Just wait until you’ve heard about the war crime that is Ohio Valley-style pizza
https://www.foodnetwork.com/restaurants/photos/best-pizza-styles-in-the-country
In Steubenville, Ohio, and other Ohio River towns, local pizzerias dole out square pies covered with piles of cold — uncooked — grated cheese. Known as Ohio Valley-style pizza, these crisp-crust pies come out of the oven with just a coating of tomato sauce and are then covered with fresh cheese and often pepperoni. Each bite is warm, cool and crunchy all at once.
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big of a range to say that it’s all good pizza.
Why’s everyone snubbing St. Louis?
Also, what’s New Haven pizza supposed to be? Hot honey? Fuck off with that shit
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
Essentially it’s coal fired at very high temperatures so the crust has a distinct consistency.
Frank Pepe’s pizza is regarded as some of the best pizza in America.
It’s like a thinner, more crispy NY Pizza
So, St. Louis?
I love St. Louis pizza, but most people would barely even consider it pizza, much less just a “thinner, crispier NY pizza”. It’s way different.
Provel is the shit though.
I dunno, I’ve never tried it, but it’s on my to-do list now
Special cheese on St Louis style. Never stringy. Slightly different herbs
I’ve tried it once, and didn’t like the cheese or sauce. Now when I go visit family we don’t order it.
Frank Pepe’s (located in New Haven, CT) is easily the best pizza. I haven’t had a slice in New York that can beat it.
What makes it the best pizza?
Nothing, it’s mediocre af.
I’ve had dollar slices in the Bronx that beat Frank Pepe’s in quality.
That doesn’t tell me anything about why it’s good or bad pizza.
It’s floppy, dry (like not enough sauce), and the crust is too thick. I’d rate the sauce itself, but there wasn’t enough on my pizza to give it a proper rating.
Fuck Frank. Go to Zuppardis instead.
Why? You neither made a case against Frank’s nor for Zuppardis. Based on your reply, I don’t think I want to touch any place you might go to.
Frank Pepe and Sally’s have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It’s all preference.
Is that honest abe?
You guys are going to have your minds blown if you ever go to Italy
I’ve been to Italy. Still really love Detroit style pizza. When I was in Italy (late '90s), none of us realized that pepperoni was an English name that didn’t exist in Italy. We got a pizza with a bunch of kinds of peppers on it at this place in Rome. Was still great, though.
Italian pizza is basically an entirely different dish at this point. It happens. American pizza isn’t somehow less valid for having drastically changed from the original thing. It was, after all, brought here by Italian immigrants.
There’s lots of different regional Italian pizzas. Americans only seem to know the Naples style though for some reason.
The wild thing is, what’s often thought of as Italian pizza isn’t even really older than American pizza.
It’s generally regarded as being created around 1890, and the first American pizza parlor opened in 1905.
Maybe I’ve been to the wrong Italy, but tried pizza in Milan and on Rome and both were very underwhelming.
You should specifically look for places with Neapolitan pizza, it’s by far the best
If I ever go back to Italy, I will!
They should try pizza al taglio in Rome. That is a great way to get inspired with regards to toppings on pizza.
I mean you had pizza at one place in those cities. You haven’t tried them all.
Not one place, I remember this one place specifically.
But yes, I’m aware my sample size is small. So what. As a tourist you have a subjective view of what you experience in a country, unless you’re one of the people glued to Google Maps reviews and waiting in lines to Michelin restaurants.
I imagine like everywhere there are good places and shit places to buy food
Except Florida.
Florida pizzas are garbage.
We’re you eating at the airport McDonald’s? Italians do not mess around with food and will fuck places up if they’re serving shit. As a friend of mine said (who lived there for 8 years) you get better sandwiches at Italian truckstops than you do at specialty delis in North America.
Nah I can speak from experience that both the best and worst pizza I’ve ever had were had within the very same visit to Rome. Probably within 24 hours of each other.
Once in an almost touristy area - not the spots with the most traffic, mind you, but where you transferred from suburban rail to bus to get to those spots, so still in the city. Hot garbage. The worst pizza I’ve had in my life. It was soggy, thin, and mass-produced, who knows how long it had been sitting out, served in an atmosphere I can only describe as mall cafeteria but smaller and contained in one storefront.
Best pizza was this little take-out spot in a beach district called Ostia, on the other end of that same rail line, which I stumbled upon by chance because I forgot to bring a swimsuit for the beach and it was across from the calzedonia I happened to stop at. I took it to eat with my friend who was sitting outside a nearby cafe. It was hot, crispy, with fresh tomato sauce and soft bread. I probably won’t find anything that measures up to it for a while tbh.
The closest since then is maybe a small local place down the road from me here in Michigan, but I’m also someone that can appreciate american pizza for what it is. It’s not trying to be italian and that’s okay lol.
I had other pizza in Rome too but honestly most of the food I had there, save that one slice from the mom and pop shop in Ostia, really wasn’t anything to write home about.
I remember the one in Rome, it was somewhere in a residential area, not Colloseum etc, and there was a small line of people waiting. Very likely it was a bad place or some strange style of pizza that did not hit my plebean tastebuds. Or anyone else’s in our little group.
Interesting. I’m kind of interested now…
It’s almost like recipes evolve, and a dish created before tomatoes were brought to Europe might have different variants.
Yeah I know, it’s just amusing that Twitter OP could envision the concept of different types of American pizza but still ignored all of Italy
Pfft what could they know about pizza
^^^^/s
Lol, I love all pizza, even shit pizza. Nothing like a 3am grease slab from the kebabbery which would make an Italian spit at you!
Nothing like a 3am grease slab from the kebabbery
No kebab shop ever sells anything on the level of Detroit or other unique styles of pizza in the US. I guarantee it.
