Comment on xkcd #3142: -Style Pizza

• masterspace@lemmy.ca ⁨1⁩ ⁨month⁩ 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.

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  • SpaceNoodle@lemmy.world ⁨1⁩ ⁨month⁩ ago

    It’s not even “thin crust” pizza. That’s St. Louis style.

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  • lagoon8622@sh.itjust.works ⁨1⁩ ⁨month⁩ 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)

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    • masterspace@lemmy.ca ⁨1⁩ ⁨month⁩ ago

      Yes, and pizza with real crusts reheat fine in any oven.

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    • SpaceNoodle@lemmy.world ⁨1⁩ ⁨month⁩ ago

      Incorrect; pizza does not need to be reheated, as it is delectable cold.

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• Alexstarfire@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Image

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• MonkRome@lemmy.world ⁨1⁩ ⁨month⁩ 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.

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  • SpaceNoodle@lemmy.world ⁨1⁩ ⁨month⁩ 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.

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    • MonkRome@lemmy.world ⁨1⁩ ⁨month⁩ ago

      Chicago style pizza was originally tavern style thin crust. This deep dish nonsense is a modern thing.

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      • SpaceNoodle@lemmy.world ⁨1⁩ ⁨month⁩ ago

        NY crust is closer to Neapoliton, so I’m not sure what the problem is.

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