Reply #7: What Kind of Crust Are These Pizzarias Serving?

[NashVegas]

Traditional NY style?

Chicago?

Wafer-thin?

Assuming it's a NY style, are you "cold rising" your dough? If not, after the first rise, punch it down and divide it, put the doughs into olive oil-coated Rubbermaid containers (with enough room for the dough to expand) and put them in the fridge overnight.

Another option: your grocer's freezer case may have "corn flour" pizza shells that are made in part with corn flour/corn meal. This gives a slightly sweeter taste; it's similar to what Pizzaria Uno uses.