So, that is inside the rim. And, your opinion on the rim itself? Is it different on the top part of the rim than on the bottom part of the rim?
also, there is alot more to the ny pizza than just thin crust. the bottom is foldable, won't crack, it is NOT crispy, rather leathery in the undercrust. there is a narrow middle section that is chewy with minimal crumb structure if any, and a fine thin gumline where the sauce hits the cheese. if baked properly with the correct consistency of sauce, the cheese will interact and create what's called orange sheen.