Poll: The Pizza Grudge Match. Choose Your Side.

I'm starting this one simple, between the two "classic" american styles. We can do a Battle Royale with numerous other styles in a different poll.

Not enough choices...I'll wait for the battle "Royale" to select my candidate. BTW, have I mentioned to anyone that I have a pizza named after me at the soon to be open Coals Artisan Pizza in St. Matts ?

Steve - there's this classic debate and then there's the overall battle royale. You surely have an opinion even in this battle.

Not to be rude, but I think the choices here are to limited. Is that a Chicago "tourist" deep dish pizza, or is it a traditional Chicago thin crust,square cut style that most everybody who lives there eats? Also with the NY pizza,same issue....is that a "street corner" or one of the many variations that you find around the boroughs?

Both are pretty awful. Having Type 1 Diabetes, I'm free from having to subject myself to either.

It's what the general population thinks of when they hear Chicago Style vs NY style. Simple travel channel style polling. The hair splitting can all go into the mega poll.

"neither of the above"

Definitely don't like the NY style with the orange drippy oil.
Not too keen on the ChiTown deep dish either.

What style is Papalinos?

What style is Papalinos?

I'd put it in the New York style category. It's not the style that Annemarie remembers with the orange grease and sliding toppings but IMHO I would certainly put it in the category of New York pizzas that I grew up with.

[Robin Garr]

What style is Papalinos?

I'd put it in the New York style category. It's not the style that Annemarie remembers with the orange grease and sliding toppings but IMHO I would certainly put it in the category of New York pizzas that I grew up with.

Allan Rosenberg, the chef, says he modeled his pie on places like Patsy’s and DiFara’s, and it coincides with my memories of those places.

What style is Papalinos?

I'd put it in the New York style category. It's not the style that Annemarie remembers with the orange grease and sliding toppings but IMHO I would certainly put it in the category of New York pizzas that I grew up with.

Allan Rosenberg, the chef, says he modeled his pie on places like Patsy’s and DiFara’s, and it coincides with my memories of those places.

I've never been to Patsy's but I certainly agree about DiFara's although I think Papalinos crust is a little thinner which I personally like.

Where is the option for "I love all pizza, can I have some now please.?"

Firmly in the Chicago corner here. Both varieties. I love eating my deep dish with a knife and fork and I also really enjoy the cracker crisp thin crust.

-Scott

I too like all pizza but I am definitely a NY guy. I love Giordano's and Bacino's though.

Neither!

Standing with Wes AND Tony P. on this one.......give me a Louisville style pie!