On the other hand, if you’ve eaten Altoona style pizza and lived then you no longer take living for granted.
Detroit Pizza has entered the chat:
https://en.m.wikipedia.org/wiki/Detroit-style_pizza
“Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories.”
Detroit Pizza is my favorite pizza style. I love a good New York pizza but the toasty favors and tang of detroit style are my favorite by far. I got the special pan to make it, and Charlie Anderson on YouTube has a fantastic recipe.
The tang is tetanus!
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Came here for this one.
Detroit pizza is pretty good. It’s more or less a hybrid between Chicago and New York that matches the geographic location, same with Buffalo.
I am sure it’s true, but the wiki description sounds gross to me. A crispy and chewy crust does not sound appealing.
Geez everyone be gentle, I’m entitled to my opinions about pizza
focaccia??
hmmmm fair point. As a first thought I don’t think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Damn, focaccia pizza sounds dangerously good. Like I’d worf down a whole thing and immediately succumb to lethal levels of olive oil and cheese.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.
Never ate a bagel?
I mean it’s very crispy around the edges and it’s got a nice focaccia like texture in the middle. Honestly it’s great. I mean, it’s not life altering or anything, but as regional pizza goes it’s one of the better ones.
I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It’s mostly because it’s a bit thicker in the dough department, and the pan it’s cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.You would not say that it’s “gummy”, just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino’s and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they’re both Detroit or Detroit adjacent.
You sure are entitled to your opinion. But we’re also entitled to make fun of your dumb opinion
A crispy and chewy crust does not sound appealing.
Speak for yourself. That sounds delicious.
I would argue “sounds gross to me” is speaking for myself. But what do I know.
Dude, seriously, don’t take it too hard. Lemmy is a harsh place where downvotes are given out freely and abundantly. Kbin doesn’t downvote nearly as hard, and downvotes don’t get imported from Lemmy instances. You have a +6 from my point of view.
Just roll with it, and don’t let the haters get you down.
I don’t care about downvotes, but your comment explicitly says speak for yourself… hence my reply
Oh we’re soooo distinctive, ours is square!
And cooked in old automotive drip pans!
They’re not used drip pans, buddy. They were brand new pans made by the UAW because that pizza was thicc.
Mmm tell me more about how this pizza is contaminated with motor oil and antifreeze. That’s really making my mouth water.
Edit: Your downvotes have convinced me that thinking of an oil drip pan while eating pizza is appetizing. Detroit, I’m sure your pizza is as good as your football team.
lol you think they still make it in drip pans?
Or that they used used drip pans?
I don’t know, but I wouldn’t have thought that would have occurred to anyone in the first place.
I love Detroit style, especially from Jet’s pizza, so when I last went to Detroit I thought I’d try the original Detroit style from Buddy’s Pizza. It was pretty disappointing, so I guess, copycats do improve it sometimes.
Jets is probably one of the best widespread chains out there. If you’re in the area though, Green Lantern in Royal Oak absolutely slaps and is hands-down the best pizza I’ve ever had in my life. Don’t mistake it for the one in Madison, since they only have a “tavern” style.
My take was that buddy’s was a let down compared to the hype, but otherwise perfectly fine. They also charged for what the hype led me to expect.
Jets on the other hand gives you just as traditional Detroit style, but the quality advertised, expected, delivered and paid for is entirely uniform.
Buddy’s wants to be “nice” in a way that’s above what you can actually get out of a pizza place without being a “restaurant that can also make pizza”.
Laughs in Naples, where pizza originated
Pizza in Naples is trash.
Like a cracker
You can say that for most food in Europe.
(Yes this is intended to upset you Jan)
Neapolitan style pizza is good, but it’s far from the only good style.
Ohio Valley pizza is not what I thought it was. I grew up in Ohio and the only time I ate something that even reminds me of that was actually in Florence, Italy, oddly.
I grew up on Central Ohio tiny-pepperoni’d, square-cut pizzas.
Today, Detroit is probably my fave, followed by what is more-or-less a tie between NY and Chicago Deep Dish depending upon my mood. Ohio pizza still holds a place in my heart, but it’s definitely not in the top 3.
Isn’t Ohio style the really thin, almost cracker-like crust with edge to edge toppings? Similar to like a tavern-style pizza, or like a Chicago thin crust style?
Ohio apparently has multiple styles, but yeah, that’s the one I know. Tiny pepperonis is also quite common (crispy little cups of grease).
This person must be from Chicago if they are describing their tomato casserole as a pizza. If Chicago can have their pizza crime, let others do as they please and get off your high horse.
Let’s not even get into how overrated New York pizza is.
k
New York Pizza is so mid yet people act like it’s divine
Chicago style thin crust?
that’s just pizza, dude
No it’s not.
I have had pizza all over the us and Chicago thin crust is different than just a regular hand tossed
Is it basically dominos crispy thin crust?
Chicago people can never believe that anything they have could possibly exist anywhere else, or, even worse, have pre-existed the Chicago version, which is usually exactly the same or slightly worse.
You can observe this in the wild; just start doing literally anything with a person from Chicago and at some point they will stop and mention “this is nice, but in Chicago we have…” and then go on to describe the same thing.
This person has never heard of tavern style.
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All pizza is pizza, I grow tired of this attack on regions. Find the beauty in the different.
you will live as long as you steer clear of Altoona pizza
it is more sad when people think that what they eat in NY or Chicago is the real pizza
Dayton style is amazing and I’ll die on that hill
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Thin crust, lots of toppings, salty
Excuse you, St Louis style is great. You really need to try ultra thin crust and provel cheese
Done wrong, it’s hot glue on cardboard. But I love a flaky, crispy crust when done right.
