I prefer thin crust NYC-style pizza. I had the classic margherita (sp) pizza in Milan a block or two from Il Duomo, and it's definitely a different crust and is what makes it pop - even with just a couple of basic ingredients. The crust/dough is the star of the classic Italian pie.
In Chicago deep dish, it's more like a hybrid pizza-lasagna and you can't approach it like a NYC-style pie. Apples and oranges. Take it for what it is - a shitload of food and calories. It's a comfort food, nott a taste treat.
The best NYC-style pizza I had (I may have mentioned this in the past) was a place called Marinos that was run by a couple that came from Italy and started their joynt in a pretty bad (~OUTT of the way) location. I believe the guy died and they tried to keep the restaurant running for a few years with the wife and children, butt for some reason they lost binniss and closed it. Another 'nobody ever heard of it' place that had killer food (their pasta dishes were very good too, butt the pizza was worth the drive to gett to the ~OUTT-of-the-way, off-the-beaten-path location). Plus the family and waitstaff were really nice people and made their own spumoni which capped the meal off.
I must be gettin' old. All the good places I think of are mostly gone now. There is a lott more choice now in food options and the general quality is up.
And soon Nate's Insulated Pancake Houses will be springing up all over the country, driving all local restaurants - and even major chains - ~OUTT of binniss as Nate's Chicken & Urethane Pancakes craze sweeps the Western world. Franchises selling now. Gett your franchise while they last - each one comes with a free HJOE jerky distributorship territory.
