Parmesan-Crusted Pizza Crust Has Shown Us the Light

May 23, 2016

This is the angle from which the Detroit-style pizza at Emmy Squared in Williamsburg, Brooklyn is most often photographed:

But while that's a beautiful shot, we're most intrigued by the golden, crackly, bubbled-up perimeter. A Neapolitan pizza crust this is not—the cheese goes all the way up to (and down) the sides!

A photograph from another angle, please!

Chef-owner Matthew Hyland used the term #fricocrust to describe what's going on here (and, sadly, that hashtag has not quite caught on... yet).

Shop the Story

Detroit-style pizza, which has a thick, spongy crust akin to focaccia, is baked in rectangular pans (traditionally 8 by 10 or 10 by 14 inches) that are typically oiled or buttered to give the crust a crispy richness so intense, it tastes almost fried. The cheese, sprinkled generously over the top, spreads to the pan's outside edges and then melts down, creating the aforementioned #fricocrust.

Parmesan-crusted pizza crust! Why aren't we Parmesan-crusting more? We've got Parmesan-crusted chicken down pat...

...and I'd like to propose we make Parmesan-crusting a wider range of foods a mid-year resolution.

Here's how to get started:

  • Quiche and pot pie crusts (work some into the dough, then sprinkle more on top)
  • Veggie burgers
  • A rack of lamb! (Or a more casual cut of meat)
  • Roasted vegetables like broccoli, winter squash, zucchini, potatoes, portobello mushrooms...
  • Waffles! (Pour the batter into the waffle maker, then sprinkle the cheese over top and press down.)
  • Tofu
  • Croutons

Or, skip all the other stuff and make a Parmesan crust for nothing at all:

(Permission to fill this Parmesan bowl with pasta or a Parm-showered salad.)

What are you crusting with Parm—or other cheeses? Share some ideas in the comments.

See what other Food52 readers are saying.

I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.

1 Comment

Alexandra V. May 23, 2016
Yum! My favorite thing, when I was ten I remember getting the "top secret" recipe for the cheese toast at Sizzler (my favorite part of eating there) and making them for our family dinner at home. Parm crust is the best crust. Love this.