Comments on: Your Pizza is Awful

By: Sam

Sam — Fri, 26 Aug 2011 04:00:21 +0000

http://slice.seriouseats.com/images/20100306-margherita-whole.jpg
Neopolitan.
Minimal toppings, mind-blowing flavor.
Awwww yeahhhhh.

By: willrun4food

willrun4food — Fri, 22 May 2009 20:16:45 +0000

Along the lines of Greek pizza is Deroit-style: Think the best parts of greek and Sicilian put together. Buddy’s was the best at it (though I also jones for Papa Romano’s every now and then.)
Having been born in Chicago, I gravitate more toward that. Which is why being in the St. Louis area the past 6 yrs has been Pizza Hell.

By: shatraw

shatraw — Tue, 19 May 2009 17:40:39 +0000

dude, imagine a giant totinos pizza bite. only deep-fried and with actual pizza ingredients in it — not that really hot red shit that always burns your tongue.

fat bag, dude. fat bag.

By: Cary

Cary — Mon, 18 May 2009 17:53:05 +0000

I want this Fat Bag. Like, a lot. And Canton isn’t that far away from my hometown…

Woo!

By: Azhure

Azhure — Mon, 18 May 2009 17:44:23 +0000

What about Carmen’s stuffed pizza? It tastes so much better than the traditional Chicago deep dish. In this case, Chicago does have the best pizza!
And, Carmen’s in Rogers Park does sell pizza by the slice. I buy them often.

By: shatraw

shatraw — Mon, 18 May 2009 14:39:22 +0000

oh the fat bag. myum myum myum.

By: MattHurst

MattHurst — Mon, 18 May 2009 06:20:21 +0000

Don’t buck it until you try it: Saint Louis style pizza is unique and delicious. Of course I like almost every style of pizza on this list, but STL style will always be my fave. But i think you micharecterize the slice: In my 18 years in St. Louis, I have never heard the square slice refered to as “party cut”. Plus provel is a unique cheese to the Saint Louis area, but is not the only chesse in a pizza blend there.

By: Raiders757

Raiders757 — Sat, 16 May 2009 19:24:32 +0000

New York style by a country mile.

I like all the varieties of pizza, and have traveled to a lot of the main so called pizza regions of the U.S. New York City and the surrounding areas have the best pizza.

Chicago? Sure, the thin crust is alright, but that deep dish monstrosity, can it really be called a pizza.

The St. Louis cracker crust pizza is pretty good to, but still can’t hold a candle to N.Y.

California? I have never understood why California gets any attention for their pizza. It’s no different than anywhere else. A copy of the main regions. Hardly worthy of being considered a pizza region on it’s own. Good stuff to be had out there, but putting funny toppings on a pizza isn’t something limited to the West Coast.

I’ve had “apizza” as well. They do make a good pie just north of N.Y.C., I’ll give them that.

Where I live in the South East, one can find every style of pizza. There are some great mom & pop N.Y. style shops near me, that do a great job. Not quite as good as N.Y., but far better than anything I have had in Chicago or anywhere else. I’m not saying that because these places are from my home town. I say it because these places are damn good, and I have yet to find anything better, baring the places I have been in the North East.

For the record, Greek pizza is good eats, and there is good pizza to be found in Georgia, if one looks hard enough.

By: ratbuddy

ratbuddy — Fri, 15 May 2009 19:23:28 +0000

You forgot the best style. Greek pizza. Square cut pan cooked, nothing to do with spinach and feta.

By: Youppi

Youppi — Fri, 15 May 2009 18:59:15 +0000

NY Stylez 4 life!

Skiff – I’m jonesing for a canton Fat Sack (? or Phat sack? Phat bag? Fat Bag? I dunno… but you do?)