"Julian Vrieslander" > wrote in message
...
> 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.

When I liven in NY, the crusts were always pretty thin. Not super thin like
you can get at some places, but thin enough to fold it. Granted I probably
only ordered or got it from 2-3 places. Not being a huge pizza lover. But
once in a while I do want some.