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Thick and doughy like the grandma slice on the left or thin like this NY-style on the right? [Photograph: Aaron Mattis]

It's been natural disaster week on the East Coast, and nothing makes you ask yourself the big questions like the threat of destruction. This week's big question is, if you were limited to one kind of crust for the rest of your life, would you opt for only thick and doughy crusts like Sicilians, grandma, pan, deep dish, and Greek, or would life be unbearable without thin and crispy pies like NY-style, New Haven, bar pies, and Neapolitan?

About the author: Meredith Smith is the Slice editor. You can follow her on Twitter: @mertsmith.


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