Thin slightly crispy like in Rome. Not too much stuff on it.
Amici's is pretty close but is probably US-only.
From the web site: "The friends discovered that their favorite pizzerias had something in common: a traditional, Italian brick oven. The 700 degree temperatures of the stone hearths produced thin crusts that were crisp, airy, and slightly chewy. When the pies ingredients were of the highest quality and freshness, those hot bricks melded together the flavors just right, for a taste that was nothing short of perfection. "
But Vicolo makes a corn bread pizza that is special, maybe because my wife introduced it to me when we were dating. Apparently available only in 3 US states.
I could go on about pizza. At my work we had informal coed softball teams (complete with t shirts) and all the games were followed by pizza and beer. We weren't picky about either. Those days are gone.
Originally posted by vanderveldeI just like em thin fat or in between with French fries salad and loads of dip then for mains a T bone mixed grill with all the trimmings plus more French fries then for pud a family sized apple pie and loads of homemade custard and a large bucket to be sick in.
I noticed that deeppan thick pizza goes well with at least two kinds of salads, and that one crusty thin isn't enough. It reminds me then on some mediterranean pasta "mlinci"
[hidden]http://en.wikipedia.org/wiki/Mlinci[/hidden]
So I ususally order 2 pieces of thin pizza. And I take one half with me...
Originally posted by lolofMostly thin and crispy for me unless I'm in the mood for a fold over pizza sandwich. But I just don't usually care for too much bread. Otherwise it's all good.
Some restaurants bake their pizzas in stone ovens - the pizzas taste very nice but the place can get a little smoky and unpleasant perhaps.