Scott Horowitz | April 29, 2005
Chicago Style or NY Style?

John E Gunter | April 29, 2005


Amy Austin | April 29, 2005
When I was younger, I would have said "ANY and ALL pizza is the BEST!" Not so much into it anymore, and when I do eat it I only prefer that it be veggie/garden style. "Gourmet" is best -- the less grease, the better, and not just because it's better for me... I just don't appreciate the taste of it as much as I used to. One of those cases of your body just knowing what's best, I guess!

Jackie Mason | April 29, 2005
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Scott Horowitz | April 29, 2005
NY is big floppy slices, covered in grease... mmm, i'm drooling just thinking about it. Or maybe because it is Passover, and I am craving stuff like this.

Anna Gregoline | April 29, 2005
I tend to like thin crusts better but every now and then I want a doughy piece. Deep dish is overhyped, in my opinion.

Denise Sawicki | April 29, 2005
It's not one of the available options (and it's not an honourable thing to admit) but I like Pizza Hut pan pizza. It seems silly to me to pay the same for a thin crust pizza that has like 1/3 as much food in it, but that's just me. Besides it's so buttery and tasty and crunchy. Chicago deep dish is good too but usually too doughy for me...

Scott Hardie | April 29, 2005
New York Style, please. Denise likes her pizza buttery and crunchy, but I definitely do not. :-)

Jackie Mason | April 29, 2005
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Amy Austin | April 30, 2005
Hahahahaha... I was going to say the same thing, Denise! But I was too embarassed and thought that the "authentic" Nazis just might show up, and I was right!!! (jk, Jackie... but I think you know that! ;-D) Pizza Hut may be as authentic as Taco Bell, but it's still my favorite pizza chain... in the unavailability of gourmet, of course (which is to say that I hardly *ever* find gourmet pizza!)

Anna Gregoline | April 30, 2005
Ah. Now I'm an "authentic Nazi." I see.


Scott Hardie | April 30, 2005
Anna, she's not talking about you, and she already said she was only kidding to the person she was talking about.

Anna Gregoline | April 30, 2005
I guess I just can't take Amy's humor well. Shrug.

Jackie Mason | April 30, 2005
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Steve West | April 30, 2005
The local chain I like best is Ledo's (a small chain that I don't know if it's expanded to other areas). They "serve our pizzas square because we don't cut corners." HahaHahaha. I get jokes. Anyway, despite their advertising shortcomings, the pizza is great. Pizza Hut is also a guilty pleasure of mine although their recipe calls for reconstituting their sauce from a powder. They mix it up with water in a big trash can size container (which may be an actual trash can used solely for that purpose, mind you). Somehow, I can overlook that and still eat and enjoy it.

Edit: That comment about reconstituted sauce is information I know from a friend working there 20 years ago. Maybe it's changed since then.

Amy Austin | April 30, 2005
Cool, Jackie -- if I had that many options, I'd probably be "certified", too! ;-D I only wish... but I guess that's the up-side to living in a major metropolis.

Steve, I'm with you: that information -- while a bit disturbing -- can be overlooked long enough to enjoy my pan or thin 'n' crispy... maybe that's because there's more to that "powder" than we know? ;-D

Denise Sawicki | April 30, 2005
Hehe, glad someone agrees with me, Amy :). I lived in Chicago for a while and I actually have had Lou Malnati's a couple times. It's good, but like I said, usually doughier than what I'm looking for. My friend Eric swears by their pizza with spinach and ground beef, strangely enough. Dunno if I tried it with any toppings other than those (but I do like spinach). I don't think I ever had "authentic New York style" pizza so I can't comment. To me, droopy pizza just reminds me of yucky grade school lunch pizza, and Pizza Hut pan pizza is a special treat.

Keep in mind I live in Fargo, ND, which is probably not anyone's idea of a cultural mecca. Plus I am pretty antisocial and don't eat out very much, but of the pizza varieties I've tried around here I definitely prefer Pizza Hut...

I don't know what's so " Ewww " about frozen pizza heated up, either :) I'll even eat Totino's Party Pzzas sometimes, sure they look gross with fake cheese and tiny fragments of gray mystery meat but they taste pretty decent if you only eat 'em occasionally. Nice and crunchy and under $1 each :P

Amy Austin | May 1, 2005
HAHAHAHA... I used to eat Totino's quite a bit myself, Denise! (And yes, they are a little scary looking "in the raw" -- your description was perfect!) I like spinach, too -- love to make salads with it, especially. Ditto on never having had "authentic New York style", but I so concur about "droopy... yucky grade school lunch pizza" -- that's *exactly* what comes to my mind, too!!! ;-DDD

Scott Horowitz | May 1, 2005
Authentic NY style is awesome. Droopy slices dripping with oil, covered in various meats, big and floppy. It's da' bomb (I don't believe I just used that term)

Kris Weberg | May 2, 2005
St. Louis style is interesting. Not for everyone, though. Basically,t hey use a spicier sauce with cheese in it on a crispier thin crust.

Me, I like the Chicago Deep ish -- pizza that really is more like a pie.

Jackie Mason | May 2, 2005
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Scott Horowitz | May 2, 2005
Interesting fact about Sbarro, it's a subsidiary of Smith/Barney (that's where Sbarro comes from) Their HQ is on LI, they try to do NY style.

Jackie Mason | May 2, 2005
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Amy Austin | May 2, 2005
And I always wondered why it had that funky name that was hard to pronounce at first and it was some Italian name, though I'd never heard of something like that.


Jackie Mason | May 5, 2005
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Anthony Lewis | May 8, 2005
Dag Scotty Ho. You just blew my image of that fine "italian" eatery.

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