheese most pizza joints use, which sets it apart. it could be melted polly o string cheese or something like that. i remember a long time ago someone who worked there told me what cheese it was but i can't remember.

[KevinNYC]

Coal does two things that are awesome for pizza.

One it burns at 900 degrees. A gas oven is around 500F. High heat is fantastic for pizza, A Coal oven can cook a large pie in like two minutes. When you make coal oven pizza you start with a raw sauce, you don't have to cook the sauce beforehand because the oven is that hot.

Second, it changes the way the crust tastes, similar to how smoke adds flavour to meat.

Now brick ovens retain heat longer, but it's not the whole story, you have gas fired brick ovens, wood-fired or coal fired, so just by saying brick oven, it's not clear what the highest temperature would be. Wood fired is about 750F.

[KevinNYC]

http://www.epicurious.com/articlesguides/blogs/editor/2008/03/secrets-of-di-f.html

Dom DeMarco, a Michelangelo who chooses to work in cheese, tomato and flour.

[NumberSix]

There would never be pizza without Mexico.

[MadeFromDust]

There would never be pizza without Mexico.
Orly? How so?

[NumberSix]

Orly? How so?
Tomatoes.

[CelticBaller]

It's New Haven Connecticut.

And I've been around. The whole Northeast really, which is not surprising since it's got the heaviest mob influences, has the best italian food in general.
I've always found most of the Cali pizza's I wasn't fond of the dough, it was too chewy, and my buddy who's a chef in San Diego says that the salt air really has an effect on anything baked out there. And it's probably why the Mexican flat bread culture grew out of that pacific south. I made one trip to San Fran over the years and the pizza was certainly the best I had in Cali. And comparable to the better pizza's I've had at home in the northeast.

I've also taken several trips to Chicago. In fact my friend with the Bulls tickets has a large ownership stake in Giardano's. It's excellent, but just not what I think of when I think of Pizza.
pepe's

http://i373.photobucket.com/albums/oo171/wellis_/Emblemas%20cla/drooling-homer-simpson.jpg

[Godzuki]

Coal does two things that are awesome for pizza.

One it burns at 900 degrees. A gas oven is around 500F. High heat is fantastic for pizza, A Coal oven can cook a large pie in like two minutes. When you make coal oven pizza you start with a raw sauce, you don't have to cook the sauce beforehand because the oven is that hot.

Second, it changes the way the crust tastes, similar to how smoke adds flavour to meat.

Now brick ovens retain heat longer, but it's not the whole story, you have gas fired brick ovens, wood-fired or coal fired, so just by saying brick oven, it's not clear what the highest temperature would be. Wood fired is about 750F.


honestly tho, its really about variety. like you could have Pepe's your whole life then taste another 'good' pie and think its great. Even the best around my way isn't always the best if i've had it a lot. like a lot of pizza's can be good, and they can all be rather different. Even Domino's thin crust is pretty good, Pizza Hut pan is good, etc.....and everyone has a local joint to them that is probably popular for their pizza.

not saying careful details, fresh ingredients, coal/wood/etc don't make for more unique and great pizza....but even processed, not so fresh ingredient pizza's can be really good imo.

[9erempiree]

There would never be pizza without Mexico.

Actually Italian cuisine was invented by the Chinese and so was pizza. They taught the Italians how to use flour.

[NumberSix]

Actually Italian cuisine was invented by the Chinese and so was pizza. They taught the Italians how to use flour.
Nobody has any idea who used flour first. It's been around a lot longer than recorded history.

[boozehound]

Actually Italian cuisine was invented by the Chinese and so was pizza. They taught the Italians how to use flour.


SMFH. You are completely wrong. Are you seriously suggesting that flour was not used in Italy or Europe until the Chinese introduced it? That is assinine. Yes, the idea of noodles came from asia (mostly made out of rice flour), but wheat (and its flour) were the major carbohydrate across europe for millennia before that. Even the word pizza is documented centuries prior to major Silk Road contacts (or Marco Polo if you would rather put it all on one guy). Pizza is a direct outgrowth of the food traditions of mediterranean europe and it really goes back for millennia, probably as much as 7000 years ago. The idea of flat bread with toppings was common across ancient greece and rome (not to mention other cultures we have less written information on).


Now, the modern pizza (with tomatoes) is from the 18th century.


And, tomatoes actually originated in S. America not Mexico (though they may have reached their modern breadth of domestication in Mexico).

[Thorpesaurous]

For all the Pepe's fans here, I'm actually a Sally's guy. It's one of America's great food debates. And Sally's is sadly up for sale.

But I'll gladly eat either. And in fact, Bar in New Haven is probably my favorite. Although the location downtown, the fact they brew their own great beer, and the crowd may help push it just further. My secretary at work prefers Modern. And her Son in law is from Jersey and had no preconceptions his first time here, and he likes Zuppardi's. Connecticut is a really great food state. It has old history. And sort of serves as a commutable suburb of NY, Providence, and Boston. So it's got a lot of influences.

