Sicilian pizza today any suggestions Or guidance is appreciated

[TEB]

We have never tried thick crust homemade. We always had thin crust so today we will venture into new territory Sicilian pizzas and homemade Stromboli’s.
So any suggestions on thick crust or baking is appreciated.
We found recipe and my guys are comfortable with it. We’re shooting for 3 pizzas and a Stromboli which with bolis we’ve done before.

Pizzas
1 - pepperoni
1- sausage and red peppers
1- cheese with several different cheeses ham and pineapple

And Stromboli is salami pepperoni ham peppers mozzarella and provolone I love to dip it in tomato sauce.

[Ninga]

1. Oven must be pre heated at least 40 min. Hot hot hot. 450 deg.

Depending on the pan, pizza stone etc. 16 to 18 min

[TEB]

2. Awesome

Thank you

[Ninga]

3. Manga!

[TEB]

4. Seriously appreciate the post

As the recipe didn’t call for baking on stones but my sons said hey dad that’s awesome idea so thank you.

[Ohiogal]

5. What time do you want us over?

Sophie wants to come, too. Better make extras.

[TEB]

7. We have plenty

Especially for miss s

[dewsgirl]

6. My favorite.❤

[TEB]

8. I'll sit you next to boog dewsgirl

[dewsgirl]

9. Aww, I would love that.

[Tech]

10. I used to make them, family loved. I would prebake crust and watch for bubbling.

Slice cheese next to crust, layer of cheese on top of toppings. Cornmeal in pan between crust and pizza. Some garlic butter for the crusts. Have you tried pizza on the grill? Also fun.

[TEB]

11. Thank you

[Firestorm49]

12. Don't forget the cornmeal. Don't over-ingredient. Too much topping is overkill.

The right sauce and sausage is a science (art) of its own.

My wife and I also enjoy a nice crispy thin crust pizza, but have never been able to get restaurant favor from a thin crust when made at home. We roll the dough out in a pasta maker and roll the sections together to form a crust. But, thin crust is not the topic. Pay attention, Firestorm!

One thing that we have mastered is a thick crust pizza. If you ever have the opportunity, go to Pequod’s on Clybourne St. in Chicago. You’ll think you died and went to heaven. Oh sure, some say Lou Malnotti’s is better, but it isn’t. Nor does Gino’s East or Giordano’s compare. And, by the way, the Pequod’s in Morton’s Grove, the original, it not the same. Same ingredients but generally overdone.

Anyway, we bake a deep dish in a cast iron pan. Add cornmeal either in the crust, or lay some on the bottom of the pan. Don’t overdo the toppings or it will just get sloppy. New Yorkers may like a slurpy pizza, but you can hold up a piece of good thick crust and it won’t bend. Mmm mmm m!

Good luck.By the way, we live in a burb outside of Milwaukee and drive to Chicago for a Pequod’s every month or two.

[TEB]

13. Thank You