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Thin crusted pizzas are de rigueur these days, which can get a little boring. It also means that having so many other shops to compete and be compared with, the pizza better be average at the very least. Personally, I'm not a huge fan of thin crusted pizzas because if I'm going to be eating something sinful, it might as well be chunky. It's not like "skinny" or "thin" pizza is gonna make me slim down. Anyway, my expectations for thin crusted pizzas are as follows: I expect a moderately thin crust, allowing a slightly crisp and chewy texture with each bite.The mozzarella cheese must be warm and full of stringy, gooey goodness. The toppings must be generous, but still well balanced out with the crust and the cheese, it must not steal the spotlight entirely. As such, the Prosciutto Di Parma from Supply & Demand would only rank as average on my pizza list. It was served slightly warm, with a slightly thicker than usual cut of Parma ham on each slice of pizza. The rocket salad that came with the pizza was rather fresh and not overly bitter. Generous shavings of Parmesan cheese were scattered all over the pizza and went well with the slight bitterness of Rucola. The tomato sauce was average at best. The crust wasn't a good balance of chewiness and crisp, also lacking the slightly charred, more traditional flavours of a wood fired pizza. It also tasted like the dough lacked fermentation, affecting the flavour of the dough. Perhaps I am a sucker for the traditional methods of baking pizza. Supply & Demand definitely doesn't have one of the best grub around but it serves decent food in a nice setting at a very convenient location. The hunt for my ideal pizza continues.