Pizza Crust: Do You Choose Thick or Thin?

Thick crust tends to be softer, which is beneficial for people who have brittle or sensitive teeth. Some peoples' crowns and inlays may be in danger of cracking with a thin crunchy crust. Many people will also choose thick crust because it tends to have more flavor. Thick crust has more soft substance in the middle, while thin crust is fairly crispy. When using beer or spices in the bread dough, thick crust will bring out the savory flavors more.

One of the most advantageous benefits of thin crust is a lower calorie count - in most cases. It is possible to make a healthier thick crust by using water instead of milk, olive oil and whole wheat flour. Since a thin crust requires less dough, it would logically have fewer calories, fat, sodium, sugar or any other ingredient. This calculation is based on slices that are cut the same size as they would be on a thick-crust pizza.

When making a pizza with thick crust, the crust is more forgiving. This means that even if it is baked a little too long or is slightly too dry, it will still be softer and easier to eat. However, there is a disadvantage that goes along with this idea. Thick crusts tend to be more soggy, floppy or uncooked in the middle. Sometimes it is possible to avoid this by using a pizza pan with ventilation holes on the bottom.

A simple advantage of thin crust is that it takes less time to bake. Many families and couples today are on a tight time budget, so dinners have to be fast. Preparing fresh dinners each night is time-consuming, so those who are under time constraints will likely prefer to choose a thin crust pizza in order to stay within their time allotments.

Pizza crust thickness shouldn't be a choice that causes division, though; if a decision can't be made in agreement, it is better to make both. Personal-sized pizzas are a great way to please all palates that will be served, in the aspects of both crust and toppings.