I recently moved from the western edge of the Upper Penisula of Michigan...right on the Wisconsin border. When we first moved there we were told how great the local pizza was - on both sides of the border. I'm convinced after reading this post that THIS is the pizza they make - it has an almost cracker-like crust and looks just like your photos. I didn't care for it at all and now I know why - I want yeast in my dough! St. Louis, UP branch, perhaps? Thanks for the interesting sidelight on this discussion! PJH

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