“Real Pizza” only consists of the Chicago deep dish scene and the import Italian pizza scene. What is known by “New York Style” is nothing but tomato sauce and cheese on newspaper thin crust with questionable real pizza influence. When people try to argue that places like Sbarro are not real pizza, while saying that Lombardi’s is, I can’t help not to cringe because they are just as fake pizza as Sbarro (plus the pretentiousness).
Real pizza has DEEP, POWERFUL and somewhat BUTTERY crust. Fake pizza is weak, flimsy and a failed attempt to direct taste and flavor into pizza.
Some examples of REAL PIZZA are Giordano’s, Lou Malnati’s, Emmett’s (the only real pizza place from the New York scene) and Pequod’s.
Some examples of FAKE PIZZA are Rubirosa, Sbarro and Lombardi’s.
PIZZA BELONGS TO CHICAGO
NOT TO NYC, NEW JERSEY, PHILLY OR ANY OTHER MAINSTREAM FRANCHISE.