Hey, hey, hey...be careful what you say there. In Massachusetts we have what's known as "Greek Style" pizza. It's a different animal than what you'll get in most other areas of the country. The crust is thinner and crispier and a little oilier and the cheese is not so heavy. It's not a New York slice or a a Chicago deep dish, but it has its merits and I tend to miss it. Chicago can't do thin crust for squat, and Alabama...well...
Seriously, find yourself a good Greek pizza/sub shop.
But good for you for making an awesome home pizza! I'll be doing a lot of that myself.
Well, I did kind of figure that the local pizza must be an art form in and of itself, but since I'm surrounded by little dives that don't necessarily do a great job of creating the ideal, I can't even be sure what I would think about the Bostonian's perfect pizza. I suspect I haven't met it yet. If you've got a favorite place to try, I'll go check it out.
On a side note, I never really got the hang of midwestern flat pizza cut into squares. I didn't encounter it much in Michigan, just from a friend who was from Wisconsin and considered it the perfect pizza so forced it on the rest of us - then when I moved out to Chicago that was totally the standard. Cut into *squares*?? I was so confused.
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Seriously, find yourself a good Greek pizza/sub shop.
But good for you for making an awesome home pizza! I'll be doing a lot of that myself.
Reply
On a side note, I never really got the hang of midwestern flat pizza cut into squares. I didn't encounter it much in Michigan, just from a friend who was from Wisconsin and considered it the perfect pizza so forced it on the rest of us - then when I moved out to Chicago that was totally the standard. Cut into *squares*?? I was so confused.
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