Mystic Pizza is worse than Dominoes and the waitress was, well, the word sounds like “bitch.” Half-cooked halfway to deep dish soggy wet crust, sauce with less flavor than ketchup, yuck.* Now I know why I repressed that memory. Later I found out someone made a movie there starring that chick with the big lips who I made fun of and caused an international flight to go without entertainment.
I don’t know if I need another comma or four in this sentence. When I got out of school I sprinkled them throughout sentences like parmesan cheese. Now I hoard them.
I have never been a fan of the New York “pie” - you know, the one you get on any street corner, typically superheated, usually just with one topping (sausage, cheese, or pepperoni). But I adore Chicago deep-dish. Uno’s in Chicago does a great job - as do the chain stores they have - but I’ve been to a number of local joints not far from Michigan Avenue.
I’ve found I miss two things about Boston cuisine-wise: Legal Seafood and Pizzeria Regina. I make trips to the North End just to get a slice, or more conveniently, at the Pru. It’s the crust and the kick-ass toppings for me.
So for me, it’s Chicago or Boston (PR) style. All else is noise. Though I have a soft spot for Mangia Pizza here in Austin, sort of a healthy take-off of Chicago style. And Star Pizza off 59 in Houston is pretty awesome as well.
I should have dunked her in the river to see if she floated…Gad, I don’t know where the attitude came from in that place. Everyone else in the village was so friendly.
Boston Pizza, the restaurant referred to upthread, appears to use frozen pizza or frozen pizza parts. It has a thick crust but not deep-pan thick. I’d hope this isn’t what the OP is referring to. Addressing the OP, I’ve eaten pizza all over the world and never heard of “Boston style,” and apparently the concierge at the Boston Ritz-Carlton hadn’t either when I asked him for local pizza recommendation. Sounds like a marketing opportunity for someone.