There's a Happy Joe's on the west side that my daughter and I would stop at for lunch every year on the way to Colorado for the Fourth of July showcase tournaments. Half Taco half pepperoni. Good memories.
Guide to American Pizzas: 7 Most Popular Pizza Types in the USA
- Thread starter zumbro clones
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I love the crispy cheese on the edge of the Detroit style. Two of the biggest pizza chains basically started in and around Detroit, Domino's and Little Caesar's. Back in the day, Domino's deep dish was really just a Detroit style round and that got me hooked on the style, that and Stouffer's French bread pizzas. Only problem for me is no one else in my family cares for that style, so it's usually traditional, midwestern, or New York style when we all want pizza.
- Mar 27, 2006
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Could not agree more. I started spending a good amount of time in STL, in the last couple years, for work. I don't understand the weird Helsinki Syndrome relationship that residents seem to have with that style of pizza. That cheese... I don't know if it would be better in other scenarios, but I am confident that it should not be used for pizza. The first time I had it, I legitimately thought that someone made a mistake when making it.
My KC Trifecta is Joe's, Minsky's, and LuLu's. If the kids aren't down for LuLu's I will accept Whataburger as an acceptable substitute.
Just old Brasky's humble opinion here but Godfather's is being severely underrated.
I had never had it but saw that HyVee was selling Provel cheese. I love making homemade pizza so I thought, why not, what's the harm?
It was that dinner that I nearly lost the trust of my family when it comes to making dinner.
The Gino's East frozen is pretty good. When they have a pizza bogo sale at the grocery I grab a couple of sausage ones. Been experimenting some on baking it and have settled on a hybrid of all frozen versus thawed. I partly thaw it and bake at 375 and place it in a cast iron 10" pan that I pre-heat to 400-something first. Does a better job of getting the bottom crust fully baked.
For reheating I do the slow cook in glass lid covered fry pan. Helps to let let it warm some on the counter first or give it a quick micro at LOW level, just enough to take the chill off the upper portion but not enough to make the crust soggy. The slow fry does a nice job of keeping the crust crisp.
I was going to mention the same thing, but that's not really an American style pizza.
In all fairness, even though they are both a "Deep Dish" style pizza, they are two quite different pizzas. Lou's and other "Chicago Style Deep Dish" Use a corn meal crust as a base layer, then what I would call a normal cheese layer, the toppings, then sauce on top.
Giordano's makes what's called a Chicago Style "Stuffed Pizza" It's a normal bread flour (typical pizza crust) style with a very thick layer of cheese with any toppings. On top of that goes another thin layer of crust, (some even put another thin layer of cheese on top of that) then the sauce on top of that.
Yes, both are made in a deep pan, but they really are two different experiences. I usually prefer the Lou's style deep dish as the cornmeal crust leads to a crispier texture which I prefer. And I find the stuffed pizza to be just too much most of the time.
My prefered is a taven style. I'm a thin crust fan for the most part. I prefer crispy, almost slightly burnt and not too heavy on cheese. I need to get to New Haven sometime as that pizza seems it would be a favorite of mine.
I'll fully admit that is took me a minute to fall in love with NY-style pizza when I first moved East. However, this statement is widely inaccurate. I don't know an Italian joint worth it's salt that's not using fresh mozz.
I've never really loved Sammy's pizza but the rest of your Minnesota list is strong.
I'll throw in these:
I like Red's Savoy with its peppery sauce. They call it 'Sota style. I think the fact that you get a pulltab with it is what makes it 'Sota style.
There's a terrific NY Style place in Plymouth by the name of ElMar.
The garbage pizza at The Commander near Breezy Point is kind of legendary and terrific. I do have to qualify this by stating that I've never had it without having a significant amount of beer first. I guess I don't know if anybody's actually had it without having a significant amount of beer first.
Parlor pizza in Beaverdale is pretty good if you’re looking for Detroit style. If not, go right across the street to Christopher’s for their thin crust. Good stuff.
I'll try it again, but I won't get that crust. Everybody says it's good.
I love Lou Malnati's, but I like Giordano's better. Both are better than Gino's.
Since Sicilian is included this seems to be about pizzas popular in American and not strictly pizza styles originating here?
In that case, what the hell? Neapolitan style has to be among the top ten most popular these days?
And what the ****? No California-style? Arguably this could count as two omissions, with sourdough being its own thing.
Also: NY-style is ******* awesome, as is Totinos which is its own style for sure.
In that case, what the hell? Neapolitan style has to be among the top ten most popular these days?
And what the ****? No California-style? Arguably this could count as two omissions, with sourdough being its own thing.
Also: NY-style is ******* awesome, as is Totinos which is its own style for sure.
I had Wrecktangle once at Malcolm Yards. It was terrific. I forgot about that one. I think they have a food truck too.
