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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
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6486 clicks; posted to Main » on 04 May 2013 at 6:55 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



259 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2013-05-04 01:58:09 PM  
I do not care for Chicago style pizza. I prefer New York style.
 
2013-05-04 01:59:54 PM  
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!
 
2013-05-04 02:07:07 PM  
i prefer Little Ceasars
 
2013-05-04 02:07:59 PM  

Jon iz teh kewl: i prefer Little Ceasars


You are dead to me. How dare you?
 
2013-05-04 02:10:21 PM  

NewportBarGuy: Jon iz teh kewl: i prefer Little Ceasars

You are dead to me. How dare you?


$5 hot and ready

now $8 deep dish
 
2013-05-04 02:35:17 PM  

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.
 
2013-05-04 03:06:46 PM  
How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.
 
2013-05-04 03:11:08 PM  
Papa John's is the best.  how many OTHER pizza companies do you know that include a bottle of heartstopping liquid garlic butter?
 
2013-05-04 03:13:56 PM  

eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.


Because this is the internet, what else are we going to do?
 
2013-05-04 03:18:11 PM  

Metalupis: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because this is the internet, what else are we going to do?


Um, masturbate?

Anyhoo, while I don't see the point of arguing one way or another about things like pizza styles, I admit to being endlessly fascinated by the people who do argue about things like pizza styles.

I just wanna open their skulls, scoop out their brains and examine them.
 
2013-05-04 03:19:03 PM  
Pizza:
1) new york style - thin, cut in wedges, yummy
2) detroit pan - thickish - squares - yummy
3) chicago thin - thicker than NYS - cut in 2"x2" squares - yummy
4) chicago thick - connies/unos style - thick and dough - yummy
5) chicago thick - lou malnati style - thick and solid (butter crusty) - yummy
6) chicago stuffed - cheese pie with sauce on top - yummy
7) other variants

tada
guess what
NO one in the universe cares what you think of something that you dont like.
I love all pizza. They have their place.
 
2013-05-04 03:20:02 PM  

eraser8: How about just accepting the fact that it's one style of many?
If you like it, fine: eat it.  If you don't like it, fine: don't eat it.
I guess I just don't see the point in arguing about it.


tiny brained people want to be right?
 
2013-05-04 03:20:27 PM  
In before Hurr Casserole.
 
2013-05-04 03:23:58 PM  
Detroit style FTW!
www.michigan.org
 
2013-05-04 03:24:39 PM  
Chicago pizza is lasagna with bread. Just call it lasagna with bread.
 
2013-05-04 03:27:11 PM  

eraser8: Metalupis: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because this is the internet, what else are we going to do?

Um, masturbate?

Anyhoo, while I don't see the point of arguing one way or another about things like pizza styles, I admit to being endlessly fascinated by the people who do argue about things like pizza styles.

I just wanna open their skulls, scoop out their brains and examine them.



I totally recommend these; they're perfect for the job.

i105.photobucket.com
 
2013-05-04 03:28:04 PM  

namatad: Pizza:
1) new york style - thin, cut in wedges, yummy
2) detroit pan - thickish - squares - yummy
3) chicago thin - thicker than NYS - cut in 2"x2" squares - yummy
4) chicago thick - connies/unos style - thick and dough - yummy
5) chicago thick - lou malnati style - thick and solid (butter crusty) - yummy
6) chicago stuffed - cheese pie with sauce on top - yummy
7) other variants

tada
guess what
NO one in the universe cares what you think of something that you dont like.
I love all pizza. They have their place.


[smartest]
 
2013-05-04 03:28:38 PM  
Oh, look... it's this thread again
 
2013-05-04 03:30:10 PM  

eraser8: Metalupis: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because this is the internet, what else are we going to do?

Um, masturbate?

Anyhoo, while I don't see the point of arguing one way or another about things like pizza styles, I admit to being endlessly fascinated by the people who do argue about things like pizza styles.

I just wanna open their skulls, scoop out their brains and examine them.


And then slice the brains thin and serve on whatever type of pizza you happen to like
 
MBK [TotalFark]
2013-05-04 03:31:18 PM  
New York, Chicago, Detroit...

Can we all just agree that Ohio-style anything is disgusting?
 
2013-05-04 03:32:25 PM  

MBK: New York, Chicago, Detroit...

Can we all just agree that Ohio-style anything is disgusting?


What is Ohio style?
 
2013-05-04 03:33:48 PM  

Metalupis: What is Ohio style?


Trailers, red necks and despair.
 
2013-05-04 03:33:53 PM  
All pizza is good.
 
2013-05-04 03:34:22 PM  
casserole
 
2013-05-04 03:35:11 PM  

Metalupis: MBK: New York, Chicago, Detroit...

Can we all just agree that Ohio-style anything is disgusting?

What is Ohio style?


Cleveland-steamer thin crust?
 
2013-05-04 03:38:30 PM  

downstairs: All pizza is good.


Almost.  Any pizza that uses barbecue sauce can go straight to hell.  Also, Sir Pizza.  They can die.

In my mind, at least.  My roommate loves that barbecue sauce pizza crap.
 
2013-05-04 03:41:04 PM  

Relatively Obscure: Any pizza that uses barbecue sauce can go straight to hell.


No way man, Jet's bbq chicken pizza is delicious.
 
2013-05-04 03:41:38 PM  
"Pizza" is feminine anyway.
 
2013-05-04 03:42:06 PM  

Popcorn Johnny: Relatively Obscure: Any pizza that uses barbecue sauce can go straight to hell.

No way man, Jet's bbq chicken pizza is delicious.


have you tried Jet's BLT pizza?  it's SUBLIME

upload.wikimedia.org
 
2013-05-04 03:42:55 PM  

Relatively Obscure: downstairs: All pizza is good.

Almost.  Any pizza that uses barbecue sauce can go straight to hell.  Also, Sir Pizza.  They can die.

In my mind, at least.  My roommate loves that barbecue sauce pizza crap.


Ewwww... they make pizza with BBQ sauce?

Ok, I retract my over-reaching statement.
 
2013-05-04 03:42:59 PM  

Relatively Obscure: downstairs: All pizza is good.

