Pizza, Thin on the Base and Thick at the Edges

I made pizza last night. We had watched an episode of Food Detectives that investigated whether the water in New York City pizza crust makes a difference (it does), and that made me itchy to make dough. So I decided to try a thin crust base. I hand-pushed and manipulated the dough more than I rolled it, and the base of the pizza was fairly thin, but the edges were still thick — sort of a hybrid of deep-dish and thin crust. I think to try a real thin crust I need to either make a 3/4 size batch of dough or get a baking stone, or perhaps both.

Anyway, here is the pizza just sliced:

And a long view (it looks huge from this angle–it’s the size of a standard cookie sheet):

And a close-up.

I laid on a moderate base of sauce and topped it with Yves veggie pepperoni, sliced kalamata olives, and plenty of mozzarella. It was very good.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply