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Thin crust with the real ingredients, not a thin crust pizza from papa johns or pizza hut.
A real pizza is made with San Marzano tomatoes, fresh mozzarella cheese, some basil, maybe a little proscuitto on it, etc. The crust must be very thin and crispy.
I chose "other" because my favorite is what we mid East coast folks call "boardwalk pizza." Hand tossed, not thin like a cracker and not deep dish. Boardwalk has a particular flavor that is delicious and unique and it stands up well with the vinegary french fries, soft ice cream and other treats that one must consume during an evening at the beach
Sorry but Ive eaten this boardwalk pizza. Differentiating this from pizza hut is differentiating gala apples from empire apples. Its the same stuff.
If you want something between a thin and thick crust your best bet is getting a square in Brooklyn.
Quote:
Originally Posted by quiet walker
I chose "other" because my favorite is what we mid East coast folks call "boardwalk pizza." Hand tossed, not thin like a cracker and not deep dish. Boardwalk has a particular flavor that is delicious and unique and it stands up well with the vinegary french fries, soft ice cream and other treats that one must consume during an evening at the beach
I looove some wood or coal-fired pizza. Black and bubbly on the crust, should have taken all of about..oh...3 minutes to cook at 900 degrees. San marzano tomatoes a MUST unless white sauce (with clams!), lots of fresh herbs, and mozz/provolone or some really good reggiano.
Other than that, I can pack away chicago deep dish as well. Too bad I'm not a fan of the city- all the food is so good!
I like thin, but I love deep dish- Chicago style all the way!
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