Do you have a favorite type of pizza?

[ipsedixit]

Let's say you've been condemned to a life of faithful devotion to only one type of pizza for the rest of your life.

What would it be?

New York style?
Chicago deep dish?
St. Louis cracker crust pizza?
Detroit style with a buttered (or flavored) crust?
Neapolitan?
Sicilian?

Something else?

I think for me it would have to be NY-style. I was weaned on the thing and my first and perhaps best memories of a pie is based on a NY style pizza, folded and eaten with a bit of greasy oil dripping down my chin.

You?

(Let's not talk about which is best, or better ... let's just focus on which one YOU like the best.)

[boyzoma]

Well, you are talking pizza, so any style is good. But for DH and I, if it is too rainy to grill a pizza (which we love to do since getting the knack), it is more of a California style pizza cut party style. It is a nice thick crust, and by the time you add toppings, it is almost 1" high!

[chef chicklet]

New York, but not that really ultra cracker crust pizza. But prefer thin crust with a small handle.
Lots of cheese, and vegetarian's my favorite with cold tomatoes placed on as I eat it.
Then again, I love ham and pineapple with cold tomatoes too... guess I love it all, anything but shrimp.

[vafarmwife]

NY style all the way

[HastaLaPasta]

I really prefer Chicago Style Deep Dish. Why? I like a good, thick crust. I know fans of NY style pizza and other thin styles view the crust as an otherwise unwanted aspect of the pizza whose purpose is to provide a structure onto which the cheese, sauce, and toppings can be placed so that you can lift the whole thing up to your mouth without making a mess, and whose taste should interefeere with those as little as possible. Me, I like the crust to compliment the other ingredients which is why I think I prefer Chicago style more.

[Steve]

The crust on a thin pizza is not unwanted. My favorite Neapolitan pizzas are minimalist: very little sauce, isolated rounds of buffalo mozzarella cheese, and a bit of fresh basil. In fact, you are tasting mostly the crust.

[woodleyparkhound]

@Steve - where was this photo taken? Just curious...

[Steve]

I think that's a photo from UPN, now in San Francisco?

[thew]

i cannot speak for others, but as far as i'm concerned you are dead wrong. I am a NYer, and prefer NY style pizza. To me the crust is not unwanted, nor irrelevant, in fact it is critically important, maybe the single most defining aspect of a NY style pie. It needs to have a good flavor, texture, thickness, chew, and crisp, to be a good slice of pizza.

[tommy]

I suspect that people tend to leave the crust in the box and on the plate at most NY pizza joints. If you're talking the Neo-Neapolitan style (Patsy's, Grimadli's, etc) then this probably doesn't hold true as much. But for the other 10,000 pizza places in and around NYC, the crust is the last thing that is eaten, and often not eaten, and it's not exceptional in the least.

[ipsedixit]

"But for the other 10,000 pizza places in and around NYC, the crust is the last thing that is eaten, and often not eaten, and it's not exceptional in the least."
_________________________________

Uh, no.

Whether it's Grimaldi's or some nondescript pizza joint selling by the slice next to some subway exit, crust is consumed my friend ... it is most definitely consumed.

[tommy]

It sounds like our experiences have differed.

Uh, yeah.

[ipsedixit]

Then you're really not eating pizza.

By the way, just so that we are talking about the same thing.

When you say the crust is often not eaten, are you referring to the edge of the crust? Or the entire crust itself so that if you really do not eat the crust, then all you are eating is essentially mouthfuls of cheese, sauce, and toppings?

I can sort of understand your position if you are talking about just the edge and not the entire crust.

To each its own, I suppose.

Cheers (and no hard feelings either way my friend).

[tommy]

I'm talking about the edge. In my 40 someodd years of eating NYC pizza, the crust (edge) is left on the plate and in the box, and eaten only if the eater is still hungry after eating the rest.

The average pizza place makes unexceptional dough, so even though people are choosing to eat this unexceptional pizza to begin with, at least they have enough sense to realize that the crust tastes like cardboard and is edible only if that bright orange grease, which comes from God knows where, soaks the crust during the process of eating the slice.

As far as the pizza I eat, I assure you that I eat only exceptional pizza. Perhaps that's where the disconnect is.

[ipsedixit]

Well, then, THAT makes more sense.

Edge, I can understand (even though I love it personally).

But if one (not you) were to contend that no one eats the entire crust ... then that's just silly.

