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Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

nytimes.com

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Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#11

Post by duped »

Ditch the giardiniera and put the sausage under the cheese instead of on top, and add a splash of red wine to the sauce and you'd have something more in common in the local pizza spots. Also can't forget the corn meal to keep the crust from sticking to the pan, which is just a part of the experience when you eat it.

Personally the crust looks wrong. It's not a saltine, it's slightly thicker than that. There are pizza places that do that style, but try ordering the pizza from local Italian places and pizza spots that aren't "famous" (or for lack of a better way of saying it - trying too hard). That ultra crispy style is not the norm.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#12

Post by ChancyChance »

cainxinth wrote: post #10
user_named wrote: post #4

[flagged]

It’s a story about Chicago’s much lesser known (and superior) style of pizza.

> (and superior)

Hey hey hey! waves hands in the air wildly

If it doesn't come from New Haven I ain't interested.

Besides, who wants to eat a saucy saltine. I like my gluten hydrated.

Seriously though, pizza science has such a weird intersection with computer-types. Why don't computer-types get all fired up about lasagna, or ice cream sundaes, or stir fry? Why only things like pizza, cast iron, and espresso?

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#13

Post by codemac »

It upsets me this is called "Chicago" when clearly it came from further east - these "working class pizza taverns" being common across Indiana, Ohio, and PA as well. There are plenty of examples of these types of "no I started thin crust and square cut" pizza tavern places everywhere.

And even worse is that I am no historian and I'm probably wrong. But my direct experience contradicts a lot of the Chicago-washing of this article. For example Donato's in Columbus obviously made this style popular across the country far more than Chicago, and they weren't inspired by Vito & Nick's or something.

I bet someone right now is writing an article about how the pizza sandwich served at crappy pizza/bar places in the midwest was invented in Chicago too - even though it was probably independently invented in many locations.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#15

Post by codemac »

duped wrote: post #11

Ditch the giardiniera and put the sausage under the cheese instead of on top, and add a splash of red wine to the sauce and you'd have something more in common in the local pizza spots. Also can't forget the corn meal to keep the crust from sticking to the pan, which is just a part of the experience when you eat it. Personally the crust looks wrong. It's not a saltine, it's slightly thicker than that. There are pizza…

Yes! Thank you. Banana peppers are about as giardiniera as it gets most places.

Though I will debate you on the sausage location.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#16

Post by fbdab103 »

cainxinth wrote: post #10
user_named wrote: post #4

[flagged]

It’s a story about Chicago’s much lesser known (and superior) style of pizza.

I am not even a native Chicagoan, though I lived there for many years, and I am personally offended anyone could have such a stance. I want each slice to be a meal.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#17

Post by tayo42 »

ChancyChance wrote: post #12
cainxinth wrote: post #10

Earlier quoted context omitted.

It’s a story about Chicago’s much lesser known (and superior) style of pizza.

> (and superior) Hey hey hey! waves hands in the air wildly If it doesn't come from New Haven I ain't interested. Besides, who wants to eat a saucy saltine. I like my gluten hydrated. Seriously though, pizza science has such a weird intersection with computer-types. Why don't computer-types get all fired up about lasagna, or ice cream sundaes, or stir fry? Why only things like pizza, cast iron, and espresso?

I've never seen this intersection of computers and pizza before.

There's stir fry enthusiasts though. Or at least wok users. You need wok hei and super hot burners, electric won't cut it etc...

I've also seen some intense breakdowns of pad Thai, like it wasn't a recent invention for tourism

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#18

Post by wsatb »

fbdab103 wrote: post #16
cainxinth wrote: post #10

Earlier quoted context omitted.

It’s a story about Chicago’s much lesser known (and superior) style of pizza.

I am not even a native Chicagoan, though I lived there for many years, and I am personally offended anyone could have such a stance. I want each slice to be a meal.

Most Chicagoans I know do not eat deep dish often, nor do they even really like it. But...as someone else said, this isn't really the alternative. The crust is just plain wrong.

Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza

#20

Post by PenguinCoder »

fbdab103 wrote: post #16
cainxinth wrote: post #10

Earlier quoted context omitted.

It’s a story about Chicago’s much lesser known (and superior) style of pizza.

I am not even a native Chicagoan, though I lived there for many years, and I am personally offended anyone could have such a stance. I want each slice to be a meal.

I prefer the thin crust style as well. If I wanted tomato soup, I'd have ordered that, not pizza!
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