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I personally don't care for thin crust. I'm good with a decent breading. A few years back there was an old Italian guy here in town who ran a small pizza shop like forever who had a butter-basil crust that was so good you could just enjoy eating the crust with nothing on it!Years ago we had a little Mom & Pop hole-in-the-wall pizza joint the next town over and it was just great. You could go in, order a beer and a couple large slices and it was pizza heaven.
Nothing like that around now that even compares.
And what is up with that burned-up NY-style pizza everyone raves about....What, is the charring supposed to add something?