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[Gene GeRue <genegerue AT ruralize.com>]

On Feb 17, 2008, at 4:30 PM, Lynda wrote:
> ----- Original Message -----
> From: "Rob" <becida AT comcast.net>
> > I 'think' the thin crust, really hot oven is called a Napoli style
> > pizza, like 2 or 3 min tops to cook it.

Yep, a quick Google confirms the thin-crust style is called Napoli. It  
is also called New York Style.

When I was on author tour in Chicago I took the opportunity to walk to  
a very popular pizza place where they serve the deep-crust style. Good  
if you are into sausage and lots of sauce.

I like them all, but prefer skins made of whole wheat and with enough  
body to hold up under my thick toppings. I make a shaped raised edge  
to keep all the goodies from falling off in the oven. Part of my  
motivation is Chris has a fine nose that dislikes the smell of burned  
food.