"Amy Guskin"  wrote in message    
   news:0001HW.C8ABB45800240CD9B01AD9AF@news.eternal-september.org...   
   > *That* is *not* pizza!  To me, that stuff always reminds me of the Ellio's   
   > freezer pizzas that were left for a snack when I was babysitting.  I just    
   > do   
   > not like that doughy, thick, chewy   
      
   Freezer pizza, of ANY kind, is NOT pizza.   
      
   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?  While the bottom and edges of the crust should    
   have a crispy texture, because they are essentially fried in the oil used to    
   lubricate the pan.   
   And ditto to the other posts about the sauce and sausage.   
      
   > 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."   
      
   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.   
      
   Regards,   
   David W.   
   --- SBBSecho 2.12-Win32   
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