I happen to be in Chicago today at Lou Malnati's. I normally would vote for NY style, but this stuff is TO DIE FOR
I am biased in that I hate Chicago, their smelly sports teams, and their politics. Take it from a hater, they have the best pizza!
deep dish thick crust gooey pizzA
Prefer the hand held NY.
What's the difference?
Oh. Probably NY. Doesn't the cheese kind of stick to the crust on Chicago pizza?
From when I was in Chicago, the pizza that I would consider 'Chicago styled' was a 3 inch deep, heavenly pie with a double layer of cheese and perfect sauce, while New York is just a style of regular pizza.
I see! As delicious as that sounds, I'm still going with NY, but only because I'm lactose intolerant and it sounds like it would be hard to remove the cheese from the Chicago style pizza.
Trick question. Chicago style isn't real pizza. :)
According to Italy, who invented pizza, neither would NY pizza be actual pizza....
Chicago style THIN CRUST
I like the one with the thinnest crust.
For eating out of hand...New York! For sit down dining with wine...Chicago! Can't believe I said anything that might be taken as a positive about either of these cities!
When well made, either kind is a slice of heaven. Finding well-made pizza is difficult, though. I am usually able to find good New York style somewhere in a city. I haven't found a good Chicago style in many years.
In the Bradenton-Sarasota area I highly recommend Vertori's.
Not thin crust. Closer to Chicago style than New York, but really Detroit Style is my preference. Little Caesar's Deep, Deep, Deep Dish Pizza comes closest. A thin layer of crispy under a whole lot of chewy and oily. Mmm Mmm good!
Maybe I just haven't had good NY style pizza, but I like Chicago style much more.
When I eat Chicago style there's actually pizza to eat.
What's wrong with you people and your increasingly thin crusts I hate you!!!
NY pizza, easily. I've still gotta go to NY to experience the real deal, though.
In NY they also have Sicilian pie and lo and Behold it's a thick crust!! But Chicago adds a lot of oil and butter to the dough where NY is just flour, yeast, water and a little salt. Never use a rolling pin for either. ruins the texture.
I love ny pizza. I've never cared for chicago style.
Giordano's will always have a place in my heart, but NY style is better as a whole.
Giordano is the best!
New York all the way.
I really like both and it just depends on my mood.
New York. Pepperoni please, Thx. Almost lunchtime.
If I want bread, I'll go to a bakery.
Give me NY thin, please.
It white bread too!
New York, or at least, very thin crust. I loved Chicago style at Uno's when I lived in the Chicago area in the 60s, but now the thought of all that dough & too much sauce is kinda repugnant.
New York-style is the better of two evils.
Isn't the phrase "less of two evils"? lol
The phrase is "lesser" but who's counting?
Oops. Yep, you're correct.
I meant "lesser" but I didn't proofread :-/
One is pie submerged in a sea of sauce and the other is real pizza.
Chicago is more deep dish style and new York is thin crust and greasy
Eww. Thin is only good if it's crisp. Though the pepperoni can be a mix of both ideally.
Chicago adds butter and oil to the dough, NY is flour, water, yeast and salt. NY is hand tossed, lightly sauced, not too much cheese and toppings. Cooked in a very hot over 700+ because it's thin.
Chicago is a thicker flakier crust in a deep dish, then the cheese, topping and finally the sauces. It's like downhill skiing vs x-country. Similar but really different.