I read the year-old post about NY pizza in Chicago. The qualities ascribed were very thin crust, foldable, cut in pie slices.
My associations with the NY style -- ok, from a good few years back -- include those qualities plus a couple others: for one, extremely stringly mozzarella, the kind that you almost have to cut with a sissors. But more important, slices that were sometimes drip-on-your-shirt oily, as the pies often had olive oil poured over the top, maybe to accelerate cooking. (I especially recall this from a place in Norwalk, Conn.) The olive oil gave the pizza a quite distinct taste.
Does this resonate with any identifiable Chicago pizza?
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