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What is Chicago or NY Style Pizza?

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What is Chicago or NY Style Pizza?

 
Old 02-11-2019, 08:37 PM
  #121  
Silverback51
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Originally Posted by jim2527 View Post
But its the F stupid truth. Chicago pizza is cooked in nasty greasy pans that aren't cleaned. Like eating off a dirty plate from last weeks dinner. Over and over and over again. Your probably one of those Chicago people that drool and get twitchy when you see a Portillos. Eh.
I know I will never change your mind, but the comparison of eating off of a dirty plate is incorrect.

The cooking pans never leave the kitchen, nor do they remain dirty for long. They are wiped down and then reused. This is true of the egg pans used in restaurants. And also true of a lot of the bread pans used to make your bread. Once they are seasoned you just keep using them.

Hell, I think it's also true of a lot of waffle irons. I know I don't wash mine. Nor do I wash my cast iron pans. Use them and wipe them down.
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Old 02-11-2019, 10:46 PM
  #122  
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I haven't ordered any pizza hut, domino's or papa john's in the last 6 years...fortunately or unfortunately. I/we haven't had thick crust in that time-span either.

It's always thin crust, preferably from a place that has a fire oven...most preferably a wood fire oven. My family's pizzas normally have a few globs of mozzarella with other stuff. Maybe it's a North Italy thing...dunno.

I do miss the old pizza days sometimes.
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Old 02-11-2019, 11:44 PM
  #123  
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Originally Posted by Silverback51 View Post
This is a Chicago style stuffed crust.



If you want to make your own, get "The Pizza Bible" available on Amazon. Best pizza cookbook I have ever found.
Yuk what a gooey mess even the grease can't take it and is running away from the pizza
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Old 02-11-2019, 11:55 PM
  #124  
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I just had a schitty Dominos pizza......f'k the large chains, they all suck.
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Old 02-12-2019, 12:44 AM
  #125  
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Originally Posted by GCD1962 View Post
Yuk what a gooey mess even the grease can't take it and is running away from the pizza
I couldn't agree more. I'm obviously a Chicagoan and a fan of deep dish but I actually gagged when I saw that photo. That looks like absolute ****.

What's with the watery greasy flow bro? That's not right. As for the shredded parmesan on top? STOP! Only grated parmesan after it's cooked. That **** just dries out and has the texture of candle wax. As for your sauce I can tell just looking at it that the sugar content of that pizza would make an elf gag and say it's too sweet

Last edited by vvv90; 02-12-2019 at 12:46 AM.
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Old 02-12-2019, 10:06 AM
  #126  
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Originally Posted by themonk View Post
I just had a schitty Dominos pizza......f'k the large chains, they all suck.
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Old 02-12-2019, 10:47 AM
  #127  
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Originally Posted by vvv90 View Post
I couldn't agree more. I'm obviously a Chicagoan and a fan of deep dish but I actually gagged when I saw that photo. That looks like absolute ****.

What's with the watery greasy flow bro? That's not right. As for the shredded parmesan on top? STOP! Only grated parmesan after it's cooked. That **** just dries out and has the texture of candle wax. As for your sauce I can tell just looking at it that the sugar content of that pizza would make an elf gag and say it's too sweet
That abomination looks disgusting.

Now this is what Chicago Style really looks like:



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Old 02-12-2019, 11:00 AM
  #128  
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Originally Posted by Dave1 View Post
California style pizza is less greasy....

That's Neapolitan pizza or that's what they call it around here. Mostly cause it baked in a wood fire or coal fire oven. The crust is thinner too
Don't forget Detroit style pizza

Last edited by ChefMark; 02-12-2019 at 11:03 AM.
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Old 02-12-2019, 11:50 AM
  #129  
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Having never been to Chicago or NY, I now know less about each pizza style fu NY fu Chicago was about the gist of it
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Old 02-12-2019, 12:03 PM
  #130  
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Originally Posted by Swany00 View Post
Having never been to Chicago or NY, I now know less about each pizza style fu NY fu Chicago was about the gist of it
Sucks to be you
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Old 02-12-2019, 12:06 PM
  #131  
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Originally Posted by GCD1962 View Post
Yuk what a gooey mess even the grease can't take it and is running away from the pizza
Originally Posted by vvv90 View Post
I couldn't agree more. I'm obviously a Chicagoan and a fan of deep dish but I actually gagged when I saw that photo. That looks like absolute ****.

