[lee martell]

Either shape will do just fine. The key is always flavor and texture. I want the crust to be chewable without being like bubble gum. I want the toppings to have flavor without being overly spiced up. I’m somewhat lactose intolerant, so I have to rock the boat by asking for ‘very little cheese’, which always gets me funny looks.

I want the toppings to have enough tomato sauce to stay in place as I eat it. I’m open to Polish Sausage, Canadian Bacon or even Bob Evans Sausage instead of Pepperoni. Sometimes Pepperoni is very salty, slick in texture and as tough as beef jerky. Not a good thing.

[avenir]

Bubble gum crust, yuck! iFratelli has a flat, somewhat cracker-like crust. We have some artisan pizzerias that claim to be certified by Italy, lol, but they are poncy and pricey. Personally I enjoy Target's frozen pizza line that IS made in Italy. Quite good (and cheap) if you add a few toppings/seasonings you like.