Anyone know "Valentinos"?
theres a pizza place where I grew up, (southeast nebraska) called Valentinos. its the name for good pizza there, and its great.
by my memory, their main pizza crust is a relatively thick, fluffy, moist, buttery and light. but at the same time having enough stiffness to not be completely flimsy. it had a nice gold browning on the bottom. it could stand up to a relatively heavy load of toppings, and have a presence, but not be overwhelming.
very different from the artisan-y, lightly topped, paper thin crusted pizza that some seem to see as the ideal. I mean that has its good points too, but I miss that breadier, richer pizza experience.
I want to try to simulate that sort of crust more. what would be the best way to go about trying to mimic that sort of crust?