What Is Double Crust Pizza?

First things first – what exactly do we mean by “double crust”? Well, as the name implies, it’s a pie that features not one but TWO layers of crust. While a traditional pizza rests atop a single foundation of dough, the double crust takes things to the next level by sandwiching that sauce and cheese filling between an extra blanket of bread.

It’Calzo like someone took your average slice and gave it the biggest, warmest hug possible – except instead of arms, it’s using another circle of dough. Underneath that top piece lies all your favorite toppings, locked in a cozy embrace. No more worrying about toppings sliding or sauce dripping!

The concept first popped up In a little Italian town called Perugia. Legend has it, the bakers there got tired of customers complaining that regular pizzas just didn’t satisfy. So they got to experimenting, and lo and behold – the first ever double crust pie was born! At its simplest, it’s a basic layer of sauce and cheese between two rounds of dough.

But from those humble beginnings, the possibilities have really grown. These days, you’ll find double crust pizzas of all shapes and sizes depending on where you go. In New York, they slab on the toppings and serve slices the size of your head. Chicago takes it to the max with deep dish versions that are more like individual pizza casseroles. And don’t even get me started on the wild creations you’ll find at food trucks!

When you make one at home, it starts just like any other pizza dough. Knead together your flour, yeast, salt and water until you have a nice smooth ball. Let it rise until it’s puffed up and airy. Then comes the fun part – dividing and shaping. You’ll roll out your dough into two rounds – one slightly bigger for the bottom, and a smaller round to top it off.

Layer on the sauce and then just go crazy picking your favorite toppings. Sausage, peppers, olives, you name it! Once it’s piled high, place that top crust over the filling and pinch the edges to seal it all in. A nice long bake later and bam – you’ve got yourself a hot, homemade double crust delight!

How Is It Made?

The first step Is getting your dough together. You’ll want to use a classic pizza dough recipe – one that uses all-purpose flour, yeast, salt, olive oil and water. Knead those ingredients together until you have a smooth, elastic ball of dough. Pop it in an oiled bowl and let it rise in a warm spot until puffed up, about an hour.

Once the dough has doubled in size, it’s time for the fun part – shaping! Lightly flour your work surface and divide the dough into two pieces – one slightly larger than the other. Now you’ll want to use a rolling pin or your hands to shape each piece into a nice round circle. Pro tip – use plenty of flour so the dough doesn’t stick.

For the bottom crust, roll it out until it’s about ¼ inch thick and 12 inches wide. Transfer it to a pizza peel or baking sheet that’s been sprinkled with cornmeal. Now comes the saucy layer – spread your favorite marinara all over, leaving about a ½ inch border around the edge.

This is where you really get to flex your creativity muscles and pile on the toppings! Go crazy adding all your favorite ingredients. Meats like pepperoni, sausage and bacon are always a crowd pleaser. Veggie lovers can’t go wrong with mushrooms, peppers, onions and olives. Feel free to get wild – I’ve seen everything from Hawaiian combos to BBQ chicken on these bad boys.

Once it’s piled high, you’re ready for the grand finale – placing that top crust! Gently lay the rolled out dough round over the filling, then use your fingers to tightly pinch and seal the edges. With a pizza cutter or sharp knife, cut a few slits in the top crust to allow steam to escape during baking.

Now just slide that baby into the oven on the highest rack. Bake for 20-25 minutes at 450°F, keeping an eye out until the crust is a deep golden brown. Then slice and serve that hot, melty masterpiece! Top with your favorite condiments for an extra special touch.

Calzone Vs. Double Crust Pizza

On the surface, calzones and double crust pizzas may seem quite similar. Both encase classic pizza toppings between two pieces of dough for a handheld experience. But upon closer inspection, there are some key differences between these folded feasts.

For starters, calzones only use a single piece of dough that is folded in half or into a semi-circle shape to fully enclose the fillings. A double crust on the other hand employs two separate rounds of dough – one on the bottom and another on top like a sandwich.

This results in calzones taking more of a half-moon profile, while double crust pies retain a classic circular pizza shape. It’s easier to fit more toppings in the roomier round design of a double crust.

Another distinction is the use of sauce. While double crusts are true to their pizza roots and slather on the marinara between the layers, calzones forgo sauce entirely. They focus more on cheesy, meaty fillings for a handheld pasta bomb of sorts.

Texture-wise, calzones tend to have a softer, bready exterior thanks to their folded construction. The double walls of a double crust allow each side to bake up nice and crisp. This provides an extra satisfying crunch factor with each bite.

Of course, both preparations are equally delicious! It just comes down to whether you prefer the tender pocket of a calzone or the structural integrity of a double crust’s sandwich profile. There’s no wrong answer – variety is the spice of life after all.

