Do any of you sell only square pizza?
If so is it only Sicilian style - regular style?
Thanks
I don’t Only sell sicilian. It is something we offer. Sicilian where I am is typically a square deep dish.
I sell regular style square pizza. We sold it exclusively for 47 years and then I added a thin crust to our menu. Thin crust accounts for 3% of our pizza sales after 3 years so I am going to give up on it soon.
Why do you ask?
I was thinking of adding this to my menu also ,is this typically proofed in the pan and do you use the same dough for both styles?
No. My square pizza dough is very different.
We proof it at room temperature for about 1 hour before we loaf it.
Wait another 45 minutes and then roll it out and put it on a pan.
We then let it sit for at least 2 hours before we bake it.