[tommy]

No one has suggested that. Hasta alluded to that, likely jokingly, but the reality is that over 4 decades I've seen plenty of people scoop the sauce and cheese off of the mediocre slice and leave the entire crust for the garbage. Probably a good move, as the dough at the vast majority of NYC pizza places is worth passing on.

[thew]

then you go to the wrong pizza places. I was not talking about grimaldis, etc, i was talking about the GOOD corner pizza places. where i love the crust. i turn 50 very soon, and i have had a very different experience than you. I prefer the standard NYC style pizza to the luzzo/grimaldi/etc style. I have neved scooped the toppings off the crust. If i leave crust behind it is because i am full, not because the crust isnt good.
of course that edge crust is the last thing eaten, as in a folded slice it also serves as the handle - it isn't eaten last because it is bad but because one generally starts on the other end of the slice
all in all, i completely disagree with your and hasta's assessment.

[tommy]

I'm guessing my standards are different than yours.

So yes, we completely disagree on what is good. I'm unsure of how you can disagree with my observations, though.

[thew]

i can disagree with your observation that people in NYC usually leave the crust. i can disagree with your observation that plenty of people scoop the toppings off and leave the crust. im 50, a native NYer and i've pretty much never seen it.

I'm not telling you you need to like what i like, i'm just saying that, to me, what you say does not ring true; it does not match my experience

[bagelman01]

and often it is consumed later..........
either as breadsticks for dessert,
or
Toasted and spread with butter, serve with coffee for breakfast.

I forst ran into this about 50 years ago when spending a week with my aunt and uncle who lived in Queens. My unle picked up a pie and brought it home for supper. My aunt trimmed the crust and brough the rest to the table. i asked what was going on and was told: We eat that later as a snack while watching TV.

[coll]

The crusts (aka pizza bones) are dessert to me. I love dipping them in red wine to finish the meal. It's essential to the overall experience. Then again, I don't usually eat "mediocre pizza".

[ipsedixit]

"I know fans of NY style pizza and other thin styles view the crust as an otherwise unwanted aspect of the pizza whose purpose is to provide a structure onto which the cheese, sauce, and toppings can be placed so that you can lift the whole thing up to your mouth without making a mess, and whose taste should interefeere with those as little as possible"
_______________________________

Nothing personal HastaLaPasta, but that statement of yours might be one of the most contradictory things I've ever read about pizza, or maybe food in general.

You start off by saying that the crust is an "unwanted aspect" but then go on to detail how it is indeed "wanted" as a structure to hold all the sauce and toppings to better lift everything to the mouth.

To me, that's the epitome of being "wanted" because when I eat a pizza I most definitely "want" to have the cheese, sauce and toppings in my mouth!

Now, I can totally understand not preferring thin crust, but to say that that type of crust is an "unwanted aspect" of pizza by those who prefer NY-style pizza is a bit of, how shall we say, thin read on what NY-ers want.

Cheers.

[bagelman01]

I have to say the I differentiate between the Crust--outer edge of the pie and the layer of dough upon which the sauce chees and topping sit.
My wife wanted pizza from a local place for supper tonight. I find their dough too thick for my liking (afterall I'm from New Haven). So, I ate the sauce cheese and onions with a forks, cut the nicely browned crusts and ate them. The doughy pink tinted wedges were left on my plate.
About 3 hours later, I took 2 of those naked wedges, put them through one toast cylcle in the toaster oven, spread with margarine and had as a snack while watching the tube. Otherwise it would have just gone in the trash.

[HastaLaPasta]

Well, first I meant to add the word "often" to that sentence - meaning many people (I believe) who are fans of thin crust pizza, but certainly not everyone, view the crust in this sense. In any case I certainly didn't mean to cause a kerfuffle over this! :) While I prefer thicker crust, I have nothing against those that prefer it thin.

Second, what I mean is that I think some thin crust fans want the crust only in that it provides the pizza with a structure so that they can lift the piece up and get everything into their mouth. But they don't really want the taste of bread interfering with the cheese, sauce and toppings, and tolerate it only because it provides a way to get the slice into their mouth. Otherwise, a bowl of melted cheese, sauce, and toppings would be better for them, but such food would not be easily consumable without silverware the way pizza usually is.

