type of Priazzo lists ingredients for finding your favorites. It is 2:20 am

in the morning here but I have just typed my personal recipes for it.

FYI: There is an intermediate layer of dough in the Priazzo Torte.

It is also important to note that layering is strictly important.

Separating the cheese layers with meat before adding the wet ingredients

(i.e. peppers, mushrooms, or what have you) will improve texture. Try to use

fresh vegetables too. It prevents hydration of dry ingredients that can

occur. For added flavor try fire roasting any vegetable that will be used.

Also an improvement to the sauce is to make a big batch and let it cook for

six hrs or more. GOOD SAUCE TAKES TIME.

I prefer the 6 Cheese Medium blend on average.

I also do a Greek style Priazzo (which I call Chariot) that has Feta, Gyro

meat, tabouli (finely chopped parsley, mint, tomato, scallion, lemon juice,

black pepper, cinnamon, and allspice), spinach, onion, and olives. It uses a

green tomatoes, tzatziki and olive oil sauce. It is very enjoyable.

I use the heatsink you will want to experiment with the technique without

one. Maybe try pre-baking the vegetables and meat and then layering them

while still warm, adding the cold cheese in-between the layers.

I tried adding 2 different links to where I bought the equipment but got

this message:
Sorry, Guests and New Members are not allowed to post messages containing

hyperlinks.

Anyway let me know how you enjoy it.

Priazzo
Types of Priazzo

Priazzo (classic 2-decker – 1 inner layer of fillings)
Priazzo Torte (3-5 decker – 3 inner layers of fillings)

Deutsche (sliced knockwurst and sauerkraut)
Roma (pepperoni, beef, pork, onions, mushrooms, Italian sausage)
Milano (pepperoni, beef, pork, Italian sausage, bacon bits)
Verona (sliced meatballs, onions, green peppers)
Florentine (five cheeses, regular cheddar, mozzarella, ricotta, Romano, and

parmesan – combined with ham and spinach)
Napoli (four cheeses: mozzarella, cheddar, Romano, and parmesan – topped off

with a layer of freshly sliced tomatoes)
Portofino (Italian sausage links, onions, green peppers)
Chariot (Gyro meat, tabouli, olives, spinach, onion, mushroom)

Various Cheese Blends

Classic 3-Blend (Mozzarella, Regular Cheddar, Monterrey Jack)
Mild 3-Blend (Mozzarella, American, Loraine Swiss)
Medium 6-Blend (Mozzarella, Monterey Jack, Cheddar, Provolone, Parmesan,

Romano)
Sharp 4-Blend (Sharp Cheddar, Edam, Romano, Parmesan)

Priazzo Equipment for Priazzo:

2 Chefs Planet #598 Deep Dish Pizza Pan 2 Piece Set – Rustica (traditional

Italian) Pan w/ Trimming Lid

2 AmNow #HS-999 Baking Heat sinks 40 pins 9″ (22.9 cm) Point to Point. For

14″ – 16″ pizzas

Pizza Sauce for Priazzo

4 (6 oz) cans tomato paste
1/2 cup Italian Chianti or any other red wine heated to 100 degrees
1/2 cup water
4 Tblsp grated Parmesan cheese
2 tsp minced garlic
1 Tblsp honey
1 Tblsp anchovy paste (optional)
1 Tblsp onion powder
2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
Salt to taste

Mix all ingredients and let sit at least 30 minutes and up to 1 day before

using, stirring occasionally, and refrigerated if allowed to sit more than 1

hour. Makes enough sauce for two 12″-14″ Priazzo

Italian Herb Mix for Priazzo Crust

2 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Dried Rosemary
1 tsp Dried Thyme
1 tsp Dried Sage
2 tsp Dried Parsley or Cilantro

Store mixture in air-tight container until used

Cheese Mix for Priazzo

3 3/4 cups shredded Mozzarella
1 cup shredded Monterey Jack
3/4 cup shredded Cheddar
1 cup shredded Provolone
3/4 cup tablespoons grated Parmesan
3/4 cup grated Romano

Store mixture in air-tight container until used

Priazzo Crust

2 pkt Dry yeast
1 2/3 cups Warm water
2 tsp Sugar
2 1/2 cups Cold water
3 Tblsp Corn oil
2 Tblsp Sugar
1/3 tsp Garlic salt
1 1/2 tsp Salt
1/4 cup Dry Italian Herb Mix
6 1/2 cup All-purpose flour
2 cups Corn Meal

Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to

use.
Soak Italian Herb Mix in 1/8 cup of water prior to use
Sprinkle yeast over warm water and stir in the sugar. Let stand about 5

minutes or until very bubbly.

Combine the remaining ingredients with about half of the flour, beating to a

smooth batter.

Combine yeast mixture, cornmeal mixture and the Italian Herb mixture.

Beat in the yeast mixture. Then with a sturdy spoon work in remaining flour

until you can toss it lightly on a floured surface and knead it until it

feels elastic in texture.

The kneading may require about 3/4 cup additional flour, which you will be

coating your hand with as you knead the dough. Don’t let the dough become too

stiff.

Place it in a large plastic food bag or bowl. Be sure to spray inside with a

cooking spray or wipe the inside of it with oil and place the ball of kneaded

dough to rise until doubled in bulk. Be sure the plastic bag or bowl is large

enough that it will permit the dough to double. You can place the bag or bowl

of dough on a warm, sunny spot on the table or kitchen counter which helps it

to rise.

When dough has doubled, punch it down and shape it. Form the dough into a

ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on

it to start stretching it out, turning the dough a bit on each push. You can

also pick up the dough and squeeze the edges of it while turning it like a

steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2″ thick all the way around, use a rolling pin to

flatten it out to about 1/4″ thick. Run the pin over once or twice, flip the

dough over and give it a quarter turn and roll it again to make it even. Roll

it till there is approximately 1/4 inch over lapping the pizza pan edge

Take a fork and put puncture holes all over the dough. This keeps it from

bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that has

been greased and dusted in cornmeal. Press over the bottom and up the sides

of the pan.

In a frying pan, brown any meat and vegetables you will be using in the

Priazzo.

Start stacking the ingredients starting with a layer of meat, sauce, then

vegetable, then cheese, then meat, etc. Midway you can add a thin layer of

crust half the size of the outside crust, being sure to coat it lightly with

oil to limit moisture absorption. Proceed to continue the layering process

until you reach the top of the pie. Cover each pie with dough that has also

been punctured all over with a fork; crimp edges to seal.

Add the sauce and topping ingredients, spreading each ingredient evenly over

the dough. Let this rise about 20 minutes in a warm place and then bake at

375, about 45 to 60 minutes, putting one Priazzo at a time on center rack of

the preheated oven.

and Just Use CAKE FLOUR.
looks here is the whole thing K?
2 cups of 105 degree water
1/2 teaspoon dry yeast
4 cups of REG FLOUR
1/2 CUP of CAKE FOUR
3 TBS Olive oil or you can use vegi oil or canola. ( also you need some more oil for the pans but not a whole lot k?

mix this all up – kneed it for 10 minuts – put it ina blowl and let it raise up and punch it back every so often – do that for at least 12 hours if not 24. ( you can put a damp towel ovet the top of the bowl to keep the humidity up and stuff out)
Now grab that stuff and roll it out buddy! You got a winner now. LOL My Fav – you can roll this so thin its crazy, roll it for a 10″ pand and toss it to the sz of a 16 EXTRA THIN! get a rip? patch it!

but then again so am i, so i cant laugh to hard. woo hoo eagle boys pizza is the BEST!!!! aussie aussie aussie oi oi oi!!!

Cracker and Thin Styles

Pizza Hut made the cracker style crust popular back in the 1950’s and they are still identified with this style. The dough is under-mixed according to Tom Lehmann with the American Institute of Baking. It is mixed until you can still see some of the white flour (only about five minutes). This dough needs to be fermented for five or six hours and must be sheeted to obtain its layered, cracker-like texture. On the other hand, a thin crust style is mixed until it is smooth and then stretched by hand. The texture of a true thin crust is crispy on the outside, yet soft inside. These styles of pizzas have been traditionally found in taverns and bars because they allow the customer to eat without being filled up on dough. The toppings and cheese are modestly applied and not piled up high and a thinner sauce usually works best.

I have to give that a try.