On Wed, 06 Mar 2013 20:52:11 -0800, Julian Vrieslander
> wrote:

>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.

The thin crust in modern culture is in response to diet trends. Thin
crust equals less dough.
Janet US