thick-crust

Over slices of thick-crust spinach and pesto, I described the day's events.

They have thick-crust pizzas that aren't too salty.

Thick-crust pizzas ($1.50 a slice) and spinach and broccoli pies, all baked fresh daily, are also available.

They are topped with thin strips of fresh basil and will satisfy thin- and thick-crust advocates alike.

But what is most convincing is what comes out of that oven: thick-crust pies that rank among the best in New York.

Founded in Omaha in 1973, Godfather's grew rapidly throughout much of that decade on the strength of its thick-crust pizza.

Making stops at tables around the restaurant, Romney tried his hand at serving the thick-crust pies, doling out slices to patrons at the restaurant.

Lilly's, which has seating inside and outside, offers a variety of fresh, thick-crust pizzas with organic toppings, as well as calzones, salads and desserts.

Similarly any "thick-crust" pizza that incorporates large amounts of olive oil would be very similar to focaccia, again except for the variance in the herbs and toppings employed.

Tomato pies, in several areas around the Northeast, especially Philadelphia, refers to a square-cut thick-crust pizza topped with chunky tomato sauce and sprinkled with pecorino romano cheese.

Other variations of pizzas are also found in other regions of Italy, for example pizza al padellino or pizza al tegamino, a small-sized, thick-crust and deep-dish pizza typically served in Turin, Piedmont.

Today’s Weekend cover story is a guide to seven of our neighborhood favorites, ranging from the revamped Cashion’s Eat Place and Mellow Mushroom’s thick-crust pizzas to Smoke and Barrel’s note-perfect pairings of barbecue and bourbon.

For afters there might be gâteau maïs, a yellow pudding-y sweetmeat; piavre, a deep-fried doughnut drenched in honey; or the pride and joy of the island's patisserie, la tourte rodriguaise, a thick-crust pie with a jammy filling of coconut and papaya.

A popular variant of pizza in Italy is Sicilian pizza (locally called sfincione or sfinciuni), a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients.

His emotions tell him to go back and kill that manager, get his swords out of the trunk, dive in through the little sliding window like a ninja, track him down through the moiling chaos of the microwaved franchise and confront him in a climactic thick-crust apocalypse.