Pizza, a definitive science.

So, anyone that has read this blog before probably is aware of my feelings on Pizza.  I have spent most of my life in Chicago (which I think maybe the Algonquin word for ‘Pizza’) and Chicagoans are very serious about their Pizza.  New Yorkers (and those from neighboring New Jersey) have a completely different concept of Pizza.  However, I have found that the rest of the country usually falls into one of those two categories, New York or Chicago Style Pizza.  There is perhaps a third category which I will call ‘European’ or Italian Style.  Usually this is composed of a thin crisp crust with some veg and cheese and little or no sauce.  That’s not pizza, its a freaking cracker.  Well, not American pizza anyway, thus I am ignoring it.

Chicago Style Pizza is often deep-dish style or stuffed.  Immediately on top of the crust (usually a cornmeal or milk crust) are the main components (veg, cheese, meat, whatever) and this is TOPPED by sauce.  In a stuffed pizza, the main ingredients are placed between two layers of crust and then topped with the sauce.  Chicago Style is baked in a pan and it is not uncommon to have a piece that is 1 to 1 1/2 inches high.

In my humble opinion, Chicago is the best style of pizza.  It’s a meal in each piece.  Usually, when I am in Chicago on business (which alas, does not happen often anymore) I will order a par-baked Pizza from my favorite place.  They freeze it solid for me and I take it home with me on the plane.  It will fit in either the overhead compartment or under the seat in front of you.  So don’t fall for the crap the flight attendant will give you about it.  She just wants your pizza.

New York Style Pizza (or pie) is usually thin crust, cooked directly on the surface of a very hot oven.  Typically there is a thin layer of sauce, topped with goodies (meat and/or veg) and topped with cheese.  Throughout the US (and here in Austin) this is the most typical method of making pizza.  Bear in mind that the Pizza Mega Movers (ie. Dominos, Pizza Hut, Austin’s) are NOT New York Pie.  The only similarity between the two is the method of cooking.  That is where it ends.

My wife disagrees with me on the best type.  Although she loves a good Chicago Pizza, she prefers New York (or more specifically New Jersey) Pie.  The thinner the better and if you cant fold it, it ain’t Jersey Pie.  As for my thoughts . . . if you want to fold it, you may as well go for a Stuffed Chicago Pizza.

However, I have to say, that we have found a new favorite right here in Austin for Pizza.  It’s a Jersey style pie, but I gotta say, it was the best I have had for a LONG time!  Saccone’s Pizza and Subs is far and away the best Pizza I have had in Austin.  Their sauce (which is by far the most important component to pizza) is excellent.  And like a true New Jersey Pie (oh, and I asked the owner whether he says ‘Pie’ or ‘Pizza’ . . . he says ‘Pie’) it is thin and crusty with a good amount of toppings and cheese.

Saccone’s has three locations in Leander, Round Rock and now at Anderson Mill.  And, in me and my family, they have new fans.  I have not yet had a pizza in Austin that is even a close second.  Saccone’s has their pizza down to a definitive science.

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Other Links to this Post

1. A Food Bloggers Guide to Pizza in Austin | Austin Epicurean — March 8, 2010 @ 8:20 pm