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Post by nutsberryfarm 🏜 on Oct 9, 2019 23:40:54 GMT
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Post by wickedkittiesmom on Oct 10, 2019 16:57:06 GMT
I don't like deep dish pizza and I'm from the Chicago area, I've always preferred thin crust. Deep dish pizza is like eating a bunch of dough.
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Post by Jayman on Oct 10, 2019 17:54:46 GMT
I don't like deep dish pizza and I'm from the Chicago area, I've always preferred thin crust. Deep dish pizza is like eating a bunch of dough. the thin crust is just all I know and that is how we do it in New York. But I would keep an open mind about this kind of pizza because it does look really good  |
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Post by divtal on Oct 10, 2019 18:20:38 GMT
The first time I had deep dish pizza was in Chicago, and it was pretty good. To my knowledge, I've never had Detroit's version.
On the whole, I prefer thin crust, and agree with WKM that deep dish can be too doughy.
There is a local pizzeria that offers a delicious clam topping that has a fair amount of garlicky olive oil. I order that in deep-dish, because the thin crust just floats in it, while the deep absorbs it nicely.
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Post by sweetpea on Oct 10, 2019 18:50:37 GMT
I don't like deep dish pizza and I'm from the Chicago area, I've always preferred thin crust. Deep dish pizza is like eating a bunch of dough. Lol, I like dough.
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Post by Jayman on Oct 11, 2019 4:59:35 GMT
The first time I had deep dish pizza was in Chicago, and it was pretty good. To my knowledge, I've never had Detroit's version. On the whole, I prefer thin crust, and agree with WKM that deep dish can be too doughy. There is a local pizzeria that offers a delicious clam topping that has a fair amount of garlicky olive oil. I order that in deep-dish, because the thin crust just floats in it, while the deep absorbs it nicely. I am intrigued by that clam topping you mention. I have never seen that before
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Post by klawrencio79 on Oct 11, 2019 17:27:55 GMT
The first time I had deep dish pizza was in Chicago, and it was pretty good. To my knowledge, I've never had Detroit's version. On the whole, I prefer thin crust, and agree with WKM that deep dish can be too doughy. There is a local pizzeria that offers a delicious clam topping that has a fair amount of garlicky olive oil. I order that in deep-dish, because the thin crust just floats in it, while the deep absorbs it nicely. NYer here, I prefer thin crust all the way and I'm going to second your clam topping but for the thin crust variety of pizza. I don't even like clams and when someone described it to me before trying it, I thought it sounded awful, but holy hell if it isn't among the most flavorful things. With the thin crust, it's true it gets really soggy if you let it sit, but the reality is that you wouldn't want a clam-topped pizza to sit and get cold anyway. It gets a bit nasty and, I dunno, gloopy or something. In any event, yeah! 
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