I guess its just maybe about the proportion of the ingredients. I personally just like for there to be more bread, and I prefer that taste. When I read thin crust fans critiquing pizza, often I read them saying the crust is too thick / not thin enough and that it starts to interfere with the taste of the other ingredients, hence my thoughts above. But if the crust is good - the dough is good, correct consistency and its cooked properly, it should be contributing to the overall taste experience and so too much should not be a bad thing. In fact, I'd say a good pizza dough could be cooked up thick and eaten plain and taste great.

I feel the appreciation of thin crust pizza must be similar to an appreciation of extra dry martinis - for some reason the Vermouth is wanted, but so little of it that they almost could be drinking their gin (or vodka) straight up and never know the difference.

[Steve]

No, your conclusion is wrong. it's a question of balance per my photo above. On most Neapolitan pizzas, the sauce has the light flavor of fresh tomatoes, and the cheese has a delicate creaminess and is used sparingly, so the crust should be light and crisp.

[laliz]

I much prefer thin crust (never having had pizza in NY or CT)

Pepperoni, roasted garlic, and a splash of chili oil please.

NY pizza sounds divine.

[jfood]

jfood prefers the thin crust CT style, which is the offshoot from the New Haven Apizza and includes mozzy. He first prefers the crisp bottom, soft texture dough then he likes the cracker style at some pizzerias in CT which is similar to neapolitan.

Second choice is the Chicago stuffed pizza a la Giordanos. Nice buttery crust and loads of cheese and fillings.

After that there is a drop in jfood's choices

[coney with everything]

Detroit style, deep dish crispy carmelized outer crust, with pepperoni that curls up into lovely little pools, but not burnt.

[thew]

NYC style from a good slice place.

(and what i like best is what's best, by definition, isn't it?)

[masha bousha]

great topic! Greek style is my favorite (cut not in true slices like a pie but, well I'm not sure how to describe how it's cut but suffice it to say there are crustless middle pieces in there). I adore buffalo chicken pizza with the hot sauce and the blue cheese dressing.
I've never had "real" deep dish but I saw Duff on "The Best Thing I ever Ate" talking about a sausage deep dish pizza that is available to order online. I am so finding that and gittin me one.

[woodleyparkhound]

Lou Malnati's? http://www.loumalnatis.com/

[swamp]

I tend to like them all. I just stick with what is the local preference and try to find the best, thick, thin, buttered or cracker crust.

[Harters]

Where I am, there's only one style of pizza and it's pretty much as you'd get throughout Italy (except for the very thin Roman style)

[jeanmarieok]

NY style - with pepperoni is my 'first' favorite. I really love Chicago pizza, too, but don't get it often enough where it will take over for NY style.

[gordeaux]

Other -
The Chicago Tavern Crust pizza. Mostly, Chicago style is synonomous with deep dish or stuffed, but the people who live in Chicago are well aware of the thin crust models. There is the reg thin crust, and then the tavern (cracker) thin crust. Most of the Chicagoans I know prefer thin crust to deep dish or stuffed. ANyway, my favorite pie is chcago tavern styl cracker crust with italian sausage and hot giardiniera, OR italian beef and hot giardiniera, or....drum roll please......GYROS!

[Pata_Negra]

thin, crispy, chewy crust. bready crust is a no no. italian sausage. or caprese. did i say bready crust is a no no?

[TongoRad]

Definitely Grandma style- real mozzarella (not pizza cheese), pulpy tomatoes, garlic, basil and olive oil on a thinnish square crust pie.

Check it out:
http://www.exploreli.com/restaurants/...

[Bryan Pepperseed]

NY style with some nice sized chunks of good italian sausage. Any other form of sausage just won't do and then mushroom becomes "Plan B".

[jiminy]

Agreed, it depends on the day, sometimes i like a nice chewy crust with some grease dripping down my chin. Other days I'll go for a crispy thin crust with say boconcini, basil and oven dried tomatoes a la magarita. Rarely if ever do I go for the chain pizza but if I do I'll get a double cheese burger pizza from Pizzaville.

[bagelman01]

New Haven style Apizza baked in a coal fired brick oven.
Dough, sauce, oil and a sprinkling of grated Romano cheese

[buzze45]

I have driven from Cleveland Ohio to Port Jervis New York for real New York style pizza.(about 8 hours)
If you haven't had real N.Y. pizza, it is hard to judge. N.Y. pizza COMES WITH extra cheese. You dont have to order it. The oven it is cooked in is very hot on the bottom so you get the crusty bottom with a chewy middle. Some olive oil splashed on top with a toss of spice as well. Toppings are a personal choice. There are so many. I think any topping goes well.
You can get N.Y. pizza in Florida, both west coast and east coast due to the people (italians) from brooklyn relocated to florida.

