I prefer it with a thick crust.
cor-ni-CIO-ne — four syllables, stress on third. 'Ci' is like 'ch'.
When expressing a preference for the puffy, high-edged Neapolitan crust style versus the thin Roman style.
'Cornicione' is the raised border/crust of a pizza. 'Alto' means high/thick. Neapolitan pizza has a famous high, airy cornicione. Roman pizza ('pizza scrocchiarella') has a thinner, crispier crust. This vocabulary shows knowledge of pizza culture.
La preferisco sottile e croccante.
I prefer it thin and crispy.
Roman-style preference — opposite of the Neapolitan cornicione
Com'è il cornicione da voi?
What is the crust like here?
Ask to understand the pizzeria's style before ordering
Fate la pizza in teglia?
Do you make pizza in a pan?
'In teglia' = pan pizza — square, thick, sold by the slice in Roman street food
The rivalry between Neapolitan pizza (soft, high-edged, foldable) and Roman pizza (thin, crispy, flat) is one of Italy's most passionate food debates. Neapolitans insist their version is the 'original' and only authentic form. Romans consider their thin version more refined. Both are correct in their own regional context.