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This is the other breed of 'go 'za.
It's apparently called "tavern-style" but IRL we call it "thin crust".
It has a thin, cracker crust and is often cut into squares (inb4 autism).
All of the bars up here in the North Shore serve a variety with a very distinct taste I can't quite put my finger on.
I found a similar taste when putting basil & oregano on some fried cheese, so I suspect those herbs are involved, but I'm a cooking plen, so I could be way off base.
I would quite like to try and cook one of these at home.
Are there any 'goans who are familiar with this style and can help me get to the bottom of this?