Author Topic: Thick, flaky, crisp, pre-baked crust pizza - How is it made?  (Read 118 times)

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Offline Webbuzzard

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Thick, flaky, crisp, pre-baked crust pizza - How is it made?
« on: March 30, 2014, 01:24:34 PM »
Greetings from northern Virginia.  Yesterday, we tasted at a great winery called Quattro Goomba near Aldie.  They serve the most incredible pizza there.  The baking is a two stage process, with the crust pre-baked and the baked again with a thick tomatoey sauce and cheese.  It is the crust that is so outstanding.  It is thick (about 3/4 inch), flaky, crisp, and unbelievably tender.  You could break the pizza into bite size pieces; that is, no need to cut with a knife.  Do any of you out there have any ideas how this crust is made?


 

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