What I meant was that I find the Chicago style way too thick, heavy, cheesy, slow to cook. It feels like a manifestation of the country's preference for heavy-handedness and excess. This may be an ungracious take.
In any case it looks closer to a pie or lasagna style dish than what most people would consider a pizza. I gather it partly gets its name from the cooking tin that's used, which brings us back to an earlier problem.
Anyway, I naturally lean more towards the Napoli style food as being proper pizza - and I'm sure we can all agree on that being a more faithful, accurate, just generally better interpretation.
A modest volume of high quality toppings, on a thin base that's enjoyed a slow-ferment (I invariably do poolish), enough proper / good cheese to taste but not so much as to clog up, and the whole thing is cooked fast.
IIRC, Napoli definition requires less than 90s to cook, but I struggle with getting to, maintaining, and then handling the necessary temperatures (around 450 degrees) so I usually end up cooking around 370 degrees for closer to 2.5 minutes.
I know. And just like your disregard for well and long established meanings of 'roast potato' and 'baked potato' I've decided to disregard all the words you've used expecting to convey that you don't like Chicago 'pizza', and take them to to mean that you do. Mad, if you ask me, but to each their own - enjoy!
In any case it looks closer to a pie or lasagna style dish than what most people would consider a pizza. I gather it partly gets its name from the cooking tin that's used, which brings us back to an earlier problem.
Anyway, I naturally lean more towards the Napoli style food as being proper pizza - and I'm sure we can all agree on that being a more faithful, accurate, just generally better interpretation.
A modest volume of high quality toppings, on a thin base that's enjoyed a slow-ferment (I invariably do poolish), enough proper / good cheese to taste but not so much as to clog up, and the whole thing is cooked fast.
IIRC, Napoli definition requires less than 90s to cook, but I struggle with getting to, maintaining, and then handling the necessary temperatures (around 450 degrees) so I usually end up cooking around 370 degrees for closer to 2.5 minutes.