[gaffk]

Depends on the craving du jour. I am fortunate to live in an area with a lot of good pizzas, from standard corner slice places to gourmet. Some days I crave the bready, bubbly dough; other days it's the ultra thin wood or charcoal fired pies; sometimes it's what we refer to as "Greek-style" pizza (common to the Greek-owned pizzerias, it has a bready, but crispy fully baked crust that's hard to describe, but quite tasty).

I have to say, the only pizza I've met that I don't care for is the deep-dish Chicago style--way too heavy; one slice & I'm done for the day.

I think more than style I look for a sauce that's not too sweet with a good sauce\cheese ratio. And, if it has toppings a not too crowded\not too sparse distribution. Of course the sauce requirement goes out the window when ordering one of my faves--white pizza.

[lilmomma]

gaffk, where are you located? I am in chicago andf would love to have some "greek-style" pizza. When I was in college, there was a pizzatruck that had amazing pizza and I believe it was greek style. That was over 20 years ago. I haven;t had it since but would love to. Where can I get it?

[gaffk]

Sorry, I'm in Philadelphia--might be a bit too far for you to travel for pizza.

Usually when I mention Greek-style pizza, people look at me like I have 2 heads. But it really is great.

[linguafood]

And another one for Neapolitan style. Or foccacia-style. Crust needs to be thin, crispy and chewy with a good flavor, toppings fresh & good quality.

I can do without the NY grease, or the Chicago "pizza" pie.

As for toppings, I'm partial to classics - red onion, green peppers, fresh mushrooms. But I won't say no to grilled eggplant & Taleggio, either. Pizza good.

[Pincus]

Montreal pizza. :) Medium crust, lots of cheese on top (and partially browned), generous toppings placed between the cheese and the crust. Crust nice and yeast-rasied with some bubble action on the edges where you hold it.

[LA Buckeye Fan]

While I agree with the Chowhounder who said about pizza "even when it's bad, it's good", I would have to pick a neopalitan style margherita. When it's done well, it's the best pizza to me.

[Steve]

I agree about a margherita. I adore the lightness of it. It means I can eat more ;-)

[Will Owen]

Me too, I think. The seductive odor of good sausage, of pepperoni, of hot cheese - hell, even the hot cardboard! - can get me worked up, but that first and best Margherita, a simple wood-fired thin crust adorned only with olive oil, good mozzarella, slices of plum tomato and coarsely-chopped fresh basil ($7 at Bosco's in Nashville, long gone from the menu dammit) was always perfectly satisfying without stuffing me to the gills. I really need to eat a lot more stuff that does that...

[hyacinthgirl]

Isn't this the sort of torture they're using on suspected terrorists these days?
UGH!
If I absolutely must choose, it's going to be New Haven style pizza. I think. Most likely. With extra cheese? Yeah, that's the one. Ok, just lock the cuffs before I change my mind.

[ipsedixit]

May I ask what exactly is "New Haven style pizza"? New to me. Thanks.

[Steve]

A generalization, New Haven-style crust is thought to be thin but kind of rigid. Not foldable like NY style. My own observation is that this will be less true when ordering a large pizza.

In addition, ordering a white pizza with clams is very popular.

[bagelman01]

New Haven Apizza is thin, the crust is rigid, but the underlying doungh is not rigid at all, it also is sliced too narrow to fold like NY pizza slices.

True New Haven Apizza does not include mozzarella, that is an extra item, baked in coal fired brick ovens.

I am a Sally's lover.

[woodleyparkhound]

The two traditional, warring purveyors of New Haven style are Pepe's and Sally's.

http://www.pepespizzeria.com/

Here's an article with some photos:

http://slice.seriouseats.com/archives...

[hyacinthgirl]

Everyone here answered better than I could have, my pizza vocabulary being limited to "it's the delicious kind." ; )

[thew]

just read a great quote from carl sandburg - "Poetry is the synthesis of hyacinths and biscuits"

and just to be semi OT here's a pic of the last pizza i grilled:

[melpy]

I think New Haven or New York have to win it for me. New York for normal things like pepperoni and cheese. New Haven for clams casino, eggplant, tomato/basil, white clam, bacon....

[mair]

I have to agree NY stye is my favorite. Nice and thin and crispy. Even though in my family I have to say there is not a pizzut there we don't like.