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(Buzzfeed)   Is Chicago-style pizza the manliest pizza, or is it just overcompensating for something? Get out your popcorn, because the gauntlet is down   (buzzfeed.com) divider line 260
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6461 clicks; posted to Main » on 04 May 2013 at 6:55 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-04 08:25:22 PM

Oldiron_79: leonel: Chicago style pizza wasn't even invented by a Chicagoan! It was invented by a Texan who had never seen a pizza in his life!

I judge food by how it tastes not be who invented it.


This.  Nachos are not considered to be Mexican food by the food nazis of the world, but you know what?  Every single one of my favorite taco shops, owned and operated by actual Mexicans, makes damn good nachos, and they're proud of it.
 
2013-05-04 08:25:54 PM

TreeHugger: If you like eating a hunk of refined white GMO flour, which has very little nutritional value and will seize up your intestines, topped with pesticide-laden GMO tomato, onion and peppers, plus cheese and meat both laced with hormones and antibiotics ... and giving this to your kids also... then yeah!  Pizza!


That sounds delicious.
 
2013-05-04 08:27:36 PM
I prefer to break out the springform pan:

hostedmedia.reimanpub.com
 
2013-05-04 08:29:24 PM

wineskigolf: I do not care for Chicago style pizza. I prefer New York style.


^
 
2013-05-04 08:29:30 PM

Popcorn Johnny: Detroit style FTW!


Oh, this explains it.

Detroit: Where a coney dog is considered high brow cuisine.
 
2013-05-04 08:30:08 PM

wineskigolf: I do not care for Chicago style pizza. I prefer New York style.


Chicago style "pizza" isn't pizza, it's pie. A sad pie. New York style pizza is pizza.
 
2013-05-04 08:31:21 PM

TreeHugger: If you like eating a hunk of refined white GMO flour, which has very little nutritional value and will seize up your intestines, topped with pesticide-laden GMO tomato, onion and peppers, plus cheese and meat both laced with hormones and antibiotics ... and giving this to your kids also... then yeah!  Pizza!


Clearly you've never had pizza in Southern California, the land of the gluten-free organic localvore.
 
2013-05-04 08:32:47 PM
All I know is that this thread convinced me to order from Barro's, a local Phoenix chain.
 
2013-05-04 08:34:39 PM
MINISTRY OF AGRICULTURE COMMUNICATION

Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004

Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome

Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned
petition will be proposed to the European Commission.

THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"

Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:

The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Pizza Napoletana Margherita Extra" and "Pizza Napoletana Margherita".

Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil.
Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for"Pizza Napoletana Margherita Extra" and mozzarella STG or Fior di Latte Appennino and fresh basil for "Pizza Napoletana Margherita".

Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.

1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic"merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.

2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: Once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.

3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.

Features of the flour:

W220-380P/L.50-.70G22Assorbimento55-62Stabilita'4-12Caduta E10max 60Falling number300-400Dry gluten9.5-11%Protein11-12.5%
Features of the Dough:
Fermentation temperature
25CFinal PH5.87
TA0.14Density0.79g/cc (+34%)
4) Method: Assembling a Pizza.
Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
In the same manner, scatter a pinch of oregano;
Chop a thin slice of peeled garlic, and add it to the tomato;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.

Pizza Napoletana Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
Spread 80-100g of sliced Mozzarella di Bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce;
Spread on the fresh basil leaves;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.

Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
Spread 80-100g of sliced Mozzarella STG, or Fior di Latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce;
Spread on the fresh basil leaves;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.

5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics:
The tomato should have lost all excess water, and should be dense and consistent;
The mozzarella di Bufala DOP or the mozzarella STG should be melted on the surface of the pizza;
The basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 800ºF about.
Oven dome temperature:800ºF about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.

Article 4. Traditional character
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained
unchanged.

In May 1984, virtually all the old Napoletani Pizzaioli came together to draw up the method for the Pizza Napoletana, which was signed and officially recorded by the notary Antonio Carannante of Naples.

Article 5. Features of the final product

a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".

b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.

c. Chemical Analysis
Pizza Napoletana STG Tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
25.48
102
432.4
Proteine
4.04
16.16
68.5
Lipidi
3.48
31.31
132.8
Valore energetico/100 g
149.47
633.79
Pizza Napoletana STG Tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.26
327.58
Proteine
8.05
32.21
136.6
Lipidi
7.39
66.56
282.21
Valore energetico/100 g
176.03
746.39
Pizza Napoletana STG Tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.24
327.5
Proteine
8.32
35.28
149.58
Lipidi
8.39
75.52
320.2
Valore energetico/100 g
188.04
797.28

Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"

Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.

Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.

14 of the regulation (EEC) n. 2082/92.
 
2013-05-04 08:35:47 PM

Popcorn Johnny: Detroit style FTW!


*fistbump*
 
2013-05-04 08:37:39 PM

AeAe: The best white pizza I have ever had is from Pines of Rome in Bethesda, MD.  Try it!


No love for Vace?
 
