Talk:3142: (City)-Style Pizza - Revision history

82.132.244.45: Might be my browser, but div didn't seem to work. Trying just one alternative.

2025-09-25T00:54:00Z

Might be my browser, but div didn't seem to work. Trying just one alternative.

82.132.244.45 at 00:37, 25 September 2025

2025-09-25T00:37:04Z

FaviFake at 15:53, 24 September 2025

2025-09-24T15:53:50Z

FaviFake at 15:53, 24 September 2025

2025-09-24T15:53:32Z

92.17.62.87 at 22:06, 23 September 2025

2025-09-23T22:06:30Z

82.132.238.57: Not clear that the IPv8 editor then logged in as Smith to edit/expand their prior statements. Looks like it wasn't that, but a new commentator (that shouldn't have changed the words of the prior one). Compromised as a 'reply', and unsigned at that.

2025-09-22T14:43:47Z

Not clear that the IPv8 editor then logged in as Smith to edit/expand their prior statements. Looks like it wasn't that, but a new commentator (that shouldn't have changed the words of the prior one). Compromised as a 'reply', and unsigned at that.

Smith at 04:26, 22 September 2025

2025-09-22T04:26:32Z

PotatoGod: Comment on generic-ness of new-york pizza, and Altoona/all tuna

2025-09-21T17:47:22Z

Comment on generic-ness of new-york pizza, and Altoona/all tuna

FaviFake at 12:59, 20 September 2025

2025-09-20T12:59:42Z

FaviFake at 12:59, 20 September 2025

2025-09-20T12:59:31Z

@@ Line 76: / Line 76: @@
 :::{{Done}} --[[User:FaviFake|FaviFake]] ([[User talk:FaviFake|talk]]) 12:59, 20 September 2025 (UTC)
-<div id="pizzas" />The current description for New York and Chicago style pizza just sounds like a description of pizza in general, aside from the specific crust thickness. "topped with tomato sauce, followed by various toppings, then topped with mozzarella cheese" that's just a normal pizza, and "various toppings" is so vague that again, almost any pizza qualifies. Never heard people describing the simplest and most common pizza type there is as being a New York style in particular, are there really no other distinct characteristics to it?
+<p id="pizzas" />The current description for New York and Chicago style pizza just sounds like a description of pizza in general, aside from the specific crust thickness. "topped with tomato sauce, followed by various toppings, then topped with mozzarella cheese" that's just a normal pizza, and "various toppings" is so vague that again, almost any pizza qualifies. Never heard people describing the simplest and most common pizza type there is as being a New York style in particular, are there really no other distinct characteristics to it?
 Also I'm relieved but also disappointed that the Altoona-style pizza isn't an all-tuna pizza. THAT would qualify as a true audacity! [[User:PotatoGod|PotatoGod]] ([[User talk:PotatoGod|talk]]) 17:47, 21 September 2025 (UTC)

@@ Line 76: / Line 76: @@
 :::{{Done}} --[[User:FaviFake|FaviFake]] ([[User talk:FaviFake|talk]]) 12:59, 20 September 2025 (UTC)
-The current description for New York and Chicago style pizza just sounds like a description of pizza in general, aside from the specific crust thickness. "topped with tomato sauce, followed by various toppings, then topped with mozzarella cheese" that's just a normal pizza, and "various toppings" is so vague that again, almost any pizza qualifies. Never heard people describing the simplest and most common pizza type there is as being a New York style in particular, are there really no other distinct characteristics to it?
+<div id="pizzas" />The current description for New York and Chicago style pizza just sounds like a description of pizza in general, aside from the specific crust thickness. "topped with tomato sauce, followed by various toppings, then topped with mozzarella cheese" that's just a normal pizza, and "various toppings" is so vague that again, almost any pizza qualifies. Never heard people describing the simplest and most common pizza type there is as being a New York style in particular, are there really no other distinct characteristics to it?
 Also I'm relieved but also disappointed that the Altoona-style pizza isn't an all-tuna pizza. THAT would qualify as a true audacity! [[User:PotatoGod|PotatoGod]] ([[User talk:PotatoGod|talk]]) 17:47, 21 September 2025 (UTC)
@@ Line 84: / Line 84: @@
   :(Why did this get lumped into the Incomplete tag. Better, surely, to just briefly anchor a link to here rather than make an intrusively unreliable paste up there...)
 ::So that people don’t have to click a link to see whats wrong. Please feel free to use an anchor, I don’t mind. --[[User:FaviFake|FaviFake]] ([[User talk:FaviFake|talk]]) 15:53, 24 September 2025 (UTC)

