LogFAQs > #924257158

The trick is to get a not burnt/crispy crust while still having the cheese be slightly crusty, but still chewy.

Crust, should be soft, not hard, a little crunch is ok, but should not break in half without tearing it.

I like mine extremely thin crust, except for the edges, which I like to be soft and have bits of cheese on it.

So somewhere between option 1 and 2, with a very high cheese to dough ratio. The quality/taste of the cheese is paramount, and most important.

Cheese most important, followed by sauce and then the crust.

If the cheese/sauce is good enough, I need, nor desire, any toppings at all, just cheese.

The lower on the quality scale the pizza is, the more toppings I require.
---

We are 4 oreos from Heaven!!!!