White Sicilian Pizza with Flaky, Pastry-Style Crust
I always love a good recipe challenge. So a couple of weeks ago when my Chief Culinary Consultant and I were hanging out on a Saturday (and after I had already lost about a bajillion games of NHL11 to him), and he said, “What do you think about baking something?” I eagerly shot straight up. Within seconds I started rattling off ideas… apple crisp? apple pie? cobbler? cheesecake? I’m sure I threw another 5-10 ideas out there when he said he was thinking something more along the lines of pepperoni bread or pizza. Oooh, equally good candidates. We both claim pepperoni pizza as our favorite, but he said that he once had a fabulous white pizza from a place in Greensburg, PA, Vallozzi’s, that had a thin crust that almost tasted like pie crust, and could I maybe try to duplicate it? I’d never been to the restaurant or had their pizza, but figured that I could do some research and come up with something. A couple of hours later, I pulled this pizza out of the oven and we devoured it. So, how did it compare to the one I was trying to replicate? He said the crust was almost perfectly replicated and that the pizza was awesome. Win!
If you look at the photo above, you can see that the crust is very flaky and really quite close to that of a pie or pastry crust. It gives the pizza great dimension and an unexpected texture compared to traditional pizzas. I ended up merging some of the key aspects of a Chicago-style deep dish crust (which typically tastes like pie crust and is buttery and flaky, but way more doughy than what I wanted) and a traditional thin crust pizza. In the end, you have a crust that includes butter, a small amount of yeast, and a short rest time (no rising).
So what about the top of the pizza? I did some Googling and found a thread talking about white pizza. Lo and behold, a former employee from Vallozzi’s shared a few tips: their crusts are par-baked prior to topping and fully cooking the pizza, and they use good provolone cheese, tomatoes, garlic powder, salt, pepper, minced garlic and basil. A quick check of the restaurant’s website noted that Romano cheese is also included. So, I put together my version – the first time I made it I had fresh basil and used that, but feel free to use your favorite fresh or dried herbs.
Where do you get your favorite pizza from?
One year ago: Neiman Marcus Cookies
Three years ago: Oatmeal Raisin Chocolate Chip Cookies[/donotprint]
White Sicilian Pizza with Flaky, Pastry-Style Crust
For the crust:
- 2 cups (250 g) all-purpose flour, plus more for kneading and dusting pizza peel
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 ounces (113.4 g) unsalted butter, cubed and chilled, (½ cup )
- ⅔ cup (166.67 ml) warm water
- ½ teaspoon (0.5 teaspoon) instant yeast
For the pizza:
- Olive oil
- Shredded provolone cheese, or a mozzarella/provolone mix - I used about 1½ cups per pizza
- Grated Romano cheese
- Garlic powder
- Dried basil
- Dried oregano
- Roma tomatoes, thinly sliced
- Garlic cloves, finely minced (I used 2 cloves per pizza)
- Salt & pepper
- 1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
- 2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
- 3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe has become a formula for several applications to use with my sourdough starter. I substitute 1/3 of the flour and water in this recipe by weight for sourdough starter, and keep everything else the same, and it makes both thin crust and deep dish pizza and wonderful flaky biscuits. For the thin crust pizza, I roll them out (3 14-inch pizzas per recipe), parbake them just until set, cool, wrap and freeze them. It’s thin crust pizza perfection.
just finished the dough. Not hard to make. Used regular butter and instant yeast. Now dough came out very nice, easy to handle ,little sticky but able to kneed and split.
Anyone who has made pie crust knows it can be a little tricky but dont stress. I used a stand mixer and it worked fine. Many things will affect your end product, temp of the water, elevation, humidity..just like a bakery all need to be taken into account.
can you hold this overnight. How ?
I grew up in Greensburg, and lived Vallozi’s pizza. Another fave was Joios. Anxious to try this recipe. Thanks for sharing!
