The Pizza Therapy Forum and Pasta Therapy Forum

[fat tony]

i have a habit of watching the food channel, one day i saw a show on New York and Chicago crust, and thought i would make a poll about which one is better, for me i prefer New York, that is just me. Cast you vote and see who the winner will be!!!
as always thanks for looking!

tony

[pizza]

Uh oh Tony.

This could be an endless debate.

I saw the same show and enjoyed it very much. I thought there were good points made for both crusts.

Thanks for adding a poll. I will be following these results, very closely.

I will say fans of Chicago pizza and New York pizza are very, loyal.

Very passionate. Very verbal....

Remember: we can agree to disagree!

albert
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[Thick Crust]

Sorry Tony, Chicago Style. I wouldn't turn away from a good New York style pizza tho!

I guess thats what my taste buds prefer - to each his own.

[fat tony]

i agree with both of you, i love any kind of GOOD pizza but yea, thanks VERY much for visiting the pole

tony

[songbird]

Haven't seen the show. What's the difference?

[CJ]

Being from NY, I have to ask is there any other type of crust?

I worked at one place that had the traditional Neapolitan thin hand stretched crust, but also had a Siccilan thick crust .

The Siccilan was basically two large doughs pressed into a square pan and allowed to raise (rise?) in the heat above the oven. When baked it had a different taste, slightly sour. It was good but I still prefer the thin crust.
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Southern Yankee

[Vince120]

Gotta be NY style here. I've had (and made) Chicago style and it's good, but more like a casarole with a crust.

Vinny

[Solarcoreg]

What is the difference between the two? I may have eaten both at one time or another in life but I couldn't tell which is which if you placed them in front of me. Links anyone? or descriptions would be ok too
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thin crispy crust, extra virgin olive oil, oregano...... mmmmmmmmmmmmmm

[fat tony]

the difference between the two, New York Style, would be the thinner crispier crust, on the other hand, Chicago Style would be thick, deep dish crust.

fat tony

[Solarcoreg]

Alright! Finally I have an answer. Wonderful. I really was very curious to know the difference between the Chicago Crust and the NY. Now I can safely say that my favorite is the NY although because my wife loves the East of Chicago pizza chain, we usually get the thicker crust. The last time I asked for thin crust, she liked it but thought that it wasn't worth the money. I say, sure you get more dough for the buck witht the chicago but flavor and texture-wise, the NY comes out on top. It just depends on mood in the end.
Again, thanks for the info
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thin crispy crust, extra virgin olive oil, oregano...... mmmmmmmmmmmmmm

[vincevega]

I gotta vote for NY crust. Patsy Grimaldi's here in Scottsdale imports the water from NY for their dough. It must be the water that gives it a unique taste.

[fat tony]

thank you for voting, and for the input and opinions, keep them coming, thanks again

tony

[Big G]

Well I didn't know the difference until reading this forum, thanks guys. I have to come out on the side of the NY as I prefer a crisper base cooked fast in a very hot oven. Having said that a good pie is a good pie!

Big G

[shipwreck]

Are you kidding? New York!

I want pizza, not a loaf of bread with some stuff on top.
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-D. Kamal