Comment on xkcd #3142: -Style Pizza
masterspace@lemmy.ca 3 weeks ago
I feel like this graph needs a line that indicates your baseline normal pizza
Comment on xkcd #3142: -Style Pizza
masterspace@lemmy.ca 3 weeks ago
I feel like this graph needs a line that indicates your baseline normal pizza
SpaceNoodle@lemmy.world 3 weeks ago
NYC pizza is the baseline
masterspace@lemmy.ca 3 weeks ago
I seriously doubt it’s the most common pizza sold.
It’s thin crust nature makes it economical for selling hot slices, but horrible for delivery and for reheating.
SpaceNoodle@lemmy.world 3 weeks ago
It’s not even “thin crust” pizza. That’s St. Louis style.
lagoon8622@sh.itjust.works 3 weeks ago
Incorrect; it reheats fine in a countertop convection oven (or a cast iron or carbon steel pan on the stovetop if you know what you’re doing)
masterspace@lemmy.ca 3 weeks ago
Yes, and pizza with real crusts reheat fine in any oven.
SpaceNoodle@lemmy.world 3 weeks ago
Incorrect; pizza does not need to be reheated, as it is delectable cold.
Alexstarfire@lemmy.world 3 weeks ago
Image
MonkRome@lemmy.world 2 weeks ago
As much as I love Jon Stewart, NYC has the worst pizza in the country. Don’t get why people love a limp pizza with the wrong ratio of bread/sauce/cheese. I’ve had better school lunch pizza than your average New York slice. Chicago style thin crust or Midwestern thin crust, or neapolitan are all worlds better pizza.
SpaceNoodle@lemmy.world 2 weeks ago
WTF is “Chicago style thin crust?” Or have you mixed that city up with St. Louis?
If what you’re looking for in a pizza is bread, sounds like you’d prefer Sicilian.
MonkRome@lemmy.world 2 weeks ago
Chicago style pizza was originally tavern style thin crust. This deep dish nonsense is a modern thing.