Almost.  Any pizza that uses barbecue sauce can go straight to hell.  Also, Sir Pizza.  They can die.

In my mind, at least.  My roommate loves that barbecue sauce pizza crap.


If your using bbq sauce the toppings better be something like pulled pork or beef, maybe chicken. And always warn someone if they might not realize, horrible to bite into that not expecting it
 
2013-05-04 03:43:27 PM  

Jon iz teh kewl: have you tried Jet's BLT pizza?  it's SUBLIME


Yeah that's great too. Jet's is the best pizza chain out there as far as I'm concerned.
 
2013-05-04 03:43:52 PM  

Jon iz teh kewl: Popcorn Johnny: Relatively Obscure: Any pizza that uses barbecue sauce can go straight to hell.

No way man, Jet's bbq chicken pizza is delicious.

have you tried Jet's BLT pizza?  it's SUBLIME

[upload.wikimedia.org image 220x220]


Yeah, but "BBQ" and "BBQ sauce" are two different things.
 
2013-05-04 03:44:07 PM  
s3-media3.ak.yelpcdn.com

delish
 
2013-05-04 03:45:05 PM  

downstairs: Yeah, but "BBQ" and "BBQ sauce" are two different things.


Jet's uses Sweet Baby Ray's BBQ sauce on it.
 
2013-05-04 03:46:55 PM  

Popcorn Johnny: downstairs: Yeah, but "BBQ" and "BBQ sauce" are two different things.

Jet's uses Sweet Baby Ray's BBQ sauce on it.


There's a local pizza place in Ames, IA that does that as well, pretty tasty if you want something different
 
2013-05-04 03:49:06 PM  

Popcorn Johnny: Relatively Obscure: Any pizza that uses barbecue sauce can go straight to hell.

No way man, Jet's bbq chicken pizza is delicious.


I haven't.  And there may be one out there which uses barbecue sauce that I would like, I guess.  I haven't met it yet.

Metalupis:  And always warn someone if they might not realize, horrible to bite into that not expecting it

Also, THIS.
 
2013-05-04 03:57:37 PM  

Jon iz teh kewl: $5 hot and ready


Reminds me of a girl I used to know.
 
2013-05-04 04:01:20 PM  
Meh. Buzzfeed. Not clicking.
 
2013-05-04 04:01:26 PM  

Indolent: Jon iz teh kewl: $5 hot and ready

Reminds me of a girl I used to know.


3.bp.blogspot.com

PUT YER SHIRT BACK ON!
 
2013-05-04 04:06:07 PM  
s8.thisnext.com
Beware or be aware.. WEREPIZZA!!!
 
2013-05-04 04:09:58 PM  
True "Chicago style" pizza is just a doughy quiche or casserole that isn't true pizza.
 
2013-05-04 05:07:30 PM  
Chicago style pizza is great, and that's saying a lot for me, because Cubs. New York style is great, and that's saying a lot for me, because Mets. Only pizza I despise? St. Louis style. And that's saying a lot for me, because Cardinals.

/why yes, I have started drinking today
 
2013-05-04 05:11:41 PM  

Indolent: Jon iz teh kewl: $5 hot and ready

Reminds me of a girl I used to know.


That's an odd way of referring to your mother.
 
2013-05-04 05:12:17 PM  
In fairness to the regional styles, I'll eat them, and often enjoy them even, but if given my druthers I'd rather a simple grilled focaccia with plum tomato, fresh mozzarella and finished with basil. Oil the dough slightly, with a little salt and pepper, and maybe a bit of thyme and rosemary, and I'm in heaven.
 
2013-05-04 05:15:07 PM  

hubiestubert: In fairness to the regional styles, I'll eat them, and often enjoy them even, but if given my druthers I'd rather a simple grilled focaccia with plum tomato, fresh mozzarella and finished with basil. Oil the dough slightly, with a little salt and pepper, and maybe a bit of thyme and rosemary, and I'm in heaven.


That sounds really good, but it definitely is not MANLY.
 
2013-05-04 05:20:53 PM  

thamike: "Pizza" is feminine anyway.


So putting my dick in it doesn't make me gay?
 
2013-05-04 05:24:45 PM  

show me: hubiestubert: In fairness to the regional styles, I'll eat them, and often enjoy them even, but if given my druthers I'd rather a simple grilled focaccia with plum tomato, fresh mozzarella and finished with basil. Oil the dough slightly, with a little salt and pepper, and maybe a bit of thyme and rosemary, and I'm in heaven.

That sounds really good, but it definitely is not MANLY.


Simplicity and lack of pretense is always manly.
 
2013-05-04 05:29:31 PM  

Krieghund: thamike: "Pizza" is feminine anyway.

So putting my dick in it doesn't make me gay?



Note to self: be exceedingly cautious if Krieghund invites you to dinner and offers to make "my famous sausage pizza"
 
2013-05-04 05:38:41 PM  

Krieghund: thamike: "Pizza" is feminine anyway.

So putting my dick in it doesn't make me gay?


only if you chop it off and make it a pizza topping?
 
2013-05-04 06:57:35 PM  
Your blog sucks.

/That's the joke.
 
2013-05-04 06:59:15 PM  
Challenge excepted.

1.bp.blogspot.com
 
2013-05-04 07:01:11 PM  
I personally prefer Chicago style.

Unfortunately all the local shops with good pie have NY style.
 
2013-05-04 07:02:23 PM  

eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.


Because we're bored?

I concur. I like Chicago-style and New York-style. I like tomato-based BBQ and dry-rubbed. I like cafe au lait and espressos. It just depends, ok?

Just keep your ketchup off my farking hot dogs.
 
2013-05-04 07:03:35 PM  
Note to Mid-Westerners: The pizza is not a casserole dish.

I always over do things myself though, so I can sympathize if your pizza inexplicably turns into a lasagna.

If you find pineapple on it, you've gone to far. Back off a bit.

That's pretty much true of everything except pineapple upside down cake and maybe ham.

Rule two: pineapple does not belong in potato salad.
 
2013-05-04 07:03:58 PM  
New York Style is better--hence almost every chain, and almost every single pizza restaurant mimicking it as the mainstay for what the Fark is pizza.

