21–30 of 247 posts
If you want to explore food science, it's hard to go wrong with the OG author, Harold McGee: * https://en.wikipedia.org/wiki/Harold_McGee * https://en.wikipedia.org/wiki/On_Food_and_Cooking The fortieth anniversary of his On Food is coming up in 2024.
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…
Granted the non-paywall link hasn't loaded for me yet, so for all I know he claims the entire broad-country style was invented in Chicago. In which case, yes I agree with you.
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.
Earlier quoted context omitted.
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.
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 didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to.
I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me.
I think a pizza steel preheated in a kitchen oven at 500F gives you a perfectly good pizza, and the fact that you can slide out the oven rack and use gravity to launch the pizza off the peel makes it a total win.
(On r/ooni, they advise turning the heat down or off when you actually launch. I'm going to try blowtorching my pizza steel to 700F, just to simulate this process. Stay tuned.)
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…
Earlier quoted context omitted.
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.
You can take your lasagna and have it.
Native Chicagoan here. Not totally a snob, but getting there. I didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to. I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me. I think a pizza steel preheated…
I’ve eaten some fantastic artisan sourdough wonders here in London but nothing compares to being wasted as fuck and finding the one place that’s open at some ungodly hour after a heavy night of eating fuck all and getting your teeth into some greasy monster made of the worst possible ingredients.
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…
Giardiniera is definitely a modern innovation, though; growing up, I'd be surprised to see anything other than green peppers on a pizza.