Whats your favorite? New York style thin crust or Chicago deep dish?

I have been into the New York style lately. We found a local place that makes these great 20" NY thin crust pizzas nice big slices to fold and eat.

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The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

I like thin crust with peppers and onions.

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Being able to play and enjoy music is a gift that's often taken for granted.

Don't leave home without it!

Neither. Chicago style thin crust is where it's at.

The ones that my mom makes, she has one in the oven now!

It's neother New York style nor Chicago, I don't know how you would classify it, let's call it homemade..

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It's a mix between Jazz and Funk, it's called "Junk"

A nice deep dish with stuff sliding off all over the place. Thin crust is good once in a while too though.

If its thin crust then would that not be like a NY thin crust which is similar to Naples Italy pizza brought over here? What's different about the Chicago thin crust?

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The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

Costco, by-the-slice combination. Which is different than their take-out.

Best reason to have a Costco card.

Anyone tried that new recipe at Dominoes yet? I heard it's supposed to be similar to Pizza Hut now.

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Don't worry, Be happy.

No, but my wife, whose parents came from Sicily, make a great thin crust pizza.

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Being able to play and enjoy music is a gift that's often taken for granted.

Don't leave home without it!

God, Chicago deep-dish all the way.

Granted, I've only had NY style once or twice, but just thinking about it is making my stomach growl.

I love Chicago Deep dish, But sometimes I have to have the NY style.
I'm a chef so I have trouble deciding when it comes to food.

I like to serve a pizza that you grill the crust, coat with a fire roasted tomato sauce, top it w/ proscuitto, lobster, goat cheese, havarti, and drizzle it with truffle oil.

Another is my artichoke heart , hearts of palm, with grilled chilean sea bass, drizzled with creme fraiche(flavored homemade sour cream) and lemon oil.

Sorry for the ramble........ , music and food, music and food, two of my favorite things...

I'm a Chicago deep dish man, all the way.

Deep Dish with Cheeses that don't break until at least oh seven inch streach ,Tomato, ham, black olives, pinapple & banana

neither one is pizza!!!

BTW, NY thin crust is the way to go

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Current Gear: Ron Kirn Barnbuster Tele,
Marshall: 1971 SuperLead 100>1997 1960-TV, bunch of pedals
and a 1987 Porsche 911 Carrera coupe named Veronica

I prefer thin crust with bacon,cheese,pepperoni,green pepper,onions, black olives and anchovies,the problem here in NL is that hardly anyone even the chains like Boston Pizza or Pizza Delight ever have anchovies.

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'65 Strat,65 Mustang,65 Jaguar,4 more Strats,3 vintage Vox guitars,5 Vox amps,'69 Bassman with a '68 2-15 Bassman cab,36 guitars total-15asst'd amps total,2 vintage '60s Hammond organs & a myriad of effects-with a few rare vintage ones.