@@ Line 83: / Line 83: @@
 :At least in the wider-world. Whether the native Nouveau Yorvikians or Chicagoans have additional ideas/preferences about the preparation (tomato base, actual toppings, the crust being stuffed with anything, etc), I think there's still likely to be much unique variation between establishements. Either in order for each to claim that 'theirs' is the true original <City>-style one, just an allowable deviation in 'house style' or even because their particular formulation has elements of 'secret recipe' to it. (Smaller places might have just the one place and happily, like the alleged-Altoona, have 'perfected' a whole-pizza 'standard', at least until they change their chief pizza-chef (or he/she decides to experiment a bit). But I very much doubt that even the respective 'Mobs' of two big cities could possibly strongarm their whole respective city into anything more than the general outline of teh product. [[Special:Contributions/92.17.62.87|92.17.62.87]] 22:06, 23 September 2025 (UTC)
   :(Why did this get lumped into the Incomplete tag. Better, surely, to just briefly anchor a link to here rather than make an intrusively unreliable paste up there...)
-::So that people, don’t have to click a link. Please feel free to use an anchor, I don’t mind. --[[User:FaviFake|FaviFake]] ([[User talk:FaviFake|talk]]) 15:53, 24 September 2025 (UTC)
+::So that people don’t have to click a link to see whats wrong. Please feel free to use an anchor, I don’t mind. --[[User:FaviFake|FaviFake]] ([[User talk:FaviFake|talk]]) 15:53, 24 September 2025 (UTC)

← Older revision		Revision as of 15:53, 24 September 2025
Line 82:		Line 82:
	:I'm no expert, but my impression is that New York-stlye and Chicago-style pizzas ''are'' the respective types of crust. Because you can get "New York-style <topping type> pizza" and "Chicago-style <toppings> pizza" for pretty much any topping.		:I'm no expert, but my impression is that New York-stlye and Chicago-style pizzas ''are'' the respective types of crust. Because you can get "New York-style <topping type> pizza" and "Chicago-style <toppings> pizza" for pretty much any topping.
	:At least in the wider-world. Whether the native Nouveau Yorvikians or Chicagoans have additional ideas/preferences about the preparation (tomato base, actual toppings, the crust being stuffed with anything, etc), I think there's still likely to be much unique variation between establishements. Either in order for each to claim that 'theirs' is the true original <City>-style one, just an allowable deviation in 'house style' or even because their particular formulation has elements of 'secret recipe' to it. (Smaller places might have just the one place and happily, like the alleged-Altoona, have 'perfected' a whole-pizza 'standard', at least until they change their chief pizza-chef (or he/she decides to experiment a bit). But I very much doubt that even the respective 'Mobs' of two big cities could possibly strongarm their whole respective city into anything more than the general outline of teh product. [[Special:Contributions/92.17.62.87\|92.17.62.87]] 22:06, 23 September 2025 (UTC)		:At least in the wider-world. Whether the native Nouveau Yorvikians or Chicagoans have additional ideas/preferences about the preparation (tomato base, actual toppings, the crust being stuffed with anything, etc), I think there's still likely to be much unique variation between establishements. Either in order for each to claim that 'theirs' is the true original <City>-style one, just an allowable deviation in 'house style' or even because their particular formulation has elements of 'secret recipe' to it. (Smaller places might have just the one place and happily, like the alleged-Altoona, have 'perfected' a whole-pizza 'standard', at least until they change their chief pizza-chef (or he/she decides to experiment a bit). But I very much doubt that even the respective 'Mobs' of two big cities could possibly strongarm their whole respective city into anything more than the general outline of teh product. [[Special:Contributions/92.17.62.87\|92.17.62.87]] 22:06, 23 September 2025 (UTC)
		+	:(Why did this get lumped into the Incomplete tag. Better, surely, to just briefly anchor a link to here rather than make an intrusively unreliable paste up there...)
		+	::So that people, don’t have to click a link. Please feel free to use an anchor, I don’t mind. --[[User:FaviFake\|FaviFake]] ([[User talk:FaviFake\|talk]]) 15:53, 24 September 2025 (UTC)

