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Tips and techniques for defending a driver at panel.....
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<blockquote data-quote="bleedinbrown58" data-source="post: 1448398" data-attributes="member: 46975"><p>Not sure where you're from, TT. But thin crust pizza (like a California style) is thin and crispy...kinda like a cracker. Neapolitan pizza (standard NY style pizza) is not nearly as thin...and should never be crispy or burnt. Sicilian pizza is obviously a thicker dough...but it's not the same as like a Chicago style deep dish pizza.</p><p>In my opinion...Papa Johns is the lesser of the 4 evils if I had to pick a chain pizza....but none can compare to the local pizzerias around here.</p></blockquote><p></p>
[QUOTE="bleedinbrown58, post: 1448398, member: 46975"] Not sure where you're from, TT. But thin crust pizza (like a California style) is thin and crispy...kinda like a cracker. Neapolitan pizza (standard NY style pizza) is not nearly as thin...and should never be crispy or burnt. Sicilian pizza is obviously a thicker dough...but it's not the same as like a Chicago style deep dish pizza. In my opinion...Papa Johns is the lesser of the 4 evils if I had to pick a chain pizza....but none can compare to the local pizzerias around here. [/QUOTE]
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Tips and techniques for defending a driver at panel.....
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