The fuck is AP
this post was submitted on 01 Jan 2026
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The Associated Press Stylebook. It offers a basic reference to American English grammar, punctuation, and principles of reporting, including many definitions and rules for usage as well as styles for capitalization, abbreviation, spelling, and numerals.
Is it specific to a field or region? I'm in grad school right now, and at every stage it's always been APA (American Psychological Association) citation format.
TIL
Access point
What about MLA style pizza?
Toast + ketchup + string cheese
It's only Chicago style if it's made in the Chicago region of France. Otherwise it's just Domino's.
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Oxford crust or not oxford crust?
Either is fine, so long as it's not brogues
Must be made with Times New Romano cheese.
Double spaced.
And 12 point fontina
That is a poor representation of Chicago-style deep dish pizza. And I say that as an east coaster who prefers New York style, but props where they're deserved.
Is Chicago pizza not just lasagna with crust?
It's like a photo from the box of a frozen Uno pizza
I think the joke is that might be AP style pizza.
AP pizza is pizza made with All Purpose flour. This type of pizza is usually square and also known as a grandma pizza.
Also I just made this up.
IEEE style pizza, because then the ingredients appear in the order in which they're used in the recipe instead of alphabetical by author.
Next you're telling me there isn't some law of nature forcing everyone to have multiple pages of bullshit ads and the biography of the author between the ingredients list and the instructions.
All they had to do was call is lasagna
Gosh. That looks... so tasty
No......it looks like a pile of sauce.
Sauce can be tasty.
If we're gonna let people call bull testicles "oysters" when they eat them, we can bloody well let Chicago call their delicious casserole a pizza, right?
If only. When I tried Chicago deep dish pizza, it felt like it was about 70% cheese. I wished for more sauce
We get it, new york style won, and is available worldwide. Congrats. Now STFU about it new yorkers, you don't need to gloat on top.
I'm butthurt because when I visited NYC, my friend said I "Had to" get a new york slice. I got it in fucking Queens from Sal's Pizzeria, and it was a generic slice of pizza I've already had a billion times.
I didn't get to eat tamales, which WOULD have been something unique.
(EDIT : I'm not saying Sal's pizza sucks, I'm saying it's good, but not unique. Also, I'm specifically mentioning the name and location because I don't think it's possible to be a more New York ass new York Pizza, unless it was fucking Luigi's in the Bronx or Brooklyn or one of the even more hood places in NY)
TBF, the clip cut off the part at the beginning where it shows a clip of someone (local news anchor?) from Chicago saying Chicago-style is better.
My preferred spot is also called Sal's but it's in Williamsburg, Brooklyn. It has an autographed picture of David Berkowitz hanging up. I bet there are a fuckload of spots called Sal's in New York.
You are correct. You can find New York style pizza just about anywhere these days but the bar for quality is higher there with so much competition.
What about Keynesian-style pizza?
It’s too socialistic by the standards of capitalists and has been run out of most cooking schools. It’s occasionally taught as an ‘alternative’ recipe, but for some reason, despite rendering a better pizza, it’s never widely adopted.
I like my pizza with an oxford comma topping
Eats, Chicagos, and pizzas.
Who gives a fuck about an oxford comma~!
I've never had Chicago style pizza and I have no idea where to get one here on the west coast of Canada.
So there are two different types of Chicago pizza. You have suuuuuper thin square cut hella crispy pizza. Then you have guest pizza.. aka deep dish. Everyone thinks deep dish is Chicago pizza but most people who live here only ever get it when they have guests from out of town. It's just not good. Thin is where it's at.
Yeah Chicago bar pizza is excellent. Also the Midwest as a whole likes square cut thin crust pizzas as local treats. Except Michigan where Detroit style is deep dish but for some reason it's considered cooler
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