Oh, and in Boston? Their pizza sucks.
 
2013-05-04 07:04:25 PM  
I generally enjoy a simple thin variety, quick and easy.  Sometimes I get a hankerin' for a Lou Malnati's big hot thick one and cram that in my mouth.  Yeah, it gets messy and I'm usually kinda tired afterward, but it's so worth it.

...What?
 
2013-05-04 07:05:42 PM  
Chicago-style deep dish is awesome, there is no doubt.  Especially if you get it in Chicago.

Pizza in Japan is hit or miss.  Most izakaya (tavern) restaurants have pizza on their menu, but it's like a giant cracker with a little sauce and melted cheese on top.  Actual pizza restaurants (including Pizza Hut and Dominoes) have American classics, but they'll also have things like corn, potatoes, mayonnaise, squid, octopus, okra, and teriyaki chicken for toppings.  They might sound terrible, but you should try them before you judge.  Some of them are really good.
 
2013-05-04 07:05:58 PM  

Popcorn Johnny: Jon iz teh kewl: have you tried Jet's BLT pizza?  it's SUBLIME

Yeah that's great too. Jet's is the best pizza chain out there as far as I'm concerned.


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.
 
2013-05-04 07:06:06 PM  

brantgoose: If you find pineapple on it,


Pineapple is an essential pizza topping, so farking delicious.
 
2013-05-04 07:06:59 PM  

Coach_J: Popcorn Johnny: Jon iz teh kewl: have you tried Jet's BLT pizza?  it's SUBLIME

Yeah that's great too. Jet's is the best pizza chain out there as far as I'm concerned.

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.


what do you eat, p'zoli's from pizza hut?
 
2013-05-04 07:08:01 PM  
Dammit fark. Who cares what style it is? We are talking pizza. The food of the gods here. Even if you are eating the worst pizza known to man. Its still better than most foods you are going to eat.

ny chicago detroit italian deep dish thin crust. The bottom line is we all love pizza.

cant we all just get along? If not for one another than for little timmy who is about to have his first slice
 
2013-05-04 07:08:26 PM  
ephesuspizza.com
Turkish style, FTW.
 
2013-05-04 07:08:29 PM  
I love "Chicago style" dearly, but it's a pie or casserole, not a pizza.  Pizza is flat, with the bare minimum amount of dough necessary to separate the toppings from the stone on which it is baked.  If you have to break out a knife and fork, it's not pizza.
 
2013-05-04 07:08:51 PM  
The dough treatment is a subjective personal choice. Real men want anchovies, pepperoni, and other manly toppings.
 
2013-05-04 07:09:34 PM  
forums.firefallthegame.com
 
2013-05-04 07:09:36 PM  

HotWingAgenda: I love "Chicago style" dearly, but it's a pie or casserole, not a pizza.  Pizza is flat, with the bare minimum amount of dough necessary to separate the toppings from the stone on which it is baked.  If you have to break out a knife and fork, it's not pizza.


i eat papa john's with a knife and fork sometimes if it's piping hot.  what does that make me?
 
2013-05-04 07:10:05 PM  

Anne.Uumellmahaye: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because we're bored?

I concur. I like Chicago-style and New York-style. I like tomato-based BBQ and dry-rubbed. I like cafe au lait and espressos. It just depends, ok?

Just keep your ketchup off my farking hot dogs.


How about catsup?
 
2013-05-04 07:10:10 PM  
How I do a pizza:

Thick crust.  Want a thin crust, put some cheese on a cracker and sit down.
sauce, layer of no less than three types of cheese.
next, a nice thick layer of ham, hamburger, sausage and bacon
one more layer of cheese
final layer is pepperoni.
cook until done.
Optional: pineapple.

Never: vegetables and mushrooms.  Vegetables are for girls and cows.  Mushrooms are fungus and fungus isn't food nor does it go on food.  It goes on food that goes bad.
 
2013-05-04 07:12:19 PM  

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.
 
2013-05-04 07:12:40 PM  

Great Janitor: How I do a pizza:

Thick crust.  Want a thin crust, put some cheese on a cracker and sit down.
sauce, layer of no less than three types of cheese.
next, a nice thick layer of ham, hamburger, sausage and bacon
one more layer of cheese
final layer is pepperoni.
cook until done.
Optional: pineapple.

Never: vegetables and mushrooms.  Vegetables are for girls and cows.  Mushrooms are fungus and fungus isn't food nor does it go on food.  It goes on food that goes bad.


This I agree on. Whoever first put mushrooms or vegetable of any kind on a pizza is a heathen dog
 
2013-05-04 07:12:51 PM  
Not sure why I googled "spherical pizza", but now that I have you must all share in this rather scary abomination:

foodandwineblog.com
foodandwineblog.com

If you stare into the spherical pizza abyss for too long, spherical pizza abyss stares into you.
 
2013-05-04 07:14:06 PM  
We are going to have this thread again?

/Now I want to go to Malnati's
 
2013-05-04 07:14:48 PM  
Used to work in a test market for Uno Chicago Grill.. we cranked out a lobster BLT thin crust for our summer seasonal. Weird? A little. Awesome? Very.
 
2013-05-04 07:16:02 PM  
NY style pizza: flaccid pizza for flaccid weeners.
 
2013-05-04 07:16:36 PM  

HotWingAgenda: I love "Chicago style" dearly, but it's a pie or casserole, not a pizza.  Pizza is flat, with the bare minimum amount of dough necessary to separate the toppings from the stone on which it is baked.  If you have to break out a knife and fork, it's not pizza.


You do know there is also Chicago Style thin crust also.
 
2013-05-04 07:17:02 PM  

Popcorn Johnny: Detroit style FTW!
[www.michigan.org image 360x240]


Why is it that square-cut pizza seems to taste better than triangle sliced?
 
2013-05-04 07:17:28 PM  
I haven't eaten a pizza that looks like any in the article.  Need to try it.
 
2013-05-04 07:18:24 PM  

FloydA: Krieghund: thamike: "Pizza" is feminine anyway.

So putting my dick in it doesn't make me gay?


Note to self: be exceedingly cautious if Krieghund invites you to dinner and offers to make "my famous sausage pizza"


That depends.  Do your balls touch another man's?
 
