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Old 01-06-2015, 10:27 AM   #21
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Very thin crust. Nothing like a cracker, but not soft. Minimal sauce, a thin paint of tomato paste, oil and garlic. Mushrooms on provolone with chunks of brie.
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Old 01-06-2015, 10:34 AM   #22
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Both.
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Old 01-06-2015, 10:47 AM   #23
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I love the exceptionally thin crusts! Like GLC, not like a cracker, but not soft.
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Old 01-06-2015, 03:35 PM   #24
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Thin, crispy, and a little char.
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Old 01-06-2015, 04:02 PM   #25
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Thin!
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Old 01-06-2015, 06:22 PM   #26
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I'll have to go with thin crust.
Not cracker thin but I don't want a lot of bread.
For me it's about the topping but I do want the crust to have a yeasty flavor and that nice char with a nice amount of those lovely bubbles.
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Old 01-06-2015, 09:13 PM   #27
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Toppings only at this time.
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Old 01-08-2015, 08:15 AM   #28
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thin for me, with tons of cheese and pepperoni
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Old 01-09-2015, 04:31 PM   #29
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Quote:
Originally Posted by foodfan76 View Post
Just a fun survey i wanted to do, when it comes to pizza, do you prefer a thin NY style type crust, or a thick Sicilian or maybe Chicago type crust? Lets all be respectful of each others choices and not bash others for their choice as no answer is right or wrong on this.. its all due to someones culture and taste preferences :) That said, i grew up in NY, so my answer to this- Thin crust
Being a Brit I don't have knowledge of the named varieties in the OP but I prefer a medium thickness crust ands lots and lots of toppings. I buy jars of antipasti - roast aubergines/egg plant, sundried tomatoes in oil, baby artichokes, etc., and I use black olives because I love them. Tomato puree/paste and "good" mozzarella as well. I expect a real pizza-holic would say mine's a bit of a dustbin pizza but I like it and so do my guests.
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Old 01-20-2015, 12:19 AM   #30
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I do thin and crisp most of the time, especially for a veggie pizza (I like it fairly simple with mushrooms, onions, green pepper and tomatoes, plus sauce and cheese).

However, sometimes a good chewy crust just hits the spot, especially for a pizza heavy with sausage or pepperoni. I like to add some Italian herbs to the dough when I make my crust, and that makes it eat well all by itself.
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