Originally Posted by
bensyd
I much prefer the Neapolitan style base and when I get good Neapolitan pizza I like to have it Margherita. Having said that, I have enjoyed lots of different types of bases, even deep dish. The lightness of the deep dish base surprised me.
In the end, if it tastes good I'll eat it. I'm not too fussed about how it should or shouldn't be made.
I agree but also think it's good that if you happen to prefer Neapolitan and can go out of your way to eat at a place that is a member you know you're going to eat a well made authentic pizza with great quality ingredients and made by someone fairly passionate about their craft. That in my view is a nice bit of progress in this world of highly variable food. It's about quality and consistency.
