First-Ever Zagat Pizza Survey Results Are Live!

You heart pepperoni 
Time for a pizza party! Today, we're releasing the results of our first-ever Pizza Survey, which looks deep into the pie-loving public's obsession with this food favorite. Turns out America is pretty pizza-obsessed, as survey respondents admit that they eat it pretty much once a week, consuming a pie or slice an average of 4.3 times each month. And this love of all things 'za isn't just because it's cheap or convenient - 83% of folks we surveyed say it's among their favorite foods.

It probably won't come as a surprise that people love pepperoni (38% say it's their favorite) and hate anchovies (34% can't stand 'em), but passions around pizza styles may come as a shocker to some folks in the Midwest. Chicago-style deep-dish pizza, so beloved by diners in the Windy City, was the favorite of only 8% of pie lovers. That was beat out by Neopolitan (13%), brick oven (23%) and NY-style thin crust (which was the winner, with a whopping 38% of the vote). New Yorkers who long have claimed that their pies are the best now have some bragging rights.

Even though NYC pizza is popular, you're not likely to find people folding up slices before they take a bite outside of the Big Apple. While 38% opt for the fold method, 43% eat it flat (and using a fork and a knife is still a no-no, with only 19% admitting to cutting their slice before eating it). The majority of folks like to add a little kick to their pie, with 51% saying they throw on some pepper flakes, but most diners are perfectly content with a little grease, with only 30% saying they like to blot the excess oil off before chowing down.

Pizza is still a pretty affordable option for dinner - with the average slice in the U.S. ringing in at $2.99 and a whole pie costing $15.84. But, if you're located in the West, throwing a pizza party will cause more financial pain. The average slice on the West Coast is $3.24 - that's the highest in the country and is $.52 more than folks in the Northeast spend ($2.72 - the nation's lowest per-slice average). Hungry yet? If not, click through the slideshow below to see the full results of the Pizza Survey, and let us know about your pizza obsessions in the comments.


Let us know your thoughts on Google+ and Twitter by using the hashtag #PizzaWeek. Check out all our Pizza Week coverage here.

27 comments:

  1. To those of you who eat your pizza flat: HOW? First of all how do you hold it and how do eat it? Folding the pizza mitigates the oil getting on your fingers. Are you holding it like a waitress carrying a platter?

    That's so weird!

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    1. That's what the crust is for.

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    2. The survey does not take into account that most people in NYC right now are not from there and the "native new yorkers" have largely left or been displaced.

      So the habits they're speaking of are not those of native new yorkers, but rather people who have newly arrived or whose parents are newly arrived.

      It's pretty much useless to perform these sorts of surveys in NYC anymore. You'll be hardpressed to find a native new yorker anyway, and certainly not anyone who is second/third generation and so on. Most in NY now are from other US states who moved to NYC because they like the image of NYC they see on tv; or they've moved there from other countries.

      We might as well go to Rockefeller center and conduct this survey among tourists. The traditions are largely gone, so the survey isn't exactly accurate or even relevant.

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  2. Depends on the pizza, Alain-Christian. Only very thin, very soft-crusted NY style pizzas sliced big benefit from folding or at least curving. Even so, the crust you grab keeps your fingers dry - which only really matters if it's a very oily pizza, which most good ones are not (though I do love those drippy greasy ones too). Any pizza that's not super-soft crusted or sliced big doesn't require folding. The wedge holds its shape just fine. FWIW, I've yet to meet a style of pizza I don't love, so long as it's done well.

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  3. Funny that Americans eat it flat or folded over, but using a fork is a no-no. In Italy, most eat pizza with a knife and fork.

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    1. That is exactly what I was thinking. Italian pizza is not so different from American pizza. Most of the time, when I was there many years ago, the pizza was sized for one person. Everyone ate it with a knife and fork.

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  4. Italian pizza is a different food entirely. And it's not blasphemy to prefer American pizza.

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  5. The pizza in New Haven CT. tends to be anything but a circle so when the pizza is cut,(no cookie cutter slices) the slices are thinner and some slices are not wide enough to fold. That's why I don't fold on my home turf. But I have have folded with the best of them so flat or folded it's all good........pizza.

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  6. As usual, Zagats site appears to be broken. The slide show window displays an Internet Explorer error, page not found.

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  7. Chicago deep dish pizza gets so much publicity that it is overlooked that Chicago has great thin crust pizza also . Actually Chicago thin crust pizza predates the newer deep dish which only began gaining popularity in the late 1970s

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  8. Deep dish pizza = ketchup on 4 slices of Wonder Bread. Yuck!

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  9. It's all down to the ingredients and how it's made. Good tomato sauce, mozzarella (not the stuff you slice!) then build from there. Not thick or stuffed crust please.

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  10. I grew up in the New Haven, CT area. Pepe's Apizza is the best - especially the white clam! I live in South Carolina now, and nothing comes close (is it the water?). I have to go to Pepe's whenever I visit family back home. The crust has to be thin and chewy (not stiff), and I even fold Pepe's irregularly shaped pizza slices when I eat them.

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    1. I went to the Frank Pepes in Mohegan Sun last night after a Demi Lovato concert with my family and the Pizza was exactly like New Haven. They must be shipping New Haven water up there. I have been going to Pepes for over 35 years since I was a kid! The well done crust and my greasy finger tips always make a great memory for me!

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  11. How many enjoy home cooked pizza, and what brand? Personnally if I want a quick pizza at home I prefer DiGiorno self rising crust, add my own pepperoni, onions, and extra cheese, additional garlic, fresh oregano and basil, and you're all set to pigout. Enjoy, hope to hearfrom others on this subject.

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    1. Have to agree -- DiGiorno's is tops for grocery pizza, especially when on sale. I add extra pepperoni, sauteed onions and mushrooms, and (from my own garden) bell pepper, basil, oregano, and maybe even a light sprinkle of mint leaves. Good for saving time and money, and a really good pie on its own!

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  12. I live in California....but I have lived in New York
    Pizza is so different between the two states, but both are yummy. Pizza is very costly in California even for a slice. My favorite Pizza without a doubt is in Kew Gardens Queens.

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  13. I grew in Western New York -- thin crust folrable pizza. My late husband was from Chicago and he would only eat deep-dish pizza -- really do need a knife and fork! My second husband ate anything that wasn't nailed down. I now live in the Seattle area and there is a fairly new chain out of Tacoma, WA called The Rock -- thin-crust, wood-fired ovens, and foldable pizza -- I have found Pizza Nirvana! The sauces are mild but you can add more heat if you want. Nobody looks at you weird when you ask for anchovies or capers! Have great salads and pasta -- and doesn't break the bank taking the kids out to eat.

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  14. The best pizza this side of the Atlantic is DeLorenzos in Trenton NJ. Thin crust is slightly charred. Sauce has chunks of tomato add creamy mozzarella and you have a medley of flavor. I had Frank Pepe's in New Haven the day after I had DeLorenzos and while Pepe's was good, DeLorenzos wins hands down. Try theirs with sausage you won't be disappointed. Plan ongoing a half hour to an hour wait. It is also a BYOB.

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  15. To bad HIGH HEAT pizza burgers & tap wasn't open yet! Wait til you try Waldy Malouf's new pies! And the burgers blow away anything Pat LaFrieda and his ilk can grind, cook or even imagine!! With Wine (& Beer)on tap - What's not to love? 154 Bleecker Street @ Thompson St. Open now and everyday!

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