Quote:
Originally Posted by Baby Lee
I could never get sick of Racanelli's, which is thin, but NY thin, not IMO's cracker thin.
That crust is like an artisan's creation. Chew, crispness, char, whatever the flour version of Maillard is, I'm halfway to braving the cold for a slice now.
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Yeah, IMO's is a perfect example of the thin crust craze that I'm sick of, the kind of pizza that if you're ready to eat like a hoss, you can kill a large by yourself.
Never had Racanelli's, we dont have anything that fancy sounding in my podunk town of 25,000.