On Thu, 07 Mar 2013 07:55:22 -0700, Janet Bostwick
> wrote:

>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

But then dieters will eat more slices than they would otherwise. I
wouldn't call pizza a good dieter's food regardless what
configuration... like thin sliced bread, folks just eat more slices
and/or stuff in more filling... thin sliced toast is a great excuse to
eat more slices, and therefore eat more butter.