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Unfortunately in most of the country "chain style" pizza prevails. The upstate New York style mentioned above seems similar to a local Marlyand/D.C./VA based chain called Ledo's. As my login name implies, I grew up on and remain partial to Trenton Tomato Pies (used to go to Hudson Street at least one a week with my dad, who had been going there almost weekly since he was in high school in the early '50s).

Brining makes a BIG difference. There are plenty of recipies for brining a Turkey on the internet. Just need a big bucket (food grade plastic), room in your fridge, kosher salt, water and some flavorings (apple cider, Orange juice, bay leaves - whatever you like). No more dry turkey!

DC has long been a deli wasteland. Although there's a glimmer of hope, Brooklyn Deli (open about 2 years) in the far suburbs of Rockville, Maryland serves excellent corned beef and pastrami.

I may have to agree with the pizza cognition theory. I grew up outside of Trenton, NJ. I've travelled the world and would have to say the tomato pies at Delorenzo's (Hudson Street of course!) in Trenton,(while not technically "pizza") are the best. Now i'm stuck in Washington, D.C., a pizza wasteland in my opinion. (the overrated 2 Amy's while it has a D.O.C. rating, doesn't come close to Trenton (or NYC).

Gotta try, soon, the new DeLorenzo's. Lines at both of the Trenton locations can be that long so no biggee. Note to Adam: Have you heard of Nomad Pizza out of Hopewell? www.nomadpizzaco.com This guy has outfitted an old REO Speedwagon with a wood-fired oven. Drive by pizza at it's best. I've got them setup to cater a party in May -- if you wanna come try the pie, let me know. Everything I've heard so far is good.

When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.

Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.

I grew up eating at both Hudson St & Hamilton Ave locations. I attribute eating this pie every Friday night with my parents for about 15+ years the main reason why I love pizza so much. I moved away from the area 5 years ago and have been on a quest to find a suitable replacement in my new area ( Philadelphia ) ever since. There are a few noteworthy pizzas but nothing comes close to De Lorenzo's, I still drive back on a monthly basis to get my fix. I made my way back to NJ this past weekend to try the pies at the new location. As the article said, the pies have remained unchanged despite the new digs. Top notch, one of the best pies in the country hands down...

I must also comment on the RI Pizza Strips - aka bakery pizza or party pizza. It was always served at birthday parties as a kid. It's simply pizza baked with sauce (no cheese - maybe a sprinkling of romano) and then sliced into rectangular pieces and served room temperature or cold. Heavenly. No one outside of RI has ever heard of this fantastic pizza. Such a shame. You'll find it in every Italian bakery in RI and in the grocery stores as well.

Caserta's, as someone mentioned, is another great pizza place in RI. We get ours well done. The pizza is a little on the thicker side (if you get a medium or large). The small tends to have a thinner crust. also not to be missed at Caserta's is the "wimpy skippy" (or spinach pie). Every single person that walks in to eat at Caserta's orders the wimpy skippy, in addition to their pizza. Twin's Pizza in Pawtucket is also great. Man, all this pizza talk makes me want to fly up to RI and eat!!!

The wonderful thing about growing up in New England/Northeast is that there are an abundance of pizza places and you really have the ability to get a variety of styles.

To the Houston poster, Chicago stuffed pizza does not have two crusts. It has one fairly thin pie shaped crust. It is not filled with sauce and toppings then topped with cheese, it is done like this: A thin layer of crust with plenty of fresh cheese and topping, almost two inches, then sauce on top. The sauce on top is to keep the cheese from drying out as the pie is so thick. This isn't a eat and go pizza, this is a sit down meal. Many can only eat one slice as it is so thick and filling.
This is the same if you have Lou Malnatis, Gino's East or Giordano's. I don't know how you claim to be a native Chicagoan and post that. I also don't know how a place called serious eats can print misinformation. I just had Giordanos three nights ago and eat at Malnatis, my favorite, at least monthly.