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Author Topic: Crust preferences  (Read 3742 times)


  • WKC Ranger
  • Posts: 1999
Re: Crust preferences
« Reply #15 on: April 14, 2018, 09:11:22 AM »
I prefer a thicker crust.  When I lived in NE Ohio that was the norm and what I'm used to.  My fave pizza place first cooked the pies in a semi deep pan then towards the end took it out of the pan to brown the bottom.  Wedgewood Pizza the best!
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  • WKC Ranger
  • Posts: 797
Re: Crust preferences
« Reply #16 on: April 15, 2018, 03:04:20 AM »
My kids prefer St. Louis style “cracker” crust which is quick to throw together and comes out great.  Since its yeastless, it’s pretty hard to screw up.  Lately I’ve been messing around with deep dish pies.  I used one of the America’s test kitchen provincial style crusts, add cornmeal, then press it into a deep dish pan.  Sauce top or bottom, cheese top or bottom, it’s frickin good.

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  • WKC Brave
  • Posts: 403
Re: Crust preferences
« Reply #17 on: April 22, 2018, 07:27:26 PM »
I like thin and chewy unless it is Chicago Deep Dish.

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  • WKC Performer
  • Posts: 3329
    • The Kettle Cookers (facebook group)
Re: Crust preferences
« Reply #18 on: April 25, 2018, 12:34:04 PM »
Wow @pbe gummi bear that pizza from a few years ago is EPIC!!!!!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!


  • WKC Brave
  • Posts: 408
Re: Crust preferences
« Reply #19 on: April 27, 2018, 01:14:01 PM »
I like thin crispy, but when we are in Chicago,  it is a deep pan in hand.
We lived in southern IL. East of St Louis and really liked God Fathers, now that was a belt buster. But i have never made a really good pizza at home yet.

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