Tag Archives: seventeen magazine double decker pizza recipe

Double Decker Pizza

11 Mar

Thanks a million to Janice and Sharon for this obviously well-loved and highly sought after 1979 Seventeen magazine gem:

seventeen pizza

pizza recipe

Does it look familiar? If you are a child of the 1980s, you will remember Pizza Hut’s priazzo:t300-priazzo main
The two-layered 1 1/4-inch high pizza pie looked like deep-dish and combined elements of pizza, quiche and lasagne. It was topped with a second layer of tomato sauce and melted cheese. Varieties included Milano, a blend of Italian sausage, pepperoni, beef, pork, bacon, mozzarella and cheddar cheese; Florentine, quiche-like with ricotta as one of five cheeses and ham and spinach; and Roma, stuffed with pepperoni, mushrooms, Italian

sausage, pork, onions, mozzarella and cheddar cheese. Online voices say the standard cheese mix was cheddar, mozzarella and jack.  The Napoli featured mozzarella, cheddar, romano and parmesan.

We did attempt a ghetto home version years ago using a Kraft pizza kit. It was a lot of work, but if you cook it right, it’s pretty amazing. Can’t remember if we pre-baked the top crust to make sure it didn’t turn into goo.

Online commentors claiming to have worked for the Wichita-based chain claim: the dough for Priazzo was more like a pie type that did not get the air in it like the other pizzas; that the top dough was a different recipe from the bottom; “The dough contained cornmeal, more oil, and the consistency was more like pie crust than pizza crust when cooked.” and others: “Perforation is key to making thin crust not bubble.  Simply poke holes with fork all over the surface of dough after its on pan.  At work they had a roller with spikes on it.  For second layer of dough you will have to do this on counter first.” And rather than sourcing a metal heat sink, many say it makes sense to cook the pie longer at a lower temperature. And, maybe baking before adding top layer of sauce and cheese to let the crust set up a bit?

This is such a calorie-bomb, we think it might be best left to memories…

But we wonder how mini pies would look? Kind of a riff on a mini pot pie/deep dish double crust pizza?