Rocco Speaks

As per the post below, I think Rocco would have been open to a chef just making a real pizza:

Now, no offense directed at the lovely people of Chicago, but their pizza leaves a lot to be desired. It’s neither thin crust nor thick crust (what we call Sicilian here in NYC), it’s usually comprised of some random combo of ingredients, and it’s heavy as lead. The beautiful, defining characteristic of pizza is that it’s light, crispy, and a foil for wonderful toppings like cheese, sausage, basil, and anchovies. Deep-dish pizza leaves no room on the palate for much else but crust.

It sort of pains me to admit it, but I actually think the best pizza may be in New Haven rather than New York,