Show of Hands

I agree. And, look closer...it's not really that thin

That dough, do

Would you care to discuss?

So you like cheesy bread, not pizza then

Correct. And even then, bread is superior in every way to cheesy bread. But we all know that pizza reached perfection with the invention of dessert pizza. It's a scientific fact.

There's white pizza, why not deep dish white?
Holds more toppings. Has no tough outer crust many people discard.

They don't understand.

I'm from California. Hate to sound ignorant but what kind of New Yorkers like?

Paper with cheese on it

"Mr. Coffee and Rons, what you've just said is one of the most insanely idiotic things I have ever heard. At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought. Everyone in this room is now dumber for having listened to it. I award you no points, and may God have mercy on your soul."

i will award points if you at least know the reference though...

...NY style pizza is the only pizza though

Ooook, a simple WRONG would have done just fine...

A great dough with minimal toppings. A real simple tomato sauce, fresh mozzarella cheese, parmagiano reggiano, olive oil. Many ovens were coal or wood fired for real high heat. Home ovens hit 500°, pizza ovens maybe 600 but coal or wood can go to 800-900 degrees.

coffee - YES!!!

rons - that sounds fantastic. i make a caprisé pizza that i absolutely love. fresh basil...mmm! good god - we all start sharing ingredients i'll gain 50 lbs overnight!

Billy Madison!

I've seen many pizza food shows. Some open up a can of imported San Marzano Italian tomatoes and blend it. It's the sauce!
The dough usually uses 00 flour which is finer and higher in glutens. Ever try grilling pizza? So good! Brush the dough with OO and plot on a clean grill. Wait for a few burn marks, flip to a cool side of the grill and add your sauce and toppings, close the cover or not. It's a longer cook to get the dough done. Charred spots are great.

You know why New Yorkers fold their pizza?

They wish it was deep dish 😳

😂😂 (guess where I'm from)

ooooooh dem's fightin' words!

Hahahaha

Have you lost your crown?

I was chapter queen 10 years ago. It only has a one year term. Had I lost my weight the year earlier I would've been at state queen. I kept 100 pounds off for 10 years.

Wow! That's pretty incredible.

For those that have never been blessed with Buffalo pizza, it's the perfect blending of deep dish and thin crust.

With buffalo sauce

"Buffalo sauce" is a misnomer. There is no such thing. Also, Buffalo style pizza doesn't have any special flavoring that outsiders would call "Buffalo". It's just a perfect mix of Chicago and New York style pizzas.

Not in Italy

or Brazil.

Yes

Me too!

Problem is they don't really know what pizza is outside of NY. I travelled an found crappy pies across the country. But I look at it differently. Pizza to me is like skiing. Sometimes I did down hill and other times I did x-country. Similar concept but different and both enjoyable. A brick wood or coal fire oven is a must to get the temp north of 800° for a good pie.

The pictures on the front are a disgrace to the word pizza.

Thin crust pizza is authentic pizza. That's how it's done in Italy.

If I wanted "authentic" pizza, I'd fly back to Napoli for a visit. I'd rather have great pizza instead, so I just go to the nearest Papa Murphy's and get a large three bacon deep dish baked-fresh-at-home pan of perfection.

When I lived in Brooklyn a lot of people made Sicilian pizza. A large rectangle sheet pizza. A thick yeast dough with tomato, fresh mozzarella, EVOO, basil. Shorty would bake the dough half way before adding the toppings. The crust could be 5/8-3/4". Maybe some sausage or pepperoni. In pizza the dough was the star.

That sounds about perfect, as a platform for a bunch of bacon, meats, and cheeses.