This wasn’t flaky at all, it was such a soft, gooey dough that to be able to handle it – I had to add more flour. I thought 2/3 c liquid with 2 c flour seems too loose, and yes, it was. So I’m still on the hunt for Lido’s Pizza from VA type pastry dough. Wah, this was a bust for me!
I made this twice because I thought maybe I made a mistake the first time. This has to the the worst most flavorless dough I’ve ever had. You don’t even taste any of the yeast so that’s a waste to even add. It’s like a chewy dense cracker thin crust with no absolutely no taste. What a waste of butter.
This was amazing,I was also looking for this crust for many years . I just started to learn how to do pastry’s … pizza ,breads . Thanks for this .
I was excited to find the posting of this pizza crust recipe. I am originally from Greensburg where Vallozzi’s restrauant is located. There are several other pizza places that serve the same crust in that area and I have been trying to perfect this recipe over the years. I am anxious to give this a go and see what I can come up with. This is one crust that is unforgettable…Thank you
I am also looking for that type of crust, have you made this recipe yet? How was it? Ty
I made this tonight but it was very ‘gummy’ and I wasn’t able to knead it. I did try adding additional flour but ended up with an extra cup. Do you have a video I could watch? Or what type of texture should I be expecting? From the descriptions, I am sure this is the recipe I have been looking for. Thank you!
That looks pretty gummy.. Was it? I was thinking of doing a 50/50 dough.. I saw a dough recipe for Samosas, it was a non leavened dough.. I thought If I mixed that with a 60% hydration no oil pizza dough, I might get something pretty interesting.. TBD. LOL..
Loved your recipe. WE used to love a place called Jioios also in Greensburg PA that made a pizza crust that was so flaky it could be eaten as a dessert!! I think their sauce and cheese had much less salt and probably maintained the sweetness of the pizza.
Have you made this recipe? If so did it taste like Jioios?
This is an awesome recipe my favorite by far, I have made it 3 times now, here is what I did different for better results.
– after you mix your flour and butter, put the mixture in the fridge.
-add the sugar to yeast and warm water and proof it for about 10 minutes.
-After your yeast and sugar mixture are done proofing add the salt to it mix it a few time and add it to the flour butter mixture.
– you do not have to precook the doe but you do need to poke it with a fork.
– I just use regular pizza shop toppings and to not put olive oil on the crust because I do not prefer cook the crust
-if you would like to make frozen pizzas, precook the crust and add your toppings and freeze them for a later date.
– For a thicker pastry like crust use this whole recipe for one 10″ pizza, I like it even more this way
I’m going to make this recipe but I am going to use ice cold water The less you handle the doe and the cooler you can keep it, the more flakey the crust should be
When I came across this recipe I was looking for a thin pizza crust recipe that was like a pastry crust like I had at a pizza place while visiting my grandparents in greensburg!! Now, I was probably 10 or 11 and I’m now 59.. I don’t know if it’s the same place, but what a coincidence! I’ll give this a try and report back. :)
Quick Craving: I used to make pie crust all the time as a bakery owner. Now retired with arthritis, I make it very seldom. I made it a couple of times for this recipe and it was spectacular. My daughter was craving it one night at the last minute and decided to get store bought pie crust. Oh did that sting! She made it again at my house and it was good. So just a tip for the last minute craving but fresh will always be best!
I worked for Vallozzis although they never told anyone the dough recipe I do know that they used lard instead of butter and they also used fresh yeast. They do have probably the best pizza I’ve ever had and I never got sick of eating it even after working there for 2 years.
My husband and I were looking for a recipe that would replicate our very favorite pizza from years ago. When my husband found your recipe, we were excited to try it….and it is PERFECT! It is exactly what we were hoping for and easy to make as well. We really only used the crust portion because we can our own pizza sauce but the crust recipe is yummy!
Thanks for sharing this recipe! It’s now my go to pizza dough. Very light and crisp.
