Unique for its mind blowing crispy sides and cheesy corner edges. We know we've all had our eye on a corner piece and we savor that little crispy corner bite! Literally good with basically everything and anything on it. Ranging from just cheese and pepperoni to white sauce based to BBQ chicken.
Here are some tips and how you can make your own version at home! Make your own dough from scratch or skip the measuring and use our pizza dough kit by just mixing in water and olive oil. Get creative while playing with the dough and the toppings!
Lately we've been experimenting with this style pizza and it seems that using any square or rectangle pan will give you the crispy edge end result. Shown here, we've used a square cast iron grill pan and a rectangle cake pan (9x9 pan will also work).
Photo: pepperoni, mozzarella, goat cheese, ramps
Photo: Mozzarella, havarti, spicy capicola, pepperoni
The key is to make sure you spread a good amount of olive oil onto the pan before you place your dough in. That will help crisp up the dough. Also, when you spread your cheese on top, make sure it's touching all the edges as well.
NO KNEAD PIZZA DOUGH
- 2 Cups Flour
- 1.5 Teaspoon Salt
- 1/2 Teaspoon Yeast
- 3/4 Cup Warm Water (110-115 degree F)
- 1 Tablespoon Olive Oil
Combine all ingredients in a bowl and mix together with a silicone spatula until just combined. Dough will seem ragidty, let it rest for 5 minutes covered.
With a wet hand and the dough still in the bowl, gently fold all sides of the dough into the center and lightly press. Do this for a total of 4 times in 5 minute increments. Cover with plastic wrap and place in the fridge (cold rise for 12-72 hours). OR let it rise at room temperature for 1-1.5 hours.
Take the dough out anywhere between the 12-72 hour mark and spread it into your desired square pan. A square cast iron, 9x9, or 9x13 will work. This recipe makes a 1 inch thick pizza depending on the pan you use. If the dough gets hard to stretch while you are spreading it, let it rest 5-10 minutes then finish spreading. Once it is in the pan, let it do a final rise for 1-1.5 hours.
Lightly press dimples all over the dough with your fingertips and add you're desired toppings. Bake at 450 degrees F for 18-20 minutes. Carefully remove the pizza from the pan after 30 seconds to a wire rack to prevent the bottom from steaming and getting soggy.
- Oil your pan heavily
- Before baking, make sure your cheese is touching all the edges.
- Immediately take the pizza out of the pan when it's done so it does not continue to steam inside and get soggy.