2013-05-04 07:18:48 PM  

jimmyego: Not sure why I googled "spherical pizza", but now that I have you must all share in this rather scary abomination:

If you stare into the spherical pizza abyss for too long, spherical pizza abyss stares into you.


What in the hell?
 
2013-05-04 07:20:16 PM  
when can we 3D print a pizza.  from it's basic atomic structure not from pizza ingredients
 
2013-05-04 07:21:05 PM  

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


Indeed. Not a fan of Chi-style either. Otherwise, I love the town, less their idiotic gun laws.
 
2013-05-04 07:21:23 PM  
Its for big eaters who confuse quantity with quality and drink crappy lite-beer to go with it.

(note big eaters: lite-beer won't make you thin, particularly in the quantities you drink it.)
 
2013-05-04 07:21:27 PM  
Other people eat things you don't like! News at 11!
 
2013-05-04 07:22:23 PM  
Jet's Pizza will always have a place in my heart.... especially the arteries!

How I love that which will kill me...
 
2013-05-04 07:23:45 PM  

rev. dave: I haven't eaten a pizza that looks like any in the article.  Need to try it.


Despite what some of the Farker snobs will say about it (and we have this argument once a week)... When it is good it is really good. It can also be an awful greasy mess but if you can find a joint that does it right you will not be disappointed
 
2013-05-04 07:23:45 PM  

HairBolus: Its for big eaters who confuse quantity with quality and drink crappy lite-beer to go with it.

(note big eaters: lite-beer won't make you thin, particularly in the quantities you drink it.)


Beer should be dark brown not golden piss colored.
 
2013-05-04 07:24:29 PM  
Papa Gino's, complete with "burn the roof of your mouth with the first bite" goodness.
 
2013-05-04 07:24:40 PM  
I have no idea how people could find any of those pictures appetizing.  They look like abortions gone bad.
 
2013-05-04 07:28:02 PM  
I've never needed much more than canned-tuna oil spread thinly over a hunk of paper grocery bag.  When we're feeling flush, we'll break into the ketchup packet collection and squeeze those all over it too.
  If it's a 'meat' week, I'll go ahead and sprinkle the aforementioned tuna over the crust.  Otherwise of course we'll save the tuna in the fridge for a 'meat' week....because I do enjoy my soup.
  I don't know about you guys, but I have never had any complaints replacing the traditional mozzarella cheese wtih my own home-made mixture of flour, water and a tablespoon of crushed eggshells.
 Darlene is finally strong enough to hold the iron upside-down without everything falling into her face--she's really proud that she can finally do it!!  The burn marks on her forehead have finally started to scab over and she practiced for a while with mama's old brass chamber pot, first cold, then heated on the iron of course.
So toss that bad boy onto the iron, making sure everything heats evenly... cut with your best shears and enjoy.
 
2013-05-04 07:28:09 PM  
Threads like this are great arguments for matriarchy.
 
2013-05-04 07:28:44 PM  
Tomato sauce taste like ass, and Chicago style just looks like a shovel full of nasty, runny, soggy, flat tomato sauce.
 
2013-05-04 07:29:07 PM  
jimmyego: Not sure why I googled "spherical pizza", but now that I have you must all share in this rather scary abomination:

langolier pizza

sharetv.org
 
2013-05-04 07:29:19 PM  
Chicago style IS the best if you are interested in eating a good flavor filled meal....otherwise go ahead and eat the wimpy, limp-wristed, paper-thin, barely-cheesed, card-board crusted atrocity that is the NY style
 
2013-05-04 07:29:50 PM  
casserole =/= pizza
 
2013-05-04 07:30:56 PM  

Zerocyde: Tomato sauce taste like ass, and Chicago style just looks like a shovel full of nasty, runny, soggy, flat tomato sauce.


At Uno it was actually very little sauce. Mostly cheese. And the crust had sausage and cheese parbaked into it.
 
2013-05-04 07:31:10 PM  
25.media.tumblr.com
 
2013-05-04 07:32:38 PM  
While I'm sure that Chicago "pizza" tastes good and all, it sure as heck isn't a "real" pizza. Sheesh, it looks like a pie!
 
2013-05-04 07:33:02 PM  
farm4.static.flickr.com
 
2013-05-04 07:33:11 PM  
Scrolls through "article"...yep, I'm getting deep dish for dinner tonight.
 
2013-05-04 07:33:35 PM  
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!
 
2013-05-04 07:33:37 PM  

Jon iz teh kewl: [s3-media3.ak.yelpcdn.com image 533x400]

delish


What?..somebody put fresh lettuce and tomato on a baked pizza?...weird
 
2013-05-04 07:33:38 PM  

Jon iz teh kewl: HotWingAgenda: I love "Chicago style" dearly, but it's a pie or casserole, not a pizza.  Pizza is flat, with the bare minimum amount of dough necessary to separate the toppings from the stone on which it is baked.  If you have to break out a knife and fork, it's not pizza.

i eat papa john's with a knife and fork sometimes if it's piping hot.  what does that make me?


You eat Papa John's?!  Do you have tastebuds?!

/yecchh!
 
2013-05-04 07:33:41 PM  

Jon iz teh kewl: Papa John's is the best.  how many OTHER pizza companies do you know that include a bottle of heartstopping liquid garlic butter?


Pizza Hut for me, I like those heart attack-inducing greasebombs disguised as pizzas. Italian sausage, pepperoni, bacon, ham, green peppers, and onions, totally delicious.
 
2013-05-04 07:37:27 PM  
anything with that much cheese qualifies as manly.
 
2013-05-04 07:38:09 PM  
i like all pizza equally.  i just have something special in my heart for lettuce and tomatos on pizza
 
2013-05-04 07:38:15 PM  

Jon iz teh kewl: Krieghund: thamike: "Pizza" is feminine anyway.

So putting my dick in it doesn't make me gay?

only if you chop it off and make it a pizza topping?


i23.photobucket.com
 
2013-05-04 07:38:47 PM  
Thin crust pepperoni is all I need.
 
