Gooey buttercake is indeed dangerously good. EvPsych folks would probably call it a spandrel, like cheesecake.
So you’re saying if your favorite pizza place crosscut a perfectly made pie, it would turn the whole thing into garbage?
pulykamell @78: The Taylor Street places I ordered from — also the Humboldt Park places where my daughter lives now — were cheese-crazy, as well as piling on more sausage/pepperoni/mushrooms/peppers/whatever than I’ve ever seen in New York. Not that I’m complaining.
Unfortunately, the Neapolitan slice here looks almost as delicious as the Nonna slice. For more yumminess, just google image “Nonna slice” for yourself.
Yeah, I tend to dislike the places that go too crazy with the cheese. I don’t like it coming off my pizza in one giant sheet, or such that when I eat it, I end up with a giant cheese ball forming in my mouth. Villa Nova is pretty judicious, in my opinion, with their cheese.
Those both look too tomatoey. I usually order light sauce, or straight up white pizza.
Ah, I see Serious Eats has a short run-down on it in its regional pizza style list (and this is the list I should have linked to earlier, had I known it existed.)
Too tomatoey? That looks like about half the tomato sauce that you get on your bog standard generic American pizza.
Those two ARE particularly tomatoey, sorry. Google Image “NYC Nonna Pizza” for a better example.
Those two posts right in a row are a literal LOL. Sesly, puly?
What an impoverished and unimaginative cheese-life you have.
Yes. There’s like a splotch of sauce over the cheese. That does not look tomatoey at all to me. And where the cheese is, it does not look at all like there’s a lot of sauce, if any, under there.
Holy Moses! Nice link, thank you!
I will say, provolone works fine on pizza, as do other cheeses, but they have their own characteristics in terms of how they blister and how melty/stringy they get, etc. The Detroit style place I like so much, Buddy’s, uses a mix of brick and white cheddar, and it’s great on their pizza.
Not my fault people from St. Louis don’t know what pizza is. I agree with Sepinwall. I don’t have to try it to know it’s bad.
I have to ask:
New Haven?? (Presumably CT.) In the same breath as Italy, New York or Chicago and Pizza? What am I missing here?
Yes. It’s kind of legendary in pizza circles. I haven’t been yet, but it’s a bucket list item for me. Sally’s and Pepe’s. One day. One day.
Huh, I thought the “bucket list” pizza joint was Pizzeria Bedia, in Philly. How Pizzeria Beddia in Philadelphia Makes America's Best Pizza - Bon Appétit Recipe | Bon Appétit
Imo’s made this “best pizza” list (and no, my search terms did not include their name or anything specific to them or St. Louis), which does also mention New Haven: The Best Pizza In The Country
Based on the wording it sounds like the author has never even set foot in the heart of the midwest. “Variations, I believe, are found throughout the midwest”.
I live in the midwest, I do most of my vacationing in the midwest, and I’ve eaten lots of pizza in much of the midwest. It’s not a general midwest style.
Same here. I think you are misunderstanding me. If it makes you feel better, we can call it St. Louis-Wisconsin-parts of Illinois-parts of Indiana style. It a style that is pretty much exclusively found in the Midwest. Let’s call it Midwest tavern pizza, if you want. But it’s associated with this general region. It’s not the only style here. I’m just trying to be fucking fair here. Last time I called Chicago style thin crust pizza “Chicago style” (not on this board) I got shit because other Midwesterners bitched about it not being unique to Chicago, but being found generally throughout parts of the Midwest. Now I try to share the credit, and I get shit because it’s not fucking Midwest pizza. Jeezus I can’t win.
ETA: And from what I can find searching Google images, apparently pretty common in parts of Ohio, too, so you can expand the name to St. Louis-Wisconsin-parts of Illinois-parts of Indiana-parts of Ohio style.