I made this last night and O.M.G. was it delicious! I made the dough in my food processor which was a breeze. The first pizza I tried to spread it on my pizza paddle and found it a little difficult. The 2nd one, I formed on parchment paper on a round pizza pan and it was much easier for me. I slid it onto my pizza stone for the first 5 minutes. Took it out and added all the ingredients and then slid it directly on the stone to finish cooking, without the parchment. It was perfect. The ingredients are perfect too! Had a bit of Fontina so I added that to the provolone and YUM. I want to use this crust for a regular red pizza too to see how it comes out. Thanks for a wonderful recipe!
This looks fabulous! Can’t wait to try it. Thanks!!
What would I do if I am making this dough in advance?
You could wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to a few months.
This looks AMAZING!! I’m so glad you correctly identified white pizza! So many people think white pizza means Alfredo sauce instead of red sauce, yuck! Yours almost looks like what I was taught is called a margarita pizza, white with mozzerella, sliced tomatoes, basil and if desired black & green olives yum! White pizza is must have around here!
First pizza i ever had was one mom made when we lived in an apartment in San Leandro california. It was mid 50’s and I was 8. Mom had an italian friend and this was her recipe..it was using pie dough and that’s the only way mom made it for years. Have to try your recipe as it looks intriguing and delicious. Love thin crusts. Also, when we lived in Frankfurt germany, there was a little pizzaria near our base housing that made delicious pizza using sort of a puff pastry crust and very little cheese. Fantastic. Thanks for sharing and have a great day
this pizza was perfect. the crust I was looking for. I added fire roasted tomatoes with 2 to tablespoons of tomato sauce. still had the great sicilian flavor. you deserve an award for this one. im using this crust for all of my pizza varieties!
I had this pizza YEARS ago when I was in the area training at a business that was opening a branch when I live. Someone suggested I stop here and on my way back to the hotel I did. I fell in LOVE and stopped every night and got one. Over the years I have searched ‘white pizza’ recipes as well as just trying my own. I knew it was a crust, garlic, cheese and sliced tomatoes. But nothing ever made it close. I found this today and CANNOT wait to make it. I have not had the opportunity to be back in Greensburg but I think of this pizza and tell everyone about it. THANK YOU, THANK YOU, THANK YOU.
Hello! I live in Pittsburgh and it’s very hard to find instant yeast and i don;t want to go through the hassle of buying it online. Could you please tell me where you got yours from? Thank you.
Hi Tiona, I always buy instant yeast at Giant Eagle. If you go to the baking aisle, it’s usually on top near the baking powder and soda. It comes in a little jar, usually with a blue lid. You should be able to find smaller packets in that area as well.
I used to work at Vallozzi’s although they never shared the recipe with anyone who worked there I watched them make it many times and I know they used lard instead of butter.
I lived less than half mile from Vallozzi’s for nearly 10 years – probably had 500 of their pizzas. This recipe doesn’t even come close. Don’t waste your time. Hint : NO YEAST is used!!!!
Wow, I have been looking for a Vallazzi’s-lie crust recipe for years. Their pizza is truly outstanding. Its different – so you cannot compare it to traditional raised dough. I am living in China now, so I am looking forward to a slice of home this weekend!!!
Hi Michelle, Your recipes sounds so intriguing and different. I am having an informal ‘working’ lunch with a co-worker and need to have a pizza all ready ahead of time (like the night before) to just pop into the oven right before lunch. How do you think this recipe would work if I prebaked the crust, put all the toppings on and and kept it cold – taking it out right before baking in a nice hot oven. If that won’t work, could I pre-bake the dough the night before, refrigerate it and then add all the prepared toppings right before baking? I just won’t have a lot of prep time right before baking??
Hi Grace, You could par-bake the dough, then top it and freeze the pizza whole, then bake straight the next day.