2013-05-04 07:40:30 PM  
Chicago was the first big city I lived in, and I really loved the pizza there. Then I went to work for a while in Sicily. Oh. My. Gawd.

/been a thin crust fan ever since
 
2013-05-04 07:41:12 PM  

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.
 
2013-05-04 07:41:50 PM  
I prefer the standard NY slice but if you want more dough and a thick crust you can always order the rectangular sicilian yeesh.
 
2013-05-04 07:42:08 PM  

namatad: I love all pizza. They have their place.


THIS
 
2013-05-04 07:43:07 PM  
1.bp.blogspot.com
images.buddytv.com

/Chicago can stay, he likes the pizza
 
2013-05-04 07:43:48 PM  
Chicago pizza is a casserole. It's a yummy casserole, but it's a lousy pizza.

New York pizza is a giant, dense pancake with pizza toppings.
 
2013-05-04 07:44:05 PM  
My goodness thats a lot of food porn

/ Was spent by #9.
// Then went back for round 2.
/// ... for 3 more gooey cheesy slices
 
2013-05-04 07:44:56 PM  
Chicago pizza is disgusting. Just call it a casserole.
 
2013-05-04 07:46:23 PM  
Chicago pizza before going to a Cubs game and getting hammered on Old Style!

Now that's living!
 
2013-05-04 07:46:40 PM  

ZeroCorpse: Chicago pizza is a casserole. It's a yummy casserole, but it's a lousy pizza.

New York pizza is a giant, dense pancake with pizza toppings.


i like pac man pizza
it's like a pizza but there's 1 or 2 slices missing
 
2013-05-04 07:46:53 PM  

Jon iz teh kewl: NewportBarGuy: Jon iz teh kewl: i prefer Little Ceasars

You are dead to me. How dare you?

$5 hot and ready

now $8 deep dish


iat isn't quality pizza, but at its price point, it's the best, hands down.

Ringshadow: [1.bp.blogspot.com image 500x333]
[images.buddytv.com image 500x333]

/Chicago can stay, he likes the pizza


We just rewatched the end of that season the other night. Supernatural really is a damned good TV show. Definitely started going down hill a bit during season 6, but still better than most crap on TV.
 
2013-05-04 07:47:08 PM  

the_rhino: Chicago pizza is disgusting. Just call it a casserole.


A casserole in a crust is a pie. I.E. Pot pie, Shepard's pie, and pizza pie.

As usual the thing that all Chicago style critics have in common is their horrendous ignorance.
 
2013-05-04 07:47:53 PM  
This beats the hell out of a Philly cheese steak i.imgur.com
 
2013-05-04 07:48:52 PM  

Three Crooked Squirrels: jimmyego: Not sure why I googled "spherical pizza", but now that I have you must all share in this rather scary abomination:

If you stare into the spherical pizza abyss for too long, spherical pizza abyss stares into you.

What in the hell?


It's an abomination unto God himself. It must be brought to my dining room, to be properly disposed of.
 
2013-05-04 07:51:18 PM  

odinsposse: the_rhino: Chicago pizza is disgusting. Just call it a casserole.

A casserole in a crust is a pie. I.E. Pot pie, Shepard's pie, and pizza pie.

As usual the thing that all Chicago style critics have in common is their horrendous ignorance.


You did not just call someone out for ignorance and suggest Shepherd's Pie has crust in the same breath.
 
2013-05-04 07:52:21 PM  

awalkingecho: odinsposse: the_rhino: Chicago pizza is disgusting. Just call it a casserole.

A casserole in a crust is a pie. I.E. Pot pie, Shepard's pie, and pizza pie.

As usual the thing that all Chicago style critics have in common is their horrendous ignorance.

You did not just call someone out for ignorance and suggest Shepherd's Pie has crust in the same breath.


The crust is made of potatoes but it's still a savory pie.
 
2013-05-04 07:52:25 PM  

awalkingecho: odinsposse: the_rhino: Chicago pizza is disgusting. Just call it a casserole.

A casserole in a crust is a pie. I.E. Pot pie, Shepard's pie, and pizza pie.

As usual the thing that all Chicago style critics have in common is their horrendous ignorance.

You did not just call someone out for ignorance and suggest Shepherd's Pie has crust in the same breath.


No mashed potato crust in your kitchen?
 
2013-05-04 07:53:26 PM  

ZeroCorpse: Chicago pizza is a casserole. It's a yummy casserole, but it's a lousy pizza.

New York pizza is a giant, dense pancake with pizza toppings.


No true pizza? Really?

Took a friend of mine to Lou Malnati's a month or so ago. He's from Toronto, and kind of gave the pizza a weird look before digging in. After two bites he looked across the table and "What shiat have I been eating all my life and calling 'pizza'?"

These threads make me hate everybody, BTW.
 
2013-05-04 07:53:37 PM  

odinsposse: the_rhino: Chicago pizza is disgusting. Just call it a casserole.

A casserole in a crust is a pie. I.E. Pot pie, Shepard's pie, and pizza pie.

As usual the thing that all Chicago style critics have in common is their horrendous ignorance.


Would you like some ointment for that butthurt? I ain't even sorry, Chicago pizza is a culinary abomination.
 
2013-05-04 07:53:58 PM  
I don't consider it to be crust per se but I will meet you in the middle and concede semantics if you want
 
2013-05-04 07:54:41 PM  
I'll say I like Chicago-style pizza. But only to get Chicagoans to shut their farking yaps for five seconds.
 
2013-05-04 07:57:49 PM  
Chicago-style pizza = Lard pie. Admittedly a delicious, sinful treat, but not pizza. New York-style pizza = Actual pizza. You just can't compare the beautiful, fresh, genius simplicity of authentic pizza with a fatty pie crust then stuffed with 2 more pounds of fat.
 
2013-05-04 07:58:03 PM  
Pizza Hut makes the best pizza of any place I've ever been!
 
2013-05-04 07:58:30 PM  

awalkingecho: I don't consider it to be crust per se but I will meet you in the middle and concede semantics if you want


If it isn't crust, then what is it? Do you have some term that can define it?
 
2013-05-04 07:58:54 PM  
Not a fan of Chicago style pizza.  I can see where others might like it but not my style.
 
