In NYC, Keste for Neapolitan, Artichoke Basile Sicilian margharita for a slice, and Patsy's with pepperoni and kalamatas for a classic New York pie.
A deep dish type of Pizza.What exactly is Chicago Style btw?
I would love a chart showing different styles -vs- crust -vs- toppings
Yup.Chicago style is a deep dish, buttery, flaky, pie-like crust with lots of toppings and is as filling as a casserole.
They do have thin crust, but I was specifically thinking of this;Don't forget the the thin crust chicago style. Just crispier crust and cut into squares for the most part.
That's so hard to believe considering how thick it is! I'll have to try it to believe it I guess.One bite at a time man, one bite at a time......
It's solid enough to pick up and eat, or you can do the (gasp) knife and fork thing.