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Do you have a favorite type of pizza?

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.)

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  1. 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.

    1. 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.

      7 Replies
      1. re: hyacinthgirl

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

        1. re: ipsedixit

          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.

          1. re: Steve

            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.

          2. re: ipsedixit

            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...

            1. re: ipsedixit

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

              1. re: hyacinthgirl

                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:

                 
            2. re: hyacinthgirl

              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....

            3. 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.

              2 Replies
              1. re: LA Buckeye Fan

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

                1. re: Steve

                  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...

              2. 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.

                1. 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.