2013-05-04 07:59:55 PM  
www.buffalochow.com Bocce pizza...Buffalo NY
 
2013-05-04 07:59:58 PM  
nestle makes the best

encrypted-tbn0.gstatic.com
 
2013-05-04 08:00:40 PM  
Sabatini's, Exeter, PA. Best pizza anywhere.

That said, I prefer good NY pizza (Grimaldi's, John's on Bleecker - though they're not much alike) to good Chicago pizza. Chicago pizza is a great first slice, and then you get sick of the tomato soup and biscuit crust.
 
2013-05-04 08:03:26 PM  
There was a pizza place near my college in Minnesota that put thin slices of potato between the sauce and the cheese on their pizzas. I've been doing it ever since. Fantastic.

Also, if we are gonna go deep dish:
www.northstarcamaroclub.com
www.colonialchurch.org

Rockin. You can feel your ventricles slamming shut.

/I miss St. Paul sometimes
//not often during the winter
 
2013-05-04 08:04:15 PM  

Sid_6.7: awalkingecho: I don't consider it to be crust per se but I will meet you in the middle and concede semantics if you want

If it isn't crust, then what is it? Do you have some term that can define it?


I can see a case to be made for calling it such but it doesn't fall under my personal umbrella of definition. It was always "browned potatoes" in my household and "crust" tended to involve pastry or dough. Plus it isn't a base or vessel but rather a topping. I don't call my breadcrumbs on my baked macaroni and cheese a crust, either. But I can see as that differs from person to person and as I said... Semantics and I can respect the varied definition.
 
2013-05-04 08:08:03 PM  
Wouldn't a truly manly piece of pizza have things like chainsaws and live sharks on it?
 
2013-05-04 08:08:14 PM  
Jon iz teh kewl

Pi33a?
Pieea?

Pieea pie?
 
2013-05-04 08:09:54 PM  
it's  like sloppy second, only it's the first time
 
2013-05-04 08:10:18 PM  
Came for Death. Leaving happy.
 
2013-05-04 08:11:18 PM  

Jon iz teh kewl: nestle makes the best

[encrypted-tbn0.gstatic.com image 225x225]


1.bp.blogspot.com

...yum
 
2013-05-04 08:14:37 PM  
home.comcast.net
 
2013-05-04 08:14:57 PM  

genner: Challenge excepted.

[1.bp.blogspot.com image 850x634]


Eh, eaten there. Would take NY style over it any day.
 
2013-05-04 08:17:23 PM  
slice.seriouseats.com
I loves Chicago deep dish.
//Little Caesars
/FTW!

slice.seriouseats.com
 
2013-05-04 08:18:27 PM  
The best white pizza I have ever had is from Pines of Rome in Bethesda, MD.  Try it!
 
2013-05-04 08:21:38 PM  
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!
 
2013-05-04 08:23:01 PM  

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.
 
2013-05-04 08:24:17 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!


Stop, you're making me hungry.
 
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
 
2013-05-04 09:28:18 PM  
New York? Chicago? It's all the same to a girl on her own......
 
2013-05-04 09:30:36 PM  

Zarquon's Flat Tire: Jon iz teh kewl: i prefer Little Ceasars

Isn't that New York style?


haacked.com
 
2013-05-04 09:30:45 PM  
I'm sorry. I eat pizza, not grease bowl. Too much grease makes me vomit.
 
2013-05-04 09:31:09 PM  

Zarquon's Flat Tire: Jon iz teh kewl: i prefer Little Ceasars

Isn't that New York style?


Mafia style

3.bp.blogspot.com
 
2013-05-04 09:31:34 PM  

thenumber5: 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


You can get McDonalds in any city in the country too. So what?

/pepperoni, jalapeño and pineapple FTW
 
2013-05-04 09:35:32 PM  
HotWingAgenda: I live in San Diego, and have a gluten-free pizzeria less than a mile from my apartment.

I'm sure there are little enclaves here and there, but nothing compared to up north.

(Three guesses, Hillcrest, North Park, Del Mar ... was I close?)

Yogimus: Not a lot of gluten in tacos...

Carne asada tacos use flour tortillas, yum.

// and I think it's time to start cooking the pollo asada that's in my fridge.
 
2013-05-04 09:39:32 PM  

Begoggle: [encrypted-tbn0.gstatic.com image 292x172]

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


No. What we need is a good thread over restaurant gratuities.
 
2013-05-04 09:41:25 PM  
I'll eat my pizza however I want to, and since I live in the epicenter of good pizza (Chicago! Pizzano's!) I can. Also I have learned, never click on BuzzFeed; it's always stupid.
 
2013-05-04 09:42:31 PM  

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

No love for Vace?


You know, I've never been, but I've heard good things about it.  It's on my list for sure!
 
2013-05-04 09:47:46 PM  
Pi Pizza - three in St. Louis, one in Washington DC!  Obama likes it!
 
2013-05-04 09:50:22 PM  
Chicago stuffed FTW!

That being said, a good pie is a good pie no matter what the style and since it is hard to find here I had NY style tonight.

/deep dish inventor was from Austin.
//only a couple places here have it.
/// not anywhere close to as good as Palermo's on 63rd.
 
2013-05-04 09:51:47 PM  
At the risk of being cast into the lake of social misfits, I have to admit Godfather's artisan pizzas are pretty damn good!
 
2013-05-04 09:53:28 PM  
Because Deep Dish is Bread....Bread is the greatest food known to man, Cheese and Bread even better, the rest is you know.
 
2013-05-04 09:55:41 PM  
Wait, we can comment on the ads now?

Oh, and I like it, just wish I could find some around here.
 
2013-05-04 09:55:42 PM  
Fong's Pizza here in Des Moines is amazing. Crab Rangoon, mongolian beef, and mushu pork pizzas are freaking awesome. They also get inventive and so chicken, spinach, and alfredo pizzas aren't uncommon either.
http://fongspizza.com/
 
2013-05-04 09:57:59 PM  

lordargent: was I close?


Close, but not quite.  Although I have lived in North Park, years ago.
 
2013-05-04 10:00:12 PM  

Shrinkwrap: Pi Pizza - three in St. Louis, one in Washington DC!  Obama likes it!


