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dr wu23
Forum Senior Member
Joined: August 22 2010
Location: Indiana
Status: Offline
Points: 20649
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Posted: November 14 2014 at 07:59 |
I'm surprised the voting isn't more equal..... where I live just south of Chicago we have thin crust, traditional crust (thicker than thin) and deep dish. What exactly determines New York style....is it simply the crust or the way the toppings and sauce are made? We have 2 local Italian chains-Aurelios and Gelsosomos - that make a thin/trad crust. Would that automatically be New York style...?
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One does nothing yet nothing is left undone. Haquin
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SteveG
Forum Senior Member
Joined: April 11 2014
Location: Kyiv In Spirit
Status: Offline
Points: 20617
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Posted: November 14 2014 at 15:13 |
^My brother sez that if it can't slide under a closed door, it ain't NY style.
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dr wu23
Forum Senior Member
Joined: August 22 2010
Location: Indiana
Status: Offline
Points: 20649
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Posted: November 15 2014 at 17:46 |
SteveG wrote:
^My brother sez that if it can't slide under a closed door, it ain't NY style. |
Eeew....that would get dust and lint and crap on the pizza. So then the only real marker for NY style is a thin crust..?
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One does nothing yet nothing is left undone. Haquin
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stonebeard
Forum Senior Member
Joined: May 27 2005
Location: NE Indiana
Status: Offline
Points: 28057
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Posted: November 19 2014 at 00:38 |
And foldable, because that matters somehow.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65523
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Posted: November 19 2014 at 01:31 |
^ Right-- New York style should be thin but foldable and a little bubbly at the edge, IMO. The crispy flat cracker crust is not really NY
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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dr wu23
Forum Senior Member
Joined: August 22 2010
Location: Indiana
Status: Offline
Points: 20649
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Posted: November 19 2014 at 08:40 |
Then the thinner crust we have here in northwest Indiana where I live must be 'NY style' since it's foldable.
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One does nothing yet nothing is left undone. Haquin
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Tom Ozric
Prog Reviewer
Joined: September 03 2005
Location: Olympus Mons
Status: Offline
Points: 15926
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Posted: November 22 2014 at 22:41 |
La Famiglia has nice and thin, foldable slices.....and I'll be enjoying some in a few weeks. Hope to see some snow, too........
Edited by Tom Ozric - November 22 2014 at 22:42
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Stool Man
Forum Senior Member
Joined: January 30 2007
Location: Anti-Cool (anag
Status: Offline
Points: 2689
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Posted: November 23 2014 at 06:28 |
Calzone.
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rotten hound of the burnie crew
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manofmystery
Forum Senior Member
Joined: January 26 2008
Location: PA, USA
Status: Offline
Points: 4335
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Posted: November 23 2014 at 14:30 |
Stool Man wrote:
Calzone. |
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Time always wins.
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Finnforest
Special Collaborator
Honorary Collaborator
Joined: February 03 2007
Location: The Heartland
Status: Offline
Points: 17181
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Posted: November 24 2014 at 19:20 |
All of the above.
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...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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tszirmay
Special Collaborator
Honorary Collaborator
Joined: August 17 2006
Location: Canada
Status: Offline
Points: 6673
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Posted: November 24 2014 at 19:38 |
Hey Doodes, isn't pizza, like err... Eyetalian?
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I never post anything anywhere without doing more than basic research, often in depth.
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tszirmay
Special Collaborator
Honorary Collaborator
Joined: August 17 2006
Location: Canada
Status: Offline
Points: 6673
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Posted: November 24 2014 at 19:39 |
tszirmay wrote:
Hey Doodes, isn't pizza, like err... Eyetalian? |
Nope, American creation, just like Chinese food.
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I never post anything anywhere without doing more than basic research, often in depth.
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Tom Ozric
Prog Reviewer
Joined: September 03 2005
Location: Olympus Mons
Status: Offline
Points: 15926
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Posted: November 24 2014 at 23:57 |
True. The Eye-talians just adjusted the original ideas a little....... Pizza and Pasta.......mmmmmm, yummy. Followed with a nicely made Cannoli and washed down with Santa Vittoria spring-water. Perfection.....
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