My New Pizza Design " The O "

[Paul Bacino]

So playing around with making pizza!!

 

This  is a 190g/300g AP flour dough with 1/4 t yeast and 1/4 t salt and a spot of honey   --Slow rise

 

 

Par baked 9 Mins @ 450//Below is the finished results

 

 

 

AS you'll see you will get three textures with this design--End Crust/Side Crust  and Charred ends ( the center )

 

 

The Crumb

 

 

After the pre-bake I dress the pie and cook another 10-12 mins/  I use a high rack and a low rack to get my desired finish

 

ENJOY--The "O "   as in Bacin" O "

Edited May 21, 2015 by Paul Bacino (log)

[liuzhou]

Looks too much like a toilet seat for me.

[IowaDee]

And that makes it perfect for a "sit down" dinner.  I think it looks pretty cool!

[Dave W]

Take this idea to its full expression and you end up with grissini breadsticks.

[Paul Bacino]

Well then  Grissini by " Bacini" 

[Anna N]

Well then  Grissini by " Bacini" 

I am always intrigued when anyone (except my kittens!) think outside the box. I would expect that this pizza would overcome the issue of the floppy pizza where when you go to pick it up all the toppings slide off. And it would certainly appeal to those who say keep toppings I just want the crust.

[weinoo]

Don't let the cronut guy see this.

[Shelby]

Awesome idea!

 

Watch out, though, Pizza Hut might steal this and make double stuffed pizza crust......

 

Or, I might copy you and make that myself......hmmmmm.........the possibilities are endless

[Okanagancook]

I love the crust.  Thank you, thank you.

[MSRadell]

Very intriguing idea!  Those of us who like eating the crust will really enjoy it.  I really don't see any downside to it at all.

[sparrowgrass]

Oh, dang, that looks good.  I think the crust is the best part!

[scott123]

It might have potential around Christmas time.  I'm catching a strong pizza wreath vibe.

[rlibkind]

Looks like a savory version of Danish Kringle, as made in Racine, Wisconsin.

Edited May 26, 2015 by rlibkind (log)