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I want a good crust. Thin crust doesn’t do wonders for me.
This isnt an Opinion this is a Fact, it is a Fact that you prefer a thicker crust. Had you said that one or the other was Objectively better than it would be an opinion >

Nice catch >

Kill him >

Me too! I like it nicely undercooked too 👌🏼 >

There was a spot in town that would ask you how you wanted the crust, how well you wanted the bake and was flexible with toppings. I once asked if I could get gyro meat as a topping and the guy acted like I was a chump for even questioning if it was a possibility. They didn't outlast the pandemic. The guy's nephew runs it now, less flexibility and they switched to Pepsi products but still decent delivery time and 9/10 quality. >

I've always hated thin crusted but everyone and their mom loves it. A firm but soft pizza with a seasoned crust is top tier. >

Mom never got it so I always liked pizza huts soft doughy crust over the more 'pan pizza' or whatever thats kind of tougher and chewier and more cooked from other chain places. Now I make basically foccacia and put pizza stuff on it and its like a knockoff detroit style. >

Uhm yes they sell those at the supermarkted >

Local pizza here is naturally thicker. Its going to be a regional thing; pizzerias will lean into the popular style, while less popular styles won't be as faithful in said area. >

You mean you prefer Napoletan Pizza to Roman's? >

+1 for deep pan base. >

I don't think either one is an unpopular opinion. They're both the peak definitions of pizza and create constant debates. >

Are we talking about digiorno pizzas here because that’s alllllll bread baby >

I like both I phase from one era to another. Sometimes think sometimes thicc