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AxAxSxS wrote:I got to think you have not had legit Chi-town za. I'm in the NYC camp myself, but deep dish can be fucking amazing. It's very different. If what you had was at all soggy, didnt have discernible layers, and did not make you extremely full after one "slice" it was knock off crap like uno's.

That said, NY is perfection of crispy, cheesy flavor goodness. fuck, getting hungry.

Who make za from scratch? I had a great recipe for crust years ago, but fell off on making it when I didn't have an oven for a few years. Lost the recipe and forgot how it was done. I know there are a million recipes out there but this was hand tossed thin crust flakey crunchy crispy perfection.

I had a deep dish pizza at a well-regarded place in Chicago (can't remember the name) and once slice indeed made me very full. I can normally eat like a monster. I didn't enjoy it that much.

However, a new place just opened here in Nashville that people are raving about their deep dish, and I may have to try it based on how you're selling the style.

I do live right down the street from Two Boots, a NYC-based chain that makes realllllly fucking good New York style pizza. I have tomorrow off. I might go get a couple slices and a beer for lunch there.

New Haven is truly the origin/best pizza you will ever have. It was born at a place called Pepe's, and Modern and Sally's also deliver epic awesome. We're talking about the pizza joints Frank Sinatra would go to when in CT.

pelliott wrote:I do live right down the street from Two Boots, a NYC-based chain that makes realllllly fucking good New York style pizza. I have tomorrow off. I might go get a couple slices and a beer for lunch there.

I sometimes grab a couple slices from the Two Boots in Grand Central. I like the Tony Clifton, the Night Tripper and the Larry Tate.

I miss New england pizza. NY gets the credit but the whole area gets it. I've only found a couple places out here in Wa that come close. Several times I've been told "this is the best pizza ever" and have come away disappointed. You would not think it was such a hard thing to get right?
Beware the quest for perfect pizza my friends, once you taste it everything else will pale in comparison.

AxAxSxS wrote:I miss New england pizza. NY gets the credit but the whole area gets it. I've only found a couple places out here in Wa that come close. Several times I've been told "this is the best pizza ever" and have come away disappointed. You would not think it was such a hard thing to get right?
Beware the quest for perfect pizza my friends, once you taste it everything else will pale in comparison.

It's true…I consider myself to be a pizzaterian, but nothing here in Portland comes close. I can get arugala on it but nothing is like the veggie bomb at Modern Pizza in New Haven. Even the small mom and pop shops in the areas surrounding NH were leaps and bounds better than the pizza here.

I used to frequent a place that served what I consider the best pizza in town, then I found out the owner is really proud of his Nazi grandfather so I stopped going.

Maybe its the 100+ year old ovens. Portland is definitely a foodie town, and with the value placed on DIY local fresh, artisan crafted.... You'd think someone would have the Pizza thing down to a science!

There is one place in Seattle I really like, I cant remember the name of it but it's a bar a couple blocks down the street from the Crocodile, they come pretty damn close. The crust is on point.

Chicago's casserole pan pie is really good...but it aint pizza

My favorite slice of pizza is from Mimi's on Lexington by E 84th/85th St, Upper East Side, Manhattan NYC.

Dessert calzones, bitches.
Get some sweetness in your savory.

Also, why the fuck aren't we talking about yum-cha if we're talking awesome food.
Prork.
Is it prawn, is it pork? I don't know but it is in a dumpling and it is fucking awesome.

Perfect use of referencing by vid.
Just had a steak and a homebrew pale ale a mate gave me.
Fuck yes.

Hyphen Nation wrote:

AxAxSxS wrote:I miss New england pizza. NY gets the credit but the whole area gets it. I've only found a couple places out here in Wa that come close. Several times I've been told "this is the best pizza ever" and have come away disappointed. You would not think it was such a hard thing to get right?
Beware the quest for perfect pizza my friends, once you taste it everything else will pale in comparison.

It's true…I consider myself to be a pizzaterian, but nothing here in Portland comes close. I can get arugala on it but nothing is like the veggie bomb at Modern Pizza in New Haven. Even the small mom and pop shops in the areas surrounding NH were leaps and bounds better than the pizza here.

That's weird. I mean, New England Pizza is good, but I can't imagine somewhere with a decent food culture not making good pizza.

portland pizza is shit
ive been around the country
and their pizza is the fucking worst
and yeah,ive had flying pie
when i lived there we ate so much dominos
its all about the crust
NYC and NJ have somethin in the water that allows for pizza and bagels
NJ is the unsung hero for pizza and cheesesteak
go down the shore and eat both
ive only been to chicago for half a day
not sure if i ate pizza while i was there
im sure id like that deep dish mess

Yeah, it makes almost no sense. On the upside, there is plenty of other amazing food here. I just don't connect with pizza in the same way. Tri-state area pizza and even up into Mass you can get a decent pie. Out here it's too bready, not cooked hot enough, etc. It's all passable, but even the cheapest neighborhood pizzeria in New Haven area is better than most out here.

There are plenty of small parlor pizzerias in the tristate area that are barely a level above franchise/frozen crap.
Some places just try to ride the regional rep and dont even make their own dough, just open cans of sauce, then cover with pre-shredded rubbery mozz.

The best places use fresh made or ground up whole milk mozz (good luck trying to shred it). The latter means more oil, but that can easily be blotted up.
*Real* pizza dough is also high in gluten, as well.
And the sauce can be made from canned (peeled and/or crushed) San Marzano tomatoes...but they will be seasoned and slow simmered.

Also fresh basil is a must. If the place doesn't offer fresh basil then they aren't legit. Ever.

Damnit. Just talked myself into pizza for lunch and the closest place I'll go is a 15 min drive