I recently saw a report on the differences between Chicago Deep Dish Pizza, and New York Style Pizza. Three tests were conducted: one in Chicago, one in New York, and one in San Francisco, to determine which pizza was the best. The Chicago version is made with a pan that is about 2 to 3 inches deep, loaded with tomato sauce, and various items such as: peppers, cheese, onions or whatever else there might be laying around. The NY style is flat, on a shallow pan or tray, and is made with tomato sauce, mozzarella and parmesano cheese.
The results of the test in Chicago as in NY and San Fran were done by local fire departments. Chicago favored the Chicago style deep dish by a margin of 9-2, in NY it was unanimous 11-0 NY style, and in San Francisco the overwhelming majority approved the NY style pizza by I believe 8-3!
What does this all mean? It means being original, (NY style) is always best, being a copycat that tries to be original is sad (Chicago style), and geez, those firefighters in San Francisco sure have a culinary advantage over their brothers in Chicago!
I myself prefer NYstyle, which is really a Neapolitan round pie as there is a thicker version that is square, called a Sicilian pie. I think pizza has to have a nice blend in taste of crusts, sauce and toppings that make it an artful endeavor. Loading up too much sauce is never a good thing, because who wants to drink their pizza? Peppers and onions on a pizza in my mind is a no-no, and those people should be fined. The worse offense is putting either pineapple or cheddar on it and calling it pizza. Those practitioners should be shot. (Without a trial).
Tonight I will have my favorite: the Grandma pie, which is a thin crusted plum tomato and basil marriage, infused with chunks of garlic, and of course topped with fresh mozzarella cheese, oozing and stringing as you eat it. The flavor is enhanced by the very rich taste of extra virgin olive oil. I must admit, I never met any slutty olive oil.
One more thing, mozzarella is not a Jewish cheese to add to matzo ball soup, and should not be pronounced: “Motzarella.”
Now pass the parmesano cheese and let’s eat. Oh, don’t forget to bring some napkins and dry red port or beer.
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