ZeroCool@slrpnk.net to Microblog Memes@lemmy.worldEnglish · 5 months agoRegional pizzai.postimg.ccimagemessage-square327fedilinkarrow-up1824arrow-down175file-text
arrow-up1749arrow-down1imageRegional pizzai.postimg.ccZeroCool@slrpnk.net to Microblog Memes@lemmy.worldEnglish · 5 months agomessage-square327fedilinkfile-text
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkEnglisharrow-up7arrow-down3·5 months agoWhy’s everyone snubbing St. Louis? Also, what’s New Haven pizza supposed to be? Hot honey? Fuck off with that shit
minus-squareBigilusDickilus@lemmy.worldlinkfedilinkEnglisharrow-up11·5 months agoNew 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.
minus-square0ops@lemm.eecakelinkfedilinkEnglisharrow-up5·5 months agoIt’s like a thinner, more crispy NY Pizza
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkEnglisharrow-up2arrow-down2·5 months agoSo, St. Louis?
minus-squaregaylord_fartmaster@lemmy.worldlinkfedilinkEnglisharrow-up6arrow-down1·5 months agoI 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.
minus-squareMechanicalJester@lemm.eelinkfedilinkEnglisharrow-up3·5 months agoSpecial cheese on St Louis style. Never stringy. Slightly different herbs
minus-squareHipHoboHarold@lemmy.worldlinkfedilinkEnglisharrow-up2arrow-down1·5 months agoI’ve tried it once, and didn’t like the cheese or sauce. Now when I go visit family we don’t order it.
minus-square0ops@lemm.eecakelinkfedilinkEnglisharrow-up1·5 months agoI dunno, I’ve never tried it, but it’s on my to-do list now
minus-squaremister_flibble@lemm.eecakelinkfedilinkEnglisharrow-up2·5 months agoEssentially it’s coal fired at very high temperatures so the crust has a distinct consistency.
minus-squareGunValkyrie@lemmy.worldlinkfedilinkEnglisharrow-up3arrow-down1·5 months agoFrank Pepe’s pizza is regarded as some of the best pizza in America.
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
Essentially it’s coal fired at very high temperatures so the crust has a distinct consistency.
Frank Pepe’s pizza is regarded as some of the best pizza in America.