Paksuisenpullat

Paksuisenpullat, also known as thick crust pizza, is a Finnish variation of pizza characterized by its notably dense and chewy crust. Unlike traditional Italian pizzas, which often feature a thin, crispy crust, paksuisenpullat is designed to be thick, soft, and slightly chewy, resembling a cross between pizza and a flatbread. This style became particularly popular in Finland during the mid-20th century, evolving from the country’s love for hearty, filling foods.

The crust of paksuisenpullat is typically made from a simple dough consisting of flour, water, yeast, salt, and sometimes a small amount of sugar or oil. The dough is kneaded thoroughly to develop gluten, resulting in a dense texture. After rising, it is flattened into a thick, round base before being topped with tomato sauce, cheese (often mozzarella or a Finnish cheese like *juustoleipä*), and other ingredients such as ham, mushrooms, or onions. The pizza is then baked until the crust is golden and the cheese is melted and bubbly.

Paksuisenpullat is commonly enjoyed as a casual meal, often served with a side salad or pickles. It is a staple in Finnish pizzerias and home kitchens alike, reflecting the country’s adaptation of Italian cuisine to local tastes. While it shares similarities with other thick-crust pizzas, such as New York-style or Chicago deep-dish, its texture and preparation methods are distinct, making it a unique Finnish culinary creation. The dish remains a beloved comfort food, appreciated for its simplicity and satisfying bite.