I have to agree. As hard as it is to imagine, New York hot dogs and pizza are subtle, at least compared to their Chicago counterparts…
I rather enjoy Chicago deep dish, but it’s a specialty pizza. New York pizza is much more versatile. It’s suitable for far more occasions, including the all-important hangover breakfast.
Then I take back my unjustified assumption that you had a point. I’ll make it for you, then: it’s not really about taste, it’s just an expression of identity and solidarity that doesn’t involve watching overpaid assholes engaging in an exquisitely boring athletic competitions.
This OP makes no sense. It implies that Chicago offers something that resembles pizza. The stuff that I tried there was more like a casserole.
:Sits back munching on a nice local Jersey slice, quietly laughing at everyone arguing about which pie comes in second:
You mean your New York style Jersey slice?
Oh, it’s “New York style”, but we all know you’ll have to do a hell of a lot of searching in New York to find a slice anywhere as good as they make 'em down here.
You could be right there but Dormont Dogs puts the pizza on the hotdog; making both better and causing much pit-worthy discussion among customers.
(The Dogfather makes a great combination act with the usual Pizza Dog IMHO)
Meh. I’m a born-and-raised Chicagoan and I don’t much like what people refer to as “Chicago style pizza.” I prefer the other indigenous style – a type of cracker crust cut into squares. Even though I grew up in the city, I never had that thick-crusted thing until I was in my teens–people in my neck of the woods generally ate thin crust. Still, I prefer to think of Chicago-style pizza as its own food, and once or twice a year it’s a nice change of pace. My favorite styles are the more New York - Neapolitan hybrids. Slightly crisper than standard Neapolitan pizza, but with the same emphasis on the dough flavor, super-high temps (800+F) and little charred flecks of black on the underside of the crust. Light sauce, minimal toppings, everything in balance. The best example of this style I’ve ever had is Pizzeria Bianco in Phoenix.
But don’t fuck with our Italian beef. That’s good eatin’.
First of all, the neon green relish is nowhere near the predominant relish in Chicago. Despite what Vienna Beef may want you to believe, a true “Chicago-style” hot dog need not have that on it. The basics of a Chicago hot dog are: beef hot dog, mustard, relish, onions, optional sport peppers. Poppy seed bun is not required. Pickle spear is not required. Celery salt is not required. Neon relish is certainly not required. “No ketchup” is fairly universal, though. But nobody really takes it seriously. It’s just gentle ribbing for the outsiders or flouters of tradition. I would think most major cities have something of the sort. It’s all in good fun. Really, nobody truly gives a fuck what you put on your hot dog. As long as it’s not ketchup. 
You poor fuckers don’t realize that real pizza is found on the Dalmatian coast and has squid on it.
The Dalmatians can put out some good pizza. I don’t think it’s definitive pizza, but it’s good enough.
Sorry, I think my tone is a little off in that sentence. What I mean is that they make excellent pizza, but there really is no such thing as a definitive “real pizza.” There are many styles of great pizza, and we should embrace them all. New Haven white pizza, Chicago deep dish, Italian bakery-style, Neapolitan, New York, Midwest cracker crust, etc., they all have their place.
If you can’t fold your pizza slice in half when eating it, it’s not proper pizza.
Okay, what non-Chicagoans aren’t grasping is that the deep dish “Chicago style” pizza is NOT actually the standard pizza that people eat on a regular basis in Chicago. It’s easy to get, true enough, and it’s a bit of a famous curiosity, so if you visit Chicago, having some is a Thing To Do, but if your random Chicagoan doesn’t feel like cooking and wants to order in a pizza, they’re probably not going to get a deep dish. They’ll get a thin crust. I’m not an expert, but AFACT, it’s pretty similar to the New York style. Very thin, crispy, and tasty.
Mr. Briston is correct. The best pizza comes from New Jersey; this proclamation is self-evident and incontrovertible. While loosely based on the New York Style, Jersey pies are made by those Italians who know how to cook. I popped my cherry decades ago on a Dino’s Pizza Parlor pie in South Jersey, where each bite was an orgasm in my mouth—and I say this literally, with no hint of hyperbole. It was my first love; it should have remained my only love (I’ll take pepperoni over alimony any day).
Sadly, that’s true. Most of the pizza places in Manhattan suck these days. Thank goodness for Patsy’s up on First Avenue.
Because you posted this, I’m pretty sure that you and I can’t legally ever have another conversation.
yes, the standard pizza that people eat on a regular basis in Chicago would be your standard papa john’s/dominos/pizza hut fare. Same as in any other city.
I’m not sure how relevant this is anyway, as the OP is presumably referring to “Chicago style” pizza a-la Unos/Malnatis/Giordanos.
Nope. The best pizza comes from Dino’s at 30th and Broadway in Astoria.