Originally Posted by CreamyGoodness
As of yet New York style pizza and the occassional coal oven pizza have been favorites. I tend to shy away from thin crust. If I'm ever in chicago I'll give deep dish a try, but I am suspicious at best (I had "chicago style" in connecticut that could have chipped a tooth)
It is sad what places try to pawn off as "Chicago style" deep dish. True deep dish has a rather thin crust with edges that has more in common with a levened pie crust if you could imagine such a thing; tender and flaky on the outside with a light bready texture nestled up against cheesy meaty goodness on the inside. The toppings are also of the highest quality, and the sauce (traditionally raw crushed canned tomatoes) is on the top to keep the cheese and other ingredients from burning.
Honestly the only place you will find truly Chicago style pizza (besides small niche shops that rarely get it right anyway) is in Chicago because only Chicagoans have been conditioned to patiently wait 45 minutes for a "pizza".
Now that I live in Houston, I have spent the last 4 years trying to perfect my recipe since obviously I cannot find it here. I have come close, but its still not right. I think I am still kneading it too much. Next time I go the Chicago style route, I'll share pictures and technique. It is quite a bit different from any traditional pizza preps.