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Page 2 of 2: Entries tagged with 'deep-dish'

NY & C(hicago) Pizza: Fugheddaboutit!

[Photographs: L.A. Pizza Maven] I love pizza! Everyone reading this site loves pizza (I hope). The very thought of a 14- to 18-inch round, properly baked crust covered with a fresh, spicy sauce and a fresh, creamy mozzarella (and perhaps some crumbled fennel sausage) triggers a salivary response worthy of one of Pavlov's dogs. So the recent opening of a new high-concept pizzeria here in Santa Monica, California, set me percolating and salivating with anticipation. The name, NY & C (as in New York & Chicago), belies the concept. The Big Apple and the Windy City, competitive in everything... More

Buddy's Deep-Dish Pizza in Detroit: Better Than NYC Pizza?

This is rare: a New Yorker who travels somewhere outside NYC, eats pizza, and claims it superior to Big Apple pies. Who knew a Gothamite could admit such things?! ;) In this case, it's Buddy's, with its Detroit deep-dish pizza: So what makes Buddy's so great? As my dad likes to say, it all begins with a well-seasoned and greased blue steel pan. The dough rises in the pan, before brick cheese and then sauce is added. Different toppings find their way to different layers of the pizza. Brick cheese is also an important part of the whole equation.... More

Who Invented Deep-Dish Pizza? The World May Never Know

The Chicago Tribune carried a story yesterday about the quest to officially document who invented deep-dish pizza. Like many a culinary origin story, this one remains shrouded in mystery. The only paper trail indicates the pizza almost certainly came out of a 19th Century mansion built with lumber money at 29 E. Ohio St.—the restaurant now known as Pizzeria Uno. But the question of who exactly developed the concept remains a mystery despite the best efforts of the City of Chicago's official cultural historian. But after proving that deep-dish came from the original Pizzeria Uno location, the question is who... More

Dear Slice: Who You Gonna Call for Deep Dish?

Clicking in to the Slice inbox today, we've got ... Adam, I don't know if you've seen Ghostbusters II, but, there's a scene where Dan Ayckroyd's character is discussing what to eat with Harold Ramis's character: "Chinese?" "Thai?" "Na, too spicy." "Pizza!" "Thick or thin?" "Chicago." (Ayckroyd's character). My question is, in 1989 (or even today), would there have been any place in NYC to get a Chicago style of pizza? I'm thinking that this was Ackryod's little joke on NYC. Thanks, Thomas H. Saline, Michigan... More

Is Deep Dish Pizza Over in Chicago?

According to Chicago Tribune restaurant critic Phil Vettel, the Windy City's deep dish pizza mania may finally be on the wane. In other words, the tasty casserole that is deep dish is being shoved aside for more serious Neapolitan and Roman-inspired creations. Vettel cites the popularity of new thin-crusted pizzerias La Madia, Frankie's Fifth Floor Pizzeria, A Mano, and Pizzeria Via Stato. What do Slice readers, in Chicago or not, think of this heretical notion? As someone who practically needed police protection for suggesting in Slice of Heaven that at best Chicago pizza is a good casserole, I wholeheartedly welcome... More

Boo! More Scary Pizza for New Yorkers

I'm going to put another scare into New Yorkers. This time, I'm taking you through a horror show of Chicago deep-dish pizza.... More than Hawaiian-style, what Gothamites revile the most is deep dish. I'm gonna stuff your face in it, suckas. Buckle in, cats. It's gonna be a wild ride. Bwahahaha! Photograph from craigt_from_atl on Flickr For New York pizza lovers, this is the House of Horrors, indeed. From which all evil emanates: Photograph from voteprime on Flickr A gallery of fear follows ...... More