← Older revision		Revision as of 22:06, 23 September 2025
Line 79:		Line 79:

	Also I'm relieved but also disappointed that the Altoona-style pizza isn't an all-tuna pizza. THAT would qualify as a true audacity! [[User:PotatoGod\|PotatoGod]] ([[User talk:PotatoGod\|talk]]) 17:47, 21 September 2025 (UTC)		Also I'm relieved but also disappointed that the Altoona-style pizza isn't an all-tuna pizza. THAT would qualify as a true audacity! [[User:PotatoGod\|PotatoGod]] ([[User talk:PotatoGod\|talk]]) 17:47, 21 September 2025 (UTC)
		+	:(Why did this get lumped into the Incomplete tag. Better, surely, to just briefly anchor a link to here rather than make an intrusively unreliable paste up there...)
		+	:I'm no expert, but my impression is that New York-stlye and Chicago-style pizzas ''are'' the respective types of crust. Because you can get "New York-style <topping type> pizza" and "Chicago-style <toppings> pizza" for pretty much any topping.
		+	:At least in the wider-world. Whether the native Nouveau Yorvikians or Chicagoans have additional ideas/preferences about the preparation (tomato base, actual toppings, the crust being stuffed with anything, etc), I think there's still likely to be much unique variation between establishements. Either in order for each to claim that 'theirs' is the true original <City>-style one, just an allowable deviation in 'house style' or even because their particular formulation has elements of 'secret recipe' to it. (Smaller places might have just the one place and happily, like the alleged-Altoona, have 'perfected' a whole-pizza 'standard', at least until they change their chief pizza-chef (or he/she decides to experiment a bit). But I very much doubt that even the respective 'Mobs' of two big cities could possibly strongarm their whole respective city into anything more than the general outline of teh product. [[Special:Contributions/92.17.62.87\|92.17.62.87]] 22:06, 23 September 2025 (UTC)

@@ Line 49: / Line 49: @@
 ::;Chicago Style : Aka 'deep dish'.  Thick, round crust.  Almost like an actual pie, but open top.
 ::;Detroit Style : Rectangular rather than round, cut into squares.  Medium Crust.
-::;St. Louis style : Round, thin, firm-to-crisp crust.  Cut into squares...~ish(it's round!) Toppings go nearly to the edge, and the outer crust is approximately the same thickness as it is under the toppings. St Louis style pizza is topped with [https://en.wikipedia.org/wiki/Provel_cheese Provel cheese], which adheres to tooth enamel. Persistently.
+::;St. Louis style : Round, thin, firm-to-crisp crust.  Cut into squares... Ish(it's round!) Toppings go nearly to the edge, and the outer crust is approximately the same thickness as it is under the toppings.
 ::-Tiron [[Special:Contributions/2600:2B00:934E:6200:327C:A6EE:BDF7:E40F|2600:2B00:934E:6200:327C:A6EE:BDF7:E40F]] 19:44, 16 September 2025 (UTC)
 :::Feel the need to add here an Australian translation/interpretation, having been to two of those cities so far. New York Style Pizza is a huge wheel of pita bread with grease spots on it they call "cheese" and circles of cardboard they call "sausage", everything flat as a tack and tasteless as well as floppy. Chicago Style Pizza, on the other hand, is tomato soup in a bread crust, and quite tasty. And all the American pizzas rarely have more than two toppings, which is a bit weird, but it's what they do... Sort of like their hamburgers, I guess. [[Special:Contributions/124.150.67.115|124.150.67.115]] 05:16, 17 September 2025 (UTC)

