THIN CRUSTS ARE AN ABOMINATION AGAINST PIZZA

i don't like thin crusts either. the crust is my favourite part!

Exactly. Thin crust pizza is like eating a sandwich with no bread.

You have never eaten a good pizza in your life, sir.

lol

http://dryden.eastmanhouse.org/media/rivers.jpg

i've worked 8 yrs for italians who make authentic thin crust pizza and i will still take a deepdish crust any day.

Hurting what is that even supposed to mean?

arguing about tacos vs. arguing about burgers vs arguing about pizza vs arguing about barbecue

i have never had a thin crust i've enjoyed.

gimme a frickin break it's all good bitch it's pizza pie

haha, pizza on a cracker? START OVER

Thin crust pizza is what pizza is. It's the original pizza. If you don't "get" it, you've never had a proper Neapolitan pie.

Haha, pizza on a bagel? You can have that anytime.

I don't give a fuck what is "proper" I give a fuck what is good to me.

Hurting is right, pizza isn't meant to have a fatass doughy lump of bread under a pile of oily cheese.

But we've done this so much I may as well shout it from a car while flinging tip money at a passing waiter.

good pizza discussion on this thread
Putting syrup on pork based breakfast products: taste sensation or act of madness?

"If you've never wiped your ass with your own hand, you haven't used the original toilet paper."

seattle pizza lol

bite me

that metaphor is so apt, because Italian foods are usually improved by the technological innovation of midwestern restaurants.

Greek pizza (thin crust) is pizza of the gods.

Wisconsin gave the world Charmin.

Little Star Pizza makes one goddamned great thick-crust pizza, tho. (Cornmeal crust = secret goodness.)

woah that sounds interesting. I'd like to try that.

Cornmeal crust = Domino's Pizza, lol

D'oh, pizzinged!

http://farm1.static.flickr.com/126/389330287_1976b301fe.jpg

http://scribalterror.blogs.com/scribal_terror/images/2007/07/27/pizzahutdoublerollpie.jpg

haha Japanese pizza is way far out

I think I'd puke if I tried to eat that.

That's why this pizza never actually dies.

whoa look at that damn delicious meticulously labeled feat of engineering

Hurting is probably catching a seizure staring at that thing.

this is how they make pizza in New York, lol

OK, whoever keeps pulling the string in gabb's back, stop it.

Rev, whatever you do, stay the hell away from Tutta Bella, 'cause it is absolutely proper Neapolitan low-gluten dough thin-crust extravaganza. You should stick with Zeek's or something instead.

I don't know Seattle pizzerias only North End, so that's meaningless to me.

Is Zeek's good or bad?

rev its one thing to start an "i dont like thin crust pizza" thread but right now youre just asking for trouble

i mean you dont see me starting threads telling you whats an abomination against apples, or salmon

"plain fish" sushi is an abomination to sushi

Rev, get theeself to Delaurenti's in pike place market. they have thicker crust square slices. Not quite Sicilian but getting there.

Deep Dish? Wallingford pizza house in Wallingford.

But I love all the chi-chi Neapolitan pizza places here. Sorry, Rev. I could live off Veraci Pizza alone.

Zeek's is eh. Sometimes it's like hot garbage pizza. Sometimes it's decent. Depends on who's cooking that shift at that location.

Mad Pizza is alright too. The crust always has too much rosemary in it.

Thin crust pizza has its uses.

olive oil and vinegar is an abomination to salad dressing

Riley's Pizza in Mukilteo was just about my favorite place on Earth before this happened. Oh what I would give to have one of their sausage, artichoke heart, and sundried tomato pizzas with a nice, thick crust.

I wonder what Viking pizzas were like.

abominations aside this thread is making me so fucking hungry

this crust/ny style pizza is the best imo

Who wants their pizza to be chewy? C'mon.

I didn't have time for Brooklyn Bros before I had to catch my train. :(

Aimless, I don't recall ever saying anyone who disagrees with me is a jerk.

Rev, which place did you eat at in Chicago?

― hope this helps (Granny Dainger), Monday, July 19, 2010 8:58 AM Bookmark

I didn't make note of the name. Judging by map, maybe Pizano's? It was right off of Michigan St., I can tell you that.

rev should be completely and utterly banned for this thread

Real Talk Hut

but I think this thread was mostly a response to chain pizza places doing 'thin crust' which results in a product that is probably not the same thing as the thin crust pizza in your head.

― iatee, Monday, July 19, 2010 10:04 AM Bookmark

Naw, it was in response to a local pizzeria changing all its shit for the worse after my dad's friend (who founded it) sold it to someone else.

I'm not really that adament about this I was just very angry at a shitty pizza at the moment I started this thread.

i've been making my own sourdough bases a lot recently, and can i say the bread does matter

Z_S is pretty much OTM about pizza.

