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Why Dee’s is a must-visit for seekers of the pizza truth

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Why Dee’s is a must-visit for seekers of the pizza truth

Jack*the*Lurker | May 27, 2006 03:49 PM

Dee’s (Metropolitan Avenue at Ascan Avenue, Forest Hills) has the perfect recommendation: the rare Chowhound reviews are mixed (at best), yet it's always packed (at least the dozen times I’ve been there).

So, the feet are there for the food, not because the feet are foodies who read Chowhound.

If you rarely get to Forest Hills (or can't make the 10 minute walk from Austin), stick with Nick’s (Ascan Avenue at Austin), which is a lock. If you define pizza as coal-fired thin crust, stick with the usual suspects (Nick’s qualifies, but don’t look at the oven). If you compare Nick’s and Dee’s, please (with chops to an earlier Chowhounder's post) compare rib eye and NY strip, and then answer the more important “why bother?” question.

My favorite part of the Dee’s pie is the end crust, which reminds me of the fresh-baked bread I ate as a child. Not anything like any other pizza I’ve had. (I’ll eat anything pizza, even the end crust of the quite excellent pizza from Joe & Pat’s (Victory Blvd at Manor Road, Staten Island), which is almost cracker-like, and about as opposite to Dee's as I can think of.) (I've never eaten deep-dish, tho...)

Please flame with the “not-the-usual-suspects” name of the pizza shop you like. I am a pizza seeker.

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