That sounds like you’re making one of the abominations known as Chicago deep-dish pizza.
One man’s abomination is another’s Malnati’s.
Dude! You reminded me that I have 2 Lou Malnati’s pizzas in my basement fridge! I know what’s for dinner!
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And I have none. 
Would you split them with a brother?
There are a couple local pizza places that are well-regarded, but we can’t stand eating their pizza because of the saltiness. It’s not due to the pepperoni or sausage, all of them are really salty. Can you tell me how to make a special request that would reduce the saltiness? Half of the cheese perhaps? Do pizza places have low-sodium cheese available? Ideas appreciated!
Good god that looks horrendous, like someone’s wrung out a dead dog.
I’ve never understood the concept of more=better, like those ridiculous sandwiches with 3 times more filling that bread that even scooby-doo would dismiss as “too awkward and messy to eat”
There are all sorts of variations of pizza. Crust thicknesses vary, the amount and type of sauce and cheese, hardness of the crust, baked in a pan or flat in the oven, and then there’s all the toppings too. All of these varieties are perfectly cromulent pizzas except for Chicago style.
I will happily dispose of any deep dish & Chicago style 'za you may find–I love y’all that much. As long as it doesn’t have any fish or chicken on it. Fish and chicken on a pizza (as is the word 'za) are the devil.
It’s hard to say. Every component of pizza involves salt, and when put together sometimes they’re overwhelming. You may want to experiment with less sauce, then less cheese, and with less salty toppings. The ground beef we used so many moons ago was just that and nothing at all was added. Olives make a pizza extremely salty to my taste.
More importantly, how many/how much toppings are you putting on it? We’ve always had problems keeping the toppings/cheese on when there is too thick of a layer.
I suspect that if you keep it thin enough, enough heat makes it through the cheese, and causes the sauce to dry out some- either through evaporation or the crust soaks it up.
Too thick of a topping layer, and this doesn’t happen the same way- we always end up with a thick layer of toppings cemented by cheese, a thin, mostly liquid layer of sauce, and then the crust. That layer of sauce acts like a lubricant and helps the toppings separate from the rest of the pizza.
Keep your toppings in a thin layer and you’ll be ok.
Also, there is no way you can get a pizza that tastes like a pizza if the tomato sauce is too thick. Even if you load up the garlic and oregano, pasta sauce without the pasta doesn’t taste like pasta, and pizza sauce without enough pizza tastes like… something different.
Does anyone layer slices of mozzarella on the pie? I’ve seen that done on cooking shows, but have no idea how well it would work.
Each cup of flour is 120-140g depending on how you scoop. So 3 cups would be 360g-420g. With a 235g water content that’s between 65% (360g) and 56% (420g) which sounds about right for pizza.
IMO, the place to skimp on the salt is not the bread. While it controls the speed of the yeast, it also has a massive impact on flavor. Dough without the required salt becomes flat tasting, and one of the major flavor components of a great pie is the crust and all of it’s fermented goodness.
I buy in my dough from the local pizza joint, simply because while mine is better, it’s a 2 day production. But if I have the time, and make pizza by the “less is more” philosophy, I never have sliding problems.
Since this thread hasn’t fallen off the front page yet, I thought I would pop back in and give an update:
Mrs. Watering expressed interest in having a crust that’s a bit softer/chewier than I made before. I have used bread flour up until today, so I decided to try All Purpose flour tonight.
Resulted in a very nice difference. The crust is a bit more soft and tender with AP flour. I’ll be using that from now on.
To clarify my post above (post #2):
[ul]
[li]Roll out dough[/li][li]sauce fairly generously[/li][li]then a layer of shredded parmesan (maybe 1/4 to 1/2 cup sprinkled evenly)[/li][li]meat (if desired)[/li][li]then shredded whole-milk mozz[/li][li]then mushrooms/onions/veg (if desired)[/li][/ul]
While waiting for the dough to rise (about an hour) preheat oven and pizza stone (you do have a stone, right?) to 525 degrees for one hour.
Sprinkle stone liberally with semolina flour (to prevent sticking) and bake pizza for about 12-14 minutes.
Perfection!
Low salt, and no problem with cheese and toppings not sticking to the crust.
One additional thing: you have to let the pizza to sit for about 5 minutes or everything will keep falling off. It needs to congeal a bit.
I appreciate all the responses to this thread, thanks! I’m still following this and planning my next attempt.
I think when that’s done, it’s fresh mozzarella that’s used. This kind is usually sold in the form of a small ball, and packed in a brine. It’s available in many American supermarkets.
One thing I’m going to try next time is draining all the liquid off the canned tomato. I’ve used it as is from the can. Using no salt added “petite” diced tomato, and no salt added tomato paste. I dump a lot of “Italian” style seasonings into the sauce but it ends up tasting more tomato and less seasoning in the final product. I eat all of what I’ve made, not like I’m tossing it in the garbage but would like to have a more classic “Italian Pizza” tasting sauce.
A good pizza sauce should be between canned tomato sauce (plain, not pasta sauce) and ketchup in consistency. Diced tomatoes are fine, but you have to cook them down a good bit. Jarred pizza sauce is available- you might get some and then emulate it.
This really varies by taste and pizza style. I prefer my sauce on the thinner side, like just canned (or in-season fresh, peeled, seeded) tomatoes whizzed with an immersion blender, some salt and pepper, maybe a little olive oil and garlic, and that’s it. Ok, dash of oregano if I’m feeling frisky. Canned tomato sauce is pretty much exactly the viscosity I’m going for. And I personally prefer uncooked to cooked tomato sauces. But, every style and taste likes it different.