If anyone ever is in the area and wants a pizza tour, PM me. When my friends from Cali are around for a long weekend sometimes we do 3 in a day.

[NumberSix]

SMFH. You are completely wrong. Are you seriously suggesting that flour was not used in Italy or Europe until the Chinese introduced it? That is assinine. Yes, the idea of noodles came from asia (mostly made out of rice flour), but wheat (and its flour) were the major carbohydrate across europe for millennia before that. Even the word pizza is documented centuries prior to major Silk Road contacts (or Marco Polo if you would rather put it all on one guy). Pizza is a direct outgrowth of the food traditions of mediterranean europe and it really goes back for millennia, probably as much as 7000 years ago. The idea of flat bread with toppings was common across ancient greece and rome (not to mention other cultures we have less written information on).


Now, the modern pizza (with tomatoes) is from the 18th century.


And, tomatoes actually originated in S. America not Mexico (though they may have reached their modern breadth of domestication in Mexico).
Tomatos were domesticated as a food in Mexico.

[boozehound]

Nobody has any idea who used flour first. It's been around a lot longer than recorded history.
this isnt really true. There is tons of archaeological evidence for the domestication of wheat and even more so for the milling of it into flour due to the durability of different stone milling systems. You are right that the time depth of flour goes back to the earliest part of the Holocene and was part and parcel with small seed use and domestication. It definitely predates the development of written language systems.

Wheat was widespread across asia and europe by about 5k years ago and so was the use of it to make flour. In fact, all of the evidence for wheat in china is bread wheat and not the more primitive naked wheats.

[boozehound]

Tomatos were domesticated as a food in Mexico.
this is a massive oversimplification. Wild tomatoes do not grow in Mexico, they are endemic to the Andes. By the time these fruits were traded into mexico, they had already been selected for by generations of south american agricultural societies. So, while the flourescence of the tomato certainly happened in mexico in the last two millennia, horticulturalists were breeding and transporting this species all the way up from the andes before this. You cannot have domestication without the wild progenitor, and that is so far removed from mexico that its not really accurate to say it was domesticated solely in Mexico.

[NumberSix]

this is a massive oversimplification. Wild tomatoes do not grow in Mexico, they are endemic to the Andes. By the time these fruits were traded into mexico, they had already been selected for by generations of south american agricultural societies. So, while the flourescence of the tomato certainly happened in mexico in the last two millennia, horticulturalists were breeding and transporting this species all the way up from the andes before this. You cannot have domestication without the wild progenitor, and that is so far removed from mexico that its not really accurate to say it was domesticated solely in Mexico.
Nobody eats wild tomatoes. The tomatoes that spread thought Europe are the tomatoes the Spanish brought over from Mexico.

[boozehound]

Nobody eats wild tomatoes. The tomatoes that spread thought Europe are the tomatoes the Spanish brought over from Mexico.
you dont know what you are talking about. People ate the wild progenitors of every domesticated crop. That is how they were selected for. Here is a reasonable article (from a horticultural perspective rather than an archaeological perspective). The process of domestication clearly started in the Andean region of south america. Again, the fluorescence of domestication was in Mexico, but it didnt just get their by chance. It moved (as a food item) with human trade and migration.

Cultivated tomatoes apparently originated as wild forms in the Peru-Ecuador-Bolivia area of the Andes. Moderate altitudes in that mountainous land abound today in a wide range of forms of tomato, both wild and cultivated. The cultivated tomato is very tender to cold and also rather intolerant of extremely hot or dry weather, a characteristic reflecting the nature of the climate in which it originated.


Presumably the cultivated species of tomato was carried from the slopes of the Andes northward into Central America and Mexico in the same way as maize, by a prehistoric migration of Indians. Since few primitive forms of tomato are found in Central America and Mexico compared with the number in South America, this probably occurred in relatively recent times-perhaps in the last two thousand years.

http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/tomato.html

[MadeFromDust]

Who cares where or how tomatoes originated. Just smash it and put it on my pizza :rolleyes:

[Balla_Status]

Thanks for the tomato knowledge.

[NumberSix]

you dont know what you are talking about. People ate the wild progenitors of every domesticated crop. That is how they were selected for. Here is a reasonable article (from a horticultural perspective rather than an archaeological perspective). The process of domestication clearly started in the Andean region of south america. Again, the fluorescence of domestication was in Mexico, but it didnt just get their by chance. It moved (as a food item) with human trade and migration.


http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/tomato.html
Stop being stupid. You're smart enough to understand the difference between "eat" and "ate".

