I watched a program on Travel channel the other day that pitted New York-style pizza against Chicago-style pizza… so basically thin crust pizza vs deep dish pizza. It was an entertaining program to watch and highlighted the history of pizza in the US. Apparently the restaurant I took a photo of and posted on the last time I was in New York (Lombardi’s) is widely credited as being the first official pizzeria in the US. I’ll have to give it a try next time I’m in the big City.
Here are a few comments and questions I had as I watched the program:
- New York Style = thin crust pizza… New York style?? you mean Italian Style.
- Ike Sewell opened the first deep dish, Chicago-style pizzeria called Uno’s and followed that with another pizzeria across the street called Due. Sewell doesn’t sound like an Italian name, yet he called his place Uno’s? hmmm, why would he do that? (brand Italy.)
- Soon after Uno’s became popular in Chicago, two cab drivers opened a pizzeria (Gino’s East) neither one was named Gino and neither was Italian…. hmmm, why would they do that?
There are certainly plenty of pizzerias in the world and the guys over at Slice highlight over 21 regional styles here in the US. What’s your favorite Pizzeria?? and why?
I like a thinner crust pizza, so New York gets my vote.
Thin and crispy are the way to go!
Oh Joe – I grew up in Queens NYC with so many grand pizzerias – all owned by Italians. The Midwest couldn’t compete (Minneapolis/St.Paul). Cossettas was the only one – and I love both thin and thick if they’re baked right. One of the better pizzerias near me (40 minutes away) is Bricks in Hudson, WI. The pizzas are baked in a brick oven and it makes all the difference in the world. I could write a thesis.
i’m from Queens,NYC and i love Thick Crust Italian Pizza,sadly i’m living in KY and they don’t know what good pizza is…
Thanks for the comments… I’m a thin crust guy too but I appreciate a good pizza no matter how thick or thin and no matter where it’s from. It’s about quality ingredients for me.. oh, and I need it to be cooked on the crispy side!
I watched this show as well. 1st off, how to you compare PIZZA to pie. there is a complete difference between true thin crust PIZZA and they unapproperatly named “Chicago Pizza” ITS NOT PIZZA. Food is all about perception & preference however when you change the main compenant of a dish its no longer that dish. ALL Pizza is the same to some degree. Thin crust with a topping. toppings vary however there is some kind of dough based crust. When you change the main compenant of the dish & take the crust & turn it into a bread you have something new (which is fine if you like crappy food). to cut to the chase here, the show was intertaining & was glad to see the truth prevail, however poeple of Chicago need to drop the Pizza name in their description. Just beacsue my car has 4 wheels and a stearing wheel does not give me the right to call it a lamborgini.
Thin crust, please. We had THE best pizza place just down the road. It was sooo good that my brother and sister in law would bike down from Milan just for a slice. Interesting that the chef was not Italian, Joe! (I think he was from Croatia.) I use the past tense as he moved away and now the owners, who are Italian, have employed a different chef – the pizzas are still good, but not really worth the bike ride!
For me it’s thin crist from Lombardi’s!
Homemade pizza is tops with me — all the best ingredients and the comfort of home. Although when dining out, I do enjoy Cosimo Trattoria’s wood-fired, thin-crust pizza here in the Hudson Valley, so I guess that makes me a fan of New York-style.
Send the pizza to me. I’m already hungry!
The best the best pizza is in brooklyn on the corner of ave j and 15st Difara’s is the best. Give youre self n hour its worth the wait