What's with the watery greasy flow bro? That's not right. As for the shredded parmesan on top? STOP! Only grated parmesan after it's cooked. That **** just dries out and has the texture of candle wax. As for your sauce I can tell just looking at it that the sugar content of that pizza would make an elf gag and say it's too sweet
Is this better?

And I do not use sugar in my sauce. I also now pre-cook my Italian sausage so I do not get all the grease when I cook it.

I forgot one other item. I now cure and smoke my own Canadian Bacon so it does not have all the water content of the stuff you buy in the store.


Last edited by Silverback51; 02-12-2019 at 12:08 PM.
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Old 02-12-2019, 12:12 PM
  #132  
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That's more grease the all the men in a Sicilian village have in their hair.
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Old 02-12-2019, 12:26 PM
  #133  
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Originally Posted by Humanoid 2.0 View Post
Sucks to be you
not really, no desire to go to either place. that's just more pizza for your fat ***
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Old 02-12-2019, 12:50 PM
  #134  
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Originally Posted by Swany00 View Post
not really, no desire to go to either place. that's just more pizza for your fat ***
Thanks, and more fruit and nuts for you fruit and nuts
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Old 02-12-2019, 04:04 PM
  #135  
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Originally Posted by dvarapala View Post
That abomination looks disgusting.

Now this is what Chicago Style really looks like:



I'd eat that pie like a female serving life in jail would.
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Old 02-12-2019, 04:16 PM
  #136  
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I gravitate to Gino's East for deep-dish or stuffed pizza, but also like Giordano's, and Lou Malnati's after that. I like how Gino's has an entire layer of solid Italian suasage.... But thin-crust pizza in Chicago is under-rated. Rosati's being one of the better ones. I realize it's just wrong in the eyes of New Yorkers, but I like the little squares of Chicago thin-crust, especially the "interior" squares that have no crust edges. The trick is to find someone to eat with who prefers the outer pieces!

Another brand that is a bit different from most, but is good in its own way, is Connie's. I'm not sure if they are even around, anymore. Is that what they still serve at White Sox games?

New York pizza is OK, but to me the most impressive thing about pizza in NY is NOT how it tastes, per se, but rather that you are never more than a block or so from a pizza place in NYC, usually offering plain cheese slices for $1, and deals like two slices with a topping, plus a can of soda, for $5.....

Out here in the SF Bay Area, we are usually limited to imitators. There is Amici's for NY style (pretty good). Zachary's (in Berkeley, Oakland, and also out in San Ramon) is supposed to be Chicago-style deep dish. But it never seemed quite right to me. But the Blue Line pizza place near us DOES make a pretty good Chicago style pie.

I will be in the Chicago area in a little over a week, and will have some pizza while there, as well as at least one stop at a Portillo's, for an Italian Beef/Sausage combo!

Probably some Greek food as well, although probably not on Halsted Street....

Last edited by SilverC1; 02-12-2019 at 04:19 PM.
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Old 02-12-2019, 04:29 PM
  #137  
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Originally Posted by Silverback51 View Post
Is this better?

And I do not use sugar in my sauce. I also now pre-cook my Italian sausage so I do not get all the grease when I cook it.

I forgot one other item. I now cure and smoke my own Canadian Bacon so it does not have all the water content of the stuff you buy in the store.

Why all the turds on your pizza? Did you set it out on the roof to cool?











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Old 02-12-2019, 04:39 PM
  #138  
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Italian sausage. I now crumble it up smaller.
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Old 02-12-2019, 04:45 PM
  #139  
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Originally Posted by Silverback51 View Post
Is this better?

And I do not use sugar in my sauce. I also now pre-cook my Italian sausage so I do not get all the grease when I cook it.

I forgot one other item. I now cure and smoke my own Canadian Bacon so it does not have all the water content of the stuff you buy in the store.

You want a cookie. You're not suppose to use sugar in your sauce.
Also if you crumble the sausage smaller, I know you said it, you won't have to cook it first, it will go on pizza raw and will cook quicker thus not producing a lot of grease at all. My wifes favorite is crumbled sausage and it does not come out greasy, just make it smaller.
By the way it looks good, more **** than I like, I'm simple with Pizza most times, but it looks good.

Last edited by Dave concrete; 02-12-2019 at 04:47 PM.
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Old 02-12-2019, 04:47 PM
  #140  
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Why does everyone here think there is sugar in the sauce? There isn't any sugar in it.
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