A few months ago, I dined at Spunto in Soho for lunch, and I think it's time I said something about it. Because after all these years, my long-feared suspicions have been confirmed: The thin-crust pizza market is a racket.
Does it taste good? Sure. Is it worth the price you pay? Not unless it's Marion's.
Just look at the menu: $13 for a large pie without any toppings. Since plain-cheese pizza sort of defeats the purpose of eating pizza in the first place, an additional layer of toppings will cost you five more bucks. I'd be tempted to try one of Spunto's house specialty pizzas if it didn't put me out $24.
I realize that some people are okay with paying whatever for thin-crust pizza because they prefer that to thicker crusts. Honestly, I wouldn't be opposed to the prices if I didn't get hungry an hour or two later.
So if anyone else's experience is anything like mine, thin-crust pizza ultimately serves as a snack, but you end up paying a full meal's price for it. This isn't right, especially at chains that charge the same for thicker crusts.
Preference is one thing; principle is another.
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