Or take, for example, one of the two classic Neapolitan pies: Pizza Marinara. Tomatoes, oregano, olive oil, garlic. No cheese. Or my favorite pizza in the world, the Pizza Rosa from Pizzeria Bianco in Phoenix, which has no sauce (among many, many other pizzas that don’t.) It is drizzled with olive oil at the very end, but that’s not “sauce” in any meaningful sense. (And even the cheese is not what you’d think of when you typically think of cheese on a pizza. There’s just some grated parm on it.)
How can you eat pizza without any sauce? That’s what makes the pizza taste so good.
Maybe you haven’t had good white pizza. Don’t get me wrong, I usually prefer having tomato sauce, but a good white pizza is delicious. The olive oil and garlic make up for the lack of tomato.
Isn’t pizza an Italian-American invention?
Thin. Why fill yourself up with just a bunch of dough when there are so many wonderful toppings you could be eating?
Uhm… I scrolled through and didn’t see any stuffed crust lovers here? Barbarians.
I tried this for the first time a week or so ago - it’s actually a new favorite. I don’t necessarily put it in the same category as pizza, but it’s delicious regardless.
As for thick or thin in general - it depends on my mood.
The wife and I found stuffed crust also just fills us up like thick crest. We’d rather minimize the crust in favor of more toppings.
Anyway, the best pizza places in Bangkok don’t even offer thick or stuffed crust. Places like Limoncello and Scoozi. That’s just for places like Pizza Hut.
That makes sense. When I eat stuffed crust, my focus is less on the pizza and more of the mozzarella goodness in the crust. The pizza toppings become secondary. If I was focused on the toppings I’d probably have to say thin crust.
The forms of pizza normally found in the US, yes. But “pizza” as flatbread baked at high heat with some toppings (tomato etc) did come here from Italy.
It really depends on the pizza, what you’re used to, and what your expectations are. For me, it’s about the bread. I’m not really a fan of saucy pizzas, and I like my sauces on the simple side (generally, not much more than crushed tomatoes, but it depends on the style of pizza. Adding garlic and sometimes a sprinkle of oregano is as complicated as I get when I make my own pizzas, but you have to start with quality tomatoes.) But the soul of pizza is the bread for me, which is why my favorite style is Neapolitan. But I do like all sorts of styles, and in other styles the sauce is more prominent or the toppings are more prominent. Like, for example, I’m not sure I’d enjoy a Chicago style thin crust in quite that naked a manner.
I grew up in Chicago so I’m partial to stuffed pizza which is EXTREMELY thick, but in the spirit of celebrating diversity let’s just agree that all pizza is good.
Amen! ETA: Well, except for that Provel “cheese” stuff they serve in St. Louis. 
Now, see, this is exactly the opposite of my position. When I eat pizza, I like to keep eating it until I literally cannot eat any more. And so, a thick crust simply means that I can’t eat as much pizza. It fills me up way too quickly.
I also look at pizza crust similarly to how I look at the bread in a sandwich: It’s there to hold the toppings/fillings, and I don’t want the crust/bread interfering with my enjoyment of the toppings/fillings. While there are some thicker crusts I enjoy because they have a nice, subtle “yeasty” flavor (Godfather’s “Original Crust” is a good example), I mainly want to taste the sauce, toppings, and cheese.
I would guess this is the fundamental difference. I suspect people that like thick crust also really like bread in general.
Hee, to quote a line from Weird Al’s song, “First World Problems”:
“I filled up on bread, didn’t leave any room for tiramisu!”
I agree with Alton on this one: Please repeat after me, “toppings do not great pizza make.”
If the pizza is superb, it absolutely only requires good pepperoni.
It depends on what you mean by “thick” and “thin”.
I prefer a thicker crust (if it’s chewy), but not pan or Sicilian-style.
However, my waistline tells me to stick to thinner crusts, although not “cracker-thin.”
In your case, “Cracker” thin crust isn’t just a saying? :dubious:
Much like pulykamel said.
I prefer thin, cracker like crust. Whenever I’ve had pizza with friends or ordered out, we always get thin.
We only get Chicago Style Deep Dish when we go to a restaurant specifically for that. No one that I have ever had pizza with orders deep dish when it’s takeout/delivery/homemade. We get it strictly in restaurants that we go to for that specific purpose.
AKA “St. Louis style”.