making "prairie" pizza at home? [moved from Prairie Provinces]
- banjoman2375 Jan 10, 2014 01:02 PM
Does anybody have an suggestions for making pizza similar to that king of pies that one often finds at the g typically greek owned family restaurants on the prairies? Being from Sask. I'm thinking of Houston or Western pizza, but I have heard it's not uncommon in Alberta and Manitoba.
My SO loves greek style so I've worked out a decent formula.
Has to be in an oiled pan. About 1.5 to 2 times the dough of a thin crust. The biggest difference is sauce. You want to use a really thick, almost straight paste, because once you get the cheese on it won't evaporate in the oven and you end up with a bit of a soup if you use a thin crushed tomato base. Other than that you just have to decide if you want the toppings above or below the cheese. Cook it long and hot on a bottom rack so the crust crisps.
After much arduous testing, I've found that pizza baked on cast iron results in the best textured crust. Better than a pizza stone and far better than any other kind of metal. I just make it in my trusty cast iron skillet.
Americas Test Kitchen has a 'pepperoni pan pizza' recipe that makes a great, thick crust. Closest crust I've made to the type you are looking for. You may have to be a member to access it but you can get the 'free trial' and then cancel.