Have You Abandoned Thin Pizza?

[Puzzolento]

I never made a decent Sicilian pizza until January 18, and since then, I find I love it so much, I don't make nearly as many thin pizzas as I used to. I told a buddy of mine I had decided that Sicilian was the ultimate form of pizza, and he called me a pizza racist.

Am I the only one who started neglecting thin pizza once Sicilian became possible? I just love this stuff. No flour mess, because I stretch it right in the pan, no possibility of breaking a crust in the oven or having a crust stick to a stone or screen, and I get all that tasty fried crust on the bottom.

I guess I sound crazy.

[Ronzo]

Have I Abandoned Thin Pizza?

Sir, thou hast spoken heresy! Boils and plagues plaster thou over, that thou mayest be abhorred farther than seen and one infect another against the wind a mile!

Ok... sorry...

I don't think I'll EVER forsake my beloved, thin crust. I do like thicker styles, and Sicilian A LOT, but as a born New Yorker, I'll never lose my first love.

[Puzzolento]

Boils and plagues plaster thou over, that thou mayest be abhorred farther than seen and one infect another against the wind a mile!

Okay, how did you get ahold of my medical records?

[Jose L. Piedra]

I don't count myself a convert to the pizza racialism/rectangular supremacy movement just yet, but I too have been moving away from round, stone-baked pies in recent months. With my current Sicilian-making techniques, I've finally attained the golden mean of a pie that has substance and heft (tf=.13 or greater) and yet is easily digestible- something I've never been able to achieve with my round pies, which end up insubstantial and unsatisfying or else sit in my gut like a rock for hours after eating. A nicely-charred stone-baked crust has its virtues, of course, but there's also something to be said for a pan-fried bottom swimming in oil (for the aficionados of grease like myself, at least). Finally, since no pizzeria in these parts of which I am aware offers a Sicilian on its menu, mine is the best in town by the sweet, effortless grace of default 

JLP

[Ronzo]

Okay, how did you get ahold of my medical records?

[Jack]

I make them both. 

NY Style thin usually wants 2+ days of cooler time, but sicilian I can prep in the AM for dinner. 

Jack

[PizzaHog]

Yes for the most part.  Chicago style is my new infatuation but Sicilian is my first love.  Man cannot live on one pizza style alone so I find I am making Chicago/Sicilian/NY at a ratio of about 10/5/1.  I think in part I am burned out on the NY style since that is all I made for about 6 months, almost every week.  First just to get a decent result, then to improve it, and at last to enjoy and share the results.  So this will likely change but it is way cool to be able make whatever strikes my fancy at the time.

[widespreadpizza]

NEVER! enough said.  I do have my sicilian dialed in though for when i want it,  are you using semolina in yours yet Puzzolento?  -marc

[Puzzolento]

Plain old flour.

[IndyRob]

I grew up in Detroit where sicilian style is prevalent (at least a good variety of Americanized versions).  But since I moved away, no one seems to get it.  So my sicilian pies are for myself and I make other styles for others. 

I have been able to get a positive response by turning my sicilian pizzas into cheesy breadsticks like Pizzacrazy7 posted here http://www.pizzamaking.com/forum/index.php/topic,9368.0.html.  Though mine are garlicy.

[hotsawce]

I like the square roman style pizza (slightly thinner than sicilian) and some sicilian pies. I'll never go chicago, and I'll never abandon thin pizza, but I do like the occasionally different, square shaped pizza 

[TronCarter]

I go through phases that last a few months.  Sicilian, Chicago, American, thin, stroboli.  I get hooked on one and make that almost exclusively for a few months, then get tired of it and move on to another one.  I'm an equal opportunity pizza eater and I keep an open mind.  I like them all and my preference for the "best" changes from day to day. 

[steel_baker]

I currently only do Sicilian but that's because I finally perfected a recipe that I've been trying to get for 30 years or so during all of the snow in february. I was baking pizza everyday. My goal is to move on to perfect my favorite thin crust pies as well though. i plan to get one of the forno bravo 3/4" thick stones to use in my grill for summertime pizza making without heating up the kitchen. I have an indirect heat grill so it's more like an outdoor oven and I can vary the temp up well over 600 degrees. Actually, it can go higher than the grill can stand I think but let's not go there.

Anyway, now I need to understand how to make a thin crust dough consistently so time to experiment some more.

steel_baker

[Jackie Tran]

I have no time for thin crust.  I'm sick of NY style pizza but I can't stop making them either.    Every now and then, when I can't take another slice of NY, I make an oily pan pizza.  My favorite but I can't eat too much of that as I'll get acne. 

Someday when I've mastered the NY, I'll go thin.  Until then it's pan pizza for me and NY...