Just wait until you've heard about the war crime that is Ohio Valley-style pizza
this post was submitted on 28 Jan 2024
750 points (91.7% liked)
Microblog Memes
5742 readers
2251 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big of a range to say that it’s all good pizza.
Why's everyone snubbing St. Louis?
Also, what's New Haven pizza supposed to be? Hot honey? Fuck off with that shit
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
It's like a thinner, more crispy NY Pizza
So, St. Louis?
I love St. Louis pizza, but most people would barely even consider it pizza, much less just a "thinner, crispier NY pizza". It's way different.
Provel is the shit though.
Special cheese on St Louis style. Never stringy. Slightly different herbs
I've tried it once, and didn't like the cheese or sauce. Now when I go visit family we don't order it.
I dunno, I've never tried it, but it's on my to-do list now
Frank Pepe's pizza is regarded as some of the best pizza in America.
Essentially it's coal fired at very high temperatures so the crust has a distinct consistency.
Frank Pepe's (located in New Haven, CT) is easily the best pizza. I haven't had a slice in New York that can beat it.
What makes it the best pizza?
Nothing, it's mediocre af.
I've had dollar slices in the Bronx that beat Frank Pepe's in quality.
That doesn't tell me anything about why it's good or bad pizza.
It's floppy, dry (like not enough sauce), and the crust is too thick. I'd rate the sauce itself, but there wasn't enough on my pizza to give it a proper rating.
Fuck Frank. Go to Zuppardis instead.
Why? You neither made a case against Frank's nor for Zuppardis. Based on your reply, I don't think I want to touch any place you might go to.
Frank Pepe and Sally's have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It's all preference.