I made this and it did not come out flaky it all, it came out really dense and I want to know what could have possibly done wrong. And also the crust tasted like patch of butter than bread, I’m guessing because you add the butter cubed and chilled.
PLEASE give me some advise because I would love to make this again
Hi Geri, This particular crust is not meant to taste like bread or a traditional pizza dough. It really is meant to taste more like a flaky, buttery cracker or pie crust. If you’re looking for a more traditional pizza dough, you could try these toppings with my favorite pizza dough recipe: https://www.browneyedbaker.com/2008/06/24/basic-pizza-dough/
oo that looks so good! My favorite pizza right now is grilled pizzas…. cheese and mushroom. But this, oh this…. yummy!
How can you duplicate a pizza crust unless you have actually tasted it???? I have my doubts. I shall try your recipe. Somehow I bet you miss the boat by a very long distance. I am the king of pizza here in Greensburg PA.
I made this crust for my favorite deep dish pizza (http://www.dishingthedivine.com/2011/04/22/deep-dish-pizza/) and it was so delicious! I can’t wait to eat it again and again!
I tried your white pizza thin crust dough. It was so simple! My topping on one of the pizzas consisted of smoked salmon, caramelized onions and goat cheese. Along with the extra thin crust the pizza was amazing. Thank you so much!
This is the best home made crust ever. I have been scouring the internet for the perfect crunchy and flaky pizza cruse and you have finally given me what I have been looking for. Thank you so much!
I just found this recipe today as Friday night is Pizza Night at our house….always homemade, never delivery! HA!
We live in central Illinois and had our first frost last night, so I have to use up my basil and tomatoes out of my garden. I wanted to make a Chicken-Pesto-Pine nut pizza that we often would have when we lived in Pittsburgh from Papa J’s! So, in searching for a nice, light, buttery, flakey crust, I came upon your blog! At first sight of the picture, I immediately thought, this *HAS* to be a picture of a piece of pizza from Pittsburgh! Sure enough, after doing some poking around on your blog, I found out that you are in the Burgh! How cool! You have a BEAUTIFUL sight! Thanks for this recipe! I’m off to my kitchen to make my pesto and dough!
Hi Meghan, It’s so funny you commented on this today. I haven’t made this pizza in SO long, and my boyfriend requested it for dinner tonight, so I’ll be making it tonight too. I hope you enjoy it!
Thank you so much for this fabulous recipe. I have made this several times and it is the BEST pizza crust. They only thing I do differently is make it in the food processor and it makes it really easy and quick. I made THREE crusts last weekend for my daughters birthday and everyone loved it so much! My family asked me to bring it when we go on vacation instead of ordering pizza! It really is that good!
The boy and I just polished this off for supper (halved the recipe). He’s pretty picky, but he loved it, even without tomato sauce. I used whole wheat flour (too lazy to go to the store) and pepperoni instead of tomatoes (again, lazy), and it was awesome. Thanks for the great recipe!
Oops, I meant half whole wheat flour and half all-purpose flour!
I made this pizza yesterday and it was gone within the first 5 minutes of taking it out of the oven! I followed the recipe almost completely; however I was out of basil and garlic powder and couldn’t find my oregano (it always seems to be in hiding) so I seasoned with Italian seasoning instead. I cooked it on a baking sheet with parchment paper. The crust was fantastic and easy to work with; and the combination of the tastes of the cheese and tomatoes was wonderful. I will definitely make this one again.
My husband works at Vallozzi’s and brings this pizza home all the time! We love it!!
I just made the pizza- it’s delicious! I made one white pizza according to your recipe and one regular pizza w/ pepperoni. LOVED the crust! Thanks so much for sharing!
I found your blog for the first time this week, and have been going through all of your blog posts…soooo many good recipes I need to try…this one is probably in the top five. A quick question, though; could I do the first 5 minute bake, then add toppings, then let it sit for a while (an hour at most) before finishing it? It would make a great thing to bring for lunch to a friend’s house when we get together on the weekends, if I could do most of the prep at home and just the final bake at their place.
