Whisky
is one Smokin' Farker
- Joined
- Dec 12, 2014
- Location
- Pingree, ND
This style has intrigued me for a while. It's a thin crust pizza baked in a pan. With a dough that I would say is similar to a Chicago deep dish, just thinner. If you Google this style there is all sorts of history and info out there.
The cheese was freshly shredded, 50/50 blend of mozzarella and sharp white cheddar. My dough was cold fermented for around 24hrs and RT for around 3. Sauce was just a can of quality crushed tomatoes doctored up with salt and oregano. Due to the rules of the TD, I decided to cook on my Yoder. I never cooked a pizza on the Yoder, but figured it would work ok for a pan pizza.
Pizza 1 was just cheese. The top cooked quick and the bottom was a little underdone for my preference. It cooked in about 15 minutes. Pizza 2 with more toppings cooked longer without burning the cheese, and I also finish it directly on the stone for 2-3 minutes. 2 had green olives underneath the cheese, and of course pepperoni and sausage. All in all I would definitely make this style again.
The cheese was freshly shredded, 50/50 blend of mozzarella and sharp white cheddar. My dough was cold fermented for around 24hrs and RT for around 3. Sauce was just a can of quality crushed tomatoes doctored up with salt and oregano. Due to the rules of the TD, I decided to cook on my Yoder. I never cooked a pizza on the Yoder, but figured it would work ok for a pan pizza.
Pizza 1 was just cheese. The top cooked quick and the bottom was a little underdone for my preference. It cooked in about 15 minutes. Pizza 2 with more toppings cooked longer without burning the cheese, and I also finish it directly on the stone for 2-3 minutes. 2 had green olives underneath the cheese, and of course pepperoni and sausage. All in all I would definitely make this style again.
