Pizza New York Style Vs Chicago

If pizza lovers could be asked to describe exactly what your favorite meal, they would probably inspire a gourmet fairytale. Most people love the delicious crusts, while others like cheese and toppings. There are so many varieties of pizza, but the two that could engage in a food fight are the pizza in New York style and Chicago style pizza. These two varieties of pizza are extremely different, and they have a loyal fan base.

The first differentiating factor is the crust. Chicago style pizza can have a crust that is up to four inches thick. The deep dish crust has lots of toppings and crust is too crumbly. The New York style pizza, on the other hand has a very thin and crispy center and a rubber edge. New York pizza is easy to fold into a kind of sandwich that can be easily chowed. Chicago pizza is made to be eaten slowly and comfortably using a knife and fork.

People who watch their consumption of oil or fat should stay away from the pizza from New York who became famous for their oil content. New York pizza appears to have an oil tank on its surface, while the oil in Chicago pizza is evenly distributed in the pizza itself.

Foodies who want more rind cheese should determine their views of New York Pizza, stringy mozzarella or to be precise. Pizza Chicago has managed to balance the cheese crust and toppings.

New York Pizza can be easily cut and served as the crust is very thin. The four inch pizza Chicago has generous layers rich toppings. New York Pizza cheese is primarily a source layer of tomato and scattered blankets.

People who like pasty crust should buy Chicago pizza. The pizza dough can also be thick and crunchy cookies with a texture. New York Pizza crusts rubber, and can sometimes be very thin crispy crust.

People who are looking for a quick snack, they can eat in a hurry to get to New York pizza. This pizza is thin and can be folded easily, making it the best meal for a busy day. However, Chicago pizza can be eaten slowly, because it is a very heavy pizza needs more time.

Load disqus comments

0 Comment