We all get that tomatoes didn't magically appear in Mexico out of thin air. The ones from Mexico are the ones that were shipped all over the world and the ones that we eat. I really don't know why you're arguing this. Nobody ever claimed that tomatoes originated from Mexico. You know the difference.

[KevinNYC]

For all the Pepe's fans here, I'm actually a Sally's guy. It's one of America's great food debates. And Sally's is sadly up for sale.

But I'll gladly eat either. And in fact, Bar in New Haven is probably my favorite. Although the location downtown, the fact they brew their own great beer, and the crowd may help push it just further. My secretary at work prefers Modern. And her Son in law is from Jersey and had no preconceptions his first time here, and he likes Zuppardi's. Connecticut is a really great food state. It has old history. And sort of serves as a commutable suburb of NY, Providence, and Boston. So it's got a lot of influences.

If anyone ever is in the area and wants a pizza tour, PM me. When my friends from Cali are around for a long weekend sometimes we do 3 in a day.
So there is more than 3. I usually just passing through New Haven going back to New York, so I have never actually go into Sally's, even though we tried. The timing just always makes it more convenient to go to Pepe's. A friend took her master's at Yale and lived around the corner from Modern, so I have had that several times.

This is the place you like?

http://www.barnightclub.com/

[KevinNYC]

speaking of Delicious things from the Mediterranean. If you shop at Trader Joe's, these things are great. Super thin, Sardinian crackers.

http://bostonzest.typepad.com/.a/6a00e54fc42bb8883401a5118bc976970c-500wi

[Thorpesaurous]

So there is more than 3. I usually just passing through New Haven going back to New York, so I have never actually go into Sally's, even though we tried. The timing just always makes it more convenient to go to Pepe's. A friend took her master's at Yale and lived around the corner from Modern, so I have had that several times.

This is the place you like?

http://www.barnightclub.com/

That's the place.

That website isn't really indicative of it. There's a back room for rental that serves as the club. There's a great bar in the front room. And a small bar and restaurant seating in the front right room.
Late night they serve slices. Cheese, peperoni, or their mashed potatoe pie, which is awesome. But I like the white pie, whole belly clams, garlic and fresh basil.

I'm leaving shortly to see an 1130 showing of Aliens at the movie theater up there. It's about 3 blocks to Bar. I'll probably grab a couple slices after the movie for the ride home.

It's a little like Chicago with Uno and Giardano's. They're great, but the locals always have their extra spots.

[ILLsmak]

Many epic pizzas. Upside down pizzas are dashit, too, but of what you listed has to be Chicago IMO. Thick Crust...

edit: **** this wackass theory of pizza thread.

-Smak

[ballup]

I make my own since there's nothing good here.

Last one I made had:

Garlic rising dough
Onion/Garlic/Eggplant red sauce
Pepperoni
Ground Beef
Bacon
Chicken
Olives
Mushrooms
Artichoke hearts
Onion
Spinach
A 4 cheese blend
Red Pepper flakes
Bit of Parmesan on top

Don't f*ck with my pizza game.

I put spam on a pizza a few weeks back.
You got a pizza stone?

[Balla_Status]

I make my own since there's nothing good here.

Last one I made had:

Garlic rising dough
Onion/Garlic/Eggplant red sauce
Pepperoni
Ground Beef
Bacon
Chicken
Olives
Mushrooms
Artichoke hearts
Onion
Spinach
A 4 cheese blend
Red Pepper flakes
Bit of Parmesan on top

Don't f*ck with my pizza game.

I put spam on a pizza a few weeks back.

:oldlol:

[nightprowler10]

Grew up on Chi deep dish. It's often hit or miss for people outside of that area..If you're ever there, Burt's Place and Giordano's are damn good.
Lou Malnati's >>>>

[Fawker]

Pizza is a very simple thing to make. It's a very difficult thing to make well.

There was a world famous slice place in New York on the corner of Bleecker Street. They were very busy and they were going to lose their lease in a few years, so they opened a second place literally just a hundred feet or so down the block. This was going to their new location when they had to move from the old spot.

You could taste the difference between the two places and most likely the used the exact same ingredients. The thing that changed was the oven, the new oven wasn't the same as the old.

Also if you have people in areas that never had good pizza, they will pretty much eat any pizza you give them. What's the incentive of a chef to use good, more expensive ingredients if he can get away with using cheaper, inferior ones because his customers have never tasted fresh oregano. Believe me if people everywhere were used to Frank Pepe's, there would never be a company called Dominoes. The first Dominoes would have been burned to the ground.


Pizza is also very inconsistent, you have to be aware of how that flour and that oven are reacting on that day. To be good at pizza you have to dedicated to things like that. There's not enough pizza expertise to the country for all places to be consistently good.
and these magical ovens only occur in chicago and new york?

[BigBoss]

Lets keep it real nothing beats pizza in new york