Deep Dish or Thin Crust

Apples and oranges. Whichever suits my mood. Thin is probably the go to on most occasions considering there are few places that do good deep dish outside of Unos.

I like deep dish, thin crust feels like i'm paying more for less.

I went thin crust, because (but for a few exceptions) crust is merely the delivery mechanism for cheese, toppings, and sauce. Oh, sure, there are a few delicious crusts out there, but I'm eating pizza because I want all the good stuff on top.

It's the logic behind the Double Stuff Oreo. That cookie sells. I don't see a stampede for the Extra Cookie Oreo.

There is clearly a time and place for thin crust pizza, but having grown up in the neighborhood of Old Forge, PA pizza, I learned to love pizza with body. Old Forge is famous for it's double crust white pizza. I used to eat it by the tray. If you haven't had it... it's definitely worth the pilgrimage. Ghigarelli's, Arcaro and Genell's, and Revello's were my faves back in the day.

Luckily, I now live 30 minutes from New Haven which has some pretty famous 'za in it's own right, albeit thin crust. Pepe's, Modern, Bar and Sally's are all top notch.

Read about Old Forge and New Haven Pizza here: Pizza - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Pizza)

Here's a recipe for Old Forge white... I gotta try it: Stephencooks : Old Forge White Pizza (http://www.stephencooks.com/2005/10/old_forge_white.html)

Depends on what I'm in the mood for, both are great in their own right. But overall I prefer thin crust, NYC style.

You haven't had pizza until you've had authentic NYC pizza.

It has to be deep dish. If I say thin crust, the Cook County Sheriff would be sent to my house to kill me on the spot. I don't want that.

Deep Dish all the way. I , too, feel like i'm losing money by not getting it.

I went thin crust, because (but for a few exceptions) crust is merely the delivery mechanism for cheese, toppings, and sauce. Oh, sure, there are a few delicious crusts out there, but I'm eating pizza because I want all the good stuff on top.

It's the logic behind the Double Stuff Oreo. That cookie sells. I don't see a stampede for the Extra Cookie Oreo.


Well put... Thats why this man is the Friggin Genius!

Im with you on the thin crust 100%!

Bottom's Up here in Richmond has some pretty amazing deep-dish, but more often than not I'll go for the thinner, Italian-style crust. I agree with Brud and canthetuna's crust-as-delivery-mechanism assessments. For me, it's what's on top of the pizza that matters most. Sure, a well-made crust can enhance the pizza-eating experience, but if the toppings are crap, having nice dough underneath isn't going to do anything for me.

deep dish for dmek and thin crust for the family. it seems like with the thin crust automatically comes oodles and oodles of grease. there is just something that turns me off about eating pizza and grease dripping all over the place