By Jeff Koehler
Photography by Tara Donne (New York) and Bob Stefko (Chicago)
Few foods drive such passion and opinion – and in so many places – as pizza, and nowhere is this truer than New York City, Chicago, and Naples. Each offers a distinct take on this global favorite that its supporters, naturally, argue is the best.
New York
Proper pizza etiquette:
Folded and eaten with the hands and often cut into large, wide triangles.
From the bottom up:
- Thin, crispy crust
- Thin layer of tomato sauce
- Thin layer of mozzarella cheese
- Toppings used in moderation
- A bit of pooled oil on the surface
Where:
Di Fara Pizza
1424 Avenue J, Brooklyn; 718/258-1367
Chicago Deep-Dish
Proper pizza etiquette: Requires a plate and a fork and knife to eat.
From the bottom up:
- Made in a seasoned aluminum pan
- Thicker crust that is pulled up on the side of the pan
- Various toppings – sausage is a Chicago favorite
- Generous layer of tomato sauce on top of ingredients
- In total, a couple inches deep
Where:
Lou Malnati’s Lincolnwood (the chain’s original location)
6649 N. Lincoln Avenue; 847/673-0800
Naples
Proper pizza procedure: The dough is made the day before and left to rise slowly for many hours, whereas it takes only about a minute to cook in a wood-burning.
From the bottom up:
- Bottom of crust blistered, crisp, and slightly charred with a smoky flavor
- Soft, puffy, stretched crust
- Sparse toppings
Craving more worldly food? Get a taste:
15 Destinations, 15 Must-Try Dishes
Originally appeared in Virtuoso Life magazine, November 2014.
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