401
No cheese (sh.itjust.works)
submitted 9 months ago by to c/whitepeopletwitter@sh.itjust.works
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[–] 22 points 9 months ago (10 children)

I'm a native Chicagoan and I just wish people would stop thinking of it is "Chicago style" pizza lol

There's only a handful of restaurants that make it and it's not even their best seller, the way more common "Chicago style" pizza is basically just square cut tavern style.

Deep dish is pretty good but I feel like it's its own category. IMO it's a bad choice for most of the situations you'd order pizza. It's extremely filling so it makes you tired. You have to eat it fast because it's only good hot (and it cools down quick). The slices are heavy so it's harder to eat without making a mess.

Like if I want deep dish, I want deep dish. But if I want pizza, I'm not even considering deep dish, you know? It's like noodle pasta vs lasagna

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  • [+] 8 points 9 months ago* (last edited 9 months ago) (4 children)
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  • [–] 6 points 9 months ago

    Yeah, we just don't have a "signature" pizza in the same way Detroit does.

    Italian beef feels like such an accidental secret. It's so good but nobody talks about it outside of Chicago

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  • [–] 3 points 9 months ago

    Ah man, I miss Aurelio's. They used to have a few locations in the Minneapolis/St Paul area, but the last one closed a little while ago. Their pizzas were great, but the spinach calabrese was the best.

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  • [–] 1 point 9 months ago (4 children)

    Tbf square cut is also a travesty. It is the norm where I live, but I have a great Neapolitan joint that knows how to cut triangles.

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  • [–] 5 points 9 months ago (3 children)

    Incorrect, square cut is great. Definitely my preferred cutting method

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  • [–] 1 point 9 months ago (2 children)

    Triangles have a natural handle so your fingers don’t get greasy. Squares are smaller and easier to overeat. “Just one more square.”

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  • [–] 2 points 9 months ago

    There's two types of square cut, and one is fantastic while the other should be punishable by a week in the stockade.

    The good way, is starting with a square or rectangle to begin with, and then slicing once down the middle long way, once down the middle short way, and then one down the middle-left and middle-right, for a total of 8 rectangular/square slices. Then you have the corners with more crust, but at least every slice has some crust and some size to it. Most tavern style places will do this one.

    The abomination, is to start with a circle, cut a cross into it, and then divvy it up from there like graph paper. The middles get square but with no crust and about the size of a cracker. The edges get at least 4 points that are just crust with about 1cm worth of pizza, and it doesn't get better from there. There's literally 4-8 squares on that whole thing that have enough crust to pizza ratio and they're still the size of a cracker. "It's better for sharing" no it isn't, pizza is already perfect for sharing you just didn't want to order enough. Dominos does their thin crust this way by default (and they fuck up because of muscle memory if you ask for it pie cut like a smart person.)

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