Miss Peregrine Posted January 9, 2009 Share Posted January 9, 2009 How do I make thick-crust pizza? When I roll out the dough do I leave the outer edges thick and unrolled? Does that make sense? Quote Link to comment Share on other sites More sharing options...
jacqui in mo Posted January 9, 2009 Share Posted January 9, 2009 Leaving the edges thick hasn't been necessary for me. What makes it thick is letting it have 20 minutes or so to rise in a warm place after rolling it out. The crust under my toppings doesn't get really thick, but it's not like crispy thin pizza and the crust edges are really thick. My family really likes it, and we're a pan Pizza Hut pizza lov'n family. HTH Jacqui Quote Link to comment Share on other sites More sharing options...
frogpond1 Posted January 9, 2009 Share Posted January 9, 2009 After rolling it out very thin on the pan we put it into a warm oven for a while until it rose nice and high and then we cooked it for a while so it wouldn't be gooey in the middle and then we put the toppings on and cooked it again to melt the cheese etc. We did prick the dough with a fork before letting it rise. We just prepare a whole wheat/ half white flour bread recipe in our bread machine and then we set it on dough cycle. It was fabulous. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.