Pan pizza on steroids. Extra thick crust.
Extra saucy. Extra cheesy. Extra crispy edges. Inspired by my childhood memories of cold aluminum to-go trays of focaccia my Mom bought from an Italian deli on Taylor street in Chicago in the 70’s.
   It’s best eaten cold the next day. It
resembles an upside-down Sicilian or
Detroit style. 68% hydration
dough gives basic bread like chew. I’m not
really trying for the big air pockets or
classic focaccia bread bubbles.
   Same simple dough recipe I’ve used for thin crust. Same simple sauce recipe too. Same four cheese combo I picked up from the forum. Two stage bake lets the cheese flatten out just enough to sauce for a final amount in the oven. Sauce above the cheese just tastes great here.
9 x 13 x 2.5 aluminum pan. There are several details that make a big difference. I’ll mention
all I do and tools I use.

Brant
Barrington, Illinois

Pics...

I had trials with larger and smaller
dough balls. It got too thick to fit
in my mouth at one point.

I just realized the recipe
left out sitting on the counter
to rise two hours...

I do just the opposite, make a Grandma pizza with a 1 inch crust and put WAY too much cheese and sauce -eheh.

I do just the opposite, make a Grandma pizza with a 1 inch crust and put WAY too much cheese and sauce -eheh.

Sounds good. Around here there's
Not too many left overs if 1" thick.
Lasts a while with a bigger ball.
The 36oz ball was a bit much.