Hi Jen, I’m really not sure how that would turn out. I’ve never done it that way and I suspect that you may not get quite the same texture from having all the butter in crust if you only bake it partially then let it sit at room temperature before finishing. Could you make the dough at home then roll it out and assemble at your friend’s house?
Yeah, I probably could — or else just tell them they have to come over to my place if they want pizza. :D If I do try pre-baking it, then letting it sit for a little while, then finishing it, I’ll let you know how it turns out!
I finally got around to making the pizza today. All in all, it wasn’t what I hoped it would be. However, I think it is because of some mistakes that I made:
1) I spread the dough out way too thin. Thus, it became more cracker like instead of like a modified pastry dough. I spread it out to fill an entire rectangular pizza stone. Too thin. I wanted it to be a combination pastry and chewy pizza dough, but it ended up crackery.
2) I used too much sauce. It overwhelmed everything (the dough and cheese).
3) I am going to get some corn meal or something to get the dough to slide off of the pan (the pan was a sub for a real peal). I used flour and to get it to slide I had to use a lot. Thus, when you eat the pizza you immediately get the feel of flour on your tongue.
The dough came together wonderfully though. I think if I make the adjustments I mentioned above, it will be closer to what I want. Maybe I’ll test again next week!
Interesting. I live in Greensburg and have never tried Valozzi’s. However, the crust sounds similar to another local favorite called Joio’s. Anyone know if this recipe dough tastes like Joio’s? If so, I’ll be making this tomorrow! Plus, I need to get over to Valozzi’s!
I’ve never been to Joio’s, but can’t wait to hear how you liked the pizza!
This is an Old article, but had to post… I was thinking along the same lines as commenter Patrick. Live near Greensburg and don’t recall trying Valozzi’s pizza, or ever hearing much about it, despite having eaten other meals there. My first thought was, “wait a second, this is JIOIO’S – style pizza, why is Valozzi’s getting credit?”. Jioio’s restaurant is area famous for its buttery, pastry-style crust, and there are actually two locations(owned separately by different parts of the same family I believe, but not sure), with the one in Greensburg(they have a website), and the other, my favorite, in Latrobe, PA(they do NOT have a website). Gonna have to ask some family members if Valozzi’s pizza is similar to Jioio’s. Wondering if original authors meant to reference Jioio’s… Glad I stumbled upon the site.
Just wondering if you think it’d work if i par baked the crust, then froze it to take out add toppings and bake for a REALLY quick meal. I’ve been so busy lately and am trying to figure out how to cut down on the time I spend making meals during the week, so we can still eat a great meal even when I don’t have the time!
Hi Reagan, Yes you could definitely par-bake and freeze! I’ve actually been meaning to do that with a few crusts on a day when I have some extra time.
Just stumbled upon your blog, and couldn’t believe you mentioned Vallozzi’s restaurant in Greensburg. We lived there for 16 years, and that was our favorite restaurant! Can’t wait to try the pizza recipe. How about trying to duplicate their bread pudding. I never liked bread pudding until I ate theirs! Thanks!
PS My Dad would love if I could find out how to make their fried zucchini
Hi Mikell, What a small world! I hope you’ll give this pizza a try and let me know what you think! I’ll do some research on the bread pudding and fried zucchini :)
This past year I’ve been bitten by the baking bug and I have really enjoyed reading your blog for inspiration. I am totally trying this recipe out tonight for dinner! It looks delicious! :)
Thanks Brianne, I hope you loved it!
I am soooo craving pizza!!!!
