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Float your pizza in oil..

I've determined that the real trick to thick crust pizza is to basically float the dough in olive oil in the pan.  It's the "fried bread dough" crunchy crust that makes thick crust worth making, in my opinion.

Tonight we just did a very simple peperoni pizza on the BGE, and I snapped a couple of pics.

The dough was just all purpose flour, salt, yeast, a tiny bit of sugar.  But ... I floated it in oil and it was awesome!  If you do it right, you can hear the crust sizzling in the pan when you take it out of the grill.

Whether doing thick or thin pizza, I always partially cook the crust before assembling the pizza and finishing it.








Thanks for looking!
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