My rule is thin crust for store-bought or fancy restaurant, deep pan for take away/fast food. Different beasts for different purposes.

take away/fast food

but this is not pizza :D

a full portion of hamburger & fries baked into a calzone? oh, sweden

http://blog.jensnyberg.com/2007/05/05/calskrove/

Though this thread title still makes me blind with rage (because: Thin crust pizza is what pizza is. It's the original pizza. If you don't "get" it, you've never had a proper Neapolitan pie.

― Hurting 2, Thursday, May 1, 2008 9:24 PM (2 years ago) Bookmark Suggest Ban Permalink)

I'm going to Chicago, so I dare thee to bestow on me the finest arguments in favour of deep dish pizza (which I'm totally for and like, by the way).

i had a good pizza the other night -- neapolitan-style crust w/ ricotta, slices of uncooked heirloom tomato, probably a little basil.

^^^ sounds like the best of all possible pizzas

close but no sausage.

ricotta is my fav cheese at the moment

calabro ricotta, holy shit

close but no sausage.

was thinkin but bit my tongue to compensate

let me tell you what is an abomination against pizza, the papa john's 'garden fresh' pizza. that is the gnarliest shit right there.

Been to Naples twice and never had the pizza there!! Liked the pizzas that I had at the Pizzarium in Rome though.

The best part of pizza is not the the crust
When you eat thin crust pizza you spend more time eating not the crust
∴ When you eat thin crust pizza you spend more time eating the best part of pizza

QED

monthly special at local thin crust place is "Fresh peaches, mascarpone cheese, basil, Vidalia onions and prosciutto di Parma!"

i think i might try it tonight

i like thin crusts as they change the style of the pizza, almost like eating a flatbread pizza. I like thick crusts too, it just depends A. what mood I'm in, and B. what toppings are going on it.

for whatever reason, when I get green peppers on my pizza, I like it thin. when I get a lot of meats like sausage, I like it thick....

well, i think that makes sense, San Te, a thin crust ain't gonna be able to support the weight of the meats
i don't get this thread, though. in Sicily pizza is basically thin crust and i think they know how to make sublime pie ( apparently the person that revived this thread knows)

my best friend maggie just opened a new wood-fired place around the corner from my store. so yummy.

http://magpiepizza.com/images/menu.jpg

okay, that's really hard to read. sorry.

http://magpiepizza.com/

The best part of pizza is not the the crust

i disagree (i'll eat your crust if you don't want it), and i do prefer thin crust to thick. quality v. quantity.

Don't eat crust anymore. It's like drinking beer -- I feel bloated.

just get bread sticks/crazy bread/whatever if you like the crust the best

Thin crust pizza does have a crust, and it is one of the most important components. It is supposed to be really thin and oily to be correct!

i like the crispness. it feels good

It is supposed to be really thin and oily to be correct!

oil isn't even an ingredient in trad neapolitan pizza crust. flour, salt, water & yeast - that's it.

Rev you mentioned upthread wanting to try cornmeal crust. You had Dove Vivi here yet?

oil helps in making the dough, though, as a way to knead it without adding too much extra flour

i mean, yeah, you oil the bowl to keep it from sticking during the rise, but that's it. haven't ever seen a recipe for pizza crust that included more than a drop of oil, if that. when tossing/stretching the risen dough, flour or cornmeal are fine, cuz they stay on the surface, you're not working anything into the dough at that point.

i don't miss any chicago area pizza more than i miss barnaby's, which i mentioned upthread

http://www.pizzamaking.com/forum/index.php?action=dlattach%3Btopic=10052.0%3Battach=18223%3Bimage

a chicago bar style pizza w/cornmeal crust

incredibly epic

nice to drizzle oil on the base before adding the toppings too tho xpost

when I worked at Gigorgio's I basted oil on the crust with a paintbrush sort of tool

yeah - apparently its to stop the toppings and sauce making the base soggy

i like to par-bake the crust with a little oil before adding the toppings.

i had a thin crust pizza with caramelised garlic and kipfler potato slices and rosemary and olive oil on it in brisbane the other day and it was one of the very best pizzas i've ever eaten, everything about it was perfect.

potato-rosemary pizza is amongst my favorite pizzas

I believed estela's story up until "brisbane".

potatoes and rosemary and garlic were made for each other! i had the peach and prosciutto thin crust and it was good

have been tempted by par-baking the crust before, as i find the topping often cooks faster than the base. i dunno, i feel its cheating somehow (am very serious abt my pizza)

xps ha! where in "brisbane"?

james st, a place called the purple olive. it's on the same side as the james st bistro but slightly further up the street, away from ann st.

http://slice.seriouseats.com/Images/20100520-marios-slice.jpg
http://slice.seriouseats.com/Images/20100520-marios-crust-analysis.jpg
SUPER THIN AWESOME PIZZA IS YUM

free dollar with every pie