Thank you, again for this great recipe! I made this last Friday and it was as good as the picture looks! Yummy! I had some pepperoni in the fridge, so I par-cooked that in the microwave and threw it on with the roma tomatoes from my garden . . . and I had some fontina cheese in the fridge, so used some of that as well. Using my cast-iron griddle, I divided the dough into thirds (rather than in half), put one ball in the freezer for later and let the other one “age” to see if the flavor improves (as it does for some other yeast breads). Last night (Sunday), I fixed Roger Ebert’s chicken and rice dish (from “Serious Eats”) and divided the ball of dough in the fridge in half and cooked it on the griddle on top of the stove for a flat bread. OMG! It was delicious with dinner! I’m also thinking this would be a great crust for a dessert pizza (with cream cheese and fresh fruit). Thanks for triggering my imagination.
So glad you loved these, and thank you for sharing your modifications, I love hearing how recipes are tweaked, gives me great ideas for when I make it again! :)
I made it this weekend to eat while the game was on. Bad game, but good pizza!
Sorry to hear your team lost, but yay for great pizza! :)
That crust sounds amazing – the whole pizza sounds and looks fabulous really – YUM. :)
Mmmm, I will never get tired of pizza recipes!!!!
Wow, that looks wonderful! Thanks! I had a slice of Valozzi’s pizza a while ago and it was awesome – I’m happy to be able to try to make your version.
We were looking for something different to make on game day. You just planned my menu for Steeler Sunday!
I am now officially sad that I didn’t see this post before I went to the grocery store. Good call! I’m so making this soon!
That looks.To.Die.For.Oh.My.God. I need to try that ASAP.
I get my favorite pizza from myself! I made it the otehr day for friends and they went nuts! So simple and classy (: You can see it here!: http://buttersweetmelody.wordpress.com/
Gorgeous photos and delicious looking pizza!!
Now this crust is the business! And perfect for the trusty food processor. Will make soon!
That pizza looks really amazing. I am going to have to try this recipe out. It seems simple and all the ingredients are basic. Thanks!
Oh my gosh! Can I say “droooooool”? That pizza looks amazing, I’m definitely putting it on my “to bake” list!
Your crust looks perfect! I’ll be passing this along to the pizza maker in our house :)
Yum! WIsh I would have seen this before i made dinner!
Could I freeze half of the dough for a later date? It is just my husband and I and we do not need two warm pizzas sitting around. :) If I can freeze half, what would be a safe time frame to do so? Thanks!
Hi Mallory, Yes you can freeze. Shape half of the dough into a disk and wrap in plastic wrap then store in a freezer bag. I would say you could keep it for up to a month. Thaw it in the refrigerator then let sit at room temperature for about 15 minutes before shaping.
I am starving right now and this looks so GOOD! Best wishes with the Pfb competiton also, I voted for your blog.
Your pizza looks truly incredible! I love a thin flakey crust so I appreciate your posting the recipe. Your pictures had my mouth watering too. We have two favorite pizza places we order from. One is called Sir Nicks. Their garlic lovers is fantastic. The other place is called V&V and you can’t go wrong when you order from them. They’re voted one of the top pizza places in the Chicago suburbs.
I love how you took pizza pie to it’s literal meaning. A pizza. On a pie. I guess even boys can have good ideas, SOMETIMES! :P
Oh my – I love white pizza! That crust surely does look unique. And delicious. :)
Oh.My.Goodness. TOTALLY making this!
This pizza looks great! I love the looks of the crust!
My computer is mad that i drooled all over it!
That looks so good! I’m always looking for new pizza ideas. Saving this for later ;)
This sounds AMAZING and I can’t wait to try it! My favorite pizza is my homemade “supreme” pizza, but when I don’t feel like cooking, we usually order from Papa Johns.
ooooooooooh my gosh that pizza looks OUT OF THIS WORLD!
sorry to yell, just got a little excited :)
I can’t wait to try this recipe. The crust looks perfect!
Now that’s my kind of pizza! Looks marvelous… I was planning on doing pizza on Friday night, and this will certainly fit the bill for me and my picky pizza eater of a husband! ;) Thanks for sharing!
