Is it a pie? Is it a calzone? Is it really a pizza?
The dough-topped hybrid pizza pie know as the Upper Crust Pizza (prices vary per location) from Upper Crust might not look like your typically Italian creation, but that’s half the fun.
A substantial mix of sirloin steak, chicken breast, red onions, mushrooms, green peppers, mozzarella cheese and spicy garlic sauce gets sandwiched between two light-as-air layers of crust.
So while it’s hearty, for sure, the top and bottom crusts are what set this pizza apart from its traditional counterparts.
The bottom crust is made from the Cleveland-based shop’s award-winning dough that’s aged for at least 48 hours to build up flavor, while the top dome of dough is crafted for optimal stretchability.
“We have a hot press,” says owner Issam Halawi. “We press the dough and it expands in size, and we just put it right on top. We know exactly what the thickness is going to be, and we just basically seal down the edges and poke some holes on top.”
15631 Puritas Ave., Cleveland, 216-267-0500; 15320 Detroit Ave., Lakewood, 216-226-8888; 26261 Lorain Road, North Olmsted, 440-427-4100, uppercrustoh.com
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