Hello everyone. I haven't been around in a long time because I got sick of making pizza
but now I'm back. I'm a major
NY style lover and that's all I've ever made. But now I've had a request for a different style and I'm not even sure what you'd call it but I'm guessing pan. She said her dad makes it and the crust is thin but the toppings are really thick. What type of dough should I use to make something like that? I plan on cooking it in a cast iron skillet but I wasn't sure if the Lehmann dough would be the best choice for that or not. To give you an idea of what type of crust they're used to she said he just uses Jiffy mix. And obviously I'm not going to use Jiffy mix
So do any of you have any suggestions? Thanks a lot.