Over in the "Evil Nashville Scene" thread some of the Yanks were discussing how they couldn't find good pizza once they crossed below the Mason-Dixon line. Having eaten pizza in NYC and in Chicago (deep dish), I have to admit I am a bit confused; So:
1) To the NY-orkers--what constitutes a great pizza to you? Be specific.
2) To non-NY-orkers-same question.
3) To Chicagoans--since your deep dish is more like a casserole, what do you think of the NY style pizza and do you like pizza other than deep dish? Again, be specific.
The finest pizza I have had was at Frankie, Johnny and Luigi's in Palo Alto, CA. The crust was thin, with a nearly hollow, flaky edge at the heel reminisicient of a croissant, a thin but flavorful, garlicly sauce (whether red or white, lots of garlic) and almost any kind of topping imaginable. I liked the Luigi's Treat, which had loads of different styles of meat with roasted garlic.
Anyway, let's hear the responses....
1) To the NY-orkers--what constitutes a great pizza to you? Be specific.
2) To non-NY-orkers-same question.
3) To Chicagoans--since your deep dish is more like a casserole, what do you think of the NY style pizza and do you like pizza other than deep dish? Again, be specific.
The finest pizza I have had was at Frankie, Johnny and Luigi's in Palo Alto, CA. The crust was thin, with a nearly hollow, flaky edge at the heel reminisicient of a croissant, a thin but flavorful, garlicly sauce (whether red or white, lots of garlic) and almost any kind of topping imaginable. I liked the Luigi's Treat, which had loads of different styles of meat with roasted garlic.
Anyway, let's hear the responses....
Frozen Steuffers french bread pizzas are bettter than the best pizza in Florida 
Even when NYers MOVE here and open up a pizzaria, it doesn't work.
