here in the midwest, tavern style is just "pizza" but the law of the land states time is money, money is power, power is pizza, and pizza is knowledge. so jot that down
Tavern style, commonly referred to as "worst shape for cutting pizza by all metrics" is easy to cut, but gives ufair uneven slices, some of which are 50% crust! Why would you claim that style? Why would you want anyone to know you're responsible for "cut it in squares so the kids will fight" shape
Not true. There is a little hole in the wall carry out and delivery only in Orland Park called Pizza Pete that makes an awesome ultra thin pizza. Vito and Nick's as well. I'm sure there are other I don't know about.
neapolitan 100%, chicago is 90% bread, nyc is too skinny to satiate hunger, detroit is square and therefore blasphemous, tavern is ok but not as good as neapolitan and sicilian fails under the same circumstances as detroit's I'm afraid
Except Chicago style pizza. Why the fuck is it even on list?
Even if it is good,I don't care,
That utter embarassement should not even be called a pizza.
If I wanted something thick with sauce in it I'd eat lasagna.
Seriously Chicago never cook again.
Tavern and Detroit style pizza fucking slaps. I'm 20 minutes from NYC, and I've got to admit that I miss Arnie's pizza from Indiana. This floppy slice is dogshit compared to a double pep tavern pizza from a coal oven.
Tavern style is actually something I’ve only seen at one place in Michigan, it’s a super thin crust, almost like pita bread, it’s cut in squares, and the toppings are under the cheese. Very different than the deep-dish Chicago style,
Oh, like most bars in Chicago have the “tavern style” pictured? Because I have literally only ever seen pizza like this at one bar in Michigan. So maybe it’s a Chicago thing.
- Minnesota (thinner crust, overloaded with toppings)
- St Louis (cracker like crust)
- Miami (uses Gruyère)
- Buffalo (like a cross between NYC and NE Bar)
- Rocky Mountain (Whole wheat, honey, braided crust rim)
That “tavern” pizza looks like the horror that is St. Louis-style (AKA Imo’s). As someone who used to live there, full offense if you actually enjoy that ketchup and provel square-cut atrocity to cuisine
Neapolitan all the way! Haven’t had all of the styles pictured yet, but Neapolitan is all a pizza oughta be. It simply is perfection! There is a reason why it’s part of the UNESCO‘s intangible cultural world heritage.. which other style could claim that?!
Comments
Out of those options it's NYC or Napoli for me. Those big thick bases are just not pizza.
No plate - Classic NY
Except Altoona. Altoona “pizza” is an absolute abomination.
https://en.m.wikipedia.org/wiki/Altoona-style_pizza
After the meeting he said "That's our pizza and we don't want you gawddamned tourists knowing about it!"
But they all have their delicious places on the table and in my stomach.
(I’ll take a tourist pizza casserole on the right occasion haha)
You shut your mouth and give me the damn slices.
2. NYC
3. Sicilian
4. Tavern
5. Detroit
6. Deep dish
Except Chicago style pizza. Why the fuck is it even on list?
Even if it is good,I don't care,
That utter embarassement should not even be called a pizza.
If I wanted something thick with sauce in it I'd eat lasagna.
Seriously Chicago never cook again.
they're all superior to me
It's all good.
🍿
Do your worst!!!
- Minnesota (thinner crust, overloaded with toppings)
- St Louis (cracker like crust)
- Miami (uses Gruyère)
- Buffalo (like a cross between NYC and NE Bar)
- Rocky Mountain (Whole wheat, honey, braided crust rim)
And that is not quite it. Looks good though.
THIS is pizza napoletana.
Such perfection MUST be reserved for Naples - the rest is mere fantasy..?
No one makes Pizza like an Italian, somehow, magic occurs..!
First the proofing of the dough is difficult and precise, then the kneading. Good dough takes 48 hours.
You need a oven stone for high heat, but it won't give the wood oven taste to it.
Cornflower easier, but still difficult.
Wood oven in Italia the perfect answer..
And a good Italian wine..!
Grazie mille..!
Deep dish is once a month pizza. It’s more than a tourist thirst trap.
2. Detroit style
3..Milwaukee tavern style
Or if you're feeling really fancy make a focaccia dough
If I'm being honest, new York style is my least favorite, but not to be mistaken for 'i don't like it'.