GLC
Head Chef
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.
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.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
I love real New York pizza, as in the kind you get in NYC.
That's hard to find outside of NY.
Since my family is from Chicago I love a real deep dish pizza, Chicago-style.
I even like Greek style pizza!!
The only pizza I won't eat is the chain restaurant kind like papa whatever's. Luckily there are mom and pop places everywhere in my neighborhood
Thin crust or thick crust - the answer is yes.
Me too!!!
Jenny do you remember the pizza I served at the party? That was from the restaurant that the Phantom Gourmet is always raving about and makes it #1 in New England. It is located right here in Eastie. Santarpios's. It is the only pizza my family will eat. The crust is really, really thin, crispy and usually has a slight burn on the bottom. Always has a light layer of corn meal also. They only make one size. Large. And the toppings are limited. We just get pepperoni and mushrooms.
But what some of the customers consider the part that is given a thumbs down is that it is located in a very old barroom that has been there for eons. The grandfather started it. The place is beyond dirty and greasy, stinks to high heaven. Nothing like sitting on split plastic leather having a beer with a piece of pizza. An Eastie tradition. But they still go there for the pizza. In the summer the line is outside the door and down the block. We always call for a pizza and even then in the summer the wait for pickup is an hour.
I used to live 1/2 mile from Antibes. Always thin crust.Thin crust here in the USA. Then there is really thin crust, almost cracker thin, that I had in Antibes, France.