2013-05-04 08:40:56 PM
Anyone up for cheese and ketchup on a cracker?

www.theqfamilyadventures.com

/fark Imo's
//Gimme Giordano's cheese, meat & tomato casserole any day
 
2013-05-04 08:41:32 PM
 Pizza is like sex: when it's great, it's great, and when it's bad... it's still pretty great.   But I propose to you a different way to judge the relative quality of a pizza, no matter the format.

I submit to you, ANY pizza is relatively "good", the second it comes out of an oven. The difference is that a great pizza will still be good cold, or re-heated, the next day.  Your basic gas station slice is inedible about ten minutes after it is first baked. A poor-quality home-baked loses it's mojo within 20 minutes, and nuking it in the microwave doesn't restore any goodness.
 
2013-05-04 08:41:43 PM

NewportBarGuy: 3. BECAUSE IT'S THICK AND DEEP.


Yeah, so's my cock. Why don't you eat that!

This culinary abomination is NOT pizza. It's a bread-bowl, people. Get it right!


FTW!
 
2013-05-04 08:47:23 PM

panfried: I loves Chicago deep dish.
//Little Caesars


Little Caesars is Detroit style deep dish.
 
2013-05-04 08:48:20 PM
HotWingAgenda : Clearly you've never had pizza in Southern California, the land of the gluten-free organic localvore.

The what?

1) California is a big state.

2) Generalizations are stupid.

3) Gluten free pizza sounds like a horrible idea (it's the gluten that makes dough doughy).

4) Those gluten free weirdos are to the north :P
 
2013-05-04 08:48:48 PM
I like pizza. All kinds of pizza. The only pizza that is truly superior is the one that comes with beer.

/sounds fat
 
2013-05-04 08:50:43 PM

Coach_J: Popcorn Johnny: Coach_J: You either live in a double-wide or you are a pizza thread troll.

I won't feed Jet's to my dog. Because even he won't eat that shiat.

Oh bullshiat, it's highly regarded by almost everybody who has tried it. If anybody is trolling, it's you.

Citation please Cletus.


Your dog will likely eat his own shiat, do we really need citations for that?

Sure you won't feed it to him, but you're an idiot if you think he wouldent try and eat it.
 
2013-05-04 08:51:20 PM
megarian: I like pizza. All kinds of pizza. The only pizza that is truly superior is the one that comes with beer.

I'll drink to that!
 
2013-05-04 08:51:22 PM

HotWingAgenda: Nachos are not considered to be Mexican food by the food nazis of the world


I don't see why not. They were invented by a Mexican, in Mexico, using traditional Mexican ingredients. If that doesn't make it Mexican, then f*ck it all.

/his name was Nacho
//short for Ignacio, for those who don't know
 
2013-05-04 08:52:11 PM

panfried: TreeHugger: If you like eating a hunk of refined white GMO flour, which has very little nutritional value and will seize up your intestines, topped with pesticide-laden GMO tomato, onion and peppers, plus cheese and meat both laced with hormones and antibiotics ... and giving this to your kids also... then yeah!  Pizza!

Stop, you're making me hungry.


(In best sctuffy voice) Second
 
2013-05-04 08:52:12 PM

megarian: The only pizza that is truly superior is the one that comes with beer.


Oh, god, yes! And it better be bud light! Every other beer on earth is toxic swill not fit for washing my ass.
 
2013-05-04 08:52:25 PM

Benevolent Misanthrope: NewportBarGuy: This culinary abomination is NOT pizza. It's a bread-bowl, people. Get it right!

Thick crust = bread bowl.  Stuffed = cheese pot pie with meat.  Ergo, Stuffed Chicago pizza > thick-crust Chicago pizza.


Thin crust cut into squares Chicago pizza>Stuffed Chicago pizza > thick-crust Chicago pizza .
 
2013-05-04 08:52:29 PM
Total overcompensation. Just look at the crap thrown on a Chicago hot dog versus a New York hot dog. Chicago pizza is a glorified casserole rather than a real pizza.
 
2013-05-04 08:54:36 PM
X is better than Y because it's from ~n!  Now argue!
 
2013-05-04 08:56:30 PM

Any Pie Left: Pizza is like sex: when it's great, it's great, and when it's bad... it's still pretty great.


Disagree with this statement.  I've had experiences with both when they were not pretty great, or pretty good, or anything good.  They kind of sucked.  And not just because I was disappointed after being all wound up to be having some.  (Not STD-related, either.  She just wasn't very good.  That's a reference to the sex, not the pizza.  Pizza was chock-full o' STDs.)

And put me in the "both" camp.
 
2013-05-04 08:58:26 PM
What is this pie slice or squares thingy?

Fold it in half and eat it like a burrito.
 
2013-05-04 08:59:09 PM
img405.imageshack.us
 
2013-05-04 08:59:18 PM
BTW, having sampled first hand and locally the finest offerings from both "this is the ONLY pizza" camps, NYC and Chicago, I can flatly state that the little storefront joints in CLE - who mostly split the difference between "loaf of bread" and "paper thin with no toppings" - that CLE style pizza is the most underrated stuff on earth.
 
