I generally prefer my pizza crust to be thin and crispy, but not from the chain that made that term famous. I am still waiting for the lines to die down at Coals, but it looks and sounds right up my alley.
Papalino's is very good, just off the beaten track for me.
I met a friend of mine and his wife at NABC (my first time) Friday night. They always rank high on the lists here on the forum and I couldn't resist the "refrigerator pizza" from it's description (double the cheese and double the toppings) on a thin crust baked in a deep dish pan (presumably to hold all the stuff).
Only problem was the moisture from the ingredients created a small lake in the bottom of the pan. This, in turn made the bottom of the crust soggy, very soggy. Quite the turn off from an otherwise respectable pizza.
