[chitowneats]

These are all Neopolitan style. I've had Grimaldi's and Lucali and enjoyed them.

I asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S., but one I've never been particularly impressed with. Especially when compared to Chicago tavern style or deep dish.

[JumpCrisscross]

> are all Neopolitan style

They’re more New York than Naples.

> asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S.

You’re being snotty about people trying to answer your questions.

Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held with one hand (folded).

> when compared to Chicago tavern style or deep dish

Try a New Jersey tomato pie. (They’re good.)

In my experience, a lot of Chicago pizza is more properly pie. Freshness of ingredients plays second fiddle to texture and presentation. That doesn’t mean it’s bad. But I want a crisp crust, not a bready one, and a slice, not a whole pie, and that’s an innovation of New York City.

(As others have mentioned, there is a definite atmosphere element to the experience. You don’t buy a slice to soberly cut up with a knife and fork for solo Wednesday weeknight dinner.)

[kasey_junk]

Chicago tavern style (or really any of the tavern style pizzas I’ve had) aren’t bready, they are almost to cracker.

[chitowneats]

> You’re being snotty about people trying to answer your questions

One of many bad habits I picked up from the locals in NYC. Working on it.