Thin vs. Thick

Replies to This Discussion

Permalink Reply by Angela DiMauro on December 20, 2007 at 2:02pm

Okay, first off, I have to share a cute little thing that came out of the mouth of my very dear friends daughter. We were in the car yesterday and I asked if that ate fast food of which to my surprise they said no. We're talking about two girls the ages of 12 and 13. I asked them if they considered pizza fast food. No, they said. No Way! It made me laugh. Do you guys consider it fast food out there in Cyber Space. I can see where we could say no. Today's pizza is so diversified. Look at the limitless toppings offered now. I would consider pizza "gourmet". I guess it's all in the eyes of the beholder or should I say foodie. To answer Michaels question though. I rather taste the ingredients verses dough. It's gotta have good sauce, just the right about of crunch to the crust. Soggy just doesn't get it. As far as what's on top well, that's a tough one. For people who live in Reno, Nevada I ask that you share your favorite pizza place. I heard JJ's Pie Company is good.

Permalink Reply by Ascanio on January 3, 2008 at 4:25am

Ciao Mike,
i'm coming from Napoli in Italy but living in London and for a neapolitan person pizza is somthing very serious. of course thin, wood fired and buffalo mozzarella.
I would like to say somting to the women who worry about weight and diet.
Pizza doesn't caouse you to gain weight
You already know you can enjoy some mozzarella on your favorite pizza and still drop pounds. But there are other ways you can make that pizza even healthier. To hike the diet-friendly fiber, choose a whole-wheat crust and top your pizza with veggies like peppers, artichokes, and broccoli. "Like protein, fiber is digested slowly and helps keep you feeling full, longer,"
Even better? By sticking with healthful toppings like veggies and lean protein (grilled chicken is a good choice), a normal 12" thin pizza will set you back only 300 to 400 calories.
Best way to enjoy it? Choose whole-wheat varieties. You can make your own or try a frozen one, If you're ordering in or dining out, get a thin-crust pizza (it's typically lower in calories and fat than thicker versions);
Watch out for: Additional oil and fat. Avoid any pizza that's deep-pan (that means the crust is cooked in oil or other kind of fat) or loaded with sausage and pepperoni. And while a bit of cheese is fine, a whole lot is not. Skip the extra cheese. (stick with buffalo mozzarella)

Permalink Reply by Robert Lile on January 10, 2008 at 6:03pm

THICK is awesome, but needs some dipping sauce. THIN is great if cooked just right. My personal favorite is thick crust and garlic butter. I also vote on the real wood fired ovens, absolutely love the flavor oak gives a pie. I just came home a few weeks ago from New York and loved the pizza's down in Manhattan.

Permalink Reply by Matt Urdan on January 22, 2008 at 6:20pm

Detroit Pizza. There's actually a company in the NW burbs of Detroit called Pizzapapolis. It's really thick Chicago style, but better than any pizza I've ever had in Chicago because you can actually put ingredients like spinach and broccoli in it and it even has a bit of a Greek flavor to it as well. Yeah, it's a Chicago variation, but a great one. Also, within 1/2 a mile is the Buddy's Pizzaria Chain of sit down restaurants that specialize in gourmet pizzas. They've expanded to like a dozen locations all over Detroit. Homegrown pizza in a great environment. And just across the highway, if you can believe it, is Langan's, or the Classic "Pizza Bowl" just like Laverne and Shirley. Yeah, I'm dating myself, but it's there. Pizza party and pop up front, bowling in back. I grew up learning to bowl there far more many years than I can count or should admit to. Then there's Waterford Township, about 18 miles away on one of Oakland County's Lakes and Mitch's Pizza. Excellent wood fired, thick crust pizzas. What I always loved the most about Mitch's were the (almost) burnt crusts and the amazing breadsticks and cheesesticks. Place is still packed to this day almost every night and certainly every weekend night.

And oh, yeah, Dominos and Little Caesar's are from, um, Detroit. Can't beat 30 minute delivery during Super Bowl Parties or $5 cheese and Pepperoni pizzas always ready to pick up.

Cheers!

Permalink Reply by Jeffrey S. Miller on January 23, 2008 at 6:40pm

I like thin crusts myself. Pizza isn't about the dough, it's the toppings! Whether that means wood fired or not doesn't matter to me.

Interesting discussion. Kind of like tastes great or less filling. Don't you think?

Permalink Reply by Mitul Ganatra on January 29, 2008 at 7:17am

I absolutely love both! At a nice restaurant, I would always go for the thin, wood-fired option. However, if I am watching the footie at home on a Saturday afternoon with a couple of beers, its all about the thick ones!

Permalink Reply by Mystie on February 17, 2008 at 7:44am

I love the New York style pizza and it is about the dough and the sauce that makes a great pizza. It has to have the right amount of air pockets and crispy crust not bready or thick. any topping will do if prept right. IMHO I will serve this type in my Bistro when it opens.

Permalink Reply by ethan seiden on February 18, 2008 at 4:31pm

Depends on the mood, i love both, i like the thick chicago style especially if it has some extra spices on the bottom of the pan, mostly though i'll take a thin that way i taste more of whats on the pizza and not the crust.

Permalink Reply by Tony on February 26, 2008 at 8:37am

I have a passion for Pizza. I live in Northern Virginia or the DC metro area and pizza here just sucks! I prefer thin crust. Pizza is ALL ABOUT THE CRUST! But I really prefer pizza that is cooked properly. Most of the so called pizza experts in my area refuse to cook at the right temp. 500 degrees ain't hot enough! When I was cooking in Baltimore I had a brick oven and cooked my pizza at 700 degrees. That pizza was as it should be. Also, for me there is only one type of pizza and that's the Margharita!

Permalink Reply by Judy "the foodie" Asman on February 29, 2008 at 6:14pm

I have been contemplating this question since the first week I joined FohBoh and honestly, both thick and thin -- they both win.

Like Ethan, it depends on my mood. It also depends on who's the genius behind the crust. The best thin crust I've ever had is at Gespare's on Geary in SF. Michael, have you been? I don't know what they do with their crust, but between that, the gooey cheese and the garlic that's enmeshed in every morsel, it's a magical gastronomic experience.

Lately, if I want a good deep dish, believe it or not I'll head to BJ's, a chain that I believe is growing outside of California. They use fresh tomatoes in place of a sauce, which is the way to my eatin' heart.

Permalink Reply by Carol Ott on April 29, 2008 at 6:10am

Tony have you ever gone to Pizza Paradiso in DC? Their pizza is excellent and it gets baked in a wood-fired oven. VERY hot, and I have never been disappointed.

Permalink Reply by Adam Orcutt on April 15, 2008 at 6:53pm

Thin woodfired crust is better in terms of taste and texture. But that is conditional on the method of cooking. Overall I think that, as with any food, its a matter of taste and everybody has a different preference. So whats a pizza maker to do? Offer both and make the people tell you what they like, because they know best