"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 12-07-2009, 05:31 PM   #1
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
Thick Crust Pizza

I have always made regular pizza crust (thin to medium ) We have a local resturant that makes the best thick crust pizza (to die for) So when we want thick we order it there. He has retired and we miss thick crust pizza once and awhile. So after all that I have purchased a thick crust pizza pan that he used. Anyone have any hints on making thick crust pizza.

just another note: His edges would be slightly burnt and cheese on the edge also. Not alot but enough to realllllllly make it tasty.

Thanks and Happy Holidays to ALL

__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 12-07-2009, 05:55 PM   #2
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
This month's, Feb. 2010 issue of "Cook's Illustrated" features Chicago Pizza - just the kind you are probably looking for.
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 12-07-2009, 06:16 PM   #3
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I prebake the crusts a bit.
__________________

Wyogal is offline   Reply With Quote
Old 12-07-2009, 09:06 PM   #4
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Wyogal View Post
I prebake the crusts a bit.
That must be the secret. My thick crust pizza never cooks all the way through, except once, when I did it on the grill, in a heavy, cast iron pan, over a solid bed of hot charcoal. That one came out great. I will have to try prebaking the crust. Thanks Wyogal. There are two foods that I have trouble with, and shouldn't; thick crust pizza, and bread stuffing. The pizza toppings are great. I'm hoping that your tip will make my crust great too. Now I just have to figure out how to get the herbs just right in my stuffing. I'm always either too strong or not strong enough. (heavy, heavy sigh)

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-07-2009, 09:39 PM   #5
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
thanks for the hints
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 12-08-2009, 05:03 PM   #6
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
Are we talking Chicago style thick crust pizza or.. something like this?

Project Foodie - A16: Food + Wine

I love that pizza. It's my favorite. The recipe is also amazing. I have some balls of dough on the counter now in their final proofing stage!
__________________
stinemates is offline   Reply With Quote
Old 12-08-2009, 05:04 PM   #7
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
Quote:
Originally Posted by Selkie View Post
This month's, Feb. 2010 issue of "Cook's Illustrated" features Chicago Pizza - just the kind you are probably looking for.
A great article indeed. I am going to be preparing this soon. I'll post the results!
__________________
stinemates is offline   Reply With Quote
Old 12-13-2009, 08:53 AM   #8
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
not real thick like a chicago maybe an 1-1/2 thick
Did receive good new those this week, he is opening back up.
I guess he didn't retirement. Can wait. Will have to study his pizza more when we get it. Thank you everyone for your help - Happy Holidays
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.