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No contest - thin only.

Thin.

As thin as possible, actually.

Thin & crispy for me, thick for my OH.

Yes.

@lemons: LOL.

I want thin. I'm talkin cracker thin. Nothing better than a crispy, super thin pizza.

Thin, definately, with a hand tossed semolina crust.

Thin is the winner for me.

thin if I have to pick, either if I don't :)

I only like thick if it is done well and that is not too often. Thin mostly and not thin that is crap that tastes like cardboard. Has to be be light and airy and have chew factor.

Well, when in Rome...
But, then there's Chicago...
And NY...

I like the medium kind, the big slices you can fold in half. In my hometown of Milwaukee people seem to love square-cut pizza with crust that tastes like burnt saltless matzohs, but I like a big triangle that has just a hint of flop to it.

If calories didn't matter, I would choose a nice doughy crust, but in the interest of good health and not becoming a blimp, I usually go for thin.

Both, depending on what I'm in the mood for. I usually prefer thin for more "gourmet, fine resturant-style" pizza - think artichoke hearts, sun-dried tomatoes, feta....or brie, pears, prociutto....something like that. But when it comes to just wanting good, old-fashioned, "comfort style" pizza, nothing but thick, chewy, doughy crust with sausage, extra cheese, and more unhealthy toppings will do.

Thin! Un-thin does not seem like pizza to me!

Thick, doughy crust. Please. Thin crusts never have enough flavor for me. Maybe I'm eating the wrong thin crusts?

Hey, forgot to mention something my sister loves as do many a drunken college student--deep fried pizza rolls. No, not those Totino things. A pizzeria back home in Canton, NY takes dough shaped into a football and fills it with cheese and sauce with or without pepperoni. Fold over (think calzone, no ricotta, sauce on the inside), seal and throw in the deep fat fryer until golden brown. I, myself, don't care for them, but I'm generally not a fried food kind of gal.
Here's a picture of a guy enjoying one:
http://www.bowenn.net/photos/NY34.JPG
See definition #1:
http://www.urbandictionary.com/define.php?term=Fatbag

If you have any New Year's Resolutions, eat this before January 1st!

@dmcavanagh, Sergi's in both Canton and Potsdam. On Main Street in Canton and on Market Street in Potsdam. What are you doing up in the 'burg? When I was growing up in Canton, we used to go through Ogdensburg to go to Ottawa for concerts and Brockville to go drinking. My grandmother used to live in Renselaer Falls and always went to Ogdensburg on those "big shopping days" once a month. Anyway, check out Sergi's for the deep fried pizza rolls. My sister loves them and has to have one or two whenever she visits home. I once heard a friend say, "State fair fried dough meets pizza--a match made by a fried food, pizza lovin' cupid." A pretty accurate description in my opinion.

My favorite is definitely thick crust pizza!! I'd rather eat the crust than the pizza itself in most cases.

dmcavanagh, don't have a recipe for it, unfortunately my attempts at making pizza dough have always been horrible. My favorite pizza parlor makes the best pizza, with a thin, hand tossed semolina crust, and baked in a brick oven. Just crispy enough, with a lovely chewy crust and a slightly nutty flavor.

oh, thin crust, all the way.

As a rule of thumb I will say think because my favorite pizza is that style, and it is hard to come across a good flavored thick crust. have yet to find that ethereal thick crust flavor.