I’m a big fan of a pizza slice having a large, fluffy crust edge. You know, the kind you can pull the soft middle out of and eat it like warm bread. My pies normally have a bit of a swell near the edge, but today I wanted to try and exaggerate it a bit to give more fluff inside.
In order to accomplish this, I stretched the 24 hour boli dough ball out to 16 inches like I normally would. Then, I rolled up the entire edge of the blank, forming a distinct crust edge. This made the blank slightly smaller than 16 inches, so I moved it to the screen and stretched it a bit more to fit.
After saucing it and topping it, I placed it in the oven on the bottom rack for 8 minutes. After 8 minutes the crust had puffed up wonderfully, but it didn’t look cooked. To speed things up, I turned on the broiler and moved the pie closer to the top of the oven. This browned the top and firmed up the crust very quickly (be careful with the broiler – it can ruin a pizza in under a minute if not monitored). Then I moved it back to the bottom to finish browning the crust bottom.
The larger crust was a pleasant change. It looked very nice, held the sauce and cheese in place and formed a bit of a thinner inner slice. It also had that delicious fluffy crumb. I’m not sure I will do this every time, but I will certainly by doing it more often. Here are the photos…