THIS

Pi's should more than make up for Imo's mediocre pizza.

They have Deep Dish:

slice.seriouseats.com

As well as regular/thin style:

slice.seriouseats.com
 
2013-05-04 10:09:12 PM  

drjekel_mrhyde: This beats the hell out of a Philly cheese steak [i.imgur.com image 500x375]


Portillo's beef's are good, but, really, you go to Portillo's for the dogs, and Zel's for the beefs.
 
2013-05-04 10:10:43 PM  

Ringshadow: [1.bp.blogspot.com image 500x333]
[images.buddytv.com image 500x333]

/Chicago can stay, he likes the pizza


Sam always wants demon blood on his. Cut with Ruby's knife.

/New Ruby is a bit odd
/Cas
/Crowley
 
2013-05-04 10:11:46 PM  
Around here, the best pizza is made by greeks. They invented it after all.
 
2013-05-04 10:14:00 PM  

puffy999: [home.comcast.net image 850x637]


Mein Gott in Himmel, Puffy, that is... outstanding.
 
2013-05-04 10:15:33 PM  

Rozinante: Around here, the best pizza is made by greeks. They invented it after all.


french fries were made in greece too
 
2013-05-04 10:25:34 PM  

Craptastic: No true pizza? Really?

Took a friend of mine to Lou Malnati's a month or so ago. He's from Toronto, and kind of gave the pizza a weird look before digging in. After two bites he looked across the table and "What shiat have I been eating all my life and calling 'pizza'?"

These threads make me hate everybody, BTW.


THIS
but on any given day, I get tired of all the varieties.
Must suck to live in NYC and only be able to get greasy cardboard for "pizza"
 
2013-05-04 10:31:00 PM  

InflamedGonads: Because Deep Dish is Bread....Bread is the greatest food known to man, Cheese and Bread even better, the rest is you know.


This is why I listed two kinds of thick pizza.
Connies does a pretty good version of this.
Nice thick airy bready crust, nice sauce, nice cheese.
Perfect, when you are looking for a heartier bite to eat.

/is it time to start ignoring the NY pizza nazis? do they ever have anything rational to say? kind of like cub fans ....
 
2013-05-04 10:31:32 PM  
It's always my pleasure to post in these pizza threads- for those heading to the beach this summer:
Vito's in Wrightsville Beach, NC. Something about the salt air. Best NY style pizza I've ever had.
 
2013-05-04 10:51:20 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?


Hey, is it really stealing when he puts out afterwards?
 
2013-05-04 11:09:20 PM  

genner: Challenge excepted.

[1.bp.blogspot.com image 850x634]


Is that the joint across from 2120 South Michigan Ave., the old Chess Records building?
 
2013-05-04 11:11:39 PM  
Chicago style pizza isn't all that great.

I was in Chicago and when asked by a group what kind of pizza I wanted I said "Hawaiian" (Pineapple and Canadian bacon) they looked at me like i was from another planet
 
2013-05-04 11:52:01 PM  
Also, Ledo's in Maryland.  The original in Adelphi on University Blvd near UMCP closed some years ago.
 
2013-05-04 11:56:49 PM  
Pizza cannot, by any means, be manly.
 
2013-05-05 12:23:49 AM  
Describing that monstrosity as "Chicago-style" proves it is a mutation, and not the original pizza type.
 
2013-05-05 12:58:02 AM  

Surool: Describing that monstrosity as "Chicago-style" proves it is a mutation, and not the original pizza type.


Well new york style isnt the same as pizza Margarita from Italy, so its a mutation.
 
2013-05-05 01:01:33 AM  
Please, mods, can we ban the word "pie" in all pizza threads henceforth?  Pizza is not pie.

Who uses that word to describe pizza other than Fred Flintstone?
 
2013-05-05 01:12:33 AM  

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

Little Caesars is Detroit style deep dish.


Little Ceasars is Detroit style deep dish like Taco Bell is Mexican food.
 
2013-05-05 01:18:19 AM  

panfried: [slice.seriouseats.com image 610x458]
I loves Chicago deep dish.
//Little Caesars
/FTW!

[slice.seriouseats.com image 514x386]


I tried Little Caesar's deep dish, and it was beyond awful. They run it through the oven the same amount of time as their regular crust, and it was a doughy, undercooked abomination. Jet's deep dish, on the other hand, is the greatest thing to come out of any chain pizza restaurant.

Living in Jacksonville, there is a major lack of quality independent pizza joints. Brucci's has a good NY style, but beyond that, I haven't found anything that was beyond average.
 
2013-05-05 03:03:29 AM  

SwiftFox: Little Ceasars is Detroit style deep dish like Taco Bell is Mexican food.


You're kind of dumb, aren't you? Little Ceasars was founded in the Metro-Detroit area.
 
2013-05-05 03:36:30 AM  
i.imgur.com

i.imgur.com

i.imgur.com

i.imgur.comi.imgur.com

i.imgur.com


I prefer New York style

/Runs away
 
2013-05-05 04:05:02 AM  
Tampa style pizza is the best obviously
 
2013-05-05 04:10:14 AM  

Popcorn Johnny: SwiftFox: Little Ceasars is Detroit style deep dish like Taco Bell is Mexican food.

You're kind of dumb, aren't you? Little Ceasars was founded in the Metro-Detroit area.


You've never tasted Shield's or the other Detroit deep-dish pizzas that long preceded Little Ceasar's version, you poor deluded person.  I know what I said.
 
2013-05-05 04:34:25 AM  

drjekel_mrhyde: This beats the hell out of a Philly cheese steak


That's not even bread... it looks withered!  And where the hell is the cheese?  The peppers look OK, but no onions?... definitely a fail.  There is a reason why the Philly cheesesteak has gone "viral" and is ubiquitous everywhere.  The thing you advocate looks like something you might be glad to get in a bar at 2am when all self-respect has been surrendered.
 
2013-05-05 04:42:35 AM  
The true test of any pizza is one that you can eat the following morning cold, and enjoy in and of itself.  That can't happen with a casserole type pizza.

Too many chain pizzas are closer to ketchup and cheese on bread than a true pizza (Pizza Hut), and others with the sweet sauce and "tender tastier crust" don't come close to making the grade.

