Comments on: Pizza Wars

By: antonio

antonio — Fri, 02 Apr 2010 15:50:35 +0000

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

By: Denny

Denny — Wed, 17 Mar 2010 15:14:36 +0000

Send the pizza to me. I’m already hungry!

By: BGF

BGF — Tue, 16 Mar 2010 23:23:00 +0000

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.

By: Gigi

Gigi — Mon, 15 Mar 2010 12:04:07 +0000

For me it’s thin crist from Lombardi’s!

By: casalba

casalba — Mon, 15 Mar 2010 08:33:56 +0000

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!

By: Jeremy

Jeremy — Mon, 15 Mar 2010 02:25:53 +0000

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.

By: Joe

Joe — Sun, 14 Mar 2010 16:30:46 +0000

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!

By: annette

annette — Sun, 14 Mar 2010 13:39:46 +0000

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…

By: Claudia

Claudia — Sat, 13 Mar 2010 22:34:12 +0000

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.

By: Lucia

Lucia — Sat, 13 Mar 2010 22:13:25 +0000

Thin and crispy are the way to go!