This was sort of a bonus WPL pi. I’d already eaten my WPL but ended up trying Ditmars Station with my friend Justin on Saturday while I was doing laundry.
The crust really is ultra thin. Most people think that New York–style pizza is “thin crust.” And, yes, it is thin, but I find that when a place goes out of the way to call itself “thin crust,” it’s usually a good bet you’ll be getting a cracker-style crust or some variant of “bar pizza,” which I usually love.
Ditmars Station’s crust is a cracker crust. Very thin, very crisp, especially at the rim.
Adam Kuban is the web's original pizza blogger, blabbing about pizza online since 2003. He's the proprietor of the occasional bar-pizza pop-up Margot's Pizza and is active on Instagram: @akuban & @spinningpizzathing.
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