Deep dish Chicago style is best and I still haven’t tried it at home. It’s way overdue. Sent from my iPhone using Tapatalk
Quote from: kettlebb on April 10, 2018, 07:55:32 PMDeep dish Chicago style is best and I still haven’t tried it at home. It’s way overdue. Sent from my iPhone using TapatalkI really like the thick, doughy but crispy crust of Chicago style pizza but there are differences in how the different chains make their crust. I like the flakier and crispier Giordano's crust. The drawback to Chicago style pizza is that the crust gets so soggy from all the stuff on it.
I always like my pizza to have a crispy bottom. Sicilian style is the best- thicker crust, golden brown crispy at the bottom but doughy in the middle. Soggy NY style pizza sucks. Fight me. I've made sicilian style pizza a few times but had to parbake the crust. Otherwise it gets soggy.
Detroit style is my favorite I’ve made. Sent from my iPhone using Weber Kettle Club mobile app
Quote from: HoosierKettle on April 10, 2018, 08:17:09 PMDetroit style is my favorite I’ve made. Sent from my iPhone using Weber Kettle Club mobile appI really liked the detroit style when little caesars had it!Hmmmmm
Quote from: pbe gummi bear on April 10, 2018, 07:52:43 PMI always like my pizza to have a crispy bottom. Sicilian style is the best- thicker crust, golden brown crispy at the bottom but doughy in the middle. Soggy NY style pizza sucks. Fight me. I've made sicilian style pizza a few times but had to parbake the crust. Otherwise it gets soggy.This is why we're friends.Have you had good sicilian homemade results on your weber?
This pizza was delicious. My wife did a good job. She made a simple sauce from canned tomatoes and covered the crust with mozzarella, basil, 2 kinds of pepperoni, and parmigiano reggiano. The cooking pan was a think aluminum griddle pan we bought from the restaurant supply store. Grill setup was 2 full chimneys on the sides of the 26, Dough Joe pizza stones elevated via charcoal baskets. Temp was ~500F at the lid thermometer. The pizza crisped up nicely over 20+ minutes. I think it would have been better to partially bake the crust and let the whole thing rise. The middle crust was a little flat but still tasty and crispy. Do you like my custom painted WSM plate?Thanks for looking!