There Are A Lot Of People Butthurt Over A New York Pizza Joint's Take On Chicago Deep Dish
So over the weekend this guy who clearly has zero taste, casually downed one of these "pizzas" with his significant other and decided to let the world know about it on twitter.
Innocently enough he remarked that it was a pretty good take on Chicago Deep Dish.
The Chicago pizza crowd was not happy.
Per usual.
This guy got lit up.
And I'm not saying it's not for good reason.
That's not pizza of any kind period. What you got was focaccia my man.
But, for a city that pride's itself on how good its pizza is (it's not), have you ever seen a collective of people so sensitive?
If your pizza is good enough to stand on its own, i.e. - NY, New Jersey, Connecticut, Boston, basically the entire northeast, you don't really feel the need to defend it and fight about it anytime somebody brings up the topic.
When Chicago people talk up to east-coasters about how thin crust pizza sucks, because their interpretation of it is a thin crust from Pizano's (yes that's really how the spell the word), you just roll your eyes and laugh.
But Chicago people will fistfight you over what "real" Chicago style is, who has the best version of it, and why it's better than anywhere else in the country. Even though they've never been anywhere else in the country...
When I get crucified for writing this you'll see exactly what I'm talking about.
But what do I know? I'm just an Italian kid from out east and grew up visiting family and friends in Italy my whole life. i"m no Jewish media mogul.
This guy was correct on one thing. The brick description.
You've got your exceptions of course.
Lou Malnati's isn't as heavy as others. If you get it without that slab of sausage it's kind of light. Same with very underrated and slept on My Pie. And the best in the business, Pequod's, is on the heavier side but it's always worth it.
The rest though? Brick city.
You're talking a cinderblock of unaerated dough. 10 pounds of cheese. And bland tomato sauce that I don't think has any paste in it (again I'm not the expert).
As Carl so eloquently documented a few months ago, these deep dish pies are good once in a while. But you're out of your mind if you're crushing one a week or more.
The tavern-style is the real traditional Chicago style and there are actually some very legit spots throughout the city and it's suburbs.
As I've stated before, I have nothing but love for Vito and Nick's
WSD has taken me to a spot out by where he grew up which was shockingly very good.
And if Phil's didn't refuse to deliver North of the river I would order it once a week minimum.
But this? This ain't it guys and gals -
Again, I'm not saying they're all dog shit. There are some gems. Just not really downtown (except for Malnati's and Pequod's.) It's either the chains, or bars with really meh pizza.
Also, not trying to sound like a snob, but who waits 2 hours for a pizza? That's a long time to wait for a porchetta, nevermind a pizza. That's lunacy.
You know how long pizze in Italy take to cook? 90 seconds.
Fun fact - did you know Chicago style was invented by a German?
p.s. - I took Dave to Santarpio's last summer, because it's close to Logan, and it knocked his socks off. He was one of those talkers before, but he's done a turnaround since. It wasn't even one of their best bake days.
p.p.p.s. - throwback to Dave's review of Armand's which almost got WSD whacked.
p.p.p.p.s. - shoutout to my guy Mimbo