How to make pizza that has a fat outer rim? [duplicate]

Possible Duplicate:
Shaping thick crust pizza dough

When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...
I'm finding it difficult to understand at which point I leave room for the outer rim...
As I see it, to make a outer rim that is fatter than the rest or the pizza I either:

Leave a thicker outer rim in the dough before putting it in the oven,
Roll the edges inwards to form the outer rim after I stretched the dough evenly, Or
Do nothing and simply leave the edges without sauce, and the crust will form by itself?

Which is it?

And in case it's the first one, how do I accomplish this while stretching the dough?

pizza dough crust

Best Answer

If by crust you mean a raised lip, simply pinch/push the edge up all the way around. Leaving the edge free of sauce won't make it rise a great deal more than the rest of the pizza.

Another way to get a lip is to first make a round, hemispherical mound of dough, like a D on its side. Form your hands into a circle and push them into the dough so you have a ring of dough surrounding a central mound, with a little dip in between the two. This ring is your crust.

Finally, push the pizza into shape, spreading the central mound of dough out to form the base, leaving the outer ring/crust in place.

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How do you make puffy pizza edges?

For example, if you're making a pizza skin with a 12\u201d diameter, adjust the sheeting rolls to give a finished diameter of 8\u201d to 9\u201d. Then place the sheeted dough piece on a floured surface and hand-stretch it to the full 12\u201d. This process also helps yield a nice puffy edge on your pizzas.

What is the outer ring of a pizza called?

The outer edge of the pizza is sometimes referred to as the cornicione.

What is the rim of the pizza called?

The outer ring of a pizza is also commonly called by the same name, which can lead to confusion. Fortunately, the doughy edge has a name of its own. It's called the \u201ccornicione\u201d and it's a term that all pizza lovers should memorize. The word may ring a bell for architects and home improvement enthusiasts.

How do I get the brown edges on my pizza?

Sugar in the dough is the most common way of getting your crust to brown. If you don't want to use sugar in the dough, you can use some in a wash on the dough. Pour about 1/4 cup of milk and 2 teaspoons of honey into a small container and mix to create a wash for your dough rim.

Easier pan pizza in a non-stick — browned base and crispy rim

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Images: Anna Tarazevich, Valeria Boltneva, Dmitriy Ganin, Artem Podrez