2013-05-04 08:59:50 PM

lordargent: HotWingAgenda : Clearly you've never had pizza in Southern California, the land of the gluten-free organic localvore.

The what?

1) California is a big state.

2) Generalizations are stupid.

3) Gluten free pizza sounds like a horrible idea (it's the gluten that makes dough doughy).

4) Those gluten free weirdos are to the north :P


Not a lot of gluten in tacos...
 
2013-05-04 09:00:19 PM
In a nutshell:

- Neither is real pizza.
- Can't go wrong with Chicago style ever.
- "Old school" New York cardboard is OK if you have a gallon of booze in your gut
- "New school" New York is good, but an obvious admittance that the previous pizza was indeed crap.
 
2013-05-04 09:01:42 PM
It uses all the same ingredients and toppings as pizza. It's in the same shape as pizza. You eat it the same way as pizza. Yet somehow it's not pizza.

Well, fark your pizza then, because Chicago deep dish is delicious. Guess what, so is New York pizza. Guess what, so is take out pizza. Guess what, so is frozen.

I don't think I've ever had pizza I didn't like, even microwave roll up pocket pizza. So, get bent, pizza snobs.
 
2013-05-04 09:02:44 PM

Sid_6.7: megarian: The only pizza that is truly superior is the one that comes with beer.

Oh, god, yes! And it better be bud light! Every other beer on earth is toxic swill not fit for washing my ass.


I like most beers. Actually, almost all beer. Beer is fantastic.

One time I drank a cherry porter that tasted like cough syrup. That's the one beer I had that I honestly didn't like. I...I'd still probably wash my ass with it, though. For funsies.
 
2013-05-04 09:03:14 PM
It's all good.

While you're arguing over it, I've eaten it all.

/And left you with the check.
 
2013-05-04 09:05:27 PM

wambu: It's all good.

While you're arguing over it, I've eaten it all.

/And left you with the check.


So, STOLEN pizza?
 
2013-05-04 09:05:54 PM

lordargent: HotWingAgenda : Clearly you've never had pizza in Southern California, the land of the gluten-free organic localvore.

The what?

1) California is a big state.

2) Generalizations are stupid.

3) Gluten free pizza sounds like a horrible idea (it's the gluten that makes dough doughy).

4) Those gluten free weirdos are to the north :P


I live in San Diego, and have a gluten-free pizzeria less than a mile from my apartment.
 
2013-05-04 09:06:24 PM
Thats a cheese casserole, definitely not a pizza
 
2013-05-04 09:07:13 PM
The best slice of pizza I've ever had was Chicago; the worst slice of pizza is also been Chicago. If not cooked properly, that shiat blows.
 
2013-05-04 09:07:15 PM

Mucus Mule: [img405.imageshack.us image 800x536]


It's about to give birth.
 
2013-05-04 09:08:11 PM

HotWingAgenda: TreeHugger: If you like eating a hunk of refined white GMO flour, which has very little nutritional value and will seize up your intestines, topped with pesticide-laden GMO tomato, onion and peppers, plus cheese and meat both laced with hormones and antibiotics ... and giving this to your kids also... then yeah!  Pizza!

Clearly you've never had pizza in Southern California, the land of the gluten-free organic localvore.


I had a pizza in LA with farking avocados on top. And some kind of hot sauce. That's what you get for going to the bathroom and telling your French travel companion "let's split a pizza, order any pizza from the menu while I return".
 
2013-05-04 09:08:14 PM
All varieties of pizza are good, but being from the Chicago area, I'm partial to the styes most common around here. Call it whatever you'd like, but when I make it, I call it delicious.

thin crust
i236.photobucket.com

stuffed spinach
i236.photobucket.com

deep dish
i236.photobucket.com
 
2013-05-04 09:14:08 PM
biggest death nail in the whole "Chicago Pizza is the best" argument

in any city in the country i can buy a New york style or Pan Pizza

you rarely see a Local place that sells Chicago style
 
2013-05-04 09:15:08 PM
encrypted-tbn0.gstatic.com

I hope someone starts a thread soon where we argue about whether it's soda or pop.
 
2013-05-04 09:15:09 PM
I prefer Totino's pizza rolls, combination-style.
 
2013-05-04 09:15:45 PM

Jon iz teh kewl: i prefer Little Ceasars


Isn't that New York style?
 
2013-05-04 09:19:56 PM
St. Louis style is the best style!!!

PROVEL FOREVER!!!

/ducks
//indifferent toward it actually
 
2013-05-04 09:20:48 PM

Begoggle: I hope someone starts a thread soon where we argue about whether it's soda or pop.


Soda.
 
2013-05-04 09:22:21 PM

bunner: wambu: It's all good.

While you're arguing over it, I've eaten it all.

/And left you with the check.

So, STOLEN pizza?


Always tastes best . . .
 
2013-05-04 09:25:15 PM
The best place to get pizza in New York is a quaint pizza shop in Times Square called Sbarro's.

I think it's a family-run joint.
 
2013-05-04 09:27:15 PM
i1358.photobucket.com

/Haters gonna hate
 
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