I live in Western PA and we have a few restaurants that make their pizza crust a little different. One that is well known and makes the top 25 pizza's in the Pittsburgh area is Jioio's. http://www.pittsburghmagazine.com/Pittsburgh-Magazine/November-2012/The-Best-Pizza-in-Pittsburgh/index.php?cparticle=1&siarticle=0#artanc
(Il Pizzaoili - my favorite - made the list and they interview Ron Molinari in the article) It's a family run, simple restaurant and the dough recipe is secret, but there are clone recipes available that include a substantial amount of Crisco/lard. I enjoy this pizza occasionally as it is very rich. The crust is "pie-like", thin, sweet, and you know there's a lot of fat in it. There's another Italian/? restaurant in the area called Vallozzi's. It has a more upscale menu with a nice wine list and nice atmosphere. The best pizza I've had has been what they call Sicillian. It's not the Sicillian that is discussed here, but a pastry/pie-like crust with fresh, perfectly seasoned tomatoes, topped lightly with mozz and romano cheeses. This crust is thin, flavorful, and just works very well. Again, I don't eat it all the time, but it is a treat when I do. So I searched the internet for their recipe and found the following:
White Sicilian Pizza with Flaky, Pastry-Style Crust
Yield: Two 10-inch pizzas
Prep Time: 15 minutes (active), 30 minutes (inactive)
Cook Time: 12 to 15 minutes
Total Time: 30 minutes
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting pizza peel (100% - 350g)
1 tablespoon granulated sugar (3.75% - 12g)
1 teaspoon salt (2% - 7g)
4 ounces (½ cup) unsalted butter, cubed and chilled (32.5% - 114g)
2/3 cup warm water (50% - 175g)
½ teaspoon instant yeast (.5% - 2g)
I put in the bakers % for my recipe. I put the dough together last evening for tonites bake and will report back on my results. My wife is cutting the tomatoes and seasoning them this am.
Anyone had a Valozzi or Jioio pie? If so what did you think?