utes, depending upon how thick you want the finished crust. The skin is then ready to be dressed normally again using the same amounts of toppings that you would use on your thin-crust pizzas. Pricing of the deep-dish pizza is normally the same as for a thick-crust pizza, but some operators opt to make this a special offering using generous amounts of toppings and charging a premium price. n TOM LEHMANN is a former director at the American Institute of Baking in Manhattan, Kansas and Pizza Today's resident dough expert. PizzaToday.com MORE on thick-crust pizza at PizzaToday.com/more/thickcrust a pizza like this is that the only additional cost is in the amount of dough used, but on your menu you can charge anything from an additional $2 or more for the thick-crust option. When changing your formula over to make deep-dish pizza, the same formula adjustments are needed as outlined above for the thick-crust pizza. In this case, you can increase the dough absorption to as high as 65 percent to get a lighter textured and crispier finished pizza. A similar dough management procedure is used as described above, but this time the dough will be in its prime and ready to use after 24 to 36 hours in the cooler. We can take the dough directly from the cooler and roll it out to fit the pan. I've found that if you use oil in the pan it is much easier to roll the dough out or fully shape it outside of the pan and then place the fully opened skin into the pan. If you will be pressing the dough by hand to fit the pan, it is better to use shortening in the pan as it will greatly facilitate your efforts to fit the dough into the pan. Once the dough is in the pan, lightly oil the top of the dough and set it aside to proof/rise 60 to 90 minD E C E M B E R 2 0 1 5 / P I Z Z AT O D AY. C O M / 2 9http://www.PizzaToday.com http://www.PizzaToday.com/more/thickcrust http://www.dutchessbakers.com http://www.dutchessbakers.com http://www.PIZZATODAY.COM