David Williams wrote:
>
> Properly made Chicago deep-dish is NOT "doughy" or "chewy."
> It is thick, dimensionally speaking, but not in its consistency.
> Properly made, the dough's texture should be more airy, about halfway 
> between cake and focaccia?

Just a little bit heavier in texture than brioche.  Chicago deep dish
crust is about as light as you can get with a dough that has a
significant fraction of corn flour in it.  It's quite a recipe.

For the low carber or wheat intolerant folks Lou Malnattis makes a no
dough crust by pressing mild sausage into a sheet.  It comes out
surprisingly good given that my usual pizza is either a flavorless rice
crust or comes with major league indigestion and assorted other
symptoms.

>> I just don't think you should be allowed to
>> call that stuff "pizza"!
>
> Yeah, yeah.  Get over it.  NYC doesn't own the word "pizza."

It's my theory that folks who only like their own local version of pizza
actually don't like pizza.  They like food they had as children which is
not the same thing.  Of course folks have a preference for the style
where they grew up.  I prefer Buffalo style with the anise in the dough
and such.  But I like pizza and so I like all of the other styles I've
had since leaving for college.

> For the record, I do also like ultra-thin, crispy, crackly, coal-fired, NYC 
> style pizza.  Again, it was more about sticking it to some annoying 
> cow-orkers than a fight for pizza supremacy.

NYC style is the cracker thin crispy true thin crust now?  I've had the
cracker thin crispy true thin crust style and it's as good as it rare
when it's done right, but that's not what I remember having at Ray's
Famous in Manhattan.

I remember Ray's Famous having regular thickness non-crispy crust
with cheese and sauce only on one slice.  I don't get the point of the
locals folding their pizza but I ate it that way.  It worked and was
delicious.  Try folding a true thin crust pizza and it will crack the
way true thin crust pizza is supposed to.
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