Now, notice the ridges in my pan, this isn’t a flat bottomed skillet, but more of a griddle. Would it make a difference?
After placing the dough in the pan, which I had rolled out to ensure even thickness, I put on sauce, shredded mozz, shredded sharp cheddar, and some pepperoni, another layer of sauce, then more cheese on top.
Preheated the oven to 475, and before I put the pan in, I heated the skillet on a big burner for 3 mins.
Then it was into the oven for about 12 mins.
Came out like this.
And on the peel for the money shot.
And some slices, sloppy cutting, but tasty morsels!
Turns out the ridges had no effect other than to make the crust ridgy. I wish I’d have take a pic, because it was kind of funny looking. Didn’t hurt it though.
If you’re a pizza head and have never made this type of pie, I’d definitely recommend it.
I’ll make it on a regular basis, you get get a nice crisp crust and it’s really filling.
I’m trying to replicate DM Cav’s sauce. Basically crushed tomatoes, garlic and basil.
I went a little over the top with the tomatoes, using a whole 28 oz. can on this pie on my 18 inch pan.
I’m learning slowly.
In the comments below my buddy DM Cavanagh says he gets 4 pizzas worth of sauce from a 28 oz. can, and I agree with that portoipning, although the pan above is 18″, so I may go with 14 oz. next time, not sure that 7oz. would cover it.