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So if the very thin kind of is New York style, and the very thick kind is Chicago style, what do you call the intermediate kind?

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@peterdrake New York crust isn’t just thin, but kinda floppy.

In the Midwest the crust is often thin but hard, like a cracker—even in Chicago. (While deep-dish is associated with Chicago, I think most people eating pizza at Giordano’s are eating the thin-crust type.)

@peterdrake No clue, but I prefer the authentic Italian style. They're usually thin, actually. My experience of 'New York Style' isn't really thin, but greasy. Very very very greasy.

@peterdrake

Southeast Indian Ridge style pizza.

(Because it's half-way between Chicago and NY, globally speaking.)

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