Well, newdies, on this site we have posted a couple of food debates already. We pitted cajun gumbo against creole gumbo. You read about how NYC bagels compare to Montreal. Now we bring you the main event. New York City is back versus Chicago as we explore which city has the best pizza.
New York City definitely has history going for it. The first pizzeria in the US, Lombardi’s, opened in NYC in 1905. Lombardi’s is known for the classic New York, thin crust, coal fired pizza. It wasn’t until 1943 that the deep dish Chicago is known for was first served by Pizzeria Uno. New York pizza could be Chicago pizzas dad. Who’s your daddy? Break out the pizza paddle.
There are many differences between a New York thin crust pizza and a Chicago deep dish pizza starting with the dough. Most New York pizza doughs are hand tossed whereas Chicago pizzas are flattened using a rolling pin. I have suspicion both doughs are into being smacked around.
New York pizza typically uses a high gluten flour, not so with Chicago pizza. Chicago sauce is usually chunkier and thicker (We like to call her curvy). Chicago deep dish adds the cheese first so it is on the bottom. This is because with a longer cook time (8-12 minutes for NYC pizza versus 25-34 minutes for Chicago style) the cheese would burn if it were on top.
Chicago pizza is a lot less greasy on top than New York pizza (It’s systematic, It’s hydromatic, Why it’s greased lightnin’!) because the grease tends to get absorbed during the long bake time. It is nice not to have to dab your pizza off with a napkin before eating. There’s no pans in New York pizza, but you obviously need one with the deep dish. You’ll need a fork and knife for your Chicago pizza but you’d be looked at strangely in New York if you pulled out a knife and fork for your pizza.
According to statistics regular thin crust is most popular in America, it is preferred by 61% of the population, 14% prefer deep-dish, and 11% prefer extra thin crust. Do you agree? Let us know what you think the best pizza is in the comments.