When it comes to great pizza, it is all about the crust. Forget sauce recipes and mozzarella cheese. Perfect pizza begins with the dough, like fine wine builds on the right grapes. One soggy crust and you end up with toppings and sauce all over your lap. And what's worse than an over-baked crust that crunches like a mouthful of croutons?
The great pizza debate between New York and Chicago has nothing to do with toppings. Chicago says the crust must be almost as thick as a loaf of French bread. New Yorkers insist that the crust has to be thin and so pliable you can fold a slice in half lengthwise to eat it.
Better get Chicago and New York on the phone. I have had my share of both types of pizza in their native cities but I have to admit that Dino's Pizza in Burbank tops them both.