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Message: [QUOTE="Hans Sprungfeld, post: 5041288, member: 181"] Meet my floated boat. I'm among those who look longingly at the 'bones' left behind at some of the best pizza places. And at a certain level of longevity & intimacy of relationship, I will request others' forgone crusts. That is my favorite distinction in New Haven (et al) pizza. While I don't feel the same way about non-charred/blistered crusts, I still top-value a number of crust styles - I will ecstaticly chomp on the thicker fresh-baked bread-like crusts at Ernie's; or savor the sometimes pillowy puffiness of certain Napoletano pies that are quickly baked; or munch into the buttery/oily caramelized yum in (variously) my favoritea among Sicilian, Greek, Detroit, and other deep dish pies. Considered from a different angle, nearly all substandard/non-credible/inedible/(heck) just plain bad pizza fails at the crust, even if they are working with at least arguably legit tomato sauce, mozzarella, and traditional toppings. For me, the same principles apply for the baguette, ficelle, or whatever wraps my Caprese sandwich; any bagel that I expect my teeth to work a bit before I break the surface and offer some chewy resistance thereafter; or really any kind of full-size hearty bread. Crust rules! [/QUOTE]