I am definitely a thin crust pizza eater. I love it. I like to have a Cheese and sausage thin crust pizza with some Parmesan cheese that I can load on. I then eat this with a fork and knife rather that picking it up with my hands. I enjoy the pizza more this way. Love it!!
I like thick crust a lot better, especially in the well known pizza food chains. I don't like their thin crust really at all. There is a place in my hometown in Illinois called Monicals Pizza and it's the only place I love thin crust. It's so good, I can't believe it.
I prefer the thicker crust. To me, it just tastes better. The fluffy crust is like the cherry on a sundae.
I like a thin crust. The reason is because I do not like my pizza too doughy. With that said I do not like loads of toppings on it either. Extra cheese is always good
I love thin crust. It won't fill me up as fast and never tastes too doughy. I can also include as many extra toppings as I'd like. My child normally calls my pizza the salad pizza. My pizza can't go without olives, onions , and mushrooms. YUM! At other times I prefer spinach and cheese pizza and I always make sure to get thin crust. NOw i want some pizza!
I'm a thick crust lover, especially stuffed crusts! The thicker the crust, the happier I'll be! I love crusts stuffed with cheeses or sausages and topped off with a brush of garlic butter. Thin crusts are just not as satisfying to me in terms of bite and they are not filling. I love my seafood so every time I make one myself or dine at a pizzeria, I'll usually choose pizzas with seafood on it such as shrimps, squid rings and crabmeat! Also, without saying, the more cheese the merrier!
Thin crust all the way! Thick crust does not taste good for me because I can only taste the bread without the toppings and the sauce.
I do like a cheese stuffed crust pizza, but my enjoyment is spoiled by the thought of all the calories and fats I'm taking in, so it's a once in a blue moon treat. I enjoy the thin crust fresh pizzas from LIDL. They only take a few minutes to heat, and there's plenty of topping to enjoy. Ham and cheese and 4 cheese are our favourites, although the tuna and bacon is pretty good as well. We have it once a week for a quick meal with a salad.
I go both ways. I get too full off of one slice of thick crust pizza, especially if it's chicago style deep dish though, it's like starch overload. If I want to have a few slices, I'll go for thin crust, but only if it's hand tossed. All the thin crust frozen pizza's I've tried were awful. The crust is more like a cracker, and it's as dry as cardboard.
We have this great New York style pizza place near my house that is owned by some Italians. I personally think it's the best place in town for pizza. I prefer thin crust New York style. I always fold it in half (even though I'm not a New Yorker) and it's gone within minutes.
I actually really like both. I also like "hand tossed" or "pan" pizza which is thicker than thin....but not as thick as the 'thick' crust usually is. I think it often depends on where I'm getting it from, too, and what kind of ingredients I'm using on top.
The thicker the crust, the better! I like both though, it really depends on my mood. I'm a deep dish fan more than anything so that should give you a hint.
I like thin crust pizza, as I like more toppings as well. I really got hooked on the Spinach Alfredo at Papa John's.
Thick crust definitely! I'll eat both but I would choose thick crust every time. Just the crust alone, even if there's nothing in or on it, tastes good. I love yeasty bread like that.
I don't like it too thin or too thick. Regular crust works for me. I don't like it too thin because then you have to go light on the toppings/sauce to keep the pizza from getting soggy OR you have to bake the pizza until the crust is hard. When the crust is too thick, then it's too much like bread and not enjoyable to chew. The only pizzas I don't mind on thin crust would be wheat crust pizzas with just a little tomato sauce and spinach.
I love to make pizza at home from scratch - the dough, roasted garlic and veggies - the whole deal. Thin crust is by far my favorite. I have played with my dough recipe until I finally achieved what I would refer to as "cracker crust." It takes a couple of days of proofing, pounding down, and rolling out, but the end result is crunchy like a cracker with the delicious charred taste you get from a 500 degree pizza stone and a secret blend of herbs and spices in the dough. My favorite is a light, spicy tomato sauce, roasted garlic, black olives, caramelized onions, spicy Capicola ham, and a generous sprinkling of fresh smoked buffalo mozzarella.
