When I make pizza, it’s a usually an American style pizzeria style pie, characterized by a medium thickness crust with an ample outer edge. It’s a heartier style pizza in comparison with its thinner Italian counterpart, the Neapolitan style pizza.
For this particular pizza, I decided to go with a thin, higher density crust, sometimes known as tavern style pizza. It is usually cut into squares for a larger quantity of smaller servings.
Here’s the dough after rising and resting in a couple different stages before the pizza was topped:
Pizza fully loaded with sauce, cheese, and lots of sausage pieces:
Into the Blackstone at 675 degrees:
3 minutes later, hot right out of the oven, sliced, and ready to eat:
I did not cut the pizza into squares like a tavern-style pizza, simply because it’s less convenient to eat that way. Nonetheless, it was a delicious, hot, crispy pizza, and the juicy sausage nuggets really stood out.
Thanks fer looking!
For this particular pizza, I decided to go with a thin, higher density crust, sometimes known as tavern style pizza. It is usually cut into squares for a larger quantity of smaller servings.
Here’s the dough after rising and resting in a couple different stages before the pizza was topped:
Pizza fully loaded with sauce, cheese, and lots of sausage pieces:
Into the Blackstone at 675 degrees:
3 minutes later, hot right out of the oven, sliced, and ready to eat:
I did not cut the pizza into squares like a tavern-style pizza, simply because it’s less convenient to eat that way. Nonetheless, it was a delicious, hot, crispy pizza, and the juicy sausage nuggets really stood out.
Thanks fer looking!