If you want to narrow it down, summertime Jersey shore NY style pizza flavored with air born sea-salt and peripheral vision bikinis is THE BEST, bar none.
 
2013-05-05 08:21:20 AM  

illannoyin: [i.imgur.com image 625x445]

[i.imgur.com image 624x368]

[i.imgur.com image 624x412]

[i.imgur.com image 312x223][i.imgur.com image 312x223]

[i.imgur.com image 623x410]


I prefer New York style

/Runs away


I'm from St. Louis and even I had to laugh at that.
 
2013-05-05 08:37:10 AM  
Thick, thin, it's all good.  The only bad pizza is NO pizza.

/not really true, I've had inedible pizza...it just made me want GOOD pizza
 
2013-05-05 10:05:09 AM  

Shrinkwrap: Pi Pizza - three in St. Louis, one in Washington DC!  Obama likes it!


Pi pizzas are very healthy, but they're about 90% tomato sauce and bread, with almost no meat and cheese. Not like the usual artery clogger people are thinking of when they hear "deep dish".
 
2013-05-05 10:43:29 AM  

BlousyBrown: New York? Chicago? It's all the same to a girl on her own......



 Johnny and the Mothers are playing "Stompin' at the Savoy" in Vermont tonight.
 
2013-05-05 10:47:28 AM  

Mrtraveler01: The best place to get pizza in New York is a quaint pizza shop in Times Square called Sbarro's.


Oh please... Sbarro is decent, but really -- out of all the pizza places in NYC, that's your pick?  When I used to eat that stuff, my two faves were Grimaldi's and Posto (18th St.) but there are plenty more that beat Sbarro's anyday.
 
2013-05-05 11:02:09 AM  

TreeHugger: Mrtraveler01: The best place to get pizza in New York is a quaint pizza shop in Times Square called Sbarro's.

Oh please... Sbarro is decent, but really -- out of all the pizza places in NYC, that's your pick?  When I used to eat that stuff, my two faves were Grimaldi's and Posto (18th St.) but there are plenty more that beat Sbarro's anyday.


Too obscure?

cdn.uproxx.com
 
2013-05-05 12:39:44 PM  
My bad!  Haven't seen much of the American Office.  Also it triggered a memory of a touristy acquaintance who encouraged me to check out Ray's Pizza, telling me it was the best in NYC.
 
2013-05-05 01:16:22 PM  
Having been born and raised in the Chicago area, I was still amazed to find out a short while ago (in the last month) that there are TWO Chicago style pizza - deep dish and thin crust. Where the thin differs from a New York style is that NY style is still doughy and you can fold it. Chicago style crust is baked to where it's the consistency of a cracker. Which ever way you like it THIN RULES!!! If I want to fill up on bread, I'll go to Olive Garden.
 
2013-05-05 01:19:08 PM  
Oh, one other thing. Pizza is like sex: even when it's bad...it's still pretty good ;-D
 
2013-05-05 02:50:59 PM  

hilendar: Having been born and raised in the Chicago area, I was still amazed to find out a short while ago (in the last month) that there are TWO Chicago style pizza - deep dish and thin crust. Where the thin differs from a New York style is that NY style is still doughy and you can fold it. Chicago style crust is baked to where it's the consistency of a cracker. Which ever way you like it THIN RULES!!! If I want to fill up on bread, I'll go to Olive Garden.


Three.  Stuffed.  Nectar of the gods.
 
2013-05-05 03:39:27 PM  

illannoyin: [i.imgur.com image 625x445]

[i.imgur.com image 624x368]

[i.imgur.com image 624x412]

[i.imgur.com image 312x223][i.imgur.com image 312x223]

[i.imgur.com image 623x410]


I prefer New York style

/Runs away


Does that mean that, by default Definace has the best pizza?
 
2013-05-05 04:17:20 PM  

Jon iz teh kewl: NewportBarGuy: Jon iz teh kewl: i prefer Little Ceasars

You are dead to me. How dare you?

$5 hot and ready

now $8 deep dish


A bowl of vomit is cheaper and more appetizing.
 
2013-05-05 04:28:22 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!


Yes, we get it, you're superior.
 
2013-05-05 04:47:50 PM  

Krieghund: thamike: "Pizza" is feminine anyway.

So putting my dick in it doesn't make me gay?


I believe "foodie" is the preferred nomenclature.
 
2013-05-05 05:47:14 PM  
Best Pizza's by Region:

1. Naples
2. Rome (outside the tourist areas)
3. Milan
4-100 any other Italian city
100-1000 any Pizzeria anywhere in world with a good native Italian (not Italian-American) cook.
1000 Turkish Pizza

Only then maybe you could start talking about the abominations drowned in fake artificial cheese that you call Pizza in the U.S. The discussion about the difference between New York and Chicago pizza then become trivial, since in the grand scale of things they both suck.

/The only decent pizza I have had in the U.S. was in California.
 
2013-05-05 08:01:38 PM  

hilendar: Oh, one other thing. Pizza is like sex: even when it's bad...it's still pretty good ;-D


I see you have never tried 7-11 pizza .
 
2013-05-06 04:35:50 AM  

Craptastic: These threads make me hate everybody, BTW.


Pizza, like BBQ, is working class food, which means rivalries and loyalties like those in sports. The hatahs are  purists, and purists often make the best.
 
2013-05-06 05:19:39 AM  

bikkurikun: Only then maybe you could start talking about the abominations drowned in fake artificial cheese that you call Pizza in the U.S. The discussion about the difference between New York and Chicago pizza then become trivial, since in the grand scale of things they both suck.

/The only decent pizza I have had in the U.S. was in California.


You're thinking of "New York Style" pizza.  You can find authentic Italian pizza, made by Italians in their regional style, anywhere in the five boroughs.

I have found some pretty decent attempts in CA, and it's not that Wolfgang Puck sh*t you usually see out west with corn and f*cking frogs' legs on it:

a3.urbancdn.com

Not sure if they're still any good, but they're open late, they have fresh ingredients and pretty much any kind of beer you can think of.  It still comes nowhere near anything I've had in Brooklyn at half the price.
 
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