Chewy or Crispy?

[magnusfide]

Which do you prefer in pizza crust? Chewy or crispy? Thick or thin?

[Leo_Benson]

NYCgrrl wrote:

Leo Benson wrote:
New Haven style, ala Pepe's , birthplace of American pizza! Thin crust, some char and blisters, with a good "chew".
And don't spoil it with "sauce" and tons of seasonings. A thin film of crushed tomatoes, a sheet of thin mozz, and toppings.
Pure heaven.

Summer tomato or clam pie!?! What a dilemma; buy one of each and problem solved. With Foxon Park Birch beer. Half the fun of camping in CT:D
Yet I don't consider Pepe's a thin crust..maybe it's because it still has chew.

oh man, the Birch Beer!!
I love sitting in the same booths where my mom sat, as a high school majorette, in her red and white satin uniform, after football game. 60 years ago.
Mushroom and mozz for us.

[rolling_rhoda]

thin and chewy from a wood fired oven please

Thanks, Leo Benson, for that fine description!

[Mountain_Mama]

Cat Lady wrote:
Crispy thin.

Cat Lady

X2

[SWMO]

I'm a lots of toppings guy, with one exception. In the summer when the basil is in I have a weakness for a sauce, cheese and fresh basil leaf pizza, not heavily topped. Talk about flavor.

[NYCgrrl]

Leo Benson wrote:
New Haven style, ala Pepe's , birthplace of American pizza! Thin crust, some char and blisters, with a good "chew".
And don't spoil it with "sauce" and tons of seasonings. A thin film of crushed tomatoes, a sheet of thin mozz, and toppings.
Pure heaven.

Summer tomato or clam pie!?! What a dilemma; buy one of each and problem solved. With Foxon Park Birch beer. Half the fun of camping in CT:D
Yet I don't consider Pepe's a thin crust..maybe it's because it still has chew.

[Leo_Benson]

New Haven style, ala Pepe's , birthplace of American pizza! Thin crust, some char and blisters, with a good "chew".
And don't spoil it with "sauce" and tons of seasonings. A thin film of crushed tomatoes, a sheet of thin mozz, and toppings.
Pure heaven.

[JGRVING]

Thin and Crispy

[pompano]

Thin crust, still okay to fold over, and juicy enough to ruin any T-shirt. If you don't slobber, you're not a real pizza eater.

[lampooner]

Thick from the original UNO's or Due's in downtown Chicago if they still exist

[RayUSMC]

Thick or thin doesn't matter as long as it's chewy and has "tooth".

[SWMO]

Crispy and thin. I make my own and to date the best recipe I have is a very dry dough that makes a thin somewhat crispy crust. I think even thin yeast crusts will have a little chew, but it depends on the baking also. It's hard to get a true crisp crust without the 700 degrees or so from a pizza oven.
There's recipe on KA flour, using SR flour, to make a crust similar to a crust made by Imo's in St Louis. They call it a cracker crust and it is very thin and crisp. I have mixed thoughts about it. The use of leavening instead of yeast gives it a different flavor and crispness.

[Cat_Lady]

Crispy thin.

Cat Lady

[Happytraveler]

Chewy and thin.

[Kittykath]

Chewy AND crispy, thick over thin. Doesn't matter, I never turn down pizza.