<p>New York style or Chicago? Why?</p>
<p>Just watched an hour long program on the travel channel discussing the merits of both. Really fun and now I’m hungry for pizza!</p>
<p>Chicago. Sounds good right now! Knife and fork pizza - yeah!</p>
<p>I like both but probably go for NY style more often.</p>
<p>^^^Well, that very point came up. That New York, being thin, is more of an appetizer. Chicago, being a knife and fork proposition, is an entree. The passion displayed in this program was formidable!</p>
<p>The Chicago appears to have a WHOLE LOT of sauce. Not sure about that. Pizza here has the sauce on the bottom layer under the cheese and toppings, so it makes me pause…</p>
<p>pizza di napoli for me please</p>
<p>^^^I love pizza, but I am a Texan (transplanted, but I claim Texas). Translate please?</p>
<p>Pizza di napoli (Neopolitan style pizza) Thin crisp crust, minimal topping (maybe some olive oil, roasted garlic and romano cheese, or just some red sauce or fresh tomatos, basil and a little fresh mozerella) all baked very quickly in a very hot wood fired brick oven. Yummy</p>
<p>Chicago! I just love that deep dish crust (assuming Chicago-stye is what the serve at Pizzeria Uno). I’ve never had REAL Chicago pizza! Ironically enough, I’m from NY. NY-style just gets boring after a while I guess.</p>
<p>Thin crust, with good sauce and good mozzarella. (A GOOD MOZZARELLA CAN NOT BE SHREDDED.) Only sliced.</p>
<p>both… or a hybrid.</p>
<p>New Haven!</p>
<p>Chicago is over kill
I like Naples.
thin- garlic oil sauce, just some herbs and maybe fungi ( don’t eat cheese 
)</p>
<p>Veraci and their apple wood stoked- clay ovens are only a couple blocks away, they don’t use machines to mix the dough & they make great salads & gelato too.</p>
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<p>Yes, it’s Chicago style. Pizzeria Uno was featured on the program tonight as one of the oldest and best pizza restaurants in Chicago.</p>
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<p>I noticed that most (though not all) of the restaurants featured in the program used sliced mozzarella instead of shredded.</p>
<p>I would describe my favorite pizza as a thin yet crisp crust, with easy sauce, heavy veggies, light on the meat, and lots of cheese. The New York style was a thin crust, but it still looked doughy and, often, kind of limp. The people eating it would often kind of roll it in half while they ate so that it wouldn’t fall apart.</p>
<p>All of the pizza chefs, restaurant owners, etc., always referred to the pizzas as “pies.” We don’t use that word here in general in reference to pizza. For the Chicago style, it seems particularly appropriate, however.</p>
<p>Well, I’m from Chicago and still live here, so, Chicago style.</p>
<p>But, I will say that I think pepporoni pizza is better on a NY style pizza and not a first choice, for me, anyway, on a Chicago style.</p>
<p>UNO is a chain, now. But it was one of the original places. We used to ride the train downtown in highschool to go there when I was a kid.</p>
<p>Chicago has it all - deep dish and thin crust. But thin crust hereabouts tends to be crispy as opposed to that foldable NY style pizza.</p>
<p>If you love tomatoes, you have to love deep dish! Fillings with spinach, broccoli, sausage…</p>
<p>I’ll also have a slice of Nrdsb4’s favorite pizza described above!!! That sounds perfect to me as well!</p>
<p>Chicago has my favorite stye (I love Gino’s).</p>
<p>We tried two pizzas while in NY, and both seemed to be “skimping” on toppings, especially the mozzarella.</p>
<p>Has anyone else found this to be an age-related issue? When I was younger you couldn’t make the crust too thick or the cheese too plentiful/stringy. Now that I’m <ahem> of a certain age I prefer thinner crusts, maybe some fresh tomato/basil/mozzarella, no meat (except maybe chicken), . . .</ahem></p>
<p>I prefer NY or Greek to Chicago. Chicago tends to be too much food and it can wind up soggy if it isn’t done right.</p>