FWIS3

Who likes deep dish? By that, I mean who prefers it to other types of pizza, such as New York City foldable* pizza?

* Donald Trump is an idiot.

True Chicago deep dish is the bomb diggity!

love love deep dish. Lots a cheese

Place I used to work at around here made "Stuffed Pizza." A large was a good 4" thick. Deep enough for you. A person could barely eat one "slice."

Isn't that a sandwich?

More like an actual pizza pie:
Layer of pizza dough, ingredient, cheese, ingredient, cheese, ingredient, cheese.
Another layer of pizza dough to seal it. Topped with sauce.

Pizza lasagne.

Lasagne is noodle or pasta based. This was pizza crust. So maybe more like a giant calzone.
But the guy who invented it called it an "Anthony's Stuffed Pizza."
That's what it said on the menu.

Depends on my mood.

Used to favor deep dish greatly, but as I've gotten older can/do also equally enjoy regular or even thin-crust pizza.

Pizza Hut regular crust is awesome, when eaten in-house (hot buttery crust, still in baking pan).

Uno Deep Dish is THE best, however. The crust is incomparably delicious, buttery, crunchy, WOW.

Uno's deep dish IS fab! They were one of the creators of the Chicago deep dish. Their crust is almost pastry like... flaky, not doughy...

We have a place here in Sacramento, called Chicago Fire... the owner wanter Chicago style pizza so bad that he went back to Chicago and researched all kinds of Chicago style pizzas. Came back and created the restaurant. They make a thin crust that is like a cracker, a deep dish that is to die for, a stuffed crust (like the one that Thump described), and a hand tossed... OMG -- the food is AWESOME! Takes a while, because you have to wit while they make each pizza fresh... but SO worth it. (The baked artichoke helps!)

When I was last in Chicago, I just walked out of my hotel into a random pizza joint downtown and had a fabulous deep dish pizza.

Chicago pizza isn't really that, it's more a pizza casserole.

Pretty awesome stuff, though I've never really had it except for the few times I've visited Chicago. I've definitely lived only in heavily NYC-style influenced parts of the country (and now the super thin Italian kind).

I like italian pizza. Preferably margherita

I prefer mine simple too.
Tomato, a little cheese or none, mushrooms, good quality salami, oregano and basil and I'm good.
Too much topping is no longer a pizza IMHO and too much cheese kills the flavour of the toppings.

A friend of mine who used to run a pizza joint made what he called White Pizza. No tomato sauce, lots of mozzarella, your choice of veggies and meats.
A place on the north side makes what they call Sicilian -- thin crust, no tomato sauce, sliced sundried Roma tomatoes, some flavorful greenery, capers, a spritz of EVOO -- deeeelumptious...

I tend to agree -- tomato sauce covers a multitude of sins.
Generally speaking, if you can tell what "it" is, you have too much of "it" in the recipe. "It" should be an addendum, not the theme.

we make white pizza regularly at home - the sauce (if you will) is actually pesto