Anyone from New York will tell you their pizza is far superior to that of Chicago style.  It’s wide, thin and travels well if you need to eat on the go.  However, Chicagoans will stand and defend their tried and true Chicago style pizza until they’re blue in the face.  It’s a battle that has gone on for decades and one that probably won’t be won by either side.  Wanna know why?  They’re too different.  Yes, the concept is the same – dough, sauce, cheese, seasoning.  Yet the way in which New Yorkers and Chicagoans build their pizzas is incomparable.
New York Style PizzaNew York style pizza is very traditional; hand-tossed crust, tomato sauce and mozzarella cheese.  It’s usually sold in slices that are taken from a large, 18″ pizza that’s cut into 8 slices. There are other varieties available but this is usually what New Yorkers tend to stick to.  It’s portable, foldable and should only be eaten using your hands.

Lou Malnati's Deep Dish PizzaAs for Chicago style pizza, it’s a whole other category.  This is the kind of pizza that needs to be eaten while sitting down with a fork and knife; the layers of gooey mozzarella cheese, tangy tomato sauce and flaky, buttery crust and too much for your hands to handle all on their own.  What deep-dish lacks in portability, it makes up for in taste and ability to fill your stomach.  Invented at Pizzeria Uno in 1943, Lou Malnati’s took deep-dish to a different level and perfected the ultimate recipe that has been filling the stomachs of Chicagoans since 1971.

There really is no comparing the two types of pizzas because they’re polar opposites.  All that can really be said is this:  New York style pizza is to Chicago style pizza as New York water is to Chicago water – pretty much the same but we all know it’s different!

Now, which is your favorite?