In article >,
Susan > wrote:

> Very unusual sounding for a margherita. But maybe each family has its
> own recipe. It's always been thin crust IME. With whole basil leaves
> usually all over the top.

The thin vs thick crust debate rages on. Some of my friends insist that
authentic pizza must have a thin (almost cracker-like) crust, because
they prefer it that way, or because that's the way it's done in The Old
Country. But for most of my life, living and traveling all over the
USA, the vast majority of pizzas that I have encountered were made with
a medium-thick rising crust. When done well, this makes a nice
combination of chewy and toasty textures, with good flavor. I prefer
this style to the cardboard-like stuff that some people cite as
"authentic".

For the purposes of this discussion let's leave out that soggy Chicago
deep-dish stuff which is more like a casserole.

I did not encounter thin crusts very often until recent years. It now
seems to be popular with chain/franchise operations. Is it more suited
or more convenient for mass-production low-skill preparation? Cindy
thinks it might also be favored by vendors because of quicker bake
times, or by consumers who are following the current low-carb diet fads.

--
Julian Vrieslander