What's Your Preferred Pizza Crust

I usually prefer a normal crust, not a thin cracker and not too doughy either. Though on a Detroit style the thicker the better, really.

However I haven't had pizza in years. The carbs aren't on my menu and cauliflower smells... bad. I won't be graphic. I realize there are too many "sensitive" types here.
 

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I love pizza, especially with lots of good veggies on it, the more the better ! I don’t like cardboard crust and i don’t like the really thick crust either.
Since I try to be careful with carbs, especially grain foods, I often just nibble the end of the pizza crust and eat the top fillings off of the rest of it, because it is too cardboard-tasting, or too gooey (not cooked enough) and it seems it is either one or the other.
The dogs are totally happy to have the rest of the crust, so it works out fine that way.
 
Thin crust, made well, even tossed in the air! is not card boardy

See related image detail. Our 15 Favorite toss Pizza Dough Of All Time – How to Make Perfect Recipes
See related image detail. Pizzeria - Flourish Bakery
 
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hollydolly said:
In Italy they never serve anything else other than thin...very thin.... ...because Pizza in Italy even tho' it's very large, is a starter ..... I don't like any other type
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I loved starting a meal with pizza or pasta! The food in Italy amazed me with wonder!
 
Pepper said:
I loved starting a meal with pizza or pasta! The food in Italy amazed me with wonder!
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Did it?.. I thought it was pretty samey really.... I mean the food we had was always wonderfully cooked, more tasty than any Italian restaurant in the UK, but it was limited...even during the day restaurants were not open for lunch.... they don't typically outside of Tourist areas like Rome, or Florence have what we know as coffee shops..instead they're known as Bars... and that's where you would typically get a coffee and a piece of cake (Tortina)... but never lunch.. no-one eats out during the day... ..

Same with the food in the supermarkets, and markets much like Spain, it's kind of all very limited except for fruit and veggies .... of which there are enormous varieties


I spent a year living and working not far from Verona, and the best Itlaian restaurant and food I ever had was in a rooftop restaurant in Greece,,,
 
I’m team medium thin crust on a very hot stone or steel. It gives me a crisp rim, a chewy middle, and those little cup and char salami edges that taste like a neighborhood pizzeria.


Here is what works for me at home. I preheat a stone or steel to 500–550°F for about an hour so it is ripping hot. I stretch one pound of room temperature dough to roughly 12 inches. I brush the rim with a little olive oil, then add a light layer of crushed tomatoes or pizza sauce. I use low moisture mozzarella that I grate myself because it melts evenly. I pat the salami dry so it curls and crisps, then into the oven it goes for 6 to 8 minutes. If I want extra color, I switch to broil for 30 to 60 seconds. I finish with fresh basil or a touch of chili oil.


If you like that classic pizzeria bite, I wrote up the full method with photos, cast iron and air fryer options, and make ahead tips here: https://spoonrecipes.com/salami-pizza-recipe/


What crust do you all prefer for home baking: stone or steel, cast iron, Detroit style pan, or extra thin tavern style?
 
sarah sam said:
I’m team medium thin crust on a very hot stone or steel. It gives me a crisp rim, a chewy middle, and those little cup and char salami edges that taste like a neighborhood pizzeria.


Here is what works for me at home. I preheat a stone or steel to 500–550°F for about an hour so it is ripping hot. I stretch one pound of room temperature dough to roughly 12 inches. I brush the rim with a little olive oil, then add a light layer of crushed tomatoes or pizza sauce. I use low moisture mozzarella that I grate myself because it melts evenly. I pat the salami dry so it curls and crisps, then into the oven it goes for 6 to 8 minutes. If I want extra color, I switch to broil for 30 to 60 seconds. I finish with fresh basil or a touch of chili oil.


If you like that classic pizzeria bite, I wrote up the full method with photos, cast iron and air fryer options, and make ahead tips here: https://spoonrecipes.com/salami-pizza-recipe/


What crust do you all prefer for home baking: stone or steel, cast iron, Detroit style pan, or extra thin tavern style?
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Great ideas!
But, I never could handle dough, myself. Thanks for the input, though.🍕
 
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