An east coast transplant to the midwest has trouble adjusting in the realm of pizza.  Deep dish is its own animal, so I won't diss it because I enjoy it.  Then there are your chain restaurants that produce a very doughy pizza that I'm okay with, but it's not what I love.  Some places around here claim they do \""thin crust\"".  Rosati's, Monical's, even Dominoes has attempted the \""thin crust\"", but they basically make pizza cracker. \n\nBut then there's Manolo's!  Their pizza is reminiscent of what I remember as thin crust.  If you're from New England, I guess you would understand if I said their pizza reminded me of Papa Gino's.  A little greasy, but overall a delicious slice.  Their specialty pizzas are also very good.  Got the Spotted Goat (spinach, mushroom, mozzerella, gorgonzola, goat cheese, roasted garlic alfredo sauce and red sauce).  Fantastic.  \n\nIf you're looking for a \""NY/Boston\"" style thin crust pizza... you'll appreciate Manolo's.  It's not home for sure, but it does the trick.