----- 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.