Author Topic: Stuffed crust edge trick  (Read 2417 times)

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Gene Leppala

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Stuffed crust edge trick
« on: March 04, 2003, 11:31:36 AM »
Here is a great trick for that difficult stuffed pie edge that some of you might want to try.  Make the bottom crust slightly larger than is indicated on this site.  So it drops over the edge of the pan.  Make the top crust slightly larger also.  After placing the top crust on and pressing down to form an edge, USE A ROLLING PIN around the edge to seal the two layers together.  You could wet the seal first with a bit of water or oil, but it really isn't necessary.  Makes a beautiful finished product and is SOOOO much easier.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »


Offline Steve

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Re: Stuffed crust edge trick
« Reply #1 on: March 05, 2003, 04:42:18 AM »
Wow  :o ... thanks for that tip!
« Last Edit: December 31, 1969, 07:00:03 PM by -1 »
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Offline buzz

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Re: Stuffed crust edge trick
« Reply #2 on: April 02, 2003, 08:44:18 AM »
You can also buy string mozzarella in the grocery store and seal it into the edge crust--this is what Pizza Hut does.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »

Offline RoadPizza

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Re:Stuffed crust edge trick
« Reply #3 on: February 19, 2004, 07:58:06 AM »
A better way to wet the seal is to use a little eggwash (not a lot!).

Here is a great trick for that difficult stuffed pie edge that some of you might want to try.  Make the bottom crust slightly larger than is indicated on this site.  So it drops over the edge of the pan.  Make the top crust slightly larger also.  After placing the top crust on and pressing down to form an edge, USE A ROLLING PIN around the edge to seal the two layers together.  You could wet the seal first with a bit of water or oil, but it really isn't necessary.  Makes a beautiful finished product and is SOOOO much easier.