Double Crust Pizza Filling Ideas

The beauty of the double crust is that it can house all sorts of savory, sweet or even hybrid combinations. While the classic red sauce and cheese is a crowd-pleaser, don’t be afraid to experiment. Here are just a few ideas to get your imagination flowing:

For the meat lovers – you can’t go wrong with an Italian sausage and pepperoni packed pocket. Or try a Philly cheesesteak inspired pie with shaved steak, onions and cheese whiz. Feeling Hawaiian? Pineapple, ham and jalapenos are a tasty tropical treat.

Got a veggie garden bursting with fresh picks? Roast up some zucchini, squash, tomatoes and basil for a summery pie. Or saute mushrooms, spinach and artichokes with garlic and olive oil for woodland vibes. Feeling spicy? Sliced chicken, jalapenos and cilantro make for a kickin’ taco pie.

For dessert fans – think hand pies but make it pizza! Try a cherry pie filling or apple cinnamon bundle. Nutella and banana is a crowd-pleasing combo kids and adults alike will devour. For a boozy twist, mix ricotta with orange zest and Grand Marnier for an Italian take on creme brulee.

And don’t be afraid to mix savory and sweet – brie, fig and prosciutto pairs beautifully, as does goat cheese, honey and roasted veggies. The possibilities are endless! You can even get creative with the crust, like adding rosemary or everything bagel seasoning.

The best part is you can make individual sliders for parties or meal prep several at once for easy lunches. Just be sure to wrap them well so the filling doesn’t get soggy.

Tips For Making Double Crust Pizza

No tutorial would be complete without sharing some pro tips straight from the pizza pros!

First things first – dough is dough, so take your time mixing and kneading to develop that gluten structure. This ensures a chewy crust that can stand up to juicy fillings without getting soggy. Aim for 5-10 minutes of muscle power.

When shaping the dough, don’t be afraid to use plenty of flour. This will prevent sticking so you can easily roll and transfer your rounds. Aim for thin but not translucent – you want a bit of heft.

Now onto the fun part – assembling your masterpiece! For neater edges, use a pizza cutter or knife to trim any overhang before sealing. This makes for tidy crimping all around.

And when crimping, pinch tightly to fully enclose that filling. A loose seal can lead to leaks and spills in the oven. For extra insurance, brush edges with an egg wash before baking.

Speaking of baking, always go for the highest rack. This puts the pie closer to the heat source for perfect browning top to bottom. Rotate halfway for even cooking if needed.

And when filling, don’t be shy – really pack it in there! The structural integrity of those crust walls can handle plenty of weight. Just be sure to slice all the way through for easy serving.

Last but not least, let your pie rest 5 minutes before digging in. This allows the filling to set so each slice holds together beautifully. And of course – enjoy alongside your favorite sauce for dipping!

Keep these pro tips in mind and you’ll be churning out picture perfect double crust pies like a seasoned chef in no time. Happy baking!

FAQs

Can I make the crust stuffed as well as topped?

Absolutely! You can get creative and stuff the crust itself in addition to or instead of traditional toppings between the layers. Try mixing mozzarella, garlic butter or herbs into the dough before baking.

What’s the best way to reheat leftover double crust pizza?

Gently reheat slices in a 325°F oven for 5-7 minutes, or until warmed through. You can also try the toaster oven for a few minutes or even just 30 seconds in the microwave to take the chill off.

How long will it keep?

Wrapped tightly in foil or plastic, unbaked double crust pies can be refrigerated for 1-2 days. Baked pies will keep for 3-4 days in the fridge or can be frozen for up to a month. Always reheat frozen slices thoroughly.

Can I make a gluten-free version?

Definitely! Use your favorite gluten-free pizza dough recipe. Be sure to shape and seal the crusts well so fillings don’t leak during baking.

Any tips for transporting?

For picnics or parties, wrap each slice snugly in foil before placing in an airtight container or pizza bag. The foil will prevent sogginess from condensation during travel.

Any variety on crust toppings?

Feel free to add your favorite seeds like poppy or sesame for extra crunch. You can also brush on an egg wash or sprinkle everything bagel seasoning before baking.

Conclusion

Well friends, we’ve certainly covered a lot about the wonderful world of double crust pizza! From its origins in Italy to all the innovative ways bakers have put their spin on the classic, I hope I’ve convinced you of its genius.

As we’ve discussed, the beauty lies in how it locks in your favorite toppings and flavors for an extra special handheld eating experience. No more lonely toppings or soggy bottoms – just pure bliss between two layers of bread. I promise, your regular pizza will never satisfy you again once you’ve had a taste of double crust bliss.

So whether you’re looking for new weeknight meals, party appetizers, or creative ways to use up garden vegetables, I encourage you to unlock your inner pizza chef and start experimenting. Let your taste buds lead the way – the possibilities are truly endless.

Thank you so much for joining me on this exploration. Be sure to share your creations on social media – I can’t wait to see what innovative combinations you come up with. And don’t forget, I’ll be here if you ever need more tips or have additional double crust questions.

Now if you’ll excuse me, I think I’ll whip up a batch of these perfect pies for dinner. Buon appetito, friends! May your double crust journeys be filled with flavor.