That looks great I will try this next week and tell u how it turned out
I have hopes for this crust
Please do, Dina! Enjoy!
YUM! I want this for dinner tonight! Thanks so much for posting…I love all your recipes and the photos are divine!
I grew up in Greensburg, and Vallozzi’s is definitely the best white pizza… Rizzo’s is a close second. This looks fantastic, though, and I’m excited to try it! Love your website!
Small world, Megan! If you try it I’d love to hear what you think!
This looks GOOD! Im loving this white pizza! Any slices left? :)
Thanks Joudie! Definitely no slices left ;-)
This area (central Ohio) eats pizza on crust like a cracker. It shatters when you bite it. I prefer a thin crust but not always that thin but if it’s pizza i am trying it! DiCarlos crust for me is probably perfect. It was my Mom’s favorite and I will someday figure how to achieve it in the home kitchen.
I love Vallozzi’s when I lived in Greensburg it was on of my favorite places to go .They used to have the most amazing fried zucchini it was sliced thin vertically and battered dipped. Out for this world ! I have to try this Pizza ,it looks delicious!
Tina, I’d love to hear how you think this compares! I might have to make a trip to Greensburg now to check it out.
Thanks for making this one of your earliest fall recipes! I have been checking your blog just waiting for this after the teaser you posted a week or so ago. I love the look of the crust, and can’t wait to try it (THIS weekend!!) — and I have ripe roma tomatoes in the garden, too! I started using my cast iron griddle instead of a pizza stone and heat it under the broiler before sliding the pizza onto it . . . I like the idea of par baking the crust before adding the toppings, too . . .
Oooh love the idea of using a cast iron griddle; once I get one I’m going to give it a try!
feel like eating this now,..
All i can say is YUM. This crust I have to try. I love flakey crispy thin crust pizza.
this looks great, I’m really intrigued by the crust.
Thanks for pointing out vallozzis, I just checked the menu..definitely a spot I’d like to try.
What’s your favorite pizza spot in the burg? I reviewed Dinnette a week or so back, but I’m looking to try more.
Right now my favorite pizza is Messina’s on Middle Road in the Gibsonia/Hampton area (small, family-owned). Also love Pizza Sola in the South Side and my boyfriend is a huge fan of Aiello’s in Squirrel Hill.
Love the “print” icon at the end of the recipe to get a printer-friendly version of the recipe. Is this new? It’s going to save me a lot of paper! Definitely going to try this yummy looking pizza soon!
Glad you’re a fan of the new print function Carolyn! I implemented it when I launched the new site redesign back in June.
Could I use Gluten Free flour for this? My two daughters are Gluten free and the pizza’s we have tried from the store freezer section are “gross” they say.
Hi Mary, I am not sure how gluten free flour would work in this recipe, as I’ve never used it. If you try it, stop back and let us know how it turned out!
What a delicious looking pizza and that crust sounds fantastic.
looks like you found a perfect crust and I do like the topping too
Wow!! That looks awesome! I can’t wait to try it. I am going to Chicago in October and I can’t wait to get some good pizza!!
LOVE the looks of this gorgeous pizza!
OMG, this pizza looks and sounds amazing!! I’m a total pizza addict, and I’m always looking for ways to make a better crust. This recipe is definitely going in the “make soon” recipe file!! Thanks for sharing your creation :-)
I still haven’t found a great take-out pizza place here in Ottawa. Montreal definitely has better pizza places, like Place Tevere. They know how to do pizza crust right!!
i see the flakes, i want the flakes, i will have to make your crust! pizza’s on the weekly rotation here, so i hope to be diving into that sooner rather than later!
That looks SO delicious! Wow, great pictures and the pizza just looks outstanding!
Mmmm…. this looks fantastic!
This white pizza looks amazing! I love the look of the flaky crust. Mmm.
wow that looks really tasty, need to try that interesting crust.