I have switch to thin crust pizza and I am using a pizza screen for my thin crust pizza. Today, i was in a Pizzeria today that served a thick crust pizza that was made in a pan. Instead of coating the pizza pan with oil or lard, he just sprinkled the pan with Corn Meal before putting the dough into the pan. However, He did DOCK the dough in the pan before adding his sauce, cheese, etc.... I do not dough dock anymore, but somehow this seemed to make sense when cooking a thick crust deep dish pizza.
My question is this: Does everyone do this method when making a deep dish pizza in a pizza pan?
I have always dough docked for THICK crust in a pan. Is this the NORM?
His comment to me, was that it is necessary to do this each time or your crust will bubble up.
Also, does anyone else use corn meal on the bottom of their pan for thick crust pizza? Anyone else have any thoughts on these two methods??? Thank you.