← Older revision		Revision as of 17:47, 21 September 2025
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	:::{{Done}} --[[User:FaviFake\|FaviFake]] ([[User talk:FaviFake\|talk]]) 12:59, 20 September 2025 (UTC)		:::{{Done}} --[[User:FaviFake\|FaviFake]] ([[User talk:FaviFake\|talk]]) 12:59, 20 September 2025 (UTC)
		+
		+	The current description for New York and Chicago style pizza just sounds like a description of pizza in general, aside from the specific crust thickness. "topped with tomato sauce, followed by various toppings, then topped with mozzarella cheese" that's just a normal pizza, and "various toppings" is so vague that again, almost any pizza qualifies. Never heard people describing the simplest and most common pizza type there is as being a New York style in particular, are there really no other distinct characteristics to it?
		+
		+	Also I'm relieved but also disappointed that the Altoona-style pizza isn't an all-tuna pizza. THAT would qualify as a true audacity! [[User:PotatoGod\|PotatoGod]] ([[User talk:PotatoGod\|talk]]) 17:47, 21 September 2025 (UTC)

← Older revision		Revision as of 12:59, 20 September 2025
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	::Alternately, make sure the correctly titled page has the contents and (replacement) wrongly-titled page redirects to the correct one, but that's a messy half-arsed solution that's not ideal. Or necessary as a backstop time-saving answer to all the thousands of 'links inward' it ''doesn't have''. So don't do that.		::Alternately, make sure the correctly titled page has the contents and (replacement) wrongly-titled page redirects to the correct one, but that's a messy half-arsed solution that's not ideal. Or necessary as a backstop time-saving answer to all the thousands of 'links inward' it ''doesn't have''. So don't do that.
	::Oh, and remember to move this Talk: page, too! [[Special:Contributions/82.132.246.204\|82.132.246.204]] 23:02, 18 September 2025 (UTC)		::Oh, and remember to move this Talk: page, too! [[Special:Contributions/82.132.246.204\|82.132.246.204]] 23:02, 18 September 2025 (UTC)
		+
		+	:::{{Done}} --[[User:FaviFake\|FaviFake]] ([[User talk:FaviFake\|talk]]) 12:59, 20 September 2025 (UTC)

@@ Line 5: / Line 5: @@
 : Not a fan of electrons as a topping then? [[Special:Contributions/82.13.184.33|82.13.184.33]] 08:37, 16 September 2025 (UTC)
 :: Imo, positron pizza is far better. Some people won’t appreciate it though, as it disintegrates [in] your mouth. [[User:Logalex8369|Logalex8369]] ([[User talk:Logalex8369|talk]]) 15:28, 16 September 2025 (UTC)
 Altoona-style most literally looks like a sandwich except cheese instead of a top bun《プロキシ》(XKCD中毒者) 21:54, 15 September 2025 (UTC)
@@ Line 44: / Line 42: @@
 Randall suggests that pizza quality correlates with city size. That means Brazilians were right all along, and the best pizza is from São Paulo. [[User:MCBastos|MCBastos]] ([[User talk:MCBastos|talk]]) 14:01, 16 September 2025 (UTC)
 : No - it's completely outclassed by Chongqing Pizza. [[Special:Contributions/82.13.184.33|82.13.184.33]] 14:43, 16 September 2025 (UTC)
 I had never heard of pizza styles "being named after a city" when I was living in Europe or South America. Is that just a USA thing? [[User:Ralfoide|Ralfoide]] ([[User talk:Ralfoide|talk]]) 17:31, 16 September 2025 (UTC)
@@ Line 71: / Line 61: @@
 No mention of New Haven Pizza?  Sacrilege.
 [[Special:Contributions/2604:2D80:DA83:DE00:5547:BA7B:AF4A:454E|2604:2D80:DA83:DE00:5547:BA7B:AF4A:454E]] 00:21, 19 September 2025 (UTC)