Re: Does anyone else like a little bit of a gumline?

For me, it depends on the thickness.

Grandma style, thinned and stretched and pan proofed up to 2 hours, cheese down first; then I don’t really notice the thin line. Anything thicker and proofed long and tall; I don’t enjoy. 

Also, pala and teglia are my main style and I enjoy eating the both twice baked and straight baked. They are just different. The gum line is so small and just part of the differences.