HomeRoast Digest


Topic: OT: Re: Welcoming Myself Back (55 lines)
1) From: Sandy Andina
As a native Brooklynite living in Chicago (for the past 30 yrs), I can  
tell you that you're talking apples & bunny rabbits here. You might as  
well be comparing sukiyaki and Mongolian beef (which might actually be  
more similar to each other).  Chicago deep-dish pizza (as exemplified  
by Lou Malnati's) is a completely different dish from classic NYC  
Neapolitan-style pizza:  baked in a round, straight-sided pan (sorta  
like a layer cake pan) it has a thicker, breadier crust with a crunchy  
vertical rim that is not at all puffy; it is usually made with crushed  
canned plum tomatoes rather than sauce, and must be eaten with a knife  
and fork. A variation is stuffed pizza--with a second top crust  
crowned by more tomatoes and mozzarella cheese. It often has fillings  
such as spinach and various meats.  It's even delivered differently-- 
in corrugated boxes. One slice of a larger pie is often an entire meal.
  NYC pizza has a thinner crust with a puffy rim, is made with a  
marinara-type sauce, and is cut into eight wedges that are eaten by  
hand, usually folded vertically (dripping tomato-tinged olive oil onto  
your shirt and burning the roof of your mouth).  Favorite  
accompaniments are grated Parmesan, garlic powder, oregano and crushed  
red pepper flakes.
Chicago deep-dish pizza, usually served as an entree, is definitely a  
North Side phenomenon--South Siders swear by thin crust, which usually  
has a thinner crust than NYC-style, not much of a rim, and is  
customarily hacked up into little squares instead of wedge-shaped  
slices (the better to serve as party snack food, the worse to try and  
figure out calorie and carb counts).  Chicago pizzas are usually not  
dusted with any of those NYC accoutrements. The mozzarella in both  
cities' typical pizza is the dried, aged type sold in most  
supermarkets' dairy cases nationwide.  I love both cities' pizzas  
equally (well, not South Side thin crust).
All of those are met with disdain in Italy, where the pizza is usually  
individual-sized and "alla Margherita:"  fresh tomatoes, fresh  
mozzarella (which is sold, covered by water, in containers and is  
traditionally made from water-buffalo milk) and whole basil leaves,  
with a very thin crust and irregular puffy (but not doughy) rim. No  
oregano, garlic, sausage, anchovies (well, maybe deep into Naples and  
parts south). And it is considered gauche to eat it with one's hands.   
("Sicilian" pizza--as sold in NYC with thick spongy crust, tomatoes,  
slightly less cheese, and cut into squares--is unknown in Sicily.   
Chicago has a variant, with MUCH less or no cheese, based on focaccia,  
called "pizza bread" or "tomato bread").
Sandy Andina
www.myspace.com/sandyandina
On May 21, 2008, at 5:58 PM, Dean De Crisce wrote:
<Snip>
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