it is clear you've not ever had a proper pizza if you think the base should be crisp.

One day Grasshopper ... you will experience a real pizza... and then you will understand .....

You must be a true traditionalist! You're describing Roman style pizza which has a very, very long history. Apparently, if you use a seed derived oil rather than olive oil you can get an even crisper base.

https://m.youtube.com/watch?v=klaQZfHwcD8

Love the fact that there are still so many people out there preserving recipes and old ways of making authentic pizzas, pissaldi�res, cocas, etc. in all their glorious forms.

Yes indeed.....that uk1 needs educatin.

Hail Emperor HIDDIUS!

Emp, you should take all the support and comfort wherever you can get it mate irrespective of it's motive and sauce and whyever it was suggested. GO FOR IT!!!!!

Go back further .... StoneAge .... that's authentic mate. Forget Naples and Emperor Caputo and his 00 and all that rubbish.

Anyway .... to you and your and all who miss everything Celtic and Homeland ... have a great one ..

This is my idea of what a pizza base should look like.....none of that thick doughy nonsense. I could make two bases out of your one. ^

Yes but CRISP?

Like a Walker's crisp or a cracker!

Don't be daft!

Crisp yes but not hard enough to break my wallies.

Anyway....you stick to your fast food outlet type pizza and I'll stick to the more authentic type.

Yes .... I agree. You carry on crunching your authentic pizza stolen from a bloggers website, and I'll carry on chewing mine .. by the way did you make that pizza or paste it from somewhere else. Your home made pizza seems to have come from a blogger place called "Lesley Eats" whereas my shop bought one was made by me!

Anyway ... hope your willy and your Upper Molus don't come to no grief over yulytide with all that Bonus Airy Stuff, and I'll carry on eating the muck I eat and continue to try hard to try and not yearn for authentique crispy pizza you 'aven't eaten.

Bonus Knockers Mon Amy!

Interesting; most of the pizza I had in Rome (as opposed to elsewhere in Italy) was was labelled "rustica" which was about a substantial fraction of a centimeter thick and sort of a much lighter better version what gets called "sicilian" in NYC.

I've come to see trying to define 'correct' pizza as impossible as trying to define the one truly authentic Mexican cuisine or Cajun gumbo recipe- at this point there have been so many divergence points from the original source material that you should stop worrying about what's correct and just go for what you think tastes good.

I've not been able to stomach Chicago-style deep dish pizza since the swim team years when I was in the pool for four hours a day and needed the calories, but I defend its right to exist. And some of the Pizza Hut- Middle East offerings genuinely scare me, but if that's what people there like, then more power to them. Anything else, I'm generally game to try as long as I can avoid pork & beef as a topping (Haven't eaten either since about 1999). Tuna pizza in Germany wasn't a bad way to try to get some alternative protein in the land of pork sausages.

Just take whatever crust type on hand and cook it properly. I've actually given up on the promising Mellow Mushroom chain over here because their crust always seems to be overly soggy in the middle.

You'll notice earlier in the thread I've been reading about pizza and it's origins. I posted one of the earliest newspaper items I could find originating from Italy to refer to it. I went back through searchable archives to the 1600s. There has been nothing earlier that I found. I also have some decent tomes on flatbreads from around the world. Nothing I see supports the idea that any Romans had what we call pizza before the Neapolitans. Focaccia for example isn't pizza and isn't and has never been thin and crisp.

The closest Rome-wise I could find is that the ancient Romans developed something completely different from pizza called "placenta cake" which is a multi layered crusty doughy crisp desert type thing with layers of dough and honey - almost sounding baclav'ish .... they certainly didn't invent what most would say is pizza. The Greeks came closer to it. In any event, a thin base doesn't mean crisp and crunchy.

Most people that are interested in pizza agree that pizza as we know it was developed in Naples in the late 18th century .... it sounded like what we call plain old marinara ...... but I find it is best not to argue ... no good seems to come of it ......

.... anyone else who shares my obsession with flatbreads may be interested in "Flatbreads and Flavors: A Baker's Atlas Paperback" by Jeffrey Alford and Naomi Duguid. I can't recommend this more highly.

You must make : AFGHAN SNOWSHOE NAAN !!!

The Uyghurs know a thing or two about quality nan too. The breads are often topped with sesame seeds, and less likely sunflower seeds. If you're ever in Shenzhen or Guangzhou, China, I've got a couple of suggestions.

Thanks.

It's funny you should say that ... there's been a few items recently that has made me start thinking of a visit.

Thanks...

It all boils down to personal taste as there is clearly no hard and fast rules how a pizza base should be. After all the regions of Italy all have their own way of making it so what chance has the rest of the world got. You want it thick you're welcome to have it thick as long as I'm not being invited.

By the way Argentine pizza is pretty good due to the large numbers of Italian immigrants.