Ive been doing thin crust pizzas for a decade, but I want to add a thick (hand tossed crust)to my menu…I really dont where to begin…I have had hundreds of different pizza’s but one pizza that comes to mind is Minsky’s Pizza out of Kansas city. the crust was different, It seemed flourly and chewy and very filling, maybe a little doughy…Has anyone elese had there pizza and if so, Hows is this type made??? or does anyone have an idea for me?
The recipe bank on this site is a good place to start: http://www.pmq.com/tt2/public/recipe/fi … _1/page_1/
Perhaps the Home Style Pizza Crust would make a good starting point for your experiments?
Please note: the Acrobatic Training Dough tastes awful.