Current Events > Tavern style pizza is the best type of pizza

(+) Yeah! (+)

Its weird people argue about deep dish or NY style

Like to pizzas you get at the dollar store?

What makes tavern style so good

authentic ny style pizza is the best for sure

Can absolutely confirm.

Still funny that I've lived in Chicago the majority of my life, and only for the first time heard it called tavern/pub style like two months ago. My girl hadn't heard it, either

Nevermind, I remember what it is.

It's ok. I only really like it if it's thin crust pizza from domino's

Pizza huts tavern style is dry af

Detroit-style pizza is the best style of pizza.

Extra greasy and smells like an ashtray?

All pizza matters fuckers

considering it features thinner crust than is typical on other styles, that's going to be a big fat no thanks from me.

I like coal fired the most. Thin, crispy, and well done. Lots of sauce as well.

NY style pizza fucking sucks. I'll never understand why anyone advocates for that shit.

Chicago style is far too heavy. It tastes good, but like, it feels like you are going to die after you've had just a few slices.

Detroit style is pretty decent, but its more like bread with stuff on it than pizza.

Tavern style is just very basic and not great. I especially hate cracker crusts, like, if I wanted to eat a saltine cracker I'd be eating that instead of a pizza.

Like, actual pizza, the kind you get in Italy, is very obviously the best.

Totino's is the best pizza.

Fite me!

CoyoteTheGreat posted...

Like, actual pizza, the kind you get in Italy, is very obviously the best.

Wanna hear something funny?

Until the 1950s, most Italians had never heard of pizza

This is a paywall dodge to a Financial Times article:

https://archive.md/TRMZJ

The man Im dining with is Alberto Grandi, Marxist academic, reluctant podcast celebrity and judge at this years Tiramisu World Cup in Treviso. (I wouldnt miss it, even if I had dinner plans with the Pope.) Grandi has dedicated his career to debunking the myths around Italian food; this is the first time hes spoken to the foreign press. When his 2018 book, Denominazione di origine inventata (Invented Designation of Origin), started racking up sales in Italy, his friend Daniele Soffiati suggested they record a spin-off podcast.

Since its launch in 2021, their Italian-language show, called DOI after the book, has had three seasons and more than one million downloads. Grandis speciality is making bold claims about national staples: that most Italians hadnt heard of pizza until the 1950s, for example, or that carbonara is an American recipe. Many Italian classics, from panettone to tiramisu, are relatively recent inventions, he argues. Some of DOIs claims might be familiar to industry insiders, but most are based on Grandis own findings, partly developed from existing academic literature. His skill is in taking academic research and making it digestible. And his mission is to disrupt the foundations on which we Italians have built our famous, and famously inflexible, culinary culture a food scene where cappuccini must not be had after midday and tagliatelle must have a width of exactly 7mm.
...

In the story of modern Italian food, many roads lead to America. Mass migration from Italy to the US produced such deeply intertwined gastronomic cultures that trying to discern one from the other is impossible. Italian cuisine really is more American than it is Italian, Grandi says squarely.

Pizza is a prime example. Discs of dough topped with ingredients, as Grandi calls them, were pervasive all over the Mediterranean for centuries: piada, pida, pita, pitta, pizza. But in 1943, when Italian-American soldiers were sent to Sicily and travelled up the Italian peninsula, they wrote home in disbelief: there were no pizzerias. Before the war, Grandi tells me, pizza was only found in a few southern Italian cities, where it was made and eaten in the streets by the lower classes. His research suggests that the first fully fledged restaurant exclusively serving pizza opened not in Italy but in New York in 1911. For my father in the 1970s, pizza was just as exotic as sushi is for us today, he adds.

Italian pizza is very different. They don't see it as a meal. It is just a snack to them. Their pizza is very basic

False. Besides NJ has the best pizza and it isn't even close.

Never heard of tavern style. Google is saying its Thin crust square cut?

If so, no.

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I'm guessing you've at least at the thicker, more basic type, which is debatable if it's even NY style.

CoyoteTheGreat posted...

Like, actual pizza, the kind you get in Italy, is very obviously the best.

Italy tends to have mostly Neapolitan pizza. Its not bad, but its far too doughy for me. I need more crisp.

Where can I get tavern pizza someone buy me one

VampireCoyote posted...

Where can I get tavern pizza someone buy me one

The best pizza I've ever had. By a lot.

https://www.palermosof63rd.com/

Chicago or Saint Louis style for me. Either thin and crunchy or thick AF. No middle ground.

New Haven style here in CT is really popular, and a lot of people consider it superior to NY style.

I also really like New England Greek style, which is a somewhat thicker pan pizza. A lot of food critics and bloggers look down on it, but there's a lot of good ones around here.

I tried Detroit style once. I was actually a little disappointed, but I'll give it another shot if I get the chance.

The only time I kinda had Chicago Tavern style was Domino's thin crust.

And I'm sorry, but Sicilian Pizza from Bakeries (not restaurants) is way overrated. I'd rather have chain.

ScazarMeltex posted...

Chicago or Saint Louis style for me. Either thin and crunchy or thick AF. No middle ground.

St Louis puts provel cheese on it though

Justin2Krelian posted...

New Haven style here in CT is really popular, and a lot of people consider it superior to NY style.

I also really like New England Greek style, which is a somewhat thicker pan pizza. A lot of food critics and bloggers look down on it, but there's a lot of good ones around here.

I tried Detroit style once. I was actually a little disappointed, but I'll give it another shot if I get the chance.

The only time I kinda had Chicago Tavern style was Domino's thin crust.

And I'm sorry, but Sicilian Pizza from Bakeries (not restaurants) is way overrated. I'd rather have chain.

New York style and New Haven style tend to be my favorites. I slightly edge it to NY because the pies tend to be more herbaceous for the most part, but it really depends on the place.

Tomato pies are probably my third favorite style.

I had to google wtf tavern style pizza is and it's from Chicago... So of course DarkPrince loves it lol.

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Im not sure. I just call it Basic style, and the places that serve it around here are (with a few exceptions) inferior to some of the styles I mentioned above. Maybe its really just a sub style of NY, though its still distinct from what Id call New York style.