Pizza In All Its Iterations

[MitchW]

Last night I tried something I'd not tried before:

Pan pizza - with a dough from Ken Forkish (overnight pizza dough).  I didn't quite get the stretch I wanted; his recipe called for a 9" cast-iron - this is a larger pan, but the closest I had.  It was better than I thought it would be; topped with smushed Bianco tomatoes, some shredded, bagged mozzarella, and Parmesan. (Here's a tip - don't touch the pan after it comes out of the 500℉ oven).

Also did another pizza flatbread at the same time, in a sheet pan, in order to stretch it further and make it thinner. Didn't use any mozzarella on the rectangular one, just tomatoes, oregano, and some Parmesan.

Also not bad.

[maison rustique]

All look delicious! My favorite way to reheat leftover pizza is in a skillet (cast iron preferred) on the stove top with a lid on it. Gets hot, crust doesn't get soggy but also doesn't get too dried out--was reminded by your pan pizza. 

[MitchW]

cool weather = oven gets turned on.

Overnight, barely kneaded dough.  14 hour bulk fermentation.  Topped half with sun-dried tomatoes and anchovies.

I liked the way this came out.

[MitchW]

Pan pizza?  Focaccia? whatever...half with tomatoes and mozzarella, almost half with baby artichokes and tomato.  Parmesan sprinkled.  This one was quite good.