Thickcrust

Thickcrust refers to a style of pizza crust that is notably thicker and chewier than thin-crust or traditional Neapolitan-style crusts. It is often characterized by a dough that is allowed to rise for a longer period, resulting in a more airy and bread-like texture. The thickness can vary, but it generally stands out from the base of the pizza, creating a more substantial edge and bottom.

This crust style is frequently associated with specific regional pizza variations, particularly in the United States. It is often made with a richer dough, sometimes incorporating oil or butter, which contributes to its softer and chewier consistency. The baking process for thickcrust pizza can also differ, sometimes requiring a longer bake time at a slightly lower temperature to ensure the interior is cooked through without burning the exterior.

Thickcrust pizza is popular for those who prefer a more filling pizza experience, where the crust itself is a significant component of the dish. It holds up well to generous toppings and sauces due to its sturdy structure. While sometimes contrasted with thinner, crispier crusts, thickcrust offers its own distinct appeal as a satisfying and hearty option in the diverse world of pizza.