The QC pizza appears to be a hybrid of more Eastern US styles (upstate New York?) and Midwestern/Mideastern (Papa John's, Marco's), but the distinction I notice for this style is the toppings are always crumbled bits as opposed to bigger chunks. Does that seem right to you, Ketteract?
Papa John's is an international chain that started in Kentucky, so I'm not sure how it's "Midwest" at all - seems to me that it's a region-agnostic pizza, like Domino's, Pizza Hut, or other huge chains. Marco's I've never had.
Finely-ground/diced/etc sausage is definitely a key characteristic of QC-style. Some places extend this to Canadian bacon and other toppings too, but sausage is the big one. When you grind it so finely and spread it all around, it literally blankets the pizza, melding with the sauce and cheese. It's loaded with fennel, it's amazing, and I dare any skeptic to try it and not love it. Sauerkraut is also a common topping (lots of German heritage in the area), but it's probably not as popular with younger customers.
I may be dumb, but I just don't get what makes these pizza's different? They are cut differently-okay. Thicker crust, okay. Crumbled sausage-yuck, unless it is a good quality. I am not understanding.....
I know pictures only say so much, so here's a breakdown:
- Lots of malt in the dough, which gives the crust a sweet, nutlike flavor.
- A very thin
layer of smooth, tangy, spicy tomato sauce.
- A very thick
layer of mozzarella, whole or part-skim.
- The aforementioned sausage. Lots of fennel and pepper. I really can't say enough about it.
- Toppings under
It still looks like chain pizza(or costco),...I agree cut differently(not convenient slices)
This (Fat Boy's) ...
... ain't anything like this (Costco):
QC-style came to Chicago a while back, and Serious Eats tried the place out, giving a good rundown of the elements: http://chicago.seriouseats.com/2011/11/chicago-roots-homemade-pizza-does-the-quad-cities-proud.html
I can describe, and link, and post pics until I'm blue in the face, but really the only thing that'll convince a skeptic is for them to come to the QC and try Harris/Franks/etc. At that point, the reality of QC-style is as clear as can be, and I guarantee you'll be a fan!
post edited by Ketteract - 2015/04/16 17:08:49