Pizza Debate to go along wih Bagel thread.

[c.n.budz]

I like thin crust from time to time, but NY and Connecticut stye is really lacking. The reason people fold it in half to eat it is so they can squeeze some flavor out of the thing!

Have you ever had Connecticut(New Haven more specifically) or NYC style pizza in New Haven or NYC, or have you only had the cheap imitations of it that are served outside these areas? Trust me they do not lack in flavor. Pepe's white clam pizza is about as packed with flavor as you will find

 

[Rhoobarb]

Have you ever had Connecticut(New Haven more specifically) or NYC style pizza in New Haven or NYC, ... Pepe's white clam pizza is about as packed with flavor as you will find

Yes and yes, although not specifically in New Haven. Lombardi's and it was... meh. White clams on pizza? Seriously, white clams?! WTF? :cross: That's just so wrong!!! You lost me there.

 

[c.n.budz]

Yes and yes, although not specifically in New Haven. White clams on pizza? That's just so wrong!!!

The clams aren't specifically white, it's called a white clam pizza because there's no tomato sauce on it. If clam ain't your thing, they make one hell of a sausage and pepperoni pie too

Damn, between this thread and the "last meal" thread I'm getting really hungry... I think a trip Pepe's may be in my immediate future...

 

[Rhoobarb]

... If clam ain't your thing, they make one hell of a sausage and pepperoni pie too

Well okay, then. That's more like it.

 

[k1v1116]

Im starting to think this thread is useless without pictures, I dont think everyone is on the same page when they say thin crust or deep dish.

When I think in NY pizza I think of stuff like this:

Does that look like it lacks flavor?

 

[Buford]

You want lots of bread? eat a sicilian pizza, that is thick crust.

Sicilian pizza exhibit a:

Sicilian is the best kind, hands down. One of those things can feed me for three days. :rockin:

Oh, and worst pizza? Papa Johns. NASTY. :cross:

 

[BlindLemonLars]

A few others have mentioned this, but it bears repeating: if you think a New York pizza is like a "cracker" or "crispy" in any way, you've never had a real NY pizza. The dough is thin, firm on the bottom but soft under the cheese, and remains elastic with a bit of stretch to it. It definitely should not be capable of supporting it's own weight, that's why you use two hands or fold it into a wedge! The cheese should be whole-milk mozarella, which is so incredibly rich that you don't need a whole lot of it. The sauce is slightly acidic, seasoned with oregano and applied sparingly. Just like a fine beer, it's all about balance.

I prefer to make my own, using semolina flour with a touch of olive oil, and fresh buffalo mozzarella. The KitchenAid mixer makes short work of the dough. But when I want it quick, Mulberry Street Pizzeria (owned and operated by actress Cathy Moriarty, who is frequently there boxing up the pies!) makes a pizza virtually indistinguishable from the genuine item. They still hand-toss the dough, a skill I've not been able to learn. The water for their door is NY tap water that they truck in...as brewers, we don't need to be reminded of the importance of water.

Has anybody looked up pizza on Wikipedia? There are some unusual examples there. Like say, "pizza" topped with hamburgers, fries and bacon. Fascinating, but not really pizza.

 

[OregonNative]

I'd have to go with Chicago. Both NY & Chicago style pizza's are delicious, but I love a good deep dish.

 

[c.n.budz]

Well, the line at Pepe's was too long so I went to Bar to satisfy the pizza craving that this thread started. They've won a bunch of awards for their pizza and it is damn tasty. Incidentally, this is the same brewpub that I have been brewing at, check out the link and click on BruRoom and there's some good picks of the huge fermenters under FrontRoom too.

 

[stever]

As blindlemon mentioned New York is not thin and crispy. Here are your major pizza definitions and descriptions.

I have had New York Style, New Haven Style, Neopolitan Style, St. Louis Style and something I like to call Greek Style. Of all of them I can't get enough St. Louis Style. I lived in CT for 11 years and feasted on New York, New Haven and Sicilian Style for many years and once I tasted the uber crsipy, unleavened crust with Provel that is STL pizza, I was hooked.

Behold, the St. Louis Style Pizza:

 

[nugget]

I'm used to a midwest style of pizza, it is a medium-thin style of crust, that is what we have around here and where I work. I like both thin and thick, and I like lots of cheese. thick crust is good for some things, but thin is better for others. Just depends on my mood

 

[Rhoobarb]

What's the deal with every other pizza joint in NYC being named Ray's?

 

[Special Hops]

I like em both. But prefer thin crust. The thick crust is just way too filing and leaves less room for beer.

 

[zoebisch01]

I do like them both, but there is nothing like a slice of NY thin crust. Plus I don't like gobs of cheese either.

 

[uglygoat]

I think there is 2 confusions. One that NY style is crispy. Two that Chicago style is thick crust. I don't think most of the poster have had good examples of both styles, myself included. I've had great Chicago style but I don't think I've had the best examples of NY style.

Pizzeria Uno is a decent Chicago style for those outside of Chicagoland but I don't like it near as well as Gino's East.

For NY style I've only had chain stores in the midwest.

Craig

there's a slew of good pizza joints in the cleveland area. most make the sicilian style. angies, carminos, lazzinis, all are on the west side. excellent family owned businesses. i stay away from the chain stores with their frozen crusts, and spray on oils....

 

[Tenchiro]

I was in Chicago recently and ordered from what what I was led to believe a good pizzeria. It was pretty bland, kinda soggy and you had to use a knife a fork.

New York style on the other hand, while flavorful is a lot tastier to me. It cooks at a much higher heat for a shorter period so you get nice little golden brown bits of goodness. It can be eaten on the go and best of all you can put down a few slices because it isn't 50% dough.

Waterfront Pizza in Port Townsend, WA is one of the best I have ever had and is totally worth the trip from Seattle.

 

[Donasay]

what about the fold pizza in half vs eat it floppy debate?

 

[BlindLemonLars]

what about the fold pizza in half vs eat it floppy debate?

You only need to partially fold it...make a sharp bend in the center of the edge, and the resulting shape gives some rigidity to the slice, allowing it to better support it's own weight. You'll probably still have to support the tip of the slice with your other hand, until you're a few bites in.

 

[Melana]

Who likes to eat it floppy??? Oh, wait, this thread is about pizza... never mind...

 

[Soulive]

what about the fold pizza in half vs eat it floppy debate?

Folded in half every time...:rockin:

 

[Donasay]

see, now we need a new poll

 

[eschatz]

Gotta go Chicago style. Deeper the better. unless i'm druck then give me the oldskool Tostinos Party-Pizza.... combination!!!! :rockin:

 

[Chris_Dog]

My 2¢ i that most of the time NY Pizza can't be beat once in a while Chicago Pizza is awesome.