|
On January 09 2013 02:07 Jibba wrote:I like your writing but New York style pizza destroys Chicago style so hard. When you eat Chicago style pizza, you feel like the world is ending and you need to take a nap ASAP. When you eat NY pizza, you can... you know, keep living your day. Crisp and crunchy (it's not that thin) beats thick and doughy every day. I do agree California pizza isn't a real thing though. NY pizza is a lot closer to Italian pizza, btw. You get a crispy but still chewy crust (not soggy), high quality cheese and lots of garlic. And ofc you get more delicious American grease though. You can even get fried chicken pizza (which is amazing.) ![[image loading]](http://slice.seriouseats.com/images/2004_04_26_GrimaldisPie01-thumb.jpg)
That's neapolitan pizza I think.
new-york style pizza is this:
![[image loading]](http://farm9.staticflickr.com/8039/8055496458_7e188be98c_z.jpg)
There's a difference between neapolitan pizza made in New-York and New-York style pizza.
|
I'll take a nice Jewish Pastrami over a Montreal Smoked Meat any day, and I really do not consider Chicago deep dish pizza; as others have said, it really is more like an open face calzone. That all being said, I would most certainly eat everything described in the OP without hesitation 
|
United States22883 Posts
It was just one of the first Grimaldi's pics I could find.
![[image loading]](http://farm3.static.flickr.com/2373/2046091810_8ad15c0cf9.jpg)
|
On January 08 2013 21:38 Type|NarutO wrote:I think as Italian I have to speak out here, because I don't think you know enough about Pizza. If you have oily sauce / oil on top of your topping, its because they use wrong cheese. Gouda parts at 320°C so its partly oil, partly cheese which is bad if you want to go for traditional and good Pizza. Usually you would and should use mozarella, because it doesn't part in between fat/protein etc. It just melts slowly at 320°C. Secondly real Pizza would be made in a stone oven and with a thin crust. If you have never had Italian Pizza in ITALY, you cannot speak judgement about Pizza. From time to time I like what americans call Pizza, but the reality is, its a good delicious serving, but not Pizza to begin with. ![[image loading]](http://3.bp.blogspot.com/-nxRa8sr9_do/UCsbd0qhcLI/AAAAAAAAMDU/G4s9ehJLCyI/s1600/IMG_1822.JPG) I think you usually put basil after you did finish it, but for that matter... still a lot more original Pizza then what you describe.
I am actually friends with a guy who's whole family is from Sicily and his cousins opened up this real nice authentic Italian style restaurant. I had traditional Italian Stone Oven Thin Crust Pizza before! :D It was really good. I would definitely prefer it over New York style pizza but in my opinion it still isn't good enough compared to Deep Dish
As for New York style being a quick "bite and go" instead of sitting down and eating a huge Deep Dish Pizza like some people have been saying. That's what I referred it to in my blog! It's not a sit down and eat style of pizza and because of that I don't think the taste is there compared to what it could be. You can make a giant pizza pack filled with all sorts of toppings, sauce, and cheese. But in the end that also means the taste of the Pizza itself is going to skyrocket because of it. New York Style is definitely more snack material and a "bite and go" while you're out and about.
As for Deep Dish Pizza being an open faced Calzone, I think a Calzone is more similar to Stromboli. Also, all the places I have ever had a Calzone have fried it. I know you can bake them but I think the more common practice is frying them..? Which definitely makes the taste completely different. Even though they have many similar ingredients, the way they are made and some ingredients vary between the two and that can make them similar sometimes, but definitely two unique dishes! Love hearing the debates though! This is of course just my opinion!
|
United States22883 Posts
Packing things with flavors usually doesn't make the best food. 
And it's not like you're limited to one or two toppings on NYC pizza.
|
On January 09 2013 02:27 solidbebe wrote:
That chicago style pizza looks more like a quiche with cheese and tomato sauce than a pizza.
Couldn't have said it any better.
|
Chicago style pizza is good, but it's definitely a food coma. I don't think I could ever eat more than a slice. ):
Still prefer NYC style though.
|
Man, I haven't really had a good smoked meat sandwich in a while. I always get a couple whenever I go to Montreal, and I went out of my way to visit some Jewish delis when I was in NYC a few years ago.
|
On January 08 2013 22:48 MasterOfPuppets wrote:
NarutO I respect your opinion but honestly every single person that I know, both IRL and online, who has been to Italy has said that the pizza there is utterly underwhelming and mediocre compared to what they have in their respective home areas. As for Mozarella, I've nothing against it but unto my experience it tastes rather blandly. In fact I could say it almost doesn't taste like anything at all.
To the OP: never had any of that stuff (but I was fully aware of them). That said your pictures and descriptions corroborated with what I'd previously read gave me a huge boner. :E
P.S. plz moar blags. kthx
Sorry but no. Problem is, even in italy, 80%-90% of pizza sucks: that's because A) foreigners make it B) poor ingredients, often bought at supermarket C) wrong cooking, wrong pasta, wrong baking, wrong bakehouse, too thin, too big... i could go on forever.
exepctional pizza ofc exist, in every part of the country. But you need to know the places, and tourists do not: they go in the first pizzeria they met.
If you are not using a certain quality of tomatoes, that's not a real pizza. Same for cheese (the horror on seeing 99% of the cheese they put on it around the world). Same for everything. One of the best pizza you can eat her, for example, use a yeast from a mother of 100 years old.
And yes, i've ate good pizza in the rest of the world i traveled.. Ofc the majority sucks, even more than in italy, but ive been surprised by the quality of some of them, expecially in australia.
But those were not real pizzas, as it is not the pizza i eat sometime in the restaurant under my house. Real one is different, rare, MUCH expensive (outside italy) and requires a specialist in it to make.
It is not by chance that is a food protected by the government, to avoid imitations and preserve it .
|
On January 08 2013 21:12 Sinensis wrote:
Do you cook any of these yourself? Have any recipes you think are good?
I do make my own deep dish pizza! The ribs I haven't tried yet in fear that I would seriously screw them up lol. As for as recipes that I think are good, my grandma died when I was about 8 (i'm 19 now) and still to this day she made the best food I have ever had at any place ever. No one in my family has been able to replicate the way she cooked, however, she had a bucket load of her own recipes and our family made about 200 giant cookbooks full of them about 10 years ago to give out to people. She had this one recipe for snack mix (chex mix) that is my favorite snacking food still today. Everyone in my family makes it all the time and even though it's no where near as good as how my grandma would make it, it still blows my mind how good it is. Now, after telling you this I regret to tell you that my family is thinking about starting a company where we make it and sell it. Soooo I can't really give out the entire recipe but I could give a simplified version without some of the extra secret ingredients that my grandma came up with the basic form of it still tastes DELICIOUS! So if anyone here really likes snack mix or would like to give it a try I can definitely put that up!
|
|
|
|
|
|
EPT
