745
Regional pizza
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Just wait until you've heard about the war crime that is Ohio Valley-style pizza
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this post was submitted on 28 Jan 2024
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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.
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.
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.
I dunno, I've never tried it, but it's on my to-do list now
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.
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.