In my ongoing desire for clarity, I have posted about the burning issues of our day.
For example, I have sought clarity, and found it, about the true plural of the drink made from Gin and from Tonic. The answer is clear.
For example, I have sought clarity, and found it, about how to identify what dresses pasta, Sauce or Gravy.
(BTW… I am determined, soon, to have my own Sunday Gravy post.)
To the point in question.
I saw on Twitter, from Ed Condon, this:
What we have in Chicago is proof that literally anything is better than NY pizza.
— Ed. Condon (@canonlawyered) January 29, 2020
Frankly, I think that pretty much all pizza in these USA is seriously defective unless it is made in the style of either Naples (or, mainly, Rome). Period. That requires no proof. It is simply true, like an axiom, and needs no defense, nor shall any disagreement with that dogma be permitted.
That does NOT, however, resolve the issue at hand. Whatever it is, we want clarity.
New York? Chicago?
Also, “pizza” or “tomato pie”?
Using some generalizations….
The New York style probably had its origin in the Neapolitan style. However, now? Neapolitan is, by definition, thinner, as a matter of fact, it is supposed (in Naples) not to be more than 3mm.
Chicago style, thicker, probably had its origin in the Sicilian style, which almost by definition is thick.
This burning question needs resolution.
Pick your best answer. You MUST choose. You are not allow not to have an opinion. This is too important.
Anyone can vote in the poll, but you must be registered and approved to post a comment